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| 炮制对五味子挥发油成分的影响 | |
| 引用本文： | 韩红祥,郑培和,鲍成胜,逄世峰,邵财,王英平.炮制对五味子挥发油成分的影响[J].特产研究,2011,33(4):33-36. |
| 作者姓名： | 韩红祥 郑培和 鲍成胜 逄世峰 邵财 王英平 |
| 作者单位： | 1. 吉林农业大学,长春,130118 2. 中国农业科学院特产研究所,吉林吉林,132109 3. 吉林省现代中药及生物制药基地建设办公室,长春,130041 |
| 摘 要： | 利用气相色谱-质谱联用技术对五味子不同炮制品的挥发油进行分析,研究炮制对五味子挥发油成分和含量的影响。五味子生品、醋五味子、酒五味子和蜜炒五味子的挥发油得率分别是1.66%、1.50%、1.40%和1.34%;从各挥发油中分别检出46种、49种、48种和50种成分;对其中34种成分进行了鉴定。本研究为五味子炮制的质量控制提供了科学依据。 |
| 关 键 词： | 五味子 炮制 挥发油 气相色谱-质谱联用 |
Analysis of the Volatile Oils of Different Processed Schisandra chinensis (Turcz.) Baill.by GC-MS |
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| HAN Hong-xiang,ZHENG Pei-he,BAO Cheng-sheng,PANG Shi-feng,SHAO Cai,WANG Ying-ping.Analysis of the Volatile Oils of Different Processed Schisandra chinensis (Turcz.) Baill.by GC-MS[J].Special Wild Economic Animal and Plant Research,2011,33(4):33-36. | |
| Authors: | HAN Hong-xiang ZHENG Pei-he BAO Cheng-sheng PANG Shi-feng SHAO Cai WANG Ying-ping |
| Institution: | HAN Hong-xiang1,ZHENG Pei-he2,BAO Cheng-sheng3,PANG Shi-feng2,SHAO Cai2,WANG Ying-ping2 (1.Jilin Agriculture University,Changchun 130118,China,2.Institute of Special Wild Economic Animals and Plants,CAAS,Jilin 132109,3.Modern Chinese Medicine and Biopharmaceuticals Base Construction Department Office,Changchun 130112,China) |
| Abstract: | Gas chromatography-mass spectrometrywas developed for the analysis of the volatile constituents of different processed Schisandra chinensis(Turz.) Bail.The contents of volatile oils of Schisandra chinensis(Turz.) Bail,the vinegarsteaming,the wine-steaming and the honey-stir-baking were 1.66%,1.50%,1.40% and 1.34%.Forty-six,forty-nine,forty-eight and fifty volatile compounds were separated and thirty-four volatile compounds were identified.There is some direct meaning for the standardization of the processin... |
| Keywords: | Schisandra chinensis(Turcz )Baill Processed Volatile oil GC-MS |
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