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对肉豆蔻滑石粉烫、面裹煨和麦麸炒不同受热条件的炮制品挥发油含量变化进行了研究。结果表明,炮制的温度和时间对肉豆蔻挥发油的含量有显著影响。通过对肉豆蔻挥发油的气相色谱-质谱-计算机检测,定性鉴别出32种化合物,并用气相色谱法测定了各成分的百分含量。
The changes of volatile oil contents in processed products with different heat conditions of hot gluten, glutinous rice flour and wheat bran were studied. The results show that the concocted temperature and time have a significant effect on the content of volatile oil in nutmeg. Through gas chromatography-mass spectrometry-computer detection of the volatile oil of nutmeg, 32 compounds were qualitatively identified, and the percentage content of each component was determined by gas chromatography.