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以气相—质谱法分离、鉴定了白豆蔻、草豆蔻、高莨姜挥发油的组成以及各自在油中的相对含量。同时以不同极性的填充柱,相同的程序升温方式,分离挥发油,以得到的色谱图比较三种挥发油之间的同异。挥发油所含成份与原药材所属性味以及归经之间的内在联系尚需作进一步的探讨。
The compositions of the volatile oils of white soybean meal, grass soybean meal, and sorghum ginger were separated and identified by gas-gas chromatography-mass spectrometry and their relative contents in oil. Simultaneously separating the volatile oils with different polarity packed columns and the same program temperature raising method, the chromatograms obtained were compared for the similarities and differences among the three volatile oils. The intrinsic link between the constituents of volatile oils and the taste properties of the original herbs and the origin should be further discussed.