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目的:分析天仙子中挥发油成分组成,比较炮制对其挥发油组成的影响。方法:GC-MS方法分析天仙子中挥发油组成,用气相色谱面积归一化法测定了各成分的相对百分含量。结果:经毛细管色谱分离并鉴定出29个峰。其中含量最高的是棕榈酸(28.30%)、其余依次为亚油酸(26.85%)、油酸(14.39%)、己醛(10.24%)、硬脂酸(1.81%)等。首次采用GC对不同炮制品中挥发油成分进行了比较分析。结论:与生品比较,清炒品中多数成分含量均下降,醋制品中多数成分含量大幅度增加,未见成分组成的质变。
OBJECTIVE: To analyze the composition of the volatile oil in the fairy seeds and compare the effects of processing on the volatile oil composition. Methods: GC-MS method was used to analyze the composition of volatile oil in Angelica sinensis. The relative percentage of each component was determined by gas chromatography area normalization method. Results: 29 peaks were separated and identified by capillary chromatography. Among them, palmitic acid (28.30%) was the highest content, followed by linoleic acid (26.85%), oleic acid (14.39%), hexanaldehyde (10.24%) and stearic acid (1.81%). For the first time by GC, the volatile oil components in different processed products were compared and analyzed. Conclusion: Compared with the raw product, the content of most of the ingredients in the fried products decreased, the content of most of the ingredients in the vinegar products increased greatly, and no qualitative change of the ingredients was found.