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目的:采用气相色谱-质谱法对枇杷叶饮片炮制前后的挥发油进行化学成分的分析。方法:采用水蒸汽蒸馏法从枇杷叶生品和炮制品中提取挥发油。用归一化法测定各组分的质量分数,并用气相色谱-质谱法对其化学成分进行鉴定。结果:炮制前后对挥发油的含量影响较大。结论:该结果为枇杷叶饮片的质量评价及炮制品的规范化研究提供了一定的科学依据。
OBJECTIVE: To analyze the chemical constituents of volatile oils before and after processing of Loquat Leaf Slices by gas chromatography-mass spectrometry. Method: Steam distillation was used to extract volatile oil from the raw materials and processed products. The mass fraction of each component was determined by normalization method and its chemical composition was identified by gas chromatography-mass spectrometry. Result: Before and after processing, the volatile oil content has a great influence. Conclusion: This result provides a scientific basis for the quality evaluation of Alder leaf pieces and the standardized study of processed products.