摘要
目的:分析不同药店肉桂饮片的化学成分。方法:采用气相色谱-质谱法分析5批样品挥发油的化学成分。结果:5批样品挥发油的含量为0.3～1.5mL.g-1,在挥发油中共鉴定出45种化学成分,其中反式肉桂醛的相对含量为17.1%～73.9%,样品4和5中肉桂酸甲酯的相对含量分别是45.2%和10.5%。结论:5批样品的质量有明显的差异,样品2,4,5为桂皮。GC-MS法能以挥发油中肉桂醛等成分为指标精确地控制肉桂饮片的质量。
Objective： To analyse the chemical components of processed Cortex Cinnamomi from different Pharmacy. Methods： Thechemical components of essential oils ofthe samples were determined by GC-MS. Results： Contents of essential oils of the samples are between 0.3-1.5 mL.g-1. 45 chemical components were identified from essential oils of the samples. Relative contents of trans-cinnamaldehyde of the samples are between 17.1%-73.9%,bat methylcinnamate of sample No.4 and 5 are 45.2% and 10.5%. Conclusion： The quality of the samples are significantly different,and sample No.2,4 and 5 are all Guipi.GC-MS can be used to control quality of processed Cortex Cinnamomi with Cinnamaldehyde, etc. as in the index more accurately.
出处
《药物分析杂志》
CAS
CSCD
北大核心
2009年第8期1256-1259,共4页
Chinese Journal of Pharmaceutical Analysis
基金
江苏省教育厅项目(No.07KJD360211)
关键词
肉棒饮片
桂皮
挥发油
气相色谱-质谱法
化学成分
质量分析
processed Cortex Cinnamomi
Guipi
essential oil
GC - MS
chemical component
quality analysis
