摘要
目的测定广西莪术鲜、干品挥发油的质量分数并对其化学成分进行分析。方法采用水蒸气蒸馏法提取挥发油,通过GS-MS法对挥发油的成分进行分析,并用归一化法测定其相对质量分数。结果广东清远和广州产的广西莪术鲜品挥发油得率分别为1.72%和1.86%;而干品挥发油得率分别为1.22%和1.42%。在广西莪术鲜品挥发油中鉴定出约38个成分;而在广西莪术干品挥发油中鉴定出约32个成分。结论广西莪术挥发油鲜品得率高于干品,其化学成分组成及其相对质量分数均存在差异。
Objective To determine the contents of the essentials oil from fresh and dried rhizomes of Curcuma kwangsiensis and analysis of their chemical compositions. Methods The essential oil were extracted by steam distillation and analyzed by GC-MS, and the relative contents of compositions were determined with area normalization method. Results The essential oil yields of fresh and dried rhizomes of C. kwangsiensis from Qingyuan and Guangzhou were 1.72% and 1.86%, respectively. And the oil yields of dried rhizomes of C. kwangsiensis from Qingyuan and Guangzhou were 1.22% and 1.42%, respectively. About 38 compounds were identified from fresh rhizome of C. kwangsiensis, whereas in the essential oil from dried rhizome, about 32 compounds were identified. Conclusion The essential oil yield from fresh rhizome of C. kwangsiensis was higher than that from the dried rhizome. Their chemical compositions and contents were different.
出处
《广东药学院学报》
CAS
2016年第3期307-310,共4页
Academic Journal of Guangdong College of Pharmacy
基金
广东省科技厅应用型科技研发重大专项(2015B020234002)
