川芎干燥根茎挥发油化学成分及其稳定性的研究

Studies on Chemical Constituents and Their Stability of the Essential Oil from Dry Rhizome of Ligusticum chuanxiong Hort.

本文应用ＧＣ－ＭＳ－Ｃｏｍｐｕｔｅｒ联用系统对川芎干燥根茎挥发油成分及其稳定性进行了系统研究，共鉴定了４５种成分，占挥发油总组成的９３．１８％，与文献报道新鲜根茎差异甚大。含量最高的为藁本内酯（１，２７．３６％）和２－丙叉－１－己酸－３－烯（Ⅱ，４１．８３％）。对Ⅰ和Ⅱ分离单体井测定了光谱数据。Ⅰ很不稳定，挥发油在放置过程中其相对含量不断下降直至消失，同时Ⅱ的相对含量相应升高。Ⅱ可能为Ⅰ的分解产物，在配制川芎制剂时应加以注意。

Chemical constituents and their stability of the essential oil from dry rhizome of Ligusticum chuanxiong Hort.were studied by GC-MS-Computer. Forty-five components were identified which account for 93.18%of total amount of the essential oil. There were significant differences between the data we obtained and those reported with fresh samples.Of the components we identified the amounts of ligustilide(Ⅰ)and 2-propylene-1-hexanoic acid-3-ene(Ⅱ)were large, 27.36%and 41.83%respectively.Both of them were isolated and their spectral data were obtained. The former was unstable and the relative content of it went down and vanished at last with the lapse of time. At the same time. the amount of the latter went up. So(Ⅰ)might have been decomposed and converted into(Ⅱ) during this period of time.