片姜黄产地加工与传统加工的气相色谱-质谱比较分析

Comparative analysis of GC-MS in habitat processing and traditional processing of Rhizoma Wenyujin Concisum

目的通过GC-MS法分析比较产地鲜切加工方法与传统加工方法对片姜黄挥发油化学成分的影响,为片姜黄的产地加工标准化提供理论依据。方法采用水蒸气蒸馏法提取挥发油,通过GC-MS法分析鉴定,对片姜黄中挥发性成分进行确认,以面积归一化法计算各组分的相对含量。结果经分析鉴定,产地鲜切加工样品挥发油鉴定出29种成分,传统加工样品挥发油鉴定出25种成分,其中共有成分有19种。结论产地加工与传统加工的片姜黄挥发油中主要成分含量基本一致,只在微量成分上略有差异。

Objective To analyze the influence of habitat fresh cut processing method and traditional processing methods on vola- tile components of Rhizoma Wenyujin Concisum, and provide a theoretical basis for the standard of habitat processing of turmeric tablets. Methods Steam distillation was used to prepare the volatile oil from Rhizoma Wenyujin Concisum and GC/MS was used to analyze and identify the components. Calculate the relative contents of each component by area normalization method. Results After analysis and identification, 29 kinds of components were identified from the volatile oil of fresh cut samples from the produetion area, and the volatile components of the traditional processed samples were identified as the 25 components, There are 19 common ingredients. Conclusion The content of the main components in the volatile oil of Rhizoma Wenyujin Concisum was similar to that of the traditional processing, only a slight differences in trace elements.