气质联用法分析炮制对莪术挥发油成分的影响

Determination of the volatile oil from processed products of Rhizoma Curcumae by GC-MS

目的 :比较研究醋制对莪术挥发油化学成分及含量的影响。方法 :采用GC MS法进行分析鉴定各挥发油的组分。结果 :莪术经炮制后各制品的挥发油含量均有不同程度变化 ,其组分亦有较大变化。共鉴定出 2 0个化合物 ,其中 12个成分为首次从本品中鉴定 ,炮制后产生两个新组分 4 异丙基苯甲酸、2 甲基 5 (1 甲基乙烯基 ) 环己酮。结论 :莪术醋制后挥发油含量有所下降 ,由于加热及辅料影响部分组分消失 。

Objective:To explore the effect of processing on the contents of chemical components of the volatile oil of Rhizoma Curcumae. Methods: The volatile oil was extracted from Rhizoma Curcumae by steam distillation. The components were identified by GC MS. The amount of the components from the volatile oil were determinated by normalization method. The separated components were analyzed.Results: The volatile oil contents were different in two processed samples of Rhizoma Curcumae. Two new constituents, 4 isopropyl benzoic acid and 2 methyl 5(l methylvinyl) cyclohexanone, were produced after processing. 20 components composed of about 80% of the total volatile oil were separated and identified. Conclusions: The content of volatile oil and chemical composition decreased a bit by mix fry with vinegar and steam with vinegar.