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目的:对三种不同产地温莪术、蓬莪术以及广西莪术挥发油的化学成分进行了GC-MS分析比较。方法:采用水蒸气蒸馏法提取三种不同产地的莪术挥发油,并通过气相色谱-质谱联用技术,对其中的化学成分进行分析鉴定。结果:初步鉴定了三种不同产地莪术挥发油中的主要成分,不同产地莪术挥发油成分有一定差异。结论:为莪术药材的质量评价提供依据。
OBJECTIVE: To compare and analyze the chemical constituents of volatile oil from Curcuma, Curcuma and Curcuma Curcuma in three different habitats by GC-MS. Methods: Volatile oil of Rhizoma Curcumae from three different habitats was extracted by steam distillation. The chemical constituents were identified by gas chromatography-mass spectrometry. Results: The main constituents of the volatile oil of Curcuma phaeocaulis were identified preliminarily. The components of volatile oil of Curcuma phaeopsis were different from each other. Conclusion: The basis for the quality evaluation of Curcuma herbs.