摘要
目的研究不同炮制方法对茴香精油提取率及其成分比例的影响。方法以内蒙古小茴香为试材，利用蒸馏的方法提取6种茴香炮制品精油，并进行GC—MS分析。结果6种茴香炮制品的精油提取量为1.920～2.540ml／100g，其中酒浸和酒炒含量较高，盐炒和盐浸次之，而炒品和生品较低。茴香精油的主要成分是反式-茴香脑和柠檬烯，其中，酒炒炮制品的反式-茴香脑含量较多，盐炒炮制品柠檬烯含量较高。结论炮制方法不但影响茴香精油的提取率，而且影响精油成分比例。
Objective To study the effect of different processing methods on extraction rate and component proportion of essential oil in Fennel. Methods In the study, essential oil of six processed Inner Mongolian Fennels were extracted by distillation, then analyzed with GC/MS. Results The results showed that contents of essential oil from six processed products were 1. 920 - 2. 540 ml/100 g, and the sequence of contents of essential oil in Fennel from high to low were fennel marinated in alcohol and sauted with alcohol, fennel sauted with salt and marinated in salt, fennel sauted and crude. Major components of essential oil in Fennel were （E） -Anethole and Limonene, and content of （E） -Anethole in essential oil of Fennel sauted with alcohol was higher, while content of Limonene was higher in essential oil of Fennel sauted with salt. Conclusion The processing method affects extraction rate and component proportion of essential oil in Fennel.
出处
《时珍国医国药》
CAS
CSCD
北大核心
2008年第11期2598-2600,共3页
Lishizhen Medicine and Materia Medica Research
基金
国家自然科学基金(No.30370151)
关键词
茴香
炮制方法
精油
含量
成分比例
Fennel
Processing methods
Essential oil
Content
Component proportion
