摘要
目的:通过分析比较类苏玛罐和传统中药的煎煮法对薄荷挥发性成分检测影响不同。方法:采用类苏玛罐法富集薄荷挥发性成分,富集时间10h,经过正己烷解析,用气相色谱串联质谱检测薄荷挥发油的化学成分。同时对比传统煎煮法的挥发油成分。结果:类苏玛罐富集薄荷挥发性成分检测7种化学成分;煎煮法检出7种成分,其中有4种成分相同。结论:类苏玛罐富集薄荷挥发性成分通过GC-MS/MS测定是可行的。
Objective： GC-MS/MS analysis was conducted to compare the effects of the decocting method of Suma jar and traditional Chinese medicine on volatile components of peppermint. Method： The volatile components of Mentha spearmint were enriched by suma-like pot method for 10 hours. The chemical components of the volatile oil of Mentha spearmint were determined by gas chromatography-tandem mass spectrometry after n-hexane analysis. The volatile components extracted by hexane were compared and analyzed.. Result： The volatile constituents of Mentha spearmint were enriched by suma-like pot and 7 chemical constituents were detected by decoction, 4 of which were the same. Conclusion： The determination of volatile components in peppermint enriched peppermint cans is feasible by GC-MS/MS.
作者
刁银军
肖珊美
杨晓东
刘莉
杨德毅
Diao Yinjun;Xiao Shanmei;Yang Xiaodong;Liu Li;Yang Deyi(Jinhua Polytecnical Jinhua,Zhejiang 321017;Jinhua Comprehensive Quality Supervision And Testing Center Of Agricultural Products,Jinhua 321017,China)
出处
《广东化工》
CAS
2018年第18期180-181,169,共3页
Guangdong Chemical Industry
基金
浙江省公益技术应用研究分析测试项目(2016C37009)
