Determination of the volatile oil from processed products of Rhizoma Curcumae by GC-MS
- VernacularTitle:气质联用法分析炮制对莪术挥发油成分的影响
- Author:
Tulin LU
;
Guangmin YANG
;
Shen SONG
;
Lin LI
;
Baochang CAI
;
- Publication Type:Journal Article
- Keywords:
Rhizoma Curcumae;
processing with vinegar;
volatile oil;
GC MS
- From:
Chinese Traditional Patent Medicine
1992;0(10):-
- CountryChina
- Language:Chinese
-
Abstract:
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.
