【摘要】 目的建立枳壳麸炒品挥发油成分的GC指纹图谱分析方法。方法采用气相色谱法测定,以水蒸气蒸馏法提取挥发油,FID检测器,采用程序升温,以α-蒎烯为参照物分析了10批不同产地的枳壳麸炒品,采用计算机辅助相似性评价系统对10批枳壳麸炒品指纹图谱的相似度进行评价。结果枳壳麸炒品气相色谱指纹图由12个特征峰构成,所建立的指纹图谱具有稳定、重现性好的特点。结论该方法准确、简单,适用于枳壳麸炒品挥发油成分分析,色谱指纹图谱可用于枳壳麸炒品的鉴别和质量控制。更多还原

【Abstract】 Objective To establish a method for GC fingerprint determination of chemical constituents of the volatile oil from Fructus Aurantii fried by bran.Methods Gas chromatographic experiment was carried out.The volatile oil was extracted from Fructus Aurantii by steam distillation method.FID detector and calefactive procedures were adopted and α-pinene served as the reference standard. Ten batches of bran-fried Fructus Aurantii from different places were analyzed.The computer-aid similarity evaluation system proceeded the evaluation and the correlation coefficients between ten batches were used to define the similarity.Results Twelve characteristic peaks were shown in the GC fingerprint of bran-fried Fructus Aurantii,which constituted the fingerprint characters of the volatile oil from bran-fried Fructus Aurantii.Both the reproducibility and stability of GC Fingerprint were good.Conclusion The method is accurate and simple and it can be applied for the analysis of the components of volatile oil extracted from bran-fried sample.The fingerprint spectrum can be used for the identification and quality control of bran-fried Fructus Aurantii.更多还原