【作者】 张会敏； 邵林； 王萌； 郭长强；

【Author】 Zhang Hui-min~1,Wang Meng~1,Shao Lin~2,Guo Chang-qiang~(1*)(1.Shandong Academy of Chinese Medicine,Jinan Shandong,250014 2.Zhonglu Hosipital of Shandong University of TCM)

【机构】 山东省中医药研究院； 山东中医药大学中鲁医院；

【摘要】 目的:测定并考察全国5个不同地区乳香醋炙前后乙酸辛酯的含量变化。方法:采用HP-6890气相色谱仪、FID检测器、毛细管色谱柱HP INNOWAX（30m×0.53mm×1.0μm）进行检测。色谱条件:进样口温度:230℃;柱程序升温:130℃（3min）—30℃/min—200℃（4min）;检测器温度:250℃;载气流速（N₂）:6.3ml/min;进样量:1.0μl。结果:5个不同地区的生乳香样品中乙酸辛酯的绝对含量均在1.02-1.21（ml/g,%）之间;其醋炙品的含量均在1.00-1.20（ml/g,%）之间。结论:生乳香与醋炙乳香中乙酸辛酯的绝对含量相差较小。更多还原

【Abstract】 objective:To compare the variation of Octyl Acetate content in Olibanum before and after vinegar of 5 different regions of the country.Methods:HP-6890 with detector FID and capillary column HP INNOWAY(30m×0.53mm×1.0μm);Chromatographic conditions: Temperature of the meatus for injecting samples is 230℃,programmed temperature gas chromatography:130℃(3min)—30℃/min—200℃(4min);The detector temperature was:250℃.The gas flow rate(N2)was:6.3mi/min.the injection volume was 1.0μl.Result:The absolute content of Octyl Acetate in Olibanum of 5 different regions of the country are between 1.02-1.21(ml/g,%),and the Olibanum after vinegar of 5 different regions of the country are between 1.00-1.20.(ml/g,%).Conclusion:The absolute content of Octyl Acetate in Olibanum before and after vinegar processing have little difference.更多还原