【摘要】 目的:对肉豆蔻饮片炮制前后的挥发油进行化学成分分析。方法:采用水蒸气蒸馏法从其生品与炮制品中提取挥发油。采用GC-MS测定各挥发油的化学成分,并对其进行鉴定。结果:肉豆蔻经炮制后挥发油成分发生了质和量的变化,有13个新成分增加,4个成分消失,止泻成分甲基丁香酚、甲基异丁香酚含量增加,毒性成分肉豆蔻醚、黄樟醚含量降低。结论:肉豆蔻采用水浸泡麸煨最佳炮制工艺具有一定科学意义。更多还原

【Abstract】 Objective: To compare components in volatile oils of nutmeg and prepared nutmeg.Method:Volatile oil from nutmeg and prepared nutmeg were extracted by vapor distillation.The chemical components in two kinds of volatile oils were determined and indentified by GC-MS.Result:The change in quantity and quality of components in volatile oils were observed after processing.13 new components occurred and 4 components disappeared in volatile oils after processing.The contents of methyleugenol and methylisoeugenol that are active ingredients were increased.The contents of myristicin and safrol that are toxic ingredients in volatile oils were decreased.Conclusion: The processing method of nutmeg by soaking with water and roasting with bran is scientific.更多还原