期刊论文

中文

湖南中医药大学学报

1674-070X

2009

29

4

30-33,49

10.3969/j.issn.1674-070X.2009.04.010

湖南省教育厅科研基金资助项目（3601010118）.

本校为第一机构

目的 探究复方芎麻汤与其单味药川芎、天麻挥发油中的共有组分.方法 利用气相色谱-质谱联用技术(GC-MS)分离检洲单味药川芎、天麻和复方芎麻汤的挥发油成分.并采用峰面积归一化法计算相对含量.结果 在所设定的检测条件下,川芎、天麻和芎麻汤挥发油中分别定性了60、23和76个成分,芎麻汤与川芎、天麻挥发油中的共有组分分别为27个和7个,三者的共有组分为4个.结论 芎麻汤挥发油的成分基本为两个单味药的加和,挥发油组分主要来自川芎.

Objective To explore the common volatile constituents in Xiongma decoction and rhizoma chuanxiong and rhizoma gastrodiae. Methods The volatile constituents in rhizoma chuanxiong and rhizoma gastrodiae and Xiongma decoction were determined with the method of GC-MS, and their relative contents were measured with peak area normalization method. Results There were 60, 23 and 76 volatile constituents in rhizoma chuanxiong and rhizoma gastrodiae and Xiongma decoction respectively, 27 common volatile constitution in Xiongma decoction and rhizoma chuanxiong, 7 common volatile constitution in Xiongma d...