CAJ | 학술논문

目的：分析苍术不同炮制品炮制前后，挥发油量、组分变化和辅料对苍术热解特性的影响，为进一步研究和规范苍术炮制工艺提供依据。方法：通过水蒸气蒸馏法提取苍术挥发油，通过红外光谱法和气相色谱法，对苍术炮制前后挥发油成分进行定性定量分析；通过热重法对比苍术及配比物热解特性。结果：苍术经炮制后，其挥发油的含量均有所下降，而炮制后挥发油中苍术素含量较生品均有不同程度的增加，其苍术素含量由高到低顺序依次为：焦苍术>麸苍术>米泔水制苍术>生苍术；温度于220益以上辅料对苍术热解特性产生影响。结论：苍术经炮制后挥发油含量降低，苍术素含量增加，为进一步研究炮制工艺、制定质量标准以及阐明炮制机理提供了实验依据。
목적：분석창술불동포제품포제전후，휘발유량、조분변화화보료대창술열해특성적영향，위진일보연구화규범창술포제공예제공의거。방법：통과수증기증류법제취창술휘발유，통과홍외광보법화기상색보법，대창술포제전후휘발유성분진행정성정량분석；통과열중법대비창술급배비물열해특성。결과：창술경포제후，기휘발유적함량균유소하강，이포제후휘발유중창술소함량교생품균유불동정도적증가，기창술소함량유고도저순서의차위：초창술>부창술>미감수제창술>생창술；온도우220익이상보료대창술열해특성산생영향。결론：창술경포제후휘발유함량강저，창술소함량증가，위진일보연구포제공예、제정질량표준이급천명포제궤리제공료실험의거。
This study was aimed to analyze changes of content and quantity of essential oil of processing drugs of Rhizome Atractylodes and to achieve the impact of pyrolysis characteristics for using excipients, in order to offer evi-dences for further research and its processing technology. Steam distillation was used to extract essential oil in the Rhizome Atractylodes. Infrared spectroscopy and gas chromatography were used in the qualitative and quantitative analysis on constituents of essential oil of processing products of Rhizome Atractylodes. Thermogravimetric analysis was used in the comparison of pyrolysis characteristics between Rhizome Atractylodes and its excipients. The results showed that the content of essential oil was declined after processing. However, after being processed, the content of atractylodin was increased at different degrees compared to crude product. The change of atractylodin showed differ-ent tendency in different processing drugs. The atractylodin content from high to low was in the order of products stir-baked to yellowish, products roasted by bran, products prepared with rice water, crude drug. At the temperature of more than 220oC, excipients had major impact for the pyrolysis characteristics of Rhizome Atractylodes. It was concluded that the essential oil declined, but atractylodin increased after Rhizome Atractylodes being processed. It also provided experimental basis for further research on processing technology, ormulation of quality standard and improvement of processing mechanism.