Yuan Zi-min, Wang Jing, Lv Jial, Jia Tian-zhu
Liaoning University of Traditional Chinese Medicine, Shenyang.
Zhongguo Zhong Yao Za Zhi. 2006 May;31(9):737-9.
To compare components in volatile oils of nutmeg and prepared nutmeg.
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.
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.
The processing method of nutmeg by soaking with water and roasting with bran is scientific.
比较肉豆蔻与煨肉豆蔻挥发油中的成分。
采用水蒸气蒸馏法提取肉豆蔻及煨肉豆蔻的挥发油。通过气相色谱 - 质谱联用仪（GC-MS）对两种挥发油中的化学成分进行测定和鉴定。
炮制后挥发油中成分的数量和质量发生了变化。炮制后挥发油中出现了13种新成分，4种成分消失。活性成分甲基丁香酚和甲基异丁香酚的含量增加。挥发油中有毒成分肉豆蔻醚和黄樟醚的含量降低。
肉豆蔻的水浸麸炒炮制方法是科学的。
