Li T, Zhou J, Jiang W, Li C
Institute of Chinese Materia Medica, China Academy of Traditional Chinese Medicine, Beijing.
Zhongguo Zhong Yao Za Zhi. 1990 Aug;15(8):471-3, 511.
This paper reports a GC analysis of the volatile oil contained in the nutmeg (Semen Myristicae) prepared by simmering wrapped in flour in hot purified talc, scalding in hot purified talc and stir-frying in smoking wheat bran. The experimental results showed that before and after processing the volatile oil compounds in nutmeg are the same and during processing no known compounds disappeared. The contents of the main volatile oil compounds in nutmeg changed, however, before and after processing, including the amounts of myristicin, one of the toxic compounds in nutmeg. It is suggested that the amounts of myristicin could be decreased notably under certain processing conditions.
本文报道了对肉豆蔻（肉豆蔻）挥发油的气相色谱分析，该肉豆蔻分别采用面粉包裹煨制、滑石粉烫制和麦麸炒法炮制。实验结果表明，炮制前后肉豆蔻中的挥发油成分相同，炮制过程中未发现已知成分消失。然而，炮制前后肉豆蔻中主要挥发油成分的含量发生了变化，包括肉豆蔻中的一种有毒化合物肉豆蔻醚的含量。结果表明，在一定的炮制条件下，肉豆蔻醚的含量可显著降低。
