Li T, Zhou J, Xu Z, Pan J, Mao S
Institute of Chinese Materia Medica, China Academy of Traditional Chinese Medicine, Beijing.
Zhongguo Zhong Yao Za Zhi. 1990 Jul;15(7):405-7, 446.
In this paper, the authors investigated the effects of various processing methods, i.e., scalding in hot purified talc, simmering wrapped in flour in hot purified talc and stir-frying in smoking wheat bran, on nutmeg (Semen Myristicae) in terms of the quantities of the volatile oil. The experimental results revealed that the amounts of volatile oil contained in nutmeg vary remarkably with the lengths of cooking time and the fluctuation of temperature. Detected by GC-MS-computer, 32 compounds of nutmeg were characterized, and their contents were determined by GC respectively.
本文中，作者研究了多种炮制方法，即在热纯净滑石粉中烫制、在热纯净滑石粉中面粉包裹煨制以及在麦麸烟熏中炒制，对肉豆蔻挥发油含量的影响。实验结果表明，肉豆蔻中挥发油的含量随炮制时间长短和温度波动而显著变化。通过气相色谱-质谱联用仪检测，鉴定出肉豆蔻中的32种化合物，并分别用气相色谱法测定了它们的含量。
