ABSTRACT
OBJECTIVE：To c ompare the difference of volatile oil and fatty oil constituents from Cinnamomum migao in different sources. METHODS ：The steam distillation method and Soxhlet extraction mothod were used to extract volatile oil and fatty oil from C. migao in different sources respectively ，and the extraction rates were calculated ；GC-MS was used to analyze volatile oils and fatty oils constituents from C. migao in different sources. The compounds were searched and matched through NIST 17，WILEY 275 databases and mass spectrometry computer date system. The relative percentage content of each constituent was calculated by peak area normalization method. RESULTS ：The extraction rates of the volatile oils from 4 batches of C. migao in different sources were 3.1％，4.5％，6.2％ and 5.5％，respectively；the extraction rates of the fatty oils from C. migao were 6.2％，8.3％，10.5％ and 9.4％，respectively. A total of 87 constituents were identified in 4 batches of volatile oils of C. migao in different sources ，of which 104 constituents were separated from S 1，67 were identified ，and the relative percentage content was 90.172％；102 constituents were separated from S2，73 were identified ，and the relative percentage contentwas 88.836％；77 constituents were separated from S 3，57 were identified ， with a relative percentage content of 93.972％；87 constituents were separated from S 4，60 were m identified，with a relative percentage content of 95.247％ . Among above 87 constituents，48 were monotyloids and their derivat ives，33 were sesquiterpenoids and their derivatives ，4 were aliphatic and 2 were ketones. There were 44 common constituents from the volatile oil of C. migao in different sources ，all of which were terpenoids. The relative percentage content of S 1-S4 were 38.556％，66.776％，88.886％ and 90.115％，respectively. Among 44 common constituents ，the relative percentage content of which were all greater than 1％ were 1，8-cineole（S2： 6.518％；S4：3.850％；S3：1.655％；S1：1.475％；），4-terpineol（S2：1.591％；S4：1.384％；S3：1.193％；S1：1.182％）， α-terpinenol（S3：8.662％；S4：7.173％；S2：6.503％；S1：4.839 ％），δ-cadinene（S3：8.597％；S4：5.329％；S2：2.677％； S1：2.547％），elemol（S3：4.781％；S2：4.113％；S1：2.568％；S4：1.897％）and γ-eudesmol（S2：4.061％；S3：2.167％；S1： 1.575％；S4：1.197％）. A total of 37 constituents were identified in the 4 batches of fatty oil of the C. migao in different sources ， of which 87 constituents were separated from S 1，34 were identified ，and the relative percentage content was 91.072％；69 constituents were separated from S 2，28 were identified ，and the relative percentage content was 90.527％；63 constituents were separated from S 3，23 were identified ，the relative percentage content was 85.297％；71 constituents were separated from S 4，24 were identified ，with relative percentage content of 91.527％. Among above 37 constituents，there were 21 monoterpenes and their derivatives，2 sesquiterpenes，13 aliphatics，and 1 alkane. There were 20 common constituents in fatty oil from C. migao of different sources ，and the relative percentage content in S 1-S4 were 89.667％，89.595％，84.651％ and 90.972％，respectively. Among 20 common constituents ，the constituents with relative percentage content greater than 1％ were methyl caprate （S4： 59.498％；S1：58.733％；S2：57.552％；S3：26.423％）and methyl dodecanoate （S3：31.434％；S2：26.990％；S1：25.095％； S4：24.334％）. CONCLUSIONS ：There are differences in volatile oil and fatty oil constituents of C. migao from different sources ， and the contents of the same constituent were also different.
ABSTRACT
AIM To investigate the effects of frost-like powder,steaming,stir-frying with wine,stir-frying with salt-water and stir-frying with vinegar on compositions and contents of fatty oils in Descurainiae Semen.METHODS Descurainiae Semen was processed by five methods,respectively.The fatty oils were extracted from various processed products by petroleum ether,which were then derivatized.GC-MS was adopted in the qualitative identification and quantitative determination.RESULTS Except for frost-like powder,various processing methods could increase the extraction rate of fatty oils.Compared with raw product,the quantities of fatty oils in various processed products were decreased,together with the increased contents.The main compositions of obtained fatty oils were unsaturated fatty acids,whose contents in various processed products (except stir-frying with vinegar product) were higher than those in the raw product.CONCLUSION The effects of different processing methods on compositions and contents of fatty oils in Descurainiae Semen show obvious differences,among which the processing effect of stir-frying with vinegar is not satisfactory.