Analysis on volatile oil from three kinds of processed Zhishi (Fructus Aurantii Immaturus) by GC-MS

Objective To analyse the volatile oil constituents from three kinds of processed Zhishi(Fructus Aurantii Immaturus).Methods The volatile oil constituents were extracted from three kinds of processed Zhishi including crude Zhishi,vinegar-baking Zhishi and bran-stirring Zhishi by applying steam distillation,and then were analysed by using GC-MS.The relative content of different constituents in volatile oil from three kinds of processed Zhishi were determined by applying the chromatographic area normalization method.Results There were totally 53 constituents of volatile oil identified from three kinds of processed Zhishi and among them the major one was limonene,which was accounted for 64% in crude Zhishi and 33.0% in bran-stirring Zhishi.There were 26 volatile oil constituents in crude Zhishi,37 in vinegar-baking Zhishi and 48 in bran-stirring Zhishi.The content of limonene had a decreasing tendency in Zhishi processed by different methods,but the varieties and quantity increased in varying degrees.Conclusion The content of volatile oil are different in processed Zhishi by different methods and quantity of chemical constituents were different too,but a part of chemical constituents are the same.The method can be used in the analysis of chemical constituents of volatile oil in Zhishi.