title: [Effects of processing methods on the amounts of volatile oil of nutmeg and on isolation and characterization of the volatile oil constituents].
abstract: 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.
authors: Institute of Chinese Materia Medica, China Academy of Traditional Chinese Medicine, Beijing.
authors: T
authors: T
authors: Li
authors: J
authors: J
authors: Zhou
authors: Z
authors: Z
authors: Xu
authors: J
authors: J
authors: Pan
authors: S
authors: S
authors: Mao
mesh_terms: D000081248:Allylbenzene Derivatives; D001593:Benzyl Compounds; D004148:Dioxolanes / Q000302:isolation & purification; D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D006358:Hot Temperature; D009822:Oils, Volatile / Q000737:chemistry*; D011748:Pyrogallol / Q000031:analogs & derivatives; D012639:Seeds; D013678:Technology, Pharmaceutical; D013696:Temperature; D013997:Time Factors
chemical_list: D000081248:Allylbenzene Derivatives; D001593:Benzyl Compounds; D004148:Dioxolanes; D004365:Drugs, Chinese Herbal; D009822:Oils, Volatile; D011748:Pyrogallol; C005246:myristicin