title: [GC-MS analysis of influence of processing on volatile oil in Daphne genkwa Sieb. et Zucc].
abstract: The variation of volatile oils has been studied for GC-MS in different processed samples of Daphne genkwa. The results show that the contents of volatile oils in each processed sample are lower than these in the raw one, and the composition of those oils is greatly varied. The vinegar-fried and vinegar-boiled samples give more unknown ingredients.
authors.affiliation: Institute of Chinese Materia Medica, China Academy of Traditional Chinese Medicine, Beijing.
authors.forename: S T
authors.initials: ST
authors.lastname: Yuan
authors.forename: B X
authors.initials: BX
authors.lastname: Zhang
authors.forename: H S
authors.initials: HS
authors.lastname: Huang
mesh_terms: D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D009822:Oils, Volatile / Q000032:analysis*; D013678:Technology, Pharmaceutical
chemical_list: D004365:Drugs, Chinese Herbal; D009822:Oils, Volatile