中文摘要：

采用水蒸气蒸馏法分别提取生当归及其不同炮制品中的挥发油,应用气相色谱-质谱联用（GC-MS）技术测定和分析其化学组分。在相同提取方法和测定条件下,从生当归及其不同炮制品饮片中得到的挥发油组分存在一定的差异,主要表现在E-藁本内酯、Z-藁本内酯和Z-丁烯基酞内酯等化合物的含量差异较大。当归经过炮制后其所含挥发油的化学成分组成发生了较大变化,说明不同炮制方法对当归挥发油成分的影响是显著的,表明根据临床应用目的不同对当归进行炮制有一定的物质基础。

英文摘要：

The essential oil was extracted from the different processed products of Angelica sinensis,the chemical composition and its changing regularity of essential oil was analyzed by GC-MS technique.Under the same extraction and measurement conditions,there was the remarkable difference of the components of essential oil in A.sinensis and its different processed products.Particularly there was a significant difference in the amount of chemical compounds such as（E）-ligustilide,（Z）-ligustilide and（Z）-butylidenephthalide.It suggested that the different processing methods could significantly affect the essential oil in the different processed products of A.sinensis,and there was certain physical basis to process A.sinensis according to its different clinical goal.