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肉桂油的成分分析与精制
引用本文:祝钧,周磊,王彦斌.肉桂油的成分分析与精制[J].食品科学,2005,26(9):439-441.
作者姓名:祝钧  周磊  王彦斌
作者单位:北京工商大学化学与环境工程学院,北京,100037
摘    要:本文对肉桂油的提取、化学成分和主要用途作了简要的介绍。用气相色谱对东兴桂油、西江春桂油和西江秋叶油的化学成分进行了分析,对主要成分的含量进行了比对。通过氮气保护下的减压蒸馏(或减压分馏)对肉桂油的精制进行了研究。

关 键 词:肉桂油  成分分析  精制
文章编号:1002-6630(2005)09-0439-03
收稿时间:2005-07-02
修稿时间:2005-07-02

Component Analysis and Refining Method of Cinnamon Oil
ZHU Jun,ZHOU Lei,WANG Yan-bin.Component Analysis and Refining Method of Cinnamon Oil[J].Food Science,2005,26(9):439-441.
Authors:ZHU Jun  ZHOU Lei  WANG Yan-bin
Affiliation:School of Chemical and Environmental Engineering, WANG Yan-bin Beijing Technology and Business University, Beijing 100037, China
Abstract:The chemical composition of Xijiang and Dongxing Cinnamon Oil were identified by means of GC technique. By reduced pressure distillation, the refining of the oil protected by nitrogen were researched. The extraction, analysis and use of Cinnamon Oil were also briefly introduced in this paper.
Keywords:Cinnamon Oil  analysis  refining
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