| 梅片树叶挥发油提取及成分分析 |
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| 引用本文： | 苏健裕,陈 玲,李 冰,李 琳.梅片树叶挥发油提取及成分分析[J].食品科学,2010,31(20):399-401. |
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| 作者姓名： | 苏健裕 陈 玲 李 冰 李 琳 |
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| 作者单位： | 华南理工大学轻工与食品学院 |
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| 基金项目： | 广东省- 教育部- 科技部企业科技特派员行动计划专项(2009B090600055)；
广东省 - 教育部产学研结合项目(2009A090100041) |
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| 摘 要： | 采用水蒸气蒸馏法提取梅片树叶中的挥发油，并采用气相色谱- 质谱联用技术(GC-MS)和峰面积归一化法分离分析其化学成分和相对含量。结果表明：本法可从梅片树叶挥发油中分离出43 种化合物，可鉴定出其中的40种，占挥发性成分总量的99.4%；挥发油的主要成分有右旋龙脑(78.6%)、乙酸龙脑酯(3.26%)、斯巴醇(2.60%)和桉叶油素(1.92%)。梅片树叶富含右旋龙脑，具有广阔的开发利用前景。
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| 关 键 词： | 梅片树叶 挥发油 龙脑 气相色谱- 质谱联用(GC-MS) |
| 收稿时间： | 2010-07-01 |
Extraction and Composition Analysis of Volatile Components in Leaves of Cinnamomun burmannii B1. |
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| SU Jian-yu,CHEN Ling,LI Bing,LI Lin.Extraction and Composition Analysis of Volatile Components in Leaves of Cinnamomun burmannii B1.[J].Food Science,2010,31(20):399-401. |
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| Authors: | SU Jian-yu CHEN Ling LI Bing LI Lin |
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| Affiliation: | College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China |
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| Abstract: | Steam distillation was used to extract essential oil from the leaves of Cinnamomun burmannii B1. The compositions and their relative contents in essential oil were quantitatively determined by GC-MS with peak area normalization method. Results indicated that a total of 40 volatile compounds were identified, which was accounted for 99.4% of total volatile compounds. The predominant volatile components were D-borneol (78.6%), bornyl acetate (3.26%), (-)-spathulenol (2.60%) and eucalyptol (1.92%), respectively. Therefore, D-borneol was one of the major components in Cinnamomun burmannii B1, which exhibited a promising prospect for developing medical products and perfume. |
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| Keywords: | Cinnamomun burmannii B1 essential oil borneol gas chromatography-mass spectrometry (GC-MS) |
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