Position: Home > Articles > Extraction and Chemical Composition GC-MS Analysis of Cinnamon Essential Oil
Chinese Agricultural Science Bulletin
2012,28
(9)
264-269
桂皮精油的提取及其化学成分的GC-MS分析
作 者：
张艳;仝其根
单 位：
北京农学院食品科学学院
关键词：
桂皮精油;提取;GC-MS分析
摘 要：
为比较不同溶剂提取桂皮精油成分的差异性,研究确定了石油醚、正己烷、三氯甲烷3种溶剂提取桂皮精油的最佳条件,并对提取的桂皮精油化学成分进行GC-MS分析比较。结果表明:最佳提取条件是三氯甲烷为提取溶剂,桂皮和三氯甲烷的比例为1:15(W/V),提取时间60 min,提取3次;3种溶剂提取桂皮精油的化学成分在种类和相对百分含量上呈现差异,但不十分显著。
译 名：
Extraction and Chemical Composition GC-MS Analysis of Cinnamon Essential Oil
作 者：
Zhang Yan,Tong Qigen(Food Department of Beijing Agricultural College,Beijing 102206)
关键词：
cinnamon essential oil;extracting;GC-MS analysis
摘 要：
To identify the difference of the composition of essential oils extracted using different liquid solvents,cinnamon essential oils were extracted using petroleum ether,n-hexane and chloroform in this study.The optimum extraction condition was found out,and the composition of essential oil was analyzed by using GC-MS.The main conclusions were as follows: the optimum extraction condition was that chloroform was best solvents,cinnamon: chloroform was 1:15(W/V),extraction time 60 min,extraction count was 3 times;the chemical compositions of essential oils extracted by different extraction liquid solvents in kinds and percentage composition were different,but not significant.
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