Position: Home > Articles > Extraction and Composition Analysis of Volatile Components in Leaves of Cinnamomun burmannii B1.
FOOD SCIENCE
2010,31
(20)
399-401
梅片树叶挥发油提取及成分分析
作 者：
苏健裕;陈玲;李冰;李琳
单 位：
华南理工大学轻工与食品学院
关键词：
梅片树叶;挥发油;龙脑;气相色谱-质谱联用(GC-MS)
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。
译 名：
Extraction and Composition Analysis of Volatile Components in Leaves of Cinnamomun burmannii B1.
作 者：
SU Jian-yu,CHEN Ling,LI Bing,LI Lin (College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
关键词：
Cinnamomun burmannii B1.;essential oil;borneol;gas chromatography-mass spectrometry (GC-MS)
摘 要：
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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