肉桂叶挥发性成分分析

Cinnamon Leaf Volatile Component Analysis

[目的]分析肉桂叶的挥发性化学成分。[方法]用水蒸气蒸馏提取挥发性成分,采用气相色谱—质谱联用(GC—MS)法测试,Nist谱库自动检索比对。[结果]通过计算机自动检索,从肉桂叶中分离出60个组分,相对含量较高的是龙脑(28.19%)、(-)-斯巴醇(10.36%)、α-松油醇(6.028%)、石竹烯(6.658%)、γ-榄香烯(6.378%)、愈创醇(5.971%)。[结论]肉桂叶中的挥发性成分与桂皮不同,主要为醇、烯及其氧化物。

[Objective] To analyse the volatile chemical component of cinnamon leaf. [Method] Take vapour distillation to extract volatile component, apply GCMS for test, Nist spectrum database auto retrieval for comparison. [Result] By computer auto re trieval, separate 60 ingredients from cinnamon leaf, camphol has comparatively higher content （28.19%）, （- ）-spathulenol （ 10.36 % ）, a-terpineo] （6. 028 % ）, caryophyllene （ 6.6 58 % ）, γ -elemene （6.3 78%） , charnpacol （ 5.9 71 %）. [Conclusion] The voiatile component in cinnamon leaf is different from cassia, they are mainly mellow, ene and their oxide.