黔产肉桂叶片和皮中香味化学成分分析

Analysis of the Aroma of Chemical Composition of the Leaf and Bark from Cinnamomum Cassia in Guizhou

采用水蒸气蒸馏法提取贵州产的肉桂叶片和皮中的香味化学成分,并通过气相色谱-质谱法相结合进行定性定量分析。结果表明在肉桂叶片和皮中分别鉴定出44和41个香味化学成分,分别占香味化学成分总峰面积的97.513%和98.806%。在叶片中主要成分是桉树脑(18.705%),石竹烯氧化物(10.015%),1,2,3,4-四甲基-5-亚甲基-1,3-环戊二烯(13.116%)和α-萜品醇(8.384%)。皮中主要的成分是桂皮醛(51.896%),古巴烯(10.632%)和乙酸桂酯(8.048%)。两个部位主要香味化学成分相对含量有显著差异。

The aroma of chemical composition were extracted with steam distillation from the leaf and bark of Cinnamomum Cassia in Guizhou, and the aroma of chemical composition were qualitative and quantitative by GC-MS. The results showed that 44 aroma of constituents in the leaf and 41 in the bark of cinnamon Cassia were separated and identified, accounting for 97.513 % and 98.806 % of the total peak areas, respectively. Which is the main component in leaf eucalyptol（18.705 %）, caryophyllene oxide（10.015 %）,1,2,3,4-tetramethyl-5-methylene-1,3-cyclopentadiene（13.116 %） and a-terpineol（8.384 %）. And in the bark cinnamic aldehyde （51.896 %）, copaene（10.632 %） and cinnamyl acetate （8.048 %）. It was also observed that there were significant differences in the relative contents of two parts.