贮存条件对肉桂叶精油中各微量成分相对含量的影响(Ⅰ)——萜类化合物

Effects of Storage Conditions on Relative Contents of Trace Components in Essential Oil of Cinnamon Leaves(Ⅰ)——Terpenoids

研究不同贮存条件下,肉桂叶精油中微量萜类化合物的种类和相对百分含量变化。采用水蒸气蒸馏法对鲜肉桂叶及分别在不同贮存温度(15℃、20℃、25℃、30℃、室温)下贮存不同时间(0～90d)肉桂叶中的挥发性成分进行提取,得到的肉桂叶精油采用气相色谱-质谱联用技术进行分析测定,以面积归一法计算其中微量(相对含量0.1%～1.0%)萜类化合物的相对百分含量。在贮存过程中共检测到13种微量萜类成分,分别为(-)-龙脑、γ-依兰油烯、β-杜松烯、香树烯、(-)-α-蒎烯、α-人参烯、石竹烯、喇叭烯、桉油烯醇、库贝醇、毕橙茄醇、α-红没药醇、绿花白千层醇。不同贮存条件下肉桂叶精油微量萜类成分的种类和含量均有较大差异,贮存80d以上的肉桂叶中基本不含萜类成分。该研究为肉桂采摘后植物体内的生物合成途径及机理等方面的研究提供依据,为肉桂油的产业化生产提供参考。

Variation of species and relative contents of trace terpenoids in essential oil of cinnamon leaves under different storage conditions were studied. The essential oil components of fresh cinnamon leaves and cinnamon leaves stored at different storage temperatures(15℃, 20℃, 25℃, 30℃, and room temperature) for 0~90 days, were extracted by steam distillation. The obtained essential oil samples were analyzed by GC-MS. The relative contents of trace terpenoids(0.1%~1.0%) were determined by area normalization.Thirteen trace terpenoids were detected during storage, including(-)-Borneol,γ-Muurolene,β-Cadinene, Alloaromadendren,(-)-α-Copaene,α-Panasinsanene, Caryophyllene, Ledene, Espatulenol, Cubenol, Cadinol,α-Bisabolol and Himbaccol. The species and relative contents of essential oil in cinnamon leaves were different under different storage conditions. There was no trace terpenoids in cinnamon leaves stored over 80 days. This study provide a basis for the study of biosynthetic pathways and mechanisms in cinnamon leaves picked, and provide a reference for the industrialization of cinnamon oil production.