肉桂挥发油的提取方法与抗炎镇痛作用研究

Extraction Methods of Cinnamon Volatile Oil and Its Anti-inflammation and Abirritation

本文首先介绍了肉桂挥发油的几种常用的提取方法,包括超高压萃取法、超临界CO2萃取法和水蒸气蒸馏法等;然后利用水蒸气蒸馏法对肉桂挥发油进行提取,并借助气相色谱-质谱联用技术(GC-MS)对所提取肉桂挥发油进行化学成分分析,进一步通过小鼠足趾肿胀模型和小鼠扭体反应模型对肉桂挥发油的抗炎镇痛效果进行研究与评价。试验研究结果表明:肉桂挥发油含有23种化学成分,其中以反式肉桂醛为主,含量高达92.10%;肉桂精油具有优异的抗炎镇痛效果。

In this study, the common extraction methods for cinnamon essential oil are firstly illustrated, including ultrahigh pressure extraction, supercritical CO2 extraction, steam distillation, etc. Then, the steam distillation is used to extract essential oil from cinnamon plants and gas chromatography-mass spectrometry(GC-MS) is used to analyze chemical compositions of the obtained cinnamon essential oil. Furthermore, the abirritation and anti-inflammatory effects of cinnamon essential oil are evaluated by virtue of the dextran-induced mouse toe swelling model and acetic acid-induced mouse writhing response model. The results indicate that about 23 chemical components are in cinnamon essential oil, among which trans-cinnamic aldehyde is the uppermost one with a relative content of 92.10 %. The anti-inflammation experiments reveal that cinnamon essential oil has outstanding analgesic and anti-inflammatory effects.