HS-SPME-GC-MS分析比较肉桂挥发性成分

Analysis and comparison of volatile components of Cinnamomum cassia Presl by HS-SPME-GC-MS

采用顶空固相微萃取法萃取肉桂、桂枝、桂丁挥发性成分,气相色谱-质谱联用仪对肉桂、桂枝、桂丁挥发性成分进行定性分析,以峰面积归一化法计算各成分的相对百分含量。结果表明,从肉桂中鉴定出22种挥发性成分,桂枝中鉴定出17种挥发性成分,桂丁中鉴定出20种挥发性成分。肉桂、桂枝、桂丁普遍含有较高比例的(E)-桂皮醛成分,分别占挥发性成分的32.14%、87.74%、79.90%。肉桂、桂枝、桂丁三者之间挥发性化学成分和含量存在异同,为肉桂、桂枝、桂丁进一步开发利用提供了科学依据。

The volatile components of Cinnamomi cortex,Cinnamomi ramulus and fructus Cinnamomi were extracted by headspace solid phase microextraction(HS-SPME).The volatile components of Cinnamomi cortex,Cinnamomi ramulus and fructus Cinnamomi were qualitatively analyzed by gas chromatography-mass spectrometry(GC-MS).The results showed that 22 volatile components were identified from Cinnamomi cortex,17 from Cinnamomi ramulus and 20 from fructus Cinnamomi.Cinnamaldehyde in Cinnamomi cortex,Cinnamomi ramulus and fructus Cinnamomi,and cinnamaldehyde in Cinnamomum cassia L.was the highest,accounting for 32.14%,87.74%and 79.90%,respectively.There are similarities and differences in volatile chemical components and contents among Cinnamomi cortex,Cinnamomi ramulus,fructus Cinnamomi.This study provides a scientific basis for the further development and utilization of Cinnamomi cortex,Cinnamomi ramulus,fructus Cinnamomi.