广西肉桂不同部位精油组分差异及感官品质比较

Components and Sensory Quality Comparison of Essential Oil from Different Parts of Guangxi Cinnamomum Cassia

采用水蒸气蒸馏法从广西肉桂的皮、枝和叶提取精油,对比分析成分,计算三种桂油的GC-MS谱图相似度,并进行香气及应用评价。结果显示:①三种桂油的得率分别为1.47%、0.80%和0.38%;②三种桂油主要成分均为反式肉桂醛,相对含量分别为82.84%、89.55%、65.49%;③桂皮油与桂枝油相似度最高(90.57%),桂枝油与桂叶油相似度最低(73.20%);④三种桂油嗅香及卷烟应用效果各有不同,应根据实际需求选择。

The essential oils were extracted from Guangxi Cinnamomum cassia bark,twig and leaves by steam distillation,and the yields were 1.47%,0.80%and 0.38%,respectively.The main component of three essential oils was trans-cinnamaldehyde,and the relative contents were 82.84%,89.55%and 65.49%,respectively.GC-MS spectra similarities of three cinnamon oils were calculated by included angle cosine method,and the similarity between bark oil and twig oil was the highest,which was 90.57%,while it was the lowest between bark oil and leave oil,which was 73.20%.The sensory evaluation showed that the aroma and application effects of three oils were different,which should be selected according to requirements.