广西、云南产肉桂油化学成分及分子蒸馏技术纯化研究  

Chemical constituents of cinnamon oils from Guangxi and Yunnan and refining by molecular distillation technique

作　　者：韩亚明[1] 蒋林[1] 黄正恩[2] 杨得坡[1] 黄巧娟[1] 朱宝璋[3] 

机构地区：[1]中山大学药学院生药学与天然药物化学实验室,广州510080 [2]广西壮族自治区农业厅优质农产品开发服务中心,南宁530122 [3]华南理工大学化工学院现代化工技术重点实验室,广州510640

出　　处：《中南药学》2005年第4期215-218,共4页Central South Pharmacy

摘　　要：目的分析广西、云南产肉桂油化学成分,建立一种先进的肉桂油纯化技术。方法对广西、云南肉桂油成分进行气相色谱质谱联用法(GCMS)分析,采用分子蒸馏技术纯化肉桂油。结果确定了广西、云南肉桂油28种与21种化学成分,广西肉桂油优势成分反式肉桂醛相对百分含量比云南肉桂油高11.58%;云南肉桂油经分子蒸馏精制后,反式肉桂醛相对百分含量可提高到92.14%,达到或超过了广西肉桂油。结论分子蒸馏技术可使肉桂油中反式肉桂醛成分得到有效富集。OBJECTIVE To compare cinnamon oils from G-uangxi and Yunnan, and to set up a technique to refine cinnamon oil. METHODS The chemical constituents of cinnamon oil from Guangxi and Yunnan were determined by GC-MS. Yunnan cinnamon oil was refined by multi stage molecular distillation technique. RESULTS We determined 28 and 21 compounds in Guangxi and Yunnan cinnamon oil respectively. The related content of trans-Cinnamaldehyde in Guangxi cinnamon oil was 11.58%, higher than that in Yunnan cinnamon oil. After being processed by molecular distil lation technique, the content of trans Cinnamaldehyde in Yunnan cinnamon oil was raised to 92. 14%. Their quality was close to that of the Guangxi cinnamon oil, or better. CONCLUSIONS Molecular distillation technique is an efficient way to refine cinnamon oil.

关 键 词：肉桂油 分子蒸馏 气相色谱-质谱联用法 

分 类 号：R284[医药卫生—中药学]