三种类型樟树果实的精油  

STUDIES ON THE ESSENTIAL OILS FROM THE FRUITS OF THREE TYPES CINNAMOMUM CAMPHORA(L. ) PRESL

作　　者：顾静文[1] 刘立鼎[1] 张伊莎[1] 

机构地区：[1]江西省科学院生物资源研究所

出　　处：《江西科学》1990年第2期22-28,共7页Jiangxi Science

摘　　要：本文报道樟树果实精油的化学成分,应用气相色谱、气相色谱-质谱联用仪、柱层析、核磁共振等方法,鉴定了樟树三个生化类型(本樟、油樟、芳樟)的果实在三个不同生长时期精油的化学成分及其变化规律.本樟果实精油主含樟脑和黄樟油素;油樟果实精油主含甲基丁香酚和桉叶油素;芳樟果实精油主含甲基丁香酚和黄樟油素.随着果实生长时期的不同,樟树果实精油的主要成分含量也随之发生变化.This paper showed the chemical constituents of the essential oils from the fruits of three types Cinnamomum camphora ( L. ) Presl ( camphor-type, cincol-type, linalool-type). By the aid of GC, GC-MS, NMR and Column chromatography the chemical components of the essential oils and their changes during three growing periods had been identified and described. The essential oils from the fruits of the camphor-type consisted mainly of camphor and safrole;of the cincol-type consisted mainly of methyl eugenol and 1, 8-cineol; of the liaalool-type consisted mainly of methyl eugenol and safrole. The results showed that the major constituents of the fruits varied with their growing periods. This study provided a scientific basis for rationelly using flavour resources and selecting improved breeds of C. camphora (L.) Presl.

关 键 词：樟树果实 精油 本樟 油樟 芳樟 

分 类 号：Q949.747.5[生物学—植物学]