芳樟果实精油的研究  

STUDY ON THE ESSENTIAL OIL FROM THE FRUITS OF CINNAMOMUM CAMPHORA(L.)PRESL VAR.LINALOOLIFERA FUJITA

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,南昌330003

出　　处：《林产化学与工业》1990年第2期77-82,共6页Chemistry and Industry of Forest Products

摘　　要：芳樟果实经水蒸汽蒸馏得到一种黄棕色的精油。应用气相色谱、气相色谱-质谱联用仪,鉴定了芳樟果实在3个不同月份的精油化学成份及其变化规律。主要成分是甲基丁香酚和黄樟油素。随着果实生长和发育,其精油中主成分含量也随之发生变化。实验证明,芳樟果实亦可提取香料,这为开发樟树系列香料寻找出一条新的途径。本文还讨论了芳樟不同器官所含精油主成分的差异。Chemical constituents of the yellowish brown colored essential oil from fruits of C. camphora (L.) Presl yar. linaloolifera. Fujita were investigated by the aid of GC, GC-MS. The chemical compositions and their changes in three months in the growing period were determined and described. The essential oil contains mainly methyl eugenol(40.9～ 51.2%) safrole(23.9～53.2%); β-terpineol (10.9～18.1%) and the contents of which are subject to change when fruits grow. It shows that the essential oil from fruits of C. camphora (L.) Fang Zhang can be used as aromatic.

关 键 词：芳樟果实精油 甲基丁香酚 黄樟油素 

分 类 号：TQ645.1[化学工程—精细化工]