不同产地肉桂叶挥发油成分的比较分析  

Study on chemical component of volatile oil from cinnamon leaf in different habitats

作　　者：李耀华[1] 梁建丽[1] 魏江存 黄龙娟 黄瑞松 雷沛霖 LI Yao-hua;LIANG Jian-li;WEI Jiang-cun;HUANG Long-juan;HUANG Rui-song;LEI Pei-lin(Guangxi University of Traditional Chinese Medicine,Nanning 530200,China;Guangxi National Institute of Medicine and Medicine,Nanning 530001,China)

机构地区：[1]广西中医药大学,南宁530200 [2]广西民族医药研究院,南宁530001

出　　处：《湖北农业科学》2019年第9期101-103,共3页Hubei Agricultural Sciences

基　　金：国家自然科学基金项目(81660701);广西中医药大学自然科学研究项目(P2010018);广西教育厅项目(201106LX272)

摘　　要：采用水蒸气蒸馏方法提取挥发油,利用气相-质谱联用仪对8个产地肉桂叶样品中的挥发油成分进行分析,测定其所含的挥发油成分及含量。结果表明,8个产地的主要挥发油成分均为反式-肉桂醛,但不同产地其含量有差异。The volatile oil was extracted by steam distillation, and the components of cinnamon leaf volatile oil from eight habitats were analyzed by gaschromatography-massspectrometry(GC-MS). The results showed that the main constituent of essential oil in eight producing areas was trans-cinnamaldehyde, but in differ degree were dissimilar.

关 键 词：肉桂叶 挥发油成分 GC-MS 

分 类 号：O657.63[理学—分析化学]