肉桂挥发油化学成分的GC/MS分析  

Determination of chemical constituents of the essential oil from Cinnamon by GC/MS

作　　者：董岩[1] 魏兴国[1] 刘明成[1] 

机构地区：[1]德州学院化学系,德州253023

出　　处：《齐鲁药事》2004年第3期34-35,共2页qilu pharmaceutical affairs

摘　　要：对肉桂采用水蒸气回流法提取挥发油。用毛细管气相色谱 -质谱联用程序升温方法对肉桂挥发油化学成分进行分析,共鉴定了 35个化学成分,占挥发油相对含量的 96 %以上。The essential oil was extracted from wild Cinnamon by steam distillation. The yield was approximately 1.7%. The composition of essential oil was analyzed by combined means of programmed temperature capillary GC/MS. There were 35 components composed in about 96% of the total essential oil which were separated and identified.

关 键 词：肉桂 挥发油 气相色谱-质谱 

分 类 号：TQ460.72[医药卫生—药物分析学]