锡兰肉桂芽挥发油的化学成分
Chemical composition of volatile oil from Cinnamomum zeylanicum buds.
作者信息
Jayaprakasha Guddadarangavvanahally K, Rao Lingamallu Jaganmohan, Sakariah Kunnumpurath K
机构信息
Central Food Technological Research Institute, Mysore-570013, India.
出版信息
Z Naturforsch C J Biosci. 2002 Nov-Dec;57(11-12):990-3. doi: 10.1515/znc-2002-11-1206.
The hydro-distilled volatile oil of the Cinnamomum zeylanicum (C. zeylanicum) buds was analyzed using GC and GC-MS for the first time. Thirty-four compounds representing approximately 98% of the oil was characterized. It consists of terpene hydrocarbons (78%) and oxygenated terpenoids (9%). alpha-Bergamotene (27.38%) and alpha-copaene (23.05%) are found to be the major compounds. A comparison of the chemical composition of the oil was made with that of flowers and fruits.
首次采用气相色谱（GC）和气相色谱-质谱联用（GC-MS）技术对锡兰肉桂（Cinnamomum zeylanicum）芽的水蒸馏挥发油进行了分析。鉴定出了占该油约98%的34种化合物。它由萜烯碳氢化合物（78%）和氧化萜类化合物（9%）组成。发现α-佛手柑油烯（27.38%）和α-可巴烯（23.05%）是主要化合物。将该油的化学成分与花和果实的化学成分进行了比较。
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