[桂枝与肉桂挥发油化学成分的GC-MS比较研究]
[Comparison studies on chemical constituents of essential oil from Ramulus Cinnamomi and Cortex Cinnamomi by GC-MS].
作者信息
Shen Qun, Chen Feilong, Luo Jiabo
机构信息
Department of TCM, First Military Medical University, Guangzhou 510515.
出版信息
Zhong Yao Cai. 2002 Apr;25(4):257-8.
PMID:12583177
Abstract
Essential oil from Ramulus Cinnamomi (Cinnamomum cassia Presl) and Cortex Cinnamomi were obtained by steam distillation. The chemical components of the oil were examined and compared by means of gas chromatography-mass spectrometry. 54 of the separated constitutents were identified. 10 components of these were not observed in the oil from Ramulus Cinnamomi, and 16 components of these were not observed in the oil from Cortex Cinnamomi.
摘要
采用水蒸气蒸馏法从桂枝（肉桂）和肉桂皮中提取挥发油。利用气相色谱 - 质谱联用仪对挥发油的化学成分进行检测和比较。共鉴定出54种分离成分。其中有10种成分在桂枝挥发油中未观察到，16种成分在肉桂皮挥发油中未观察到。
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