川桂枝挥发油的GC/MS分析

Chemical Constituents of Volatile Oil from Branch of Cinnamomum Wilsonii

  • 摘要: 通过研究川桂 (Cinnamomumwilsonii)技挥发油的化学组成 ,采用水蒸气馏挥发油 ,应用GC/MS技术研究化学组成 ,实验结果共确定了其中 31种成分的化学结构与相对含量 ,其中有 2 6种为萜类或其衍生物。主要成分为芳樟醇(14 85 % )、二十七烷 (10 .96 % )、顺式细辛醚 (7.5 4 % )、反式柠檬醛 (6 .6 8% )等 ,与该植物叶和同属药用植物肉桂嫩枝挥发油的主要组成均差别较大。

     

    Abstract: The study is focused on the volatile oil extracted from dried branch of Cinnamomum wilsonii by Gc/MS.The result shows 31 constituents have been identified,among which,26 kinds were terpenoids and the principal were Linalool(14.85%),n-heptacosane(10.96%),cis-Asarone(7.54%)and à-Citral(6.68%),et al.

     

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