【摘要】 利用气相色谱/飞行时间质谱,对斯里兰卡桂叶油的挥发性成分进行了分析,并用峰面积归一化法计算了各成分的相对含量。通过质谱库检索,保留指数比对,分析并确定出斯里兰卡桂叶油中的37个成分,占斯里兰卡桂叶油挥发性成分的99.35%。斯里兰卡桂叶油的主要成分为丁香酚(60.82%)、苯甲酸苄酯(20.44%)、(E)-乙酸肉桂酯(5.67%)、乙酸丁香酚酯(4.44%)、芳樟醇(1.29%)、(E)-石竹烯(1.25%)等。对斯里兰卡桂叶油中主要挥发性成分的分析,可为产品开发及调香提供理论依据。更多还原

【Abstract】 The volatile components of cinnamon leaf oil were analyzed by using gas chromatography /time- of- flight mass spectrometry,and the peak area normalization was used to calculate the relative content of each component. With the mass spectrometry library search,37 compounds which account for 99. 35% in the volatile components of cinnamon leaf oil were identified by references and retention index. Eugenol( 60. 82%) 、benzyl benzoate( 20. 44%) 、( E)-cinnamyl acetate( 5. 67%) 、eugenol acetate( 4. 44%) 、linalool( 1. 29%) 、trans- caryophyllene( 1. 25%) were the main components. The aroma of main volatile components of cinnamon leaf oil was analyzed,and it provided theoretical basis for product development and flavoring.更多还原