Extraction and Composition Analysis of Volatile Components in Leaves of Cinnamomun burmannii B1.

doi:10.7506/spkx1002-6630-201020083

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 399-401.doi: 10.7506/spkx1002-6630-201020083

• Analysis & Detection • Previous Articles Next Articles

Extraction and Composition Analysis of Volatile Components in Leaves of Cinnamomun burmannii B1.

SU Jian-yu，CHEN Ling*，LI Bing，LI Lin

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China

Received:2010-07-01 Revised:2010-09-19 Online:2010-10-25 Published:2010-12-29
Contact: CHEN Ling E-mail:felchen@scut.edu.cn

Abstract

Abstract:

Steam distillation was used to extract essential oil from the leaves of Cinnamomun burmannii B1. The compositions and their relative contents in essential oil were quantitatively determined by GC-MS with peak area normalization method. Results indicated that a total of 40 volatile compounds were identified, which was accounted for 99.4% of total volatile compounds. The predominant volatile components were D-borneol (78.6%), bornyl acetate (3.26%), (-)-spathulenol (2.60%) and eucalyptol (1.92%), respectively. Therefore, D-borneol was one of the major components in Cinnamomun burmannii B1, which exhibited a promising prospect for developing medical products and perfume.

Key words: Cinnamomun burmannii B1., essential oil, borneol, gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS207.3

SU Jian-yu，CHEN Ling*，LI Bing，LI Lin. Extraction and Composition Analysis of Volatile Components in Leaves of Cinnamomun burmannii B1.[J]. FOOD SCIENCE, 2010, 31(20): 399-401 https://doi.org/10.7506/spkx1002-6630-201020083

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Extraction and Composition Analysis of Volatile Components in Leaves of Cinnamomun burmannii B1.

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