芳樟型樟树果挥发油成分研究

Chemical constituents of essential oil from seeds of Cinnamomum camphora var. linaloofera Fujita

关键词:  芳樟型樟树  挥发油  化学成分  气相色谱

Key words:  Cinnamomum camphora var. linaloofera Fujita  essential oil  chemical composition  GC

摘要:

以优选出来的芳樟型樟树为调查对象,采其不同成熟度的樟树果进行挥发油提取,利用气相色谱法(GC)分析和测定樟树果挥发油的化学成分和相对含量。实验结果表明,樟树果的成熟程度不同,其提取率相差不大。但是樟树果的挥发油化学型有与叶油一致的也有不同的,说明樟树个体之间存在较大的变异性。

Abstract:

To analysis the seeds of Cinnamomum camphora var. linaloofera Fujita, the essential oil from different maturation stages seeds were extracted,and the chemical constituents and the contents of these ensstential oil by GC were analyzed. The results showed that the extraction rates were little different between the seeds at different maturaration stages,but the essential oil from seed and leaf was different,that showed there was a large variation between the plant individual.