采收月份对肉桂叶出油率及挥发油品质的影响研究

以肉桂叶挥发油主要成分肉桂醛的含量及其抑菌活性作为衡量肉桂叶挥发油品质的两个指标，比较不同采收月份肉桂叶出油率及挥发油品质的差异。方法：采用水蒸气蒸馏法提取肉桂叶挥发油，通过气相色谱-质谱技术比较分析其化学成分，用归一化法测定其相对百分含量，并采用微量肉汤稀释法测定MIC评价各肉桂叶挥发油对常见的3种致病菌的抑菌活性。结果：10月份采收的肉桂叶挥发油含量最高（1.51%），6月份采收的肉桂叶挥发油含量最低（0.42%）。12份肉桂叶挥发油共鉴定出32种组分，共有组分为反式肉桂醛（21.37%～86.46%）、邻甲氧基肉桂醛（1.08%～12.46%）、苯甲醛（0.16%～2.40%）、顺式肉桂醛（0.18%～0.82%）。Using the content of cinnamaldehyde, the major component of cinnamon leaf volatile oil, and its antibacterial activity as two indicators for evaluating the quality of cinnamon leaf volatile oil, this study compared the differences in oil extraction yield and volatile oil quality of cinnamon leaves harvested in different months. Methods: Volatile oil from cinnamon leaves was extracted by steam distillation. Its chemical constituents were comparatively analyzed via gas chromatography-mass spectrometry (GC-MS), and their relative percentages were determined using the normalization method. The minimum inhibitory concentration (MIC) was measured via the micro-broth dilution method to assess the antibacterial activity of each cinnamon leaf volatile oil against three common pathogenic bacteria. Results: The volatile oil content of cinnamon leaves harvested in October was the highest (1.51%), while that harvested in June was the lowest (0.42%). A total of 32 components were identified from the 12 batches of cinnamon leaf volatile oil samples, and the shared components included trans-cinnamaldehyde (21.37%–86.46%), o-methoxycinnamaldehyde (1.08%–12.46%), benzaldehyde (0.16%–2.40%), and cis-cinnamaldehyde (0.18%–0.82%).

搜集汇总

背景与挑战

背景概述

该数据集研究了采收月份对肉桂叶出油率及挥发油品质的影响，通过水蒸气蒸馏提取挥发油并结合气相色谱-质谱分析，评估了肉桂醛含量和抑菌活性等指标。结果表明，10月份采收的肉桂叶出油率最高（1.51%），6月份最低（0.42%），并鉴定出包括反式肉桂醛在内的多种共有组分。研究旨在比较不同月份间的差异，为肉桂叶资源利用提供数据支持。