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��Effects of Storage Conditions on Relative Contents of Trace Components in Essential Oil of Cinnamon Leaves (I)����Terpenoids[J].Popular Science & Technology,2019,21(02):29-31.
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2019-02-20

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Title:
Effects of Storage Conditions on Relative Contents of Trace Components in Essential Oil of Cinnamon Leaves (I)����Terpenoids
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Keywords:
cinnamon leaves cinnamon oil storage time storage temperature terpenoids
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Abstract:
Variation of species and relative contents of trace terpenoids in essential oil of cinnamon leaves under different storage conditions were studied. The essential oil components of fresh cinnamon leaves and cinnamon leaves stored at different storage temperatures (15��C, 20��C, 25��C, 30��C, and room temperature) for 0~90 days, were extracted by steam distillation. The obtained essential oil samples were analyzed by GC-MS. The relative contents of trace terpenoids (0.1%~1.0%) were determined by area normalization. Thirteen trace terpenoids were detected during storage, including (-)-Borneol, ��-Muurolene, ��-Cadinene, Alloaromadendren, (-)-��-Copaene, ��-Panasinsanene, Caryophyllene, Ledene, Espatulenol, Cubenol, Cadinol, ��-Bisabolol and Himbaccol. The species and relative contents of essential oil in cinnamon leaves were different under different storage conditions. There was no trace terpenoids in cinnamon leaves stored over 80 days. This study provide a basis for the study of biosynthetic pathways and mechanisms in cinnamon leaves picked, and provide a reference for the industrialization of cinnamon oil production.

�����/References:

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��������/Last Update: 2019-04-02