樟树香料资源研究_顾静文（GC） . A Study on Flavour Resources of Cinnamomum Camphora (L.) Presl

Abstract

This paper reported the chemical constituents of the leaves and fruits of Cinnamomum camphora ( L. ) Presl and their uses. By applying GC, GC -MS, TLC, NMR, numerous components have been identified. The major component of the essential oil of leaves was the Linalool (81.%). Nineteen compounds were identified in the essential oils of fruits. These components are a-pinene ( 0.1% ) , Camphene ( 7.8% ) , ( - ) -β-pinene ( 8.7% ) , Linanool ( 0.9% ) , Citronellal ( 0.5% ) , 2-propanol, 1- ( 2-methoxy-l-methylethoxy ) (0.2%), 2-propenoic acid, 2-methyl-penthyl ester (0.4%), Safrole ( 61.0%) Camphenilone ( 0.1% ) , Ethanol, 2- ( 3,3-dimethylcyclohexylidene ) ( 1.5% ) , Humulene( 1.0% ) , Cadinene ( 0.1% ) , Sesquicitronellene ( 0.8% ) , Cyclohexe-:ne, 6-ethenyl-6-methyl-l- ( 1-methylethyl ) -3- ( 1-methylethylidene ) ( 0.2% ) , Tricyloheptane, 1,7-dimethyl, 7-methylpentenyl ( 0.8%), β-bisabolene(7.9% ) , Nonandioic acid dimethyl ester ( 4.9% ), etc. Fatty acid constituents of seeds were tested, the essential contents are lauric acid ( 83.4% ) and capric acid (10.1%). It is shown that the essential oils of leaves and fruits form C. camphora (L.) Presl can be new flavour resources.