摘要
本文对肉桂油的提取、化学成分和主要用途作了简要的介绍。用气相色谱对东兴桂油、西江春桂油和西江秋叶油的化学成分进行了分析,对主要成分的含量进行了比对。通过氮气保护下的减压蒸馏(或减压分馏)
The chemical composition of Xijiang and Dongxing Cinnamon Oil were identified by means of GC technique. By reduced pressure distillation, the refining of the oil protected by nitrogen were researched. The extraction, analysis and use of Cinnamon Oil were also briefly introduced in this paper.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第9期439-441,共3页
Food Science
关键词
肉桂油
成分分析
精制
Cinnamon Oil
analysis
refining
作者简介
祝钧（1966-），男，副教授，研究方向为有机合成与有机分析。
