摘要
采用GC/MS法分析了在250、300、400、500、600、700、800和900℃下桂叶油的热解产物,并用归一化法进行了定量。结果表明:①桂叶油在250℃以下不热解,丁香酚、β-石竹烯和乙酰丁香酚是桂叶油的主要致香成分;②600℃以下桂叶油主要释放出丁香酚和乙酰丁香酚等52种化合物;③700℃以上桂叶油不释放致香物质,而释放芳烃和稠环芳烃等有害物质,且其种类及相对含量均随着热解温度的升高而增大;④桂叶油的热解产物可能主要是丁香酚裂解形成的。
At 250, 300, 400, 500, 600,700, 800 and 900℃, the pyrolysis products of cinnamon leaf oil were analyzed by gas chromatography/mass spectrometry, and the relative content of the pyrolysis products were also calculated by normalization method. The results indicated that： 1 ） cinnamon leaf oil was not pyrolysised at 250℃ , and released out of flavor substances, such as eugenol,β- caryophyllene and aceteugenol; 2）under 600℃ ,52 pyrolysis products were released from the essence; 3）above 700℃ , no flavor was found in the pyrolysis products. Furthermore, with the raise of pyrolysis temperature, harmful substances were released, such as aromatic, polycyclic aromatic hydrocarbons; and the category and relative content of them increased with the temperature; 4）the pyrolysis products of cinnamon leaf oil were mainly possible came from eugenol.
出处
《烟草科技》
EI
CAS
北大核心
2007年第7期36-41,共6页
Tobacco Science & Technology
