Extraction And Determination Of Essential Oil Constituents From Cinnamomum Loureirii Nees

Cinnamomum loureirii Nees, a mutation from cinnamon, grows in QingHua region in Yun Nan and Guang Xi province that joins with Vietnam, and it has mostly same relish with Chinese cinnamon. It is used wildly in food and traditional Chinese medicine field and it's one of principal natural spice. Cinnamon oil, a kind of essential oils is extracted from bark, branch, leaves and seeds of cinnamon tree. The annual output of cinnamon oil accounts for considerable proportion of production in all the world, nearly 80 percent. Cinnamomum loureirii Nees is superior to Chinese cinnamon not only on thickness of bark but also on essential oil content. The main composition of Cinnamomum loureirii Nees oil is cinnamaldehyde.In this research, essential oils were extracted from the bark of Cinnamomum loureirii Nees by steam distillation (SD), supercritical fluid extraction (SFE) and solvent extraction with microwave treatment (SME) and optimal extraction conditions were achieved as follows: (1) by SD, putting bark powder in 5 times water, distilling 4 hours by vapour, sifting through 40 Mu sifter; (2) by SFE, extracting pressure 35 Mpa, extracting temprature 45℃, sifting through 40 Mu sifter; (3) by SME, efficiency 300W, extracting time 15 minute, consistency of ethanol 25%, solvent 50ml/10g bark powder.The composition and relative contents of essential oils were analyzed by GC-MS. Results: The essential oils by steam distillation contained 20 chemical components, making up 68.04% of the total volatile oil; the essential oils by supercritical fluid extraction contained 9 chemical components, making up 79.38% of the total volatile oil .In addition, the method for the determination of cinnamaldehyde content in cassia was researched and a rapid and simple method for the determination of cinnamaldehyde content in cassia was established.When cinnamon oil is included byβ-Cyclodextrin (β-CD), the lose of Cinnamaldehyde can be obviously decreased and its stability and capacity of antioxidation can be increased greatly. The effects of solvent, temperature, and shaking-time on the content of cinnamaldehyde in the microcapsules were also studied. It was found that the content of cinnamaldehyde was decreased with the rise of temperature and ethanol contents. However, it increased with shaking-time and produced a constant after 4h. Besides, the included cinnamaldehyde in the molecular microcapsules was characterized by infrared spectrometry.