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Quality Evaluation for Essential Oil of Cinnamomum verum Leaves at Different Growth Stages Based on GC–MS, FTIR and Microscopy

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Abstract

The essential oil yield and composition of the different growth stages of C. verum leaves were investigated. The results indicated that the density of the oil cells and the degree of oil accumulation were closely related to the essential oil yield. The leaves of the 2-year-old branches contained the highest density of oil cells (10.17 n/mm2), and the oils were largely accumulated, which coincided with the highest oil yield (5.81 %). The oils were less accumulated in leaves 1–4 collected from the annual branches and were mostly disintegrated in the leaves collected from the 4-year-old branches, resulting in lower oil yields (3.04 and 2.98 %, respectively). Eugenol was primarily found in the leaves collected from the 1-year- old branches, and the eugenol content decreased with the leaf growth. The results indicated clearly, that the leaves collected from the 1- and 2-year-old branches should be preferably chosen as the raw materials for the extraction of high-quality essential oils or eugenol. These results provide reference information for the rational utilization of cinnamon resources. Our research indicated that GC–MS and FTIR techniques, combined with microscopy, has been proved to be an effective strategy for assessment of essential oil quality for use in cinnamon plants.

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Acknowledgments

We wish to thank Mr. Lei Fan for their technical assistance. The authors wish to thank Guiqing Li for their assistance in collecting the cinnamon samples. This study was supported by the PhD Start-up Fund of Natural Science Foundation of Guangdong Province (2014A030310433), China and the Science and Technology Innovation Fund Project on Forestry of the Guangdong Province (2012KJCX015-06).

Conflict of Interest

Yanqun Li declares that he has no conflict of interest. Dexin Kong declares that she has no conflict of interest. **aoman Lin declares that she has no conflict of interest. Zhaohong **e declares that he has no conflict of interest. Mei Bai declares that he has no conflict of interest. Shushi Huang declares that he has no conflict of interest. Hai Nian declares that he has no conflict of interest. Hong Wu declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, South China Agricultural University, Guangzhou, 510642, China

    Yanqun Li, Dexin Kong, **aoman Lin, Zhaohong **e, Mei Bai, Hai Nian & Hong Wu

  2. Guangdong Technology Research Center for Traditional Chinese Veterinary Medicine and Natural Medicine, South China Agricultural University, Guangzhou, 510642, China

    Hong Wu

  3. Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou, 510642, China

    Hong Wu

  4. Laboratory of Biophysics, Guangxi Academy of Sciences, Nanning, 530003, China

    Shushi Huang

  5. Center for Medicinal Plants Research, College of Life Sciences, South China Agricultural University, Guangzhou, 510642, China

    Hong Wu

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  1. Yanqun Li
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Correspondence to Hong Wu.

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Li, Y., Kong, D., Lin, X. et al. Quality Evaluation for Essential Oil of Cinnamomum verum Leaves at Different Growth Stages Based on GC–MS, FTIR and Microscopy. Food Anal. Methods 9, 202–212 (2016). https://doi.org/10.1007/s12161-015-0187-6

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  • DOI: https://doi.org/10.1007/s12161-015-0187-6

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