从鲜桂皮蒸馏得到的桂皮油合?较多的醋酸桂皮酯。与商品桂皮加工程序相同,桂应?在加工时,醋酸桂皮酯会转化成桂皮醛及油的其它成分。这说明B.P.C.桂皮油和合标准的桂皮含低比例的醋酸桂皮酯的原因。本文以同位素~(14)C标记的化合物作示踪的进料试验,将标记的苯丙氨酸和桂皮酸引入桂皮醛和醋酸桂应?酯之中。实验表明,桂皮酸在形成上述化合物时会起全面的顺序还原,伴随大量水解和氧化作用,使醋酸桂皮酯转化为桂皮醛。 The cinnamon oil obtained by distilling from fresh cassia bark was combined with cinnamyl acetate. Similar to the commercial cinnamon processing program, cinnamyl acetate is converted into cinnamic aldehyde and other components of the oil during processing. This explains why B.P.C. cinnamon oil and the standard cinnamon have a low proportion of cinnamic acid acetate. In this paper, the isotope ~ (14) C-labeled compound was used as a tracer feeding test. The labeled phenylalanine and cinnamic acid were introduced into cinnamic aldehyde and guisolin acetate. Experiments have shown that cinnamic acid will form a full sequential reduction in the formation of the above compounds, with a large number of hydrolysis and oxidation, so that cinnamyl acetate is converted to cinnamon aldehyde.