CAJ | 학술논문

采用气相色谱法，对茶树油的化学组分进行分析，考察不同贮存条件和贮存时间对茶树油主要成分的影响。结果表明，茶树油在保存过程中，主要成分4-松油醇相对比较稳定，含量变化不大。大部分单萜烯的含量呈减少趋势，减少量最大的组分是α-松油烯。而对伞花烃异于其他单萜烯，随着存放时间的延长含量增加，是增加量最大的组分。在保存过程中，茶树油单萜烯向对伞花烃、单萜醇以及单萜烯氧化产物等物质转化。因此，茶树油只能短时间保存在玻璃瓶中。
채용기상색보법，대다수유적화학조분진행분석，고찰불동저존조건화저존시간대다수유주요성분적영향。결과표명，다수유재보존과정중，주요성분4-송유순상대비교은정，함량변화불대。대부분단첩희적함량정감소추세，감소량최대적조분시α-송유희。이대산화경이우기타단첩희，수착존방시간적연장함량증가，시증가량최대적조분。재보존과정중，다수유단첩희향대산화경、단첩순이급단첩희양화산물등물질전화。인차，다수유지능단시간보존재파리병중。
The chemical constituents of tee tree oil were identified by GC. Study on the influence of chemical constituents of tee tree oil in the different preservation condition and preservation time. The results showed that tea tree oil during the course of conservation, the content of the main constituent of 4-terpineol was keep stabilization. Most of the content of monoterpenes were gradually decreased. Maximum reduction component was α -Terpinen. But p-cymene was different from the other monoterpenes, with the storage time extension the content increase, was the biggest increase component. In the storage process, the monoterpenes of tea tree oil to p-cymene, monoterpene alcohols and monoterpene oxidation products transformation. Therefore, tea tree oil stored in glass bottles only for short time.