Py-GC/MS Analysis of Bioactive Components of 550°C Pyrolyzate from Acetone Extractives of Cinnamomum camphora Root Wood

Abstract:

The researches are very less about the acetone extractives of rood wood from Cinnamomum camphora, a famous non-wood tree in China. Therefore, 550°C-based Py-GC/MS was used to analyze the high-grade resource recovering approaches of C. camphora root wood. The analytical result showed that the main components of the acetone extractives of C. camphora root wood by 550°C-based pyrolysis- GC/MS are as: Decanoic acid, 1,2,3-propanetriyl ester (16.720%), 4-Nitrophenyl laurate (9.104%), 1,3-Benzodioxole, 5-(2-propenyl)- (6.3744%), Bicyclo[2.2.1]heptan-2-one, 1,7,7-trimethyl-, (1R)- (5.646%), 2-Hydroxy-5-methylbenzohydrazide (3.516%), p-menth-1-en-8-ol (3.279%), Benzene, 1,2-dimethoxy-4-(2-propenyl)- (2.686%), Dodecanoic acid, 1,2,3-propanetriyl ester (2.478%), 2,3-Butanediol, [S-(R*,R*)]- (2.177%), Phenol, 2,6-dimethoxy- (2.147%), 2-Oxabicyclo[2.2.2]octan-6-ol, 1,3,3-trimethyl- (1.642%), Tricyclo [2.2.1.0(2,6)]heptane, 1,7-dimethyl-7-(4-methyl-3-pentenyl)-, (-)- (1.349%), Bicyclo[2.2.1] heptan-2-ol, 1,7,7-trimethyl-, (1S-endo)- (1.292%), Acetic acid, 2-acetoxymethyl-1,2,3- trimethylbutyl ester (1.174%), Phenol, 2,6-dimethoxy-4-(2-propenyl)- (1.125%), etc. The result of functional analysis suggested that C. camphora root wood can be used as top value-added materials of biomedicine, and also as the materials of bioenergy, perfume, cosmetic, food, dye and industrial solvent.

• Periodical: Key Engineering Materials (Volumes 480-481)
• Pages: 478-483
• DOI: https://doi.org/10.4028/www.scientific.net/KEM.480-481.478
• Online since: June 2011
• Authors: Xiao Yi Hu, Dang Quan Zhang, Lin Lin Guo
• Keywords: Bioactive Component, Cinnamomum camphora, High-Grade Resource Recovery, Pyrolysis-GC/MS Pyrolysis-Gas Chromatograph/Mass Spectrometer), Pyrolyzate, Root Wood

References

[1] Y.Z. Ma, Q. Tan, and H.Y. Li: Journal of Central South University of Forestry & Technology, Vol. 29 (2009), p.36.

[2] D. Zhang, W. Peng, Q. Liu, Q. Ma, X. Tan, H. Chen, and H Tian: Journal of The Chinese Cereals And Oils Association, Vol. 23 (2008), p.161.

[3] J. Ibrahim, M.A. Rasadah, and S.H. Goh: Journal of Tropical Forest Science, Vol. 6 (1994), p.286.

[4] F.L. Hsu, C.J. Chou, Y.C. Chang, T.T. Chang, and M.K. Lu: Int. J. Food Microbiol. Vol. 106 (2006), p.32.

[5] Z. Li, Q. Wen, and X. Dai: JiangXi Forestry Science and Technology, Vol. 6 (2007), p.30.

[6] M. Miyazawa, Y. Hashimoto, Y. Taniguchi, and K. Kubota: Nat. Prod. Lett. Vol. 15 (2001), p.63.

[7] H. Chen, G. Dai, J. Zhao, A. Zhong, J. Wu, and H. Yan: J. Hazard. Mater. Vol. 177 (2010), p.228.