谢亚楠,姜子涛,李荣

• 1:天津商业大学生物技术与食品科学学院 天津市食品生物技术重点实验室

摘要(Abstract)：

月桂是我国传统的天然调味香辛料,其挥发油富含1,8-桉叶素(3.2%~68.5%)、α-乙酸松油酯(8.8%~19.5%)和肉桂醛(8.0%),在食品、医药和化工等领域得到了广泛应用。对月桂挥发油的化学组成及其相对含量、生物学功效进行了综述,并展望了月桂及其挥发油的前景。

关键词(KeyWords)： 月桂;挥发油;化学组成;生物学活性

Abstract:

Keywords:

基金项目(Foundation): 天津市高校科技发展基金计划项目(20110608)

作者(Author): 谢亚楠,姜子涛,李荣

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