Study on thermal stability of cinnamon volatile oil and screening of antioxidants

doi:10.14088/j.cnki.issn0439-8114.2025.03.024

Abstract

Abstract: To investigate the thermal stability of cinnamon volatile oil, the oil was extracted using steam distillation. The chemical composition of the oil before and after heating was analyzed by gas chromatography-mass spectrometry (GC-MS), and the optimal heating temperature and duration were screened. Five antioxidants,namely carvacrol, butylated hydroxytoluene (BHT), propyl gallate (PG), octyl gallate, and thymol,were selected to evaluate their effects on maintaining the thermal stability of the oil. The results showed that 64 components of cinnamon volatile oil were identified by referencing the Mainlib standard mass spectrometry database combined with manual interpretation. The optimal heating conditions were determined as 100 ℃ for 8 h. Significant differences were observed between the heated cinnamon volatile oil without antioxidant intervention (experimental control) and that treated with antioxidants, indicating that antioxidants could maintain the thermal stability of the oil to varying degrees. Thymol exhibited the strongest inhibitory effect on the thermal decomposition of trans-cinnamaldehyde, followed by PG.

Key words: cinnamon, volatile oil, thermal stability, GC-MS, antioxidants, screening

CLC Number:

R284.1

YE Chen-ying, WANG Min, HE Ting, MO Yi-long, ZHOU Gai-lian, LI Hai-xia. Study on thermal stability of cinnamon volatile oil and screening of antioxidants[J]. HUBEI AGRICULTURAL SCIENCES, 2025, 64(3): 149-155.

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