ABSTRACT The extraction of essential oils from Cinnamomum cassia bark and leaf was carried out by hydrodistillation (HD) and microwave-assisted hydrodistillation (MAHD). Chemical compositions of volatile compounds were determined by GC/MS, 1H-NMR and infrared spectroscopy analysis. The dominant constituents found in the essential oils were aromatic compounds (> 90%) including (E)-cinnamaldehyde (CAL) and (E)-cinnamyl acetate (CAC) as the major components. The thermogravimetry (TG) method was used to study thermal stability and volatilization of the oils at room temperature. The bark essential oils exhibited inhibitory effects against a bacterial strain, S. aureus and a yeast strain, S. cerevisiae at MIC value 200 µg/mL. The decomposition kinetic of the essential oils was studied via the isoconversional kinetic models using the TG data. Two the isoconversional models, Flynn–Wall–Ozawa (FWO) and Kissinger–Akahira–Sunose (KAS) were used to determine activation energies (Ea) for decomposition of the essential oils.

中文翻译：

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肉桂精油的理化特性、抗菌活性和非等温分解动力学

摘要 通过水蒸馏 (HD) 和微波辅助水蒸馏 (MAHD) 从肉桂树皮和叶中提取精油。挥发性化合物的化学成分通过GC/MS、1H-NMR和红外光谱分析确定。在精油中发现的主要成分是芳香族化合物（> 90％），包括（E）-肉桂醛（CAL）和（E）-醋酸肉桂酯（CAC）作为主要成分。热重法 (TG) 用于研究油在室温下的热稳定性和挥发情况。树皮精油对细菌菌株金黄色葡萄球菌和酵母菌株酿酒酵母具有抑制作用，MIC 值为 200 µg/mL。使用 TG 数据通过等转化动力学模型研究了精油的分解动力学。