OBJECTIVE: To analyze the chemical compositions of the volatile oil in the fruits of Litsea chingpingensis. METHODS: The volatile oil was extracted by wet distillation and its constituents were analyzed by GC-MS. The relative percentage of each constituent was determined by GC area normalization method. RESULTS: A total of 24 chemical compounds were identified, which included ?-Citral (28.32%), ?-Citral (22.28%), Cinene (12.15%), Nerol (4.98%), 1,8-Cineole (4.67%), and 6-Methyl-5-hepten-2-one (4.35%) etc. CONCLUSION: This study serves as a scientific basis for the further development and utilization of Litsea chingpingensis.

The chemical components of mainstream smoke were trapped by the artifical salvia. A novel method) for the analysis of the trapped chemical components was established using stir bar sorptive extraction(SBSE)) followed by a thermal desorption-gas chromatography-mass spectrometry(TD-GC-MS). The major) factors including desorption temperature, desorption time, cryofocusing temperature, extraction time and the addition of sodium chloride were studied. Under the optimized conditions, the average relative standard deviation(RSD) of peak areas of 44 components which were identified from the artifical saliva for 6 determinations was less than 10%, which showed the good repeatability of this method. The experiment result indicated that the SBSE-TD-GC-MS technique provided a powerful tool for the analysis of smoke components of some cigarette) trapped and dissolved in the saliva.