Chemical Components of Atractylodes japonica Rhizome Oil
作者： Kyung-Mi Chang , Gun-Hee Kim
DOI: 10.3746/JFN.2010.15.2.147
关键词: Rhizome 、 Sesquiterpene 、 Gas chromatography–mass spectrometry 、 Hydrocarbon 、 Aroma 、 Essential oil 、 Ketone 、 Steam distillation 、 Chemistry 、 Chromatography
摘要: The volatile aroma constituents of Atractylodes japonica rhizome were separated by steam distillation extraction method using a Clevenger-type apparatus, and analyzed gas chromatography-mass spectrometry (GC/MS). yield the essential oil from was 1.0% (v/w), its color pale yellow. Forty-five flavor compounds, which make up 93.86% total peak area, tentatively identified in oil. contained 32 hydrocarbons (79.19%) with sesquiterpene hydrocarbon predominating, 3 esters (12.46%), 4 alcohols (0.11%), 1 ketone (0.01%), 2 aldehydes (0.02%), miscellaneous compounds (2.07%).
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