Influence of distillation time on the content and composition of essential oil isolated from lavender (Lavandula angustifolia Mill.).
作者： D. Jadczak , A. Wesołowska , M. Grzeszczuk
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摘要: The influence of the time distillation on content and composition essential oil isolated from lavender (Lavandula angustifolia Mill.) by steam was investigated. maximum percentage (2%) obtained after 2 hours distillation, while minimum (1%) 40 minutes distillation. chemical determined GC-MS. Linalool (28.78– 30.68%), linalyl acetate (12.35–17.67%) α-terpineol (7.57–11.49%) were major components analysed oil.
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