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標題: The essential oil of Glossogyne tenuifolia
作者: Chyau, C.C.
Tsai, S.Y.
Yang, J.H.
Weng, C.C.
Han, C.M.
Shih, C.C.
Mau, J.L.
關鍵字: Glossogyne tenuifolia (Compositae);essential oil;GC-MS;identification;aroma
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 100, Issue 2, Page(s) 808-812.
Glossogyne tenuifolia (Labill) Cass. (Compositae) is a traditional anti-pyretic and hepatoprotective herb in The Pescadores Islands. The essential oil of the dried herb, from four seasons, was isolated using a simultaneous steam-distillation and solvent-extraction (SDE) apparatus. The essential oil contents were in the range of 0.48-0.77 mg g(-1), with an average of 0.66 mg g(-1), and declined with the seasons. Generally, the essential oils from four seasons exhibited similar volatile profiles. A total of 62 different compounds were isolated by the SDE method and, among them, 30 compounds were identified, including 13 terpenes, 16 oxygen-containing compounds (eight alcohols, five aldehydes, one ester and two ketones) and one other compound. Terpenes were predominantly present in the essential oil and accounted for 61.3-76.0% of the essential oil with an average of 69.1%. The second most abundant class was alcohols, accounting for 12.4-15.9% of the essential oil, with an average of 14.1%. Consistently for four seasons, the most abundant eight compounds were in the descending order: p-eymene > 0-pinene > 0-phellandrene > limonene > cryptone > alpha-pinene > 4-terpineol + gamma-muurolene. However, these eight compounds accounted for 71.5% of the average of the essential oil and, in combination, might give rise to the overall citrus-like aroma of the G. tenuifolia. (c) 2005 Elsevier Ltd. All rights reserved.
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2005.10.044
Appears in Collections:食品暨應用生物科技學系

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