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http://dx.doi.org/10.3746/jfn.2010.15.2.147

Chemical Components of Atractylodes japonica Rhizome Oil  

Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University)
Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
Publication Information
Preventive Nutrition and Food Science / v.15, no.2, 2010 , pp. 147-151 More about this Journal
Abstract
The volatile aroma constituents of Atractylodes japonica rhizome were separated by steam distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of the essential oil from Atractylodes japonica was 1.0% (v/w), and its color was pale yellow. Forty-five volatile flavor compounds, which make up 93.86% of the total peak area, were tentatively identified in the rhizome oil. The 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%), and 3 miscellaneous compounds (2.07%).
Keywords
Atractylodes japonica; aromatic medicinal plant; steam distillation; GC/MS;
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