• Applied Biological Chemistry
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• v.37 no.1
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• pp.30-36
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• 1994

The essential oil of Schizandrae Fructus was extracted by simultanous distillation-extraction and steam distillation and analyzed by GC and GC-MS. The oil content of Schizandrae Frutus was 0.64% when extracted by steam distillation and 0.88% in case of simultanous distillation extraction and sensory analysis of the oil indicated woody, camphorous, spicy and sour characteristic notes. The experimental results confirmed the presence 47 volatile components, the major components were ${\gamma}-terpinene$, p-cymene, ${\alpha}-ylangne$ and ${\beta}-elemene$. The oil was fractioned into ten fractions and 4 fraction of them have a good aroma character. The application of the oil showed the utilization possibility as flavoring materials for Korea tea.