Yeon B.-R.,Kangwon National University |
Cho H.M.,Kangwon National University |
Yun M.S.,Kangwon National University |
Jhoo J.-W.,Kangwon National University |
And 4 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2012
This study was conducted to compare fragrance and volatile chemicals of essential oils in Gom-chewi (Ligularia fischeri) and Handaeri Gom-chewi (Ligularia fischeri var. spicifoprmis). Essential oils were extracted by steam distillation of leaves of Gom-chewi (GC) and Handaeri Gom-chewi (HGC), after which samples were collected by solid-phase micro extraction and the compositions of the essential oils were analyzed by gas chromatography- mass spectrometry (GC-MS). The yields of the essential oils in GC and HGC were 0.12% and 0.04%, respectively, and the threshold levels of the essential oils in GC and HGC were 0.01% and 0.1%, respectively. There were 19 constituents of the essential oil of Gom-chewi: 14 carbohydrates, 4 alcohols, and 1 acetate, and the major constituents were L-β-pinene (36.02%), D-limonene (25.64%), α-pinene (24.85%) and β-phellandrene (5.39%). In the essential oil of HGC, 25 constituents were identified: 17 carbohydrates, 4 alcohols, 3 acetates, and 1 N-containing compound, and the major constituents of HGC were D-limonene (39.74%), L-β-pinene (35.43%) and α-pinene (11.94%). The minor constituents of HGC were ρ-cymene, γ-muurolene, γ-cadinene, germacrene D, ingol 12-acetate and butyl 9,12,15-octadecatriene and nimorazole were not identified in the GC essential oil. Overall, the results showed that the fragrance and chemical compositions of essential oils in GC and HGC differed, suggesting that both essential oils could be used for the development of perfumery products.