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Journal of food science and nutrition v.15 no.2, 2010년, pp.147 - 151  
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

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  );
  • 초록

    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%).


  • 주제어

    Atractylodes japonica .   aromatic medicinal plant .   steam distillation .   GC/MS.  

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