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KMID : 1160620090140020168
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Preventive Nutrition and Food Science
2009 Volume.14 No. 2 p.168 ~ p.171
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Constituents of the Essential Oil from Eclipta prostrata L.
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Chang Kyung-Mi
Kim Gun-Hee
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Abstract
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The volatile aroma constituents of Eclipta prostrata L. (leaves, stems, and flowers) were isolated by hydro-distillation extraction method and analyzed by GC/MS. The yield of Eclipta prostrata L. essential oil was 0.1% (v/w), and its color was yellow. Sixty-eight volatile flavor compounds, which make up 71.15% of the total volatile composition of the essential oil were tentatively characterized. It contained 35 hydrocarbons (56.25%) with sesquiterpene predominating, 12 alcohols (3.05%), 8 ketones (3.83%), 9 aldehydes (1.86%),?2 oxides (6.03%), and 2 esters (0.13%). α-Humulene, 6,9-heptadecadiene, (E)-β-farnesene, and α-phellandrene were the major abundant aroma components in Eclipta prostrata L., aromatic and medicinal plant.
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KEYWORD
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Eclipta prostrata L., hydro-distillation, essential oil, GC/MS
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