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KMID : 1160620120170030234
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Preventive Nutrition and Food Science
2012 Volume.17 No. 3 p.234 ~ p.238
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Volatiles of Chrysanthemum zawadskii var. latilobum K.
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Chang Kyung-Mi
Kim Gun-Hee
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Abstract
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The volatile aroma constituents of Chrysanthemum zawadskii var. latilobum K. were separated by hydro distillation extraction (HDE) method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of C. zawadskii var. latilobum K. flower essential oil (FEO) was 0.12% (w/w) and the color was light green. Fifty-five volatile chemical components, which make up 88.38% of the total aroma composition, were tentatively characterized. C. zawadskii var. latilobum K. FEOs contained 27 hydrocarbons, 12 alcohols, 7 ketones, 4 esters, 1 aldehyde, 1 amine, and 3 miscellaneous components. The major functional groups were terpene alcohol and ketone. Borneol (12.96), (±)-7-epi-amiteol (12.60), and camphor (10.54%) were the predominant volatiles. These compounds can be used in food and pharmaceutical industries due to their active bio-functional properties.
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KEYWORD
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Chrysanthemum zawadskii var. latilobum K., aroma constituent, hydro distillation extraction, flower essential oil, borneol
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