KMID : 0604520140400020171
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Journal of the Society of Cosmetic Scientists of Korea 2014 Volume.40 No. 2 p.171 ~ p.178
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Comparison of Volatile Compounds from Thymus Magnus Nakai by Three Different Extraction Methods
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Lee Sa-Eun
Kang Song-Mun Lim Won-chul Kang Ki-Choon Pyo Hyeong-Bae
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Abstract
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The purpose of this study was to analyse the volatile components of Thymus magnus Nakai extracted bydifferent extraction methods and reproduce scent close to original plant based on the results. For this purpose, theessential oil of T. magnus was extracted by supercritical fluid extraction (SFE), water and steam distillation (WSD) andsimultaneous steam distillation and extraction (SDE) methods. The compositions of the essential oil were analyzed bygas chromatography-mass spectrometry (GC-MS). Consequently, linalool (0.1%) and trans-sabinene hydrate (0.9%)contents in the essential oil extracted by SFE method of 40 ¡É - 400 bar condition were relatively higher thancompositions of the essential oil extracted by different conditions. The contents of borneol (3.82%), terpinen-4-ol (0.3%)and caryophyllene oxide (2.2%) were relatively higher at 50 ¡É - 400 bar and the contents of ¥â-bisabolene (5.88%),1-octen-3-ol (0.31%), caryophyllene (2.91%), p-cymene (2.04%) and ¥ã-terpinene (0.52%) were extracted relativelyhigher at 50 ¡É - 300 bar. The compositions of the essential oil extracted by SFE method of 50 ¡É - 200 bar conditioncontained relatively higher contents of thymol (77.63%) and carvacrol (5.65%). The contents of ¥á-bisabolol (0.17%),caryophyllene (6.46%), cis-¥á-bisabolene (1.52%) and ¥â-bisabolene (20.65%) in the essential oil extracted by WSD methodwere relatively higher than compositions of the essential oil extracted by SFE method, and by SDE method we couldn'tobtained essential oil. The results of this study could be utilized to reproduce scent close to original scent of T. magnus.
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KEYWORD
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Thymus magnus, Essential oil, Supercritical fluid extraction, Water and steam distillation, Simultaneous steam distillation and extraction
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