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KMID : 1007520010100050557
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Food Science and Biotechnology
2001 Volume.10 No. 5 p.557 ~ p.561
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Constituents of the Essential oil of Angelica tenuissima , m Aromatic Medicinal Plant
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Choi, Hyang Sook
Lee, Mie Soon/Sawamura, Masayoshi
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Abstract
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The essential oil of Angelica tenuissima was separated by simultaneous steam-distillation extraction and analyzed by capillary GC and GC-MS. Ninety-seven volatile flavor components, which make up 87.99% of the total volatile composition of the oil, were identified in the essential oil of Angelica tenuissima. The essential oil contained 39 hydrocarbons (64.45%), 6 aldehydes (0.59%), 21 alcohols (4.38%), 5 ketones (0.32%), 8 esters (0.53%), 4 oxides (0.25%), 5 acids (0.16%), 6 phthalides (16.91%) and 3 miscellaneous components (0.50%). γ-Terpinene (18.89%), β-phellandrene (16.63%) and ligustilide (14.43%) were the predominantly abundant components in Angelica tenuissima.
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