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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/7819


    Title: The essential oil of Glossogyne tenuifolia
    Authors: Charng-Cherng Chyau;Shu-Yao Tsai;Joan-Hwa Yang;Chu-Chun Weng;Ching-Mei Han;Chun-Chien Shih;Jeng-Leun Mau
    Keywords: Glossogyne tenuifolia (Compositae);Essential oil;GC-MS
    Date: 2007
    Issue Date: 2010-02-26
    Publisher: Asia University
    Abstract: Glossogyne tenuifolia (Labill) Cass. (Compositae) is a traditional anti-pyretic and hepatoprotective herb in The Pescadores Islands. The essential oil of the dried herb, from four seasons, was isolated using a simultaneous steam-distillation and solvent-extraction (SDE) apparatus. The essential oil contents were in the range of 0.48–0.77 mg g?1, with an average of 0.66 mg g?1, and declined with the seasons. Generally, the essential oils from four seasons exhibited similar volatile profiles. A total of 62 different compounds were isolated by the SDE method and, among them, 30 compounds were identified, including 13 terpenes, 16 oxygen-containing compounds (eight alcohols, five aldehydes, one ester and two ketones) and one other compound. Terpenes were predominantly present in the essential oil and accounted for 61.3–76.0% of the essential oil with an average of 69.1%. The second most abundant class was alcohols, accounting for 12.4–15.9% of the essential oil, with an average of 14.1%. Consistently for four seasons, the most abundant eight compounds were in the descending order: p-cymene > β-pinene > β-phellandrene > limonene > cryptone > α-pinene > 4-terpineol + γ-muurolene. However, these eight compounds accounted for 71.5% of the average of the essential oil and, in combination, might give rise to the overall citrus-like aroma of the G. tenuifolia.
    Relation: Food Chemistry 100(2):808-812.
    Appears in Collections:[食品營養與保健生技學系] 期刊論文

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