Analysis of Chemical Components of Essential Oil from Wild Phlomis umbrosa Seeds

doi:10.7506/spkx1002-6630-200903007

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (3): 39-42.doi: 10.7506/spkx1002-6630-200903007

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Analysis of Chemical Components of Essential Oil from Wild Phlomis umbrosa Seeds

TIAN Guang-hui，LIU Cun-fang

School of Chemistry, Shaanxi University of Technology, Hanzhong 723001 , China

Received:2008-01-09 Revised:2008-02-24 Online:2009-02-01 Published:2010-12-29
Contact: TIAN Guang-hui， E-mail:tianguanghui123@yahoo.com.cn

Abstract

Abstract:

Essential oil was extracted from wild Phlomis umbrosa seeds by steam distillation. The chemical components of the essential oil were separated and structurally identified using gas chromatography-mass spectrometry, and the relative contents of the components were determined through peak-area normalization method. The results showed that 56 components exist in essential oil, among which, the major components are α-linalool (13.38%), caryophyllene oxide (11.21%), 1-octen-3-ol (8.38%), phthalic acid, diisobutyl ester (8.22%) and linolenic acid, ethyl ester (6.21%), etc. The essential oil has obvious hydroxyl radical-scavenging effect, and inhibitory and inactivation effects against 8 standard bacteria, especially against Escherichia coli ATCC25922 and Pneumococcus 32201.

Key words: Phlomis umbrosa Turcz, essential oil, gas chromatography-mass spectrometry, antioxidant activity, antimicrobial activity

CLC Number:

TIAN Guang-hui，LIU Cun-fang. Analysis of Chemical Components of Essential Oil from Wild Phlomis umbrosa Seeds[J]. FOOD SCIENCE, 2009, 30(3): 39-42.

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Analysis of Chemical Components of Essential Oil from Wild Phlomis umbrosa Seeds

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