Analysis of Chemical Constituents of Volatile Oil from Thymus altaicus Klok. in Xinjiang Using GC-MS and Its Antioxidant Activity

doi:10.7506/spkx1002-6630-200904049

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (4): 224-229.doi: 10.7506/spkx1002-6630-200904049

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Analysis of Chemical Constituents of Volatile Oil from Thymus altaicus Klok. in Xinjiang Using GC-MS and Its Antioxidant Activity

JIA Hong-li，ZHANG Pi-hong，JI Qiao-ling*，ZHU Guo-li，WANG Xue-hua

College of Life Sciences and Technology, Xinjiang University, Urumqi 830046, China

Received:2008-02-01 Revised:2008-07-11 Online:2009-02-15 Published:2010-12-29
Contact: JI Qiao-ling E-mail:wji1118@yahoo.com.cn

Abstract

Abstract:

The volatile oil was extracted from Thymus altaicus Klok. by using water distillation and its content was 0.31%. Then the chemical components of the volatile oil were examined by GC-MS. Finally 82 compounds were separated, 72 compounds were identified, and the relative contents of these components were determined with peak area normalization method. Moreover, the antioxidant activity of the oils was assessed by measurements of metal chelating ability and reducing power. The results showed that the essential oils, BHT and thymol have no metal chelating activity, but the essential oils have better reducing power and antioxidant activity than thymol and BHT.

Key words: volatile oil, GC-MS, Thymus altaicus Klok, reducing power, anti-oxidant activity

CLC Number:

O656
Q946.8

JIA Hong-li，ZHANG Pi-hong，JI Qiao-ling*，ZHU Guo-li，WANG Xue-hua. Analysis of Chemical Constituents of Volatile Oil from Thymus altaicus Klok. in Xinjiang Using GC-MS and Its Antioxidant Activity[J]. FOOD SCIENCE, 2009, 30(4): 224-229.

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Analysis of Chemical Constituents of Volatile Oil from Thymus altaicus Klok. in Xinjiang Using GC-MS and Its Antioxidant Activity

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