Study on Chemical Components of Essential Oil in Fennel Fruits of Different Storge Time by GC-MS

Abstract

Abstract: The essential oil from Foeniculum Vulgare Mill(stored, after one year or after two years) were analyzed by GC-MS. Twenty-one principal components were separated and identified. Among them the major constituents were identified as trans- anethole, limonene, borneol and fenchone. After two years storage the content of essential oil in the fennel fruits was 29.19 percent less than the fresh. Meanwhile there were significant changes in the chemical constituents and relative contents of the essential oil as compared with the fresh. Hence it isnecessary to process the fennel fruilts fresh.

Key words: Foeniculum Vulgare Mill, essential oil, GC-MS

PA Ti-Gu-Li-?Ma-He-Mu-Ti, GAO Li, WANG Qiang, A Bu-Du-La-?A-Ba-Si. Study on Chemical Components of Essential Oil in Fennel Fruits of Different Storge Time by GC-MS[J]. FOOD SCIENCE, 2005, 26(11): 190-191.

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Study on Chemical Components of Essential Oil in Fennel Fruits of Different Storge Time by GC-MS

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