Analysis of Essential Oil from Roots of Rhodiola Crenulata

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (8): 321-323.

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Analysis of Essential Oil from Roots of Rhodiola Crenulata

WU Shao-Xiong, WANG Bao-Xing, GUO Si-Yuan, LI Lin

1.College of Light Industry and Food, South China University of Technology;2.Institution of Nutrition and Food Science, Kunming Medical College;3.Yunnan Reascend Science and Technology Ltd.

Online:2005-08-15 Published:2011-09-19

Abstract

Abstract: The simultaneous distillation-extraction (SDE)of essential oil from dry roots of Rhodiola Crenulata was adopted.GC/MS was used for determination of the composition of essential oil. By capillary chromatography, 234 peaks were isolated,and fifty-four compounds of them were identified. The main chemical components were 2-methyl-2-Buten-1-ol, 3,7-dimethyl-1,6-Octadien-3-ol,4 -methyl-Phenol, 2,6-dimethoxy-Phenol, Dibutyl phthalate,2 ,6,10,14-tetramethyl-Hexadecane,etc.

Key words: Rhodiola Crenulata, essential oil, GC/MS

WU Shao-Xiong, WANG Bao-Xing, GUO Si-Yuan, LI Lin. Analysis of Essential Oil from Roots of Rhodiola Crenulata[J]. FOOD SCIENCE, 2005, 26(8): 321-323.

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Analysis of Essential Oil from Roots of Rhodiola Crenulata

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