FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (7): 389-391.

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Analysis of Chemical Compositions of Eupatorium fortune Turcz. Essential Oils

 ZHU  Feng-Mei, DU  Bin, XIN  Guang, LIU  Chang-Jiang   

  1. 1.Department of Food Engineering, Hebei Normal University of Science and Technology, Changli 066600, China; 2.Analysis and Testing Center, Hebei Normal University of Science and Technology, Changli 066600, China; 3.Department of Chemistry, Anshan Normal University, Anshan 114005, China; 4. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China
  • Online:2008-07-15 Published:2011-07-28

Abstract: The essential oils of the Eupatorium fortunei Turcz. were extracted by simultaneous distillation extraction. The chemical components were separated and analyzed by gas chromatography-mass spectrometry. The content of essential oils extracted from Eupatorium fortunei Turcz. was 2.73%. The identification of the volatile compounds was confirmed by comparing the retention indices with standard values of authentic samples. The relative content was calculated from the peak area normal-ization method. The results indicated that there are thirty-three volatile compounds identified in Eupatorium fortunei Turcz. The major chemical components from Eupatorium fortunei Turcz. are: 2H-1-benzopyran-2-one(12.58%), thymol (4.38%),2,4,5,6,7, 8-hexahydro-1,4,9,9-tetramathyl-3H-3a,7-methanoazulene(4.50%), caryophlleneoxidase(5.27%), 1-methyl-4-(1-methylethyl)-phenol(3.97%) and 1,1a,4,5,6,7,7b-octahydro-1,1,7, 7a-tetramethyl-2H-cyclopropa[a]naphtha (3.62%).

Key words: Eupatorium fortunei Turcz, essential oils, simultaneous distillation extraction, gas chromatography-mass spectrometry, peak area normalization method