FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (8): 517-519.

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Study on Determination of Chemical Components in Volatile Oil from Coriandrum sativum Leaves and Stem

 LIU  Xin-Ping, ZHANG  Chi, TAN  Zhi-Wei, YU  Ai-Nong   

  1. Department of Chemistry and Enviroment,Hubei Institute for Nationalities,Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province,Enshi 445000,China
  • Online:2008-08-15 Published:2011-08-26

Abstract: Volatile oil was isolated Coriandrum sativum leaves and stem with steam distillation,and then its components were identified by capillary GC-MS method. Results showed that there are 79 volatile components in the oil accounting for 97.63% of the total area of the peaks. The relative contents of the constituents were determined by area normalization method.The main volatile compounds in the oil are cyclohexanone,2-tridecenal(E),dodecanal,á-linalool,menthofuran,1,5-diphenyl-3-(2-phenylethyl) -2-pentene,tetradecanal,sarcostin ketone,3-phenyl-2-butanol,decanal,2-dodecenal,cinnamyl-á-phenylpropionate,3-hexen-1-ol,acetate,2-dodecenal,4-bicyclo[2.2.1]hept-5-en-2-yl-1,1-diphenyl-2-pentyne-1,4-diol,hexadecanoic acid,ethylbenzene,cis-3-hexenyl lactate,3-hexen-1-ol,formate,mandelonitrile benzoate and 3-hexenyl formate.

Key words: Coriandrum sativum, volatile constituent, compounds, GC-MS