Analysis of Chemical Components of Volatile Oil from Kaempferia galanga L.in South China by GC/MS

Abstract

Abstract: The essence oil in Kaempferia galanga L. consists of many flavor components. We chose Kaempferia galanga L. planted in Yangjiang, Guangdong province as the sample and extracted the essence oil by enzyme-decomposing together with steam distillation. The oil was analyzed and the components as well as the corresponding contents were determined in GC/MS. It is indicated in the experiment that there are 30 components in the oil which are mainly trans-p-methoxy-ethyl-cinnamate (59.24%), cis-p-methoxy- ethyl-cinnamate (6.14%) and ethyl-cinnamate (5.27%). The data provide the foundation for making use of Kaempferia galanga L.

Key words: Kaempferia galanga L, essence oil, GC/MS, chemical components

FAN Ya-Ming, REN San-Xiang, CHEN Yong-Heng, LI Li-Min, HE Cui-Yun, LI Hui-Ping, PENG Jin-He. Analysis of Chemical Components of Volatile Oil from Kaempferia galanga L.in South China by GC/MS[J]. FOOD SCIENCE, 2005, 26(6): 196-198.

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Analysis of Chemical Components of Volatile Oil from Kaempferia galanga L.in South China by GC/MS

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