FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (5): 29-32.

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Extraction of Coriander Leaf Essential Oils by Soxhlet Method and Components Analysis and Scavenging Effects of Sodium Nitrite

 LU  Zhan-Guo, GUO  Hong-Zhuan, LI  Wei   

  1. 1.Chemical Center,School of Food Engineering,Harbin University of Commerce,Harbin 150076,China; 2.Anhui University of Technology and Science,Wuhu 241000,China
  • Online:2007-05-15 Published:2011-12-31

Abstract: The essential oils were extracted from the fresh aerial parts of coriander(Coriandrum sativwn L.)by Soxhlet’s extraction method to reach 0.252% yield.The components of the essential oil were analyzed by GC-MS,and a total of 60 constituents were assayed with 41 compounds identified accounting for 94.200% of total.The esters are the most abundant accounting for 57.755%,with hydrocarbons 11.300%.Aldehydes and aromatic comkpounds account for 16.168% and 8.077%, respectively.The essential oils were studied for scavenging effects of sodium nitrite.The maximum scavenging rate is 69.7% when used essential oil 0.8ml.

Key words: Coriandrum sativum L, coriander, essencial oil, GC-MS, sodium nitrite