Chemical Composition Analysis of Essential Oil from Ligusticum chuanxiong Hort. Leaves in Yunnan

doi:10.7506/spkx1002-6630-201110041

Abstract

Abstract: Essential oil was extracted by steam distillation from Ligusticum chuanxiong Hort leaves and analyzed by gas chromatography-mass spectroscopy (GC-MS). Totally 84 and 51 compounds were identified in essential oils from Ligusticum chuanxiong Hort leaves harvested in spring and summer, with a relative content of respectively 97.8% and 98.2%. No significant difference in chemical composition was observed between essential oils from the leaves harvested at both seasons. The major components were 3,4-dimethylenecyclopent-anone, 5,7,8-trimethyl-2-chromanone, caryophyllene, trans-ocimene, cis-ocimene, (+)-sabinene and α-pinene.

Key words: Ligusticum chuanxiong Hort., essential oil, chemical component, gas chromatography-mass spectroscopy(GC-MS)

CLC Number:

R284.1

HUANG Xiang-zhong，ZHANG Run-zhi，LIU Fei，CHENG Chun-mei，ZHU Yun，GUO Jun-ming. Chemical Composition Analysis of Essential Oil from Ligusticum chuanxiong Hort. Leaves in Yunnan[J]. FOOD SCIENCE, 2011, 32(10): 175-179.

[1]	LU Mintao, REN Tingyuan, YANG Jian, LU Longfa, QIN Likang. Effect of the Essential Oil from the Ripe Fruit Pericarp of Zanthoxylum bungeanum Maxim. on Glucose Metabolism in Diabetic Mice Induced by Streptozotocin [J]. FOOD SCIENCE, 2021, 42(9): 115-122.
[2]	GUO Juan, ZHANG Jin, WANG Jiamin, ZHU Quanshan. Natural Antibacterial Agents and Their Application in Food Packaging: A Review [J]. FOOD SCIENCE, 2021, 42(9): 336-346.
[3]	XU Mengyue, LI Qing, WU Hua, WAN Zhili, YANG Xiaoquan. Preparation and Structural Characterization of Tea Tree Oil Emulsion Gels Stabilized by Glycyrrhizic Acid Nanofibrils [J]. FOOD SCIENCE, 2021, 42(4): 15-22.
[4]	TANG Niang, LIU Jingyi, CHEN Xiao’ai, YANG Yujie, CHEN Shuxi, ZHANG Ziming, ZHOU Aimei. Analysis of Volatile Components in Essential Oil of Fingered Citrons Citrus medica L. var. sarcodactylis Swingle Harvested in Guangdong Province at Different Times by GC-MS and GC-IMS [J]. FOOD SCIENCE, 2021, 42(16): 193-202.
[5]	WANG Chan, LI Rong, WU Yang, WANG Ying, TANG Shuhua, TAN Jin, JIANG Zitao. Rapid Screening of Radical Scavengers in Essential Oil from Piper longum L. as Food Seasoning [J]. FOOD SCIENCE, 2021, 42(14): 226-231.
[6]	SHI Zedong, JIANG Yaping, SUN Yingjie, LI Fujun, MIN Dedong, ZHANG Xinhua, LI Xiaoan. Preparation and Characterization of Oregano Essential Oil Microcapsules and Its Effect on Quality Preservation of Apricot Fruit during Storage [J]. FOOD SCIENCE, 2021, 42(11): 186-194.
[7]	CHEN Mengling, LAN Weiqing, LI Hanxiao, REN Zhichu, LU Zixuan, XIE Jing. Action Mechanism of Oregano Essential Oil against Staphylococcus saprophyticus [J]. FOOD SCIENCE, 2020, 41(7): 46-51.
[8]	ZHOU Yajun, LI Shengrao, WANG Shujie, XUE Changmei, YAO Guangming. Optimization of Extraction of Rose Essential Oil by High Intensity Pulsed Electric Field Combined with Enzymatic Treatment-Assisted Steam Distillation [J]. FOOD SCIENCE, 2020, 41(6): 270-277.
[9]	Yuan Kang, HU Zhenyang, CHEN Kexin, LU Chen, DU Lihui. Activity and Mechanism of Perilla Essential Oil in Inhibiting Aspergillus glaucus [J]. FOOD SCIENCE, 2020, 41(23): 63-69.
[10]	WANG Xueyan, CHEN Ying, ZHANG Jiamin, SHI Yongqing. Combined Antimicrobial Effect and Mechanism of Antimicrobial Peptide from Grass Carp Scale and Cinnamon Essential Oil [J]. FOOD SCIENCE, 2020, 41(23): 100-106.
[11]	LI Zhifang, YAO Yijun, ZHANG Lei, WANG Lifeng. Correlation Analysis between Contents of Chemical Components in Different Rice Cultivars and Quality Characteristics of Cooked Rice [J]. FOOD SCIENCE, 2020, 41(23): 35-41.
[12]	LAN Weiqing, LIU Jiali, WENG Zhongming, CHEN Mengling, XIE Jing. Effects of Ten Plant Essential Oils and Antimicrobial Mechanism of Cinnamon Essential Oil against Staphylococcus saprophyticus [J]. FOOD SCIENCE, 2020, 41(19): 38-44.
[13]	CHENG Jiali, MA Jiang, XIAO Aihua, ZHU Zhonglong, SANG Ziyang, MA Lüyi. Effect of Different Drying Methods on Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oils from Buds of Magnolia wufengensis [J]. FOOD SCIENCE, 2020, 41(19): 132-139.
[14]	YU Honghong, WU Mingying, WANG Qingling, DONG Juan, LU Shiling. Effect of Thyme Essential Oil Microcapsules on Mechanism of Histamine Production by Morganella morganii and Proteus bacillus [J]. FOOD SCIENCE, 2020, 41(19): 9-16.
[15]	LI Yangyang, SONG Wenlong, GAO Haiyan, LI Li. Properties of Antimicrobial Polylactic Acid-Based Film and Its Effect on Cherry Quality Preservation [J]. FOOD SCIENCE, 2020, 41(17): 216-222.

Chemical Composition Analysis of Essential Oil from Ligusticum chuanxiong Hort. Leaves in Yunnan

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments