Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Chemical Components of Atractylodes japonica Rhizome Oil

  • Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University) ;
  • Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
  • Received : 2010.02.01
  • Accepted : 2010.03.17
  • Published : 2010.06.30
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Abstract

The volatile aroma constituents of Atractylodes japonica rhizome were separated by steam distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of the essential oil from Atractylodes japonica was 1.0% (v/w), and its color was pale yellow. Forty-five volatile flavor compounds, which make up 93.86% of the total peak area, were tentatively identified in the rhizome oil. The oil contained 32 hydrocarbons (79.19%) with sesquiterpene hydrocarbon predominating, 3 esters (12.46%), 4 alcohols (0.11%), 1 ketone (0.01%), 2 aldehydes (0.02%), and 3 miscellaneous compounds (2.07%).

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