Comparison of Biomaterials from Essential Oils in Five Parts of Magnolia sieboldii

Article Preview

Abstract:

Essential oils were extracted from biomaterials of root bark, stem bark, twigs, leaves and flowers from Magnolia sieboldii by the means of steam distillation. Their chemical compositions of these essential oils were analyzed by GC-MS method and their flavor properties were evaluated based on the basic media of cold creams. The results showed that the highest yield of essential oils belonged to the essential oil from root bark and the lowest belonged to that from leaves; As to flavor, the parts of leaves and flower are more suitable for exploiting cosmetic products; Twigs, flowers and leaves belonged to the same cluster by Hierarchical cluster analysis on chemical components from these essential oils. The essential oil from leaves should be further exploited due to its good flavor for cosmetic products and a kind of newable natural resources, although this essential oil had lower extraction yeilds.

You might also be interested in these eBooks

Info:

Periodical:

Pages:

142-146

Citation:

Online since:

October 2013

Export:

Price:

Permissions CCC:

Permissions PLS:

Сopyright:

© 2014 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

* - Corresponding Author

[1] L. F. Song, Y. Fu and L. Qin: Jilin Forestry Science and Technology Vol. 30 (2), 2001, pp.35-37.

Google Scholar

[2] F. G. Du, H. Wang, Ch. Q. Liu and Z. M. Wang: Journal of Northwest Normal University (Natural Science) Vol. 42(6), 2001, pp.68-71.

Google Scholar

[3] R. D. Bidgoli ,M. Pessarakli and G. A. Heshmati: Journal ofAgricultural Science and Technology Vol. 2(2012) pp.392-396.

Google Scholar

[4] X. Ch. Zhang and W. F Yang: Forestry Science and Technology Vol. (2), 1993, pp.13-15.

Google Scholar

[5] Z. H. Liang: Journal of Medicinal Plants Research Vol. 5(12011), pp.2283-2288.

Google Scholar

[6] E. Derwich, Z. Benziane, A. Boukir and L. Benaabidate: Chem. Bull, Volume 54(68), 2009, pp.85-88.

Google Scholar

[7] J. B. Xiao, J. W. Chen, M. Xu: Electronic Journal of Biotechnology, Vol. 10(1), 2007, pp.141-148.

Google Scholar

[8] E. G. Pop and D. Barth: Pure Appl. Chem., Vol. 73(8), 2001 , pp.1287-1291.

Google Scholar

[9] T. J. Kang, S. Y. Lee, R. P. Singh, R. Agarwal and D. S. Yim: Acta oncologica Stockholm Sweden, Volume: 48(2009), pp.895-900.

Google Scholar

[10] L. Natta, K. Orapin, N. Krittika, and B. Pantip: International Food Research Journal, Volume 15(3), 2008 pp.1-10.

Google Scholar

[11] J. F. Clevenger: J. Am. Pharm. Assoc., Volume 17(1928), p.346.

Google Scholar