[Comparison of composition of aetherolea and alcohol extraction from ChangBai Mountain purple common perilla]
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Jian-Zhong Sun1, Han-Song Yu, Yu-Hua Wang
1College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Objective:
To compare the chemical constituents of Aetherolea and Alcohol Extraction of purple common perilla of ChangBai Mountain.
Methods:
We used water vapor distillation and alcohol extraction method, then analyzed identification by thin-layer chromatography and GC-MS.
Results:
The main chemical compositions of aetherolea were caryophyllen, caryophyllene oxid, ylangene, 4-(2-Methylcyclohex-1-enyl)-but-2-enal and 3,7-dimethyl-1,6-Octadien-3-ol and the main chemical compositions of alcohol extraction were 10-hendeca-acetylene-1-alcohol, n-hexsdecanoic acid (E)-7,11-dimethyl-3-methylene- 1,6,10-Dodecatriene and so on.
Conclusion:
Other specific compositions including tau. -Muurolol,3H-3a,7-Methanoazulene,2 ,4,5,6,7,8-hexahydro-1,4,9,9-Tetram-ethyl-, [3aR-(3a. alpha, 4. beta 7. alpha)], Astaxanthin and Curan-17-oicacid, 19-acetyl-2,16-didehydro-20-hydroxy-, methyl ester, (19S) have special functions of sterilizing, cancer preventing and immunity improving, which are significantly different from the compositions extracted from other species.
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