Influence of distillation time on the content and composition of essential oil isolated from lavender (Lavandula angustifolia Mill.)

• Autorzy: Wesolowska A. , Jadczak D. , Grzeszczuk M.

Warianty tytułu

PL

Wpływ czasu destylacji na zawartość i skład olejku eterycznego wyizolowanego z lawendy (Lavandula angustifolia Mill.)

• Języki publikacji: EN

Abstrakty

EN

The influence of the time of distillation on the content and composition of the essential oil isolated from lavender (Lavandula angustifolia Mill.) by steam distillation was investigated. The maximum essential oil percentage (2%) was obtained after 2 hours of distillation, while the minimum essential oil percentage (1%) was obtained after 40 minutes of distillation. The chemical composition of the isolated oil was determined by GC-MS. Linalool (28.78– 30.68%), linalyl acetate (12.35–17.67%) and α-terpineol (7.57–11.49%) were the major components of the analysed oil.

PL

Zbadano wpływ czasu destylacji na zawartość i skład olejku eterycznego wyizolowanego z lawendy (Lavandula angustifolia Mill.) na drodze destylacji z parą wodną. Maksymalną zawartość olejku (2%) uzyskano, prowadząc destylację przez 2 godziny, najniższą (1%), prowadząc destylację przez 40 minut. Dominującymi składnikamii wydzielonego olejku były linalol (28,78–30,68%), octan linalilu (12,35–17,67%) oraz α-terpineol (7,57–11,49%).

• Wydawca: -
• Czasopismo: Herba Polonica
• Rocznik: 2010
• Tom: 56
• Numer: 3
• Opis fizyczny: p.24-36,fig.,ref.

Twórcy

autor

Wesolowska A.

• Department of Organic Chemistry, West Pomeranian University of Technology, Al.Piastow 42, 71-065 Szczecin, Poland

autor

Jadczak D.

autor

Grzeszczuk M.

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