Processing Methods for Fennel essential oil extraction rate and the proportion of components.doc

 PAGE \* MERGEFORMAT 14 Processing Methods for Fennel essential oil extraction rate and the proportion of components Author: Ho Jin XIAO Yan-hui Wu, Jing-Ling Yu-Mei Wang [Abstract] Objective To study the different processing methods of Fennel essential oil extraction rate and the composition ratio of impact. Way to Inner Mongolia, cumin as experimental material, the use of distillation to extract six kinds of processed products Fennel essential oil, and make GC-MS analysis. The results of six kinds of processed products of fennel essential oil extraction volume of 1.920 ~ 2.540 ml / 100g, including Jiu Chao Jiu Jin, and a high content of salt and salt dip followed by speculation, while the fried goods and raw materials lower. Fennel essential oil is the main component of the anti-style - anethole and limonene, which Jiuchao processed products of the trans - anethole content of more salt, fried processed products with higher levels of limonene. Conclusions processing methods not only affect the Fennel Essential Oil extraction rate, but also affected the proportion of essential oil components. [Keywords:] Fennel essential oil content processing methods the proportion of ingredients Fennel Foeniculum vulgare Mill. UMBELLIFERAE fennel for the dry ripe fruit, is ‘Chinese Pharmacopoeia’ intake of commonly used traditional Chinese medicine blindly. Fennel whole-plant organs contain essential oils, of which the highest content of fruit [1]. Pharmacological studies have shown that essential oils can be used for driving the wind Fennel agents, abdominal distension can be ruled out gas, reduce pain. It can reduce the tension of the stomach, followed by stimulation, but its creeping normalization of shorter emptying time. Fennel Essential oils contain trans - anethole, cis - anethole, limonene, love grass brain, cumin ketones active ingredients, including trans - anethole in vitro experiments have antibacterial activity, especially against Gram - inhibition of negativ