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BY-NC-ND 3.0 license Open Access Published by De Gruyter June 2, 2014

Chemical Composition of the Essential Oils of Two Alpinia Species from Hainan Island, China

  • Peng Nan , Yaoming Hu , Jiayuan Zhao , Ying Feng and Yang Zhong EMAIL logo

The essential oils of two Alpinia species, i.e. A. hainanensis and A. katsumadai, from Hainan Island, China were analyzed by using GC-MS. The major constituents in the leaf oil of A. hainanensis were ocimene (27.4%), β-pinene (10.1%), 9-octadecenoic acid (6.5%), n-hexadecanoic acid (5.8%), 9,12-octadecadienoic acid (5.4%), and terpinen (4.3%). The oil constituents obtained from the flowers of A. hainanensis were ocimene (39.8%), β-pinene (17.7%), terpinene (5.5%), p-menth-1-en-ol (4.9%), caryophyllene (4.9%), and phellandrene (4.4%). In A. katsumadai, the major constituents in the leaf oil were p-menth-1-en-ol (22.0%), terpinen (19.0%), 4-carene (9.1%), 1,8-cineole (8.3%), and camphor (5.6%). The major constituents in the flower oil were p-menth-1-en-ol (21.3%), 1,8-cineole (20.2%), terpinen (12.6%), phellandrene (7.0%), 4-carene (6.4%), and β-pinene (5.2%).

Received: 2003-7-24
Revised: 2003-8-29
Published Online: 2014-6-2
Published in Print: 2004-4-1

© 1946 – 2014: Verlag der Zeitschrift für Naturforschung

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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