Volatile Constituents of Thai Culinary Herbs “San Pra Hom”(Eupatorium stoechadosmum Hance.)
Sangla Khamman[a],Christian Rolando[b] and Griangsak Chairote*[a]* Author for corresponding; e-mail address: -
Volume: Vol.28 No.1 (JUNE 2001)
Opinion
DOI:
Received: 30 September 2000, Revised: -, Accepted: 22 Febuary 2001, Published: -
Citation: Khamman S., Rolando C. and Chairote G., Volatile Constituents of Thai Culinary Herbs “San Pra Hom”(Eupatorium stoechadosmum Hance.), Chiang Mai Journal of Science, 2001; 28(1): 17-29.
Abstract
The leaf oil of Thai culinary herbs, “San Pra Hom”(Eupatorium stoechadosmum Hance.), has been analyzed for its chemical constituents. The essential oil obtained from steam distillation was subjected to GC-MS analysis for compounds identification. It was found that most of them were terpenic compounds. Thymohydroquinone dimethyl ether occurred as the main constituent among the predominant compounds.