Abstract
Traditional hydrodistillation (HD) and microwave-assisted hydrodistillation (MHD) were compared and evaluated for their efficiency in the extract of Amomum tsao-ko essential oil. The optimum conditions for MHD were: microwave delivered power 800 W, microwave radiation time 5 min. and a 1:20 ratio of spice to water. The obtained oils were analyzed by GC and GC-MS. Thirty-two components were identified in HD oil and thirty-three components in MHD oil. Among the identified volatile compounds from A. tsao-ko, the main components from both oils were found to be similar, but their contents were significantly different including eucalyptol (33.81 % in HD oil, 38.39 % in MHD oil), 2-iso-propylbenzaldehyde (10.21 %, 9.98 %), nerol (8.54 %, 6.80 %), 3-heptylacrolein (5.10 %, 4.32 %).
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