Essential Oil Quality Analysis of Main Lavandula spp. Varieties Cultivated in Xinjiang Province(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Essential Oil Quality Analysis of Main Lavandula spp. Varieties Cultivated in Xinjiang Province

Author(s):: JIANG Xin-ming¹; ZHANG Xi-qin¹; YAO Lei²; 1. Agricultural Research Institute of The Fourth Division Xinjiang Production and Construction Corps，Yining, Xinjiang 835004;
2. School of Agriculture and Biology,Shanghai Jiaotong University, Shanghai 200240

Abstract:: Taking 9 kinds of different Lavandula spp. varieties as test material, which were cultivated in The Fourth Division Xinjiang Production and Construction Corps. The essential oil from them through the way of water vapor distillation were extracted, and different kinds of essential oil composition by using meteorological chromatograph were measured. The influence of different composition to Lavandula spp. essential oil quality were studied. The results showed that these four Lavandula spp. varieties essential oil fragrance, which were named ‘74-26(2)’、‘C-197’、‘H-701’、‘NKS-L1’, were pure and fresh, quality were good. It was suggested that could cultivate spreadly, and provided direction for cultivating new varieties of Lavandula spp..

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Last Update: 2014-08-31