The Constituents of the Essential Oil From Oenothera biennis L.

Abstract

The constituents of the essential oil of Oenothera biennis L. have been studied. The essential oil was obtained by steam distillation of the herb and root part.
The essential oil was treated with 3%-sodium bicarbonate, then with 5%-sodium hydroxide solution, and was separated into the three fractions; neutral, sodium bicarbonate soluble, and sodium hydroxide soluble fractions. Each fraction was investigated by means of column chromatography, gas chromatography, infrared spectrum, mass spectrum, nuclear magnetic resonance spectrum and chemical method.
As a result, seventy-nine compounds were detected as the constituents of this oil: α-pinene, camphene, β-pinene, β-myrcene, limonene, isoamyl alcohol, n-amyl alcohol, n-hexanol, cis-3-hexen-1-ol, n-nonyl aldehyde, 1-octen-3-ol, n-heptanol, trans-linalool oxide, furfural, cis-linalool oxide, benzaldehyde, furfuryl acetate, linalool, n-octanol, linalyl acetate, furfuryl alcohol, β-caryophyllene, α-terpineol, benzyl acetate, α-terpinyl acetate, γ-muurolene, benzyl alcohol, δ-cadinene, γ-cadinene, calamenene, β-phenyl ethyl alcohol, n-C₁₀_??_C₃₈ aliphatic hydrocarbons, n-C₄-C₁₈ aliphatic fatty acids, 2-furan carboxylic acid, benzoic acid, oleic acid, linoleic acid, phenol, o-cresol, p-cresol, eugenol, thymol.
The characteristic major component was furfural.