Michigan State University
By application of GC and HPLC, the components of the fatty acid and vitamin E content in the seed oils of three Chinese traditional herbs and the efficiency of Soxhlet-extraction and solvent-extraction were determined. The main components of the fatty acids in the seed oils of three Chinese traditional herbs were oleic acid, linoleate and palmitic acid, with trace linoenic acid. Among the three herbs, Phracantha fortuneana seeds had the highest level of vitamin E (300 mg/100 g oil), while Ophiopogon japonicus seeds had the lowest level (0.18mg/100g dry seed). At room temperature, soxhlet-extraction and solvent-extraction resulted in significant differences in extraction efficiency and vitamin E and fatty acid contents (especially palmitic acid) in Ophiopogon japonicus seed oils.