Comparative analysis of volatile and semi-volatile flavor components of Taraxacum mongolicum Hand.Mazz.absolute oils extracted by three methods

To compare volatile and semi- volatile flavor components of Taraxacum mongolicum Hand.Mazz.absolute oil extracted by three methods,subcritical fluid,supercritical CO_2 fluid and organic solvent,respectively.Moreover,qualitative and semi- quantitative analysis of all obtained absolute oil samples was determined by GC- MS method and peak area normalization method. To the relative content,hexadecanoic acid was the highest of all three extracted absolute oil,which were 66.881% in subcritical fluid extract,31.632% in supercritical CO_2 fluid extract,and33.570% in ethyl acetate extract,respectively.Of all,the highest content of aldehydes was subcritical fluid extract,which accounted for 6.218%,ketones and alcohols were highest in supercritical CO_2 fluid extract,for 5.641% and4.072%,ethyl acetate extract had the highest content of esters,for 21.202%. Through the comparison among different methods of extraction,this research aimed to provide data for the targeted extracts of Taraxacum mongolicum Hand.Mazz.components,and then supported further development of Taraxacum mongolicum Hand.Mazz.