Abstract:The chemical composition of the volatile oil of Inula aschersoniana was studied by GC and GC-MS. Forty-five constituents representing 92.9% of the total oil were detected. The oil contained fatty acids (55.2%) and alkanes (14.1%), followed by oxygenated monoterpenes (9.6%), sesquiterpenoids (7.1%) and aromatic compounds (4.5%). It is characterized by relatively low content of terpenoids in total 16.7% only of which linalool (2.1%) and τ-cadinol (2.2%) were the dominant components in this class of compounds. Cl… Show more
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