Abstract
The chemical composition of the essential oil from Artemisia iwayomogi Kitamura was analyzed by means of GC and GC-MS. Eighty-five constituents were identified representing 96.23 % of the total oil. Camphor (19.31 %), 1,8-cineole (19.25 %), borneol (18.96 %), camphene (4.64 %), and β-caryophyllene (3.46 %) were found to be the major components. Furthermore, the oil exhibited antibacterial activity against six Gram-(+) and six Gram-(-) bacteria in tests using the broth dilution method.
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Prof. Dr. Yong-Ouk You
Department of Oral Biochemistry
School of Dentistry
Wonkwang University
344-2 Shinyong-dong
Iksan
Jeonbuk 570-749
South Korea
Phone: +82-63-850-6926
Fax: +82-63-850-7157
Email: hope7788@wonkwang.ac.kr
