Objective: The chemical components of essential oil from fruit of Eucalyptus globulus were analyzed by GC-MS.
Method: The essential oil were extracted by steam distillation, then separated by capillary gas chromatography. The amount of the component from essential oil were determined by normalization methods. Chromatographic conditions were: capillary column DB-WAX (0.32 mm x 30 m, 0.25 microm) was used, column temperature: initial temperature at 40 degrees C for 3 min,ramping 5 C x min(-1) to 250 degrees C (holding for 10 min) the detector MS.
Result: 31 component from the fruit of E. globulus were identified, which accounted for over 93.7% of total volatile oil.
Conclusion: The methods is reliable, stabilize and can be applied to identify the volatile oil from the fruit of E. globulus.