Anti-Inflammatory Effects of Essential Oils of Amomum aromaticum Fruits in Lipopolysaccharide-Stimulated RAW264.7 Cells

Table 1

Chemical compositions of essential oils of A. aromaticum fruits.

No.	Compounds	RI	Relative percentage (%)
1	α-Thujene	930	0.16
2	α-Pinene	939	2.43
3	Sabinene	978	0.54
4	β-Pinene	984	2.18
5	Myrcene	991	0.46
6	n-Octanal	1003	0.47
7	α-Phellandrene	1010	1.43
8	O-Cymene	1029	0.51
9	Limonene	1034	2.9
10	1,8-Cineole	1038	48.22
11	(E)-β-cymene	1048	0.83
12	2-Octenal	1058	0.95
13	γ-Terpinene	1063	0.3
14	Linalool	1101	0.37
15	Isoneral	1166	0.19
16	δ-Terpineol	1174	0.21
17	Isogeranial	1184	0.3
18	Terpinen-4-ol	1185	0.92
19	α-Terpineol	1198	2.28
20	Neral	1246	6.72
21	Geraniol	1256	1.33
22	(E,E)-Decenal	1264	4.9
23	Geranial	1275	9.24
24	(E,E)-Dodecanal	1470	1.94
25	E-Nerolidol	1570	1.69
	Total identified (%)		91.47
	Yield^a(%)		1.49

^aYield calculated based on the fresh materials; RI: retention index.