Health Benefits Aromatherapy Dill Seed Oil from Wholesaler

The umbelliferaceous plant dill is distributed in northeast, northwest and southwest of China. Its fruit (dill seed) is a traditional Chinese medicine and a traditional spice, which can warm the stomach and strengthen the spleen, dispel cold and relieve pain. Whole aromatic, native to Mediterranean coastal areas and India, Egypt and other places. China was introduced from the Silk Road in the Tang Dynasty, and now it is distributed in northeast, northwest and South China. Dill fruit can be used as seasoning, especially a large amount of Chinese sausage production, is the main component of sausage spices; It can also prevent respiratory infections and treat headaches and insomnia. In the 1950s, its volatile oil was developed as spice dill seed oil abroad, which was used as a variety of food additives and sold well in Europe, America and Southeast Asia. As well as warm the stomach and spleen, help digestion stop abdominal pain, increase appetite, help breast milk secretion, treatment of bad breath and other effects.

Dill seed oil has a certain aroma. According to the identified composition structure, the aroma components are monoterpenoids. The most enriched aroma components were D-limonene and D-carvone, whose relative contents were 50.483% and 41.139%, respectively. The relative contents of dihydrocarvone and apigenol were 1.963% and 1.234%, respectively. The first two accounted for 91.622% of the total volatile components; Four components accounted for 94.819% of the total volatile components. The main aroma components were D-carvone and D-limonene, the relative contents of which were 72.927% and 17.116%, respectively, during the extraction with bipolar DVB/CAR/PDMS column. It was followed by 3.731% dihydrocarvone and 2.415% apigenol. The first two accounted for 90.043% of the total volatile compounds, and the fourth accounted for 96.189% of the total volatile compounds. In conclusion, D-carvone and D-limonene were the main aroma components of crushed dill seeds, followed by dihydrocarvone and celery brain, among which D-carvone and D-limonene made the greatest contribution to aroma.