Influence of Distillation Time on the Content and Composition of Essential Oils Isolated from Different Parts of Agastache astromontana 'Pink Pop'

The chemical composition of flowers and leaves essential oils of Agastache astromontana 'Pink Pop' was determined by GC/MS method. The essential oils were isolated by hydrodistillation in a Clevenger-type apparatus. The following distillation times were applied in this experiment: 2, 3 and 4 hours. Linalool (23.76-24.65 %), bornyl acetate (27.22-28.61 %), camphene (5.75-7.00 %) and cis-linalool oxide (4.70-5.12 %) dominated in the essential oils isolated from the flowers. Similarly, linalool (36.48-38.01 %), bornyl acetate (15.35-17.31 %), sabinene (4.38-4.66 %) and camphene (4.17-4.52 %) were found to be the main components in the essential oils isolated from the leaves of Agastache. On the base of obtained results of the study it was proved that the distillation time did not significantly affect the essential oil content. Similarly, the part of plant had not a significant effect on the content of essential oil. However, there was a significant interaction found between the essential oil constituent and the distillation time.