Received: 04-04-2014 / Accepted: 13-05-2014
Perilla frutescensis widely cultivated as a source of spices and medicine. The present study was carried out identify the most suitable oil extraction method and to optimize the extraction technique. Three extraction methods were used: static extraction at room temperature for 24 hours, dynamic extraction at 50oC with stirring speed of 400 rounds/min for 1 hours, and Soxhlet extraction at 80oC for 7 hours. Among three extraction methods, dynamic extraction was found as the most suitable method to extract essential oil from perilla leaves. For this method, fresh perilla leaves were withered in natural conditions to 20% moisture and were crushed to particle size of 2-3mm in diameter. The ground materials were then extracted 3 times by 96% ethanol ata ratio of 1 g ground leaves to 18mL solvent. Extraction was carried out at 50oC for12 hours. After extraction, the extract was evaporated by rotary vacuum equipment to obtain essential oil. The essential oil obtained has perilla flavor characteristics with major components comprising of 37.38% perilla aldehyde, 26.39% myristicine and 5.95% limonene, which can be used as fragrance in food and pharmaceutical products