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Purpose: This study analyzes the chemical composition of ethanol root extracts of Maesa perlaria var. formosana by gas chromatography-mass spectrometry (GC-MS). Methods: The dried root of Maesa perlaria var. formosana was extracted with 95 % ethanol for composition analysis under the following optimum GC-MS conditions: 250 °C inlet temperature, 250 °C MSD detector temperature, and GC oven temperature programmed as follows: initial temperature held at 70 °C for 15 min, then increased at a rate of 2.5 °C/min and held at 170 °C for 15 min; then raised at a rate of 2 °C/min and kept at 180 °C for 20 min; then raised at 2 °C/min and kept at 250 °C for 20 min. Finally, it was raised at 3 °C/min and kept at 280 °C for 15 min. Results: A total of 59 chemical compounds were identified, representing 88.82 % of the composition of the ethanol extracts. The three major components, include 2,4-di-tert-butylphenol (16.76 %), stigmasterol (15.86 %) and campesterol (7.33 %) Conclusion: The results show that a total of 59 components were identified in the ethanol extract of Maesa perlaria var. formosana . The major component, 2,4-Di-tert-butylphenol, exhibits various biological activities. Keywords: Maesa perlaria var. formosana , 2,4-Di-tert-butylphenol, Stigmasterol, Campesterol, Gas chromatography-mass spectrometry

Chromatographic-mass spectrometric analysis of ethanol extract of <i>Maesa perlaria</i> var <i>formosana</i>