本實驗中分別以水蒸餾法、水蒸氣蒸餾法和索氏萃取法對小茴香
和白荳蔻進行精油的萃取。小茴香精油的主要成分為 Estragole(草蒿 腦)。白荳蔻精油的主要成分為 Eucalyptol(桉葉油醇)。其中索氏萃取 法與蒸餾法所得成分有極大差異，除了揮發性成分外，還多了溶劑反 應產物和低極性高沸點之植物油脂或脂肪酸。若與 SPME 吸附之成分 相比，則蒸餾法應是獲得較為貼近真實香氣的精油生產方式。蒸餾法 當中，對於不同的精油，水蒸餾法跟水蒸氣蒸餾法所得的主成分佔比 不同，考量到產率則應以水蒸餾法較佳。
本實驗中精油促進經皮穿透能力探討，使用 Strat-M®薄膜來模擬 皮膚，使用維他命 C 和 MP 分別代表對人體有益與有害成分來進行 探討，從實驗結果可知，未添加精油時，維他命C 可隨時間增加其穿 透，MP 亦同。添加小茴香精油時，維他命 C 的穿透明顯受到抑制，
對MP 之穿透無明顯影響。添加白荳蔻精油時，維他命 C 的穿透同樣 會受到抑制，而對MP 的穿透則隨時間有增加之現象。
另外，本實驗亦使用挑戰性測試進行小茴香和白荳蔻精油的抗菌 測試。結果顯示小茴香和白荳蔻精油皆具有良好的抗菌效果，可做為 化妝保養品之替代防腐系統。
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