New insights in the chemical composition of benzoin balsams
详细信息 查看全文
- 作者：Pauline Burgera ; Pauline.BURGER@unice.fr" class="auth_mail" title="E-mail the corresponding author ; Alexandre Casaleb ; Alexandre.CASALE@unice.fr" class="auth_mail" title="E-mail the corresponding author ; Audrey Kerdudoa ; audreykerdudo@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Thomas Michela ; Thomas.MICHEL@unice.fr" class="auth_mail" title="E-mail the corresponding author ; Ré ; mi Lavillea ; 1 ; Remi.Laville@cosmo-ingredients.com" class="auth_mail" title="E-mail the corresponding author ; Francis Chagnaudc ; fchagnaud@agroforex-company.com" class="auth_mail" title="E-mail the corresponding author ; Xavier Fernandeza ; Xavier.FERNANDEZ@unice.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Styracaceae ; Siam benzoin (Benzoe tonkinensis Laos) ; Sumatra benzoin (Benzoe sumatranus Indonesia) ; Chemical composition ; Food additive
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 November 2016
- 年：2016
- 卷：210
- 期：Complete
- 页码：613-622
- 全文大小：1483 K
文摘
- •
Chemical characterisation of both volatile and non-volatile fractions of benzoin.
- •
Quantitation of major components via the external standardization method.
- •
Six new constituents of Siam benzoin balsam were characterised.
- •
LC methods used to discriminate both benzoin balsams were developed.