Volatile components obtained from the leaves of Jasonia glutinosa
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  • 作者:Guillé ; n ; M. D. ; Ibargoitia ; M. L.
  • 刊名:Food Chemistry
  • 出版年:1996
  • 出版时间:June, 1996
  • 年:1996
  • 卷:56
  • 期:2
  • 页码:155-158
  • 全文大小:345 K
文摘
The components of the essential oil and of the pentane extract of the leaves of Spanish wild growing Jasonia glutinosa were studied for the first time by GC-MS and GC with FID detector. The leaves of Jasonia glutinosa are poor in terpene and sesquiterpene hydrocarbons, and rich in their oxygen derivatives. The principal identified components of the essential oil are camphor (42.4 % ), endo-borneol (17.8 % ), α-terpineol (1.0 % ), nerolidol (4.2 % ) and T-cardinol (2.3 % ), and the principal identified components of the pentane extract are α-pinene (3.5 % ), camphor (38.3 % ), endo-borneol (12.1 % ), γ-selinene (1.0 % ), nerolidol (4.6 % ), bornyl formate (1.2 % ), nonacosane (1.0 % ) and hentriacontane (1.2 % ). The method used to extract these components from the plant affects the nature of the components obtained and their relative proportions.

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