Essential Oil of Rosemary (Rosmarinus officinalisL.) of Hungarian Origin
作者:
János Domokos,
Éva Héthelyi,
János Pálinkás,
Sándor Szirmai,
MáriaH. Tulok,
期刊:
Journal of Essential Oil Research
(Taylor Available online 1997)
卷期:
Volume 9,
issue 1
页码: 41-45
ISSN:1041-2905
年代: 1997
DOI:10.1080/10412905.1997.9700712
出版商: Taylor & Francis Group
关键词: Rosmarinus officinalis;Lamiaceae;rosemary;frost-resistance;essential oil composition;α-pinene;3-octanone;1,8-cineole;camphor;verbenone;antimicrobial activity
数据来源: Taylor
摘要:
Because of its sensitivity to cold, rosemary was not previously cultivated in Hungary. As a result of the selection work, we have been successful in isolating a frost-resistant selection of rosemary, the cultivation of which is now underway. The composition of the oil of this new rosemary selection is slightly different to other rosemary oils. The major components of the oil were α-pinene (4.1–14.4%), 3-octanone (trace-10.0%), β-pinene (5.3–13.7%), 1,8-cineole (21.3–46.4%), camphor (13.0–31.0%) and verbenone (2.5–11.1%). Among the components identified by GC and GC/MS, 3-octanone and verbenone were found to be the characteristic constituents of the oil of the new Hungarian selection. It was also found to possess antimicrobial activity.
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