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Volatile Constituents of the Fruit ofTamarindus indicaL.

 

作者: K.C. Wong,   C.P. Tan,   C.H. Chow,   S.G. Chee,  

 

期刊: Journal of Essential Oil Research  （Taylor Available online 1998）
卷期: Volume 10, issue 2  

页码: 219-221

 

ISSN:1041-2905

 

年代: 1998

 

DOI:10.1080/10412905.1998.9700886

 

出版商: Taylor & Francis Group

 

关键词: Tamarindus indica;Leguminosae;tamarind;fruit volatile composition;furfural

 

数据来源: Taylor

 

摘要:

The volatile constituents of the fruit pulp ofTamarindus indicaL. were isolated by steam distillation with subsequent extraction of the distillate with dichloromethane. The concentrated extract was analyzed by capillary GC and GC/MS. Sixty-six compounds were identified, furan derivatives and carboxylic acids were dominant, accounting for 44.4% and 33.3% of the total volatiles, respectively. The major components were furfural (38.2%), palmitic acid (14.8%), oleic acid (8.1%) and phenylacetaldehyde (7.5%).

 

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