The Chemical Composition of the Essential Oil and Alcoholic extract ofJuniperus communis L.ssp.nanaSyme
作者:
A.Proença da Cunha,
OdeteL. R. Roque,
期刊:
Journal of Essential Oil Research
(Taylor Available online 1989)
卷期:
Volume 1,
issue 1
页码: 15-17
ISSN:1041-2905
年代: 1989
DOI:10.1080/10412905.1989.9699439
出版商: Taylor & Francis Group
关键词: Cupressaceae;Juniperus communisssp.nana;Portuguese juniper berry oil;essential oil;alcoholic extract
数据来源: Taylor
摘要:
The chemical composition of the essential oil of Portuguese juniper berries(Juniperus communisL. ssp.nanaSyme) was investigated by means of gas chromatography. This analysis was compared with that of an aqueous alcoholic extract of the juniper berries of similar origin. The qualitative composition of the oil and the alcoholic extract was found to be very similar. The major hydrocarbon components of the oil were α-pinene (20.0%), δ-cadinene (10.4%), limonene (8.7%), and myrcene (8.5%), whereas the alcoholic extract contained α-pinene (11.0%), δ-cadinene (12.8%), β-caryophyllene (9.8%) and germacrene D (9.3%). The main oxygenated constituent in both the oil and the extract was borneol (8.0–8.6% respectively).
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