摘要:

AbstractTwenty‐three named cultivars ofRosmarinus officinalisL. were examined. These cultivars, derived from five botanical varieties, show wide ranges in the leading components: 0.06–57.45% α‐pinene, 3.55–42.69% 1,8‐cineole, 0.20–56.45% camphor, 0.66–21.03% bornyl acetate, and 0.40–14.69% borneol. They may be grouped into six chemical groups: (1) α‐pinene>1,8‐cineole, (2) 1,8‐cineole>α‐pinene, (3) α‐pinene>camphor + camphene>1,8‐cineole, (4) camphor + camphene>α‐pinene>1,8‐cineole, (5) camphor + camphene>1,8‐cineole>α‐pinene,

ISSN:0882-5734    

DOI:10.1002/ffj.2730010402

出版商:John Wiley&Sons, Ltd.    

年代:1986

数据来源: WILEY

摘要:

AbstractGas chromatography could be a suitable method in controlling the authenticity of fruit products. In this investigation the usefulness of the method has been demonstrated in the results of the analyses of 16 black currant samples. It appeared that several commercially available products contain Buchu oil to improve the quality, without any such indication on the label. This oil is used because one of its constituents, 8‐mercapto‐p‐menthan‐3‐one, has a catty odour that is similar to the catty odour of black currants. The retention times of the two catty odours are different, so that sniffing the effluents of the gas chromatographic column is a way to detect the addition of Buchu oil.To be able to extend the method to other fruits many data will have to be

ISSN:0882-5734    

DOI:10.1002/ffj.2730010403

出版商:John Wiley&Sons, Ltd.    

年代:1986

数据来源: WILEY

摘要:

AbstractThe volatiles from fresh litchi (Litchi chinensisSonn.) fruit pulp were separated by standard controlled high‐vacuum distillation with subsequent solvent extraction (pentane‐dichloromethane, 2:1) and silica gel liquid chromatography pre‐separation using a pentane‐diethyl ether gradient. Polar fruit constituents were separated by chloroform extraction and subsequent liquid‐liquid distribution. The concentrates were analysed by capillary gas chromatography (HRGC) and coupled HRGC techniques, i.e. on‐line capillary gas chromatography‐mass spectrometry using electron impact and chemical ionization mode (HRGC‐EI/CI‐MS) as well as capillary gas chromatography‐Fourier transform infrared spectroscopy (HRGC‐FTIR). These techniques revealed the occurrence of 34 aroma components, not previously reported as litc

ISSN:0882-5734    

DOI:10.1002/ffj.2730010404

出版商:John Wiley&Sons, Ltd.    

年代:1986

数据来源: WILEY

摘要:

AbstractThe steam volatile leaf oil ofColeonema pulchellumWilliams contains mainly monoterpenes with α‐and β‐pinene, myrcene and β‐phellandrene between them accounting for approximately 50% of the oil. Linalol and terpinen‐4‐ol accounted for 6% of the oil, while the sesquiterpenes caryophyllene, germacrene‐D and bicyclogermacrene contributed 10%. All told, 55 compounds

ISSN:0882-5734    

DOI:10.1002/ffj.2730010405

出版商:John Wiley&Sons, Ltd.    

年代:1986

数据来源: WILEY

摘要:

AbstractThe volatile constituents ofSenecio glaucussubsp.coronopifolius(Maire Alexander) were investigated by capillary GC‐MS of the essential oil obtained by steam distillation and of the headspace. Out of more than 80 volatiles, 30 components, accounting for 90% of the oil, were identified by their Kováts indices on stabilized OV‐1 columns and mass spectral data. Chief components of the oil are: myrcene (24%) and dehydrofukinone (I) (21%). (I) was isolated and characterized by UV, IR,1H‐NMR,13C‐NMR and MS. The oil smells apricot‐like, while the odour of the intact plant is herbaceous, spicy and floral fruity. (I) is the character impact compound

ISSN:0882-5734    

DOI:10.1002/ffj.2730010406

出版商:John Wiley&Sons, Ltd.    

年代:1986

数据来源: WILEY

摘要:

AbstractThe volatile oil ofZanthoxylum rhetsa, D.C. has been analysed by a combination of gas chromatography and gas chromatography/mass spectrometry. Thirteen new components were identified. (‐)‐Sabinene comprised ∼50% of th

ISSN:0882-5734    

DOI:10.1002/ffj.2730010407

出版商:John Wiley&Sons, Ltd.    

年代:1986

数据来源: WILEY

摘要:

AbstractThe chemical composition of essential oils from the flowering plants of fourTagetesspecies was examined by GC‐MS. Of the species examined onlyT. minutaL. was rich in β‐ocimene. The other major constituents of this species and ofT. tenuifoliaCav. were dihydrotagetone, tagetone, and (E)‐ocimenone. These two species only contained small amounts of (Z)‐ocimenone but, in contrast, the essential oil ofT. patulaL. contained equal amounts of (Z)‐and (E)‐ocimenone. The oil fromT. patulaalso contained limonene and β‐caryophyllene. The essential oil fromT. erectaL. differed largely from the other three species containing mainly limonene, β‐caryophyllene, and piperitone. In agar‐diffusion experiments the essential oil ofT. minutainhibited the multiplication of fungi, Gram‐positive and Gram‐

ISSN:0882-5734    

DOI:10.1002/ffj.2730010408

出版商:John Wiley&Sons, Ltd.    

年代:1986

数据来源: WILEY

摘要:

AbstractThe bacteriostatic and bactericidal activities of 22 essential oils (anise, calamint, celery, coriander, cornmint, cumin, dill, fennel,Laser, laurel, lemon peel, lemon leaf, orange peel, oregano, parsley, rosemary, sage, savory, tarragon, thyme, wild thyme, andZiziphora) from Turkish spice and citrus plants against seven bacteria (Aerobacter aerogenes, Bacillus subtilis, Escherichia coli, Proteus vulgaris, Pseudomonas aeruginosa, Staphylococcus albus, andStaphylococcus aureus) were evaluated.The results showed that the essential oils tested varied in their antibacterial activity. Anise, celery, coriander, parsley, and sage were inactive or had little activity; while cornmint, cumin, laurel, lemon peel, orange, oregano, andZiziphorawere active against all tested bacteria to a variable extent.S. aureusandP. vulgariswere the most sensitive organisms, whileP. aeruginosawas the most resistant except towards thyme oil. Fifteen essential oils had MBC lower than MIC and only seven were at about the same level. The results also showed that the bacteriostatic data obtained by agar diffusion and serial dilution methods were not always comparable; therefore, in testing the biostatic effects of essential oils it is advisable to carry out both techniques.

ISSN:0882-5734    

DOI:10.1002/ffj.2730010409

出版商:John Wiley&Sons, Ltd.    

年代:1986

数据来源: WILEY

摘要:

AbstractVolatile concentrates fromBjerkandera adusta, Poria aurea, andTyromyces sambuceuswere prepared by liquid‐liquid extraction, and analysed by capillary gas chromatography, sniffing capillary gas chromatography, and coupled capillary gas chromatography‐mass spectrometry. A total of 26 compounds was identified in culture filtrates ofBjerkandera, 16 compounds inPoria, and 22 inTyromyces.The spectrum of volatiles comprised aliphatic and terpenoid alcohols, 4‐and 5‐olides, and alicyclic and aromatic structures. Each species showed characteristic chromatographic patterns and odour p

ISSN:0882-5734    

DOI:10.1002/ffj.2730010410

出版商:John Wiley&Sons, Ltd.    

年代:1986

数据来源: WILEY

ISSN:0882-5734    

DOI:10.1002/ffj.2730010412

出版商:John Wiley&Sons, Ltd.    

年代:1986

数据来源: WILEY