DIFFERENTIATION WITHIN THE AUSTRALIAN TASMANNIA BY ESSENTIAL OIL COMPARISON

被引：13

作者：

SOUTHWELL, IA ^{[1
]}

BROPHY, JJ ^{[1
]}

机构：

[1] UNIV NEW S WALES,DEPT CHEM,KENSINGTON,NSW 2033,AUSTRALIA

来源：

PHYTOCHEMISTRY | 1992年 / 31卷 / 09期

关键词：

TASMANNIA-GLAUCIFOLIA; FRAGRANT PEPPERBUSH; T-INSIPIDA; BRUSH OR TASTELESS PEPPERBUSH; T-LANCEOLATA; MOUNTAIN PEPPERBUSH; T-MEMBRANEA; T-PURPURASCENS; BROADLEAVED PEPPERBUSH; T-STIPITATA; NORTHERN PEPPERBUSH; T-XEROPHILA; ALPINE PEPPER BUSH; WINTERACEAE; ESSENTIAL OIL TERPENOIDS; PHENYLPROPANOID ETHERS; CHEMOTAXONOMY;

D O I：

10.1016/0031-9422(92)83449-9

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The seven Australian species of the genus Tasmannia (pepper bushes) were examined for essential oil content by steam distillation and solvent extraction. Each species was distinguished on essential oil grounds with intraspecific variation most obvious with T. membranea and T. insipida. Tasmannia oils were characterized by monoterpenoids alpha- and beta-pinene, limonene, sabinene, alpha-phellandrene, 1,8-cineole and linalool; sesquiterpenoids caryophyllene, bicyclogermacrene, germacrene D, cadina-1,4-diene, calamenene, alpha-copaene, alpha-cubebene, elemol, alpha-, beta- and gamma-eudesmol and viridiflorol and phenylpropanoids eugenol, safrole and myristicin. The characteristic hot spice flavour of Tasmannia species was not explained by the volatile constituents.

引用

页码：3073 / 3081

页数：9

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