SURFACE WAXES FROM OLIVE FRUITS

被引：72

作者：

BIANCHI, G ^{[1
]}

MURELLI, C ^{[1
]}

VLAHOV, G ^{[1
]}

机构：

[1] IST SPERIMENTALE CEREALICOLTURA,I-29017 FIORENZUOLA DARDA,ITALY

来源：

PHYTOCHEMISTRY | 1992年 / 31卷 / 10期

关键词：

OLEA-EUROPEA; OLEACEAE; OLIVE FRUIT; EPICUTICULAR WAX; ALIPHATIC COMPOUNDS; TRITERPENOIDS; METHYL PHENYL ESTERS;

D O I：

10.1016/0031-9422(92)83716-C

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 chloroform-soluble waxes of green and black olive fruits (Olea europaea cv Coratina) contain alkanes (C23-C33), saturated and unsaturated alkyl esters (C38-C56), aldehydes (C24-C30), methyl phenyl esters, triacylglycerols, alcohols (C22-C28), fatty acids (C16-C28), and pentacyclic triterpenols and triterpenoid acids. Oleanolic acid and triacylglycerols are the major components. Uvaol and erythrodiol, present in substantial amount in wax from green olives, were present only in trace amounts in that from black olives.

引用

页码：3503 / 3506

页数：4

共 33 条

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