CONSTITUENTS OF BLACK PEPPER - SOME OXYGENATED COMPOUNDS

被引：30

作者：

RUSSELL, GF

JENNINGS, WG

机构：

[1] Department of Food Science and Technology, University of California, Davis

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 05期

关键词：

D O I：

10.1021/jf60165a026

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The polar compounds of oil of black pepper were separated by column chromatography, and resolved by repetitive gas chromatographic separations. Infrared, mass, and ultraviolet spectroscopicstudies on isolated fractions resulted in the identification of linalool, 1-terpinen-4-ol, α-terpineol, cryptone, carvone, p-cymene-8-ol, trans-carveol, cis-carveol. safrole, ar-curcumene, methyl eugenol, nerolidol. and myristicin. Spectral data was used to deduced a probable structure, yet unreported. © 1969, American Chemical Society. All rights reserved.

引用

页码：1107 / +

页数：1

共 16 条

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