COMPARISON OF ISOLATION PROCEDURES FOR ESSENTIAL OILS .2. AJOWAN, CARAWAY, CORIANDER AND CUMIN

被引：22

作者：

KOEDAM, A

SCHEFFER, JJC

SVENDSEN, AB

机构：

[1] Department of Pharmacognosy, State University of Leiden, Gorlaeus Laboratories, RA Leiden, NL-2300

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1979年 / 168卷 / 02期

关键词：

D O I：

10.1007/BF01127514

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of the time of distillation on the composition of the essential oils isolated from seed of ajowan, caraway, coriander, and cumin was investigated. The oils were isolated by distillation, as well as by simultaneous distillation-extraction. It was observed that the order of recovery of the oil constituents was determined by their solubility in the distillation water. Hence, the oxygenated compounds, although with higher boiling points, distilled before the hydrocarbons. In comparison, data are included for the oils obtained by solvent extraction from ground seed of the same species. In these cases the proportion of hydro carbons was higher than in the distilled oils. There was also evidence to suggest that p-cymene in the oils of ajowan and cumin was partly an artefact of distillation. © 1979 J. F. Bergmann Verlag.

引用

页码：106 / 111

页数：6

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