Volatile constituents of the leaf and fruit oils of Murraya koenigii Spreng

被引：13

作者：

Mallavarapu, GR ^{[1
]}

Rao, L ^{[1
]}

Ramesh, S ^{[1
]}

机构：

[1] Cent Inst Med & Aromat Plants, Field Stn, Bangalore 560065, Karnataka, India

来源：

JOURNAL OF ESSENTIAL OIL RESEARCH | 2000年 / 12卷 / 06期

关键词：

Murraya koenigii; Rutaceae; curry leaf; essential oil composition; alpha-pinene; alpha-phellandrene; beta-phellandrene;

D O I：

10.1080/10412905.2000.9712211

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The essential oils of the leaves and fruits of Murraya koenigii Spreng were analyzed by GC and GC/MS. Forty-eight constituents of the leaf oil representing 95% of the oil and 42 constituents of the fruit oil accounting for 98.5% of the oil have been identified. The major constituents of the leaf oil were alpha -pinene (9.0%), alpha -phellandrene (6.1), beta- phellandrene (50.1%), (E)-beta -ocimene (7.1%) and beta -caryophyllene (4.9%). The main constituents of the fruit oil were alpha -pinene (48.1%), beta -pinene (7.1%), myrcene (3.1%), beta -phellandrene (26.0%), gamma -terpinene (3.0%) and beta -caryophyllene (3.0%).

引用

页码：766 / 768

页数：3

共 15 条

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