Composition and enantiomeric analysis of the essential oil of the fruits and the leaves of Pistacia vera from Greece

被引：48

作者：

Tsokou, Anastasia ^{[1
]}

Georgopoulou, Katerina ^{[1
]}

Melliou, Eleni ^{[1
]}

Magiatis, Prokopios ^{[1
]}

Tsitsa, Eugenia ^{[1
]}

机构：

[1] Univ Athens, Fac Pharm, Dept Pharmacognosy & Nat Prod Chem, Athens 15771, Greece

来源：

MOLECULES | 2007年 / 12卷 / 06期

关键词：

Pistacia vera; fruit; leaves; essential oil; enantiomeric analysis; CHEMICAL-COMPOSITION; ANTIMICROBIAL ACTIVITY; MAJOR COMPONENTS; GUM; CONSTITUENTS; RESIN; L;

D O I：

10.3390/12061233

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 essential oils of the fruits and the leaves of pistachio (Pistacia vera L.) were analyzed by GC and GC/MS. Fresh unripe pistachio fruits were richer in essential oil (0.5 %, w/w) than the leaves (0.1 %, w/w). Twenty one compounds were identified in the essential oil of the fruits and the major components were (+)-alpha-pinene (54.6 %) and terpinolene (31.2 %). The enantiomeric ratio of the major constituents of the essential oil of the fruits was determined using chiral GC/MS and it was found that the (+)/(-)-alpha-pinene ratio was 99.5:0.5, (+)/(-)-limonene 80:20, (+)/(-)-beta-pinene 96:4, and (+)/(-)-alpha-terpineol 0:100. Thirty three compounds were identified in the essential oil of the leaves and the major components were found to be a-pinene (30.0 %), terpinolene (17.6 %) and bornyl acetate (11.3 %).

引用

页码：1233 / 1239

页数：7

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