GC-MS Analysis of the Essential Oil from the Oleoresin of Pistacia atlantica var. mutica

被引：0
|
作者：
A. Delazar
R. G. Reid
S. D. Sarker
机构：
[1] The Robert Gordon University,Phytopharmaceutical Research Laboratory, School of Pharmacy
[2] Schoolhill,undefined
来源：
Chemistry of Natural Compounds | 2004年 / 40卷
关键词：
var. ; essential oil; oleoresisn; GC-MS;
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摘要：
The oleoresin of Pistacia atlantica var. mutica, growing in different regions of Iran, is a popular naturally occurring chewing gum and has been used traditionally in the treatment of peptic ulcer. The GC-MS analysis of the essential oil, obtained from steam distillation of the oleoresin of P. Atlantica var. mutica, has led to the identification and quantification of eleven terpenoids, α-pinene (70%), β-pinene (1.94%), 3-carene (0.2%), carveol (2.18%), epoxypinene (2.15%), limonene oxide (9%), myrtenol (5.31%), limonene (0.62%), citral (5.72%), α-phellandrene (0.2%), and β-myrcene (0.3%). The total amount of essential oil obtained was 22% v/w which is higher than any other species of the genus Pestacia.
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页码：24 / 27
页数：3
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