Free and Glycosidically Bound Volatiles in Curry Leaves (Murraya koenigii) (L) Spreng.

被引：1
|
作者：
Padmakumari, K. P. [1 ]
机构：
[1] CSIR, NIIST, Thiruvananthapuram 695019, Kerala, India
来源：
JOURNAL OF ESSENTIAL OIL RESEARCH | 2008年 / 20卷 / 06期
关键词：
Murraya koenigii; Rutaceae; curry leaf; glyeosides; essential oil composition; heptanal; linalool; beta-caryophyllene;
D O I：
10.1080/10412905.2008.9700063
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Free and glycosidically bound aroma compounds from Murraya koenigii (L.) Spreng, were isolated and separated by Amberlite XAD-2 column. The Fraction containing the free aroma compounds was eluted with pentane: diethyl ether (1:1). Aroma compounds from the bound fraction were released by beta-glucosidase hydrolysis. Samples were analyzed by GC, and GC/MS. Sixty seven constituents were found to he present ill the bound fraction where linalool was found to be the main constituent. In the free aroma fraction, seventy eight constituents were present with octyl acetate being found as the main constituent. In the hydrodistilled oil, fifty-six compounds were identified and P-caryophyllene was the main compound.
引用
收藏
页码：479 / 481
页数：3
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