Essential oil and glycosidically bound volatiles of Origanum vulgare L. ssp hirtum (Link) Ietswaart

被引：0
|
作者：
Mastelic, J [1 ]
Milos, M [1 ]
Jerkovic, I [1 ]
机构：
[1] Fac Chem Technol, Dept Organ Chem, Split 21000, Croatia
来源：
FLAVOUR AND FRAGRANCE JOURNAL | 2000年 / 15卷 / 03期
关键词：
Origanum vulgare ssp hirtum; Lamiaceae; glycosidically bound volatiles; sugar moiety; essential oil; gas chromatography-mass spectrometry;
D O I：
10.1002/1099-1026(200005/06)15:3<190::AID-FFJ890>3.3.CO;2-F
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The glycosidically bound volatiles were isolated from dried plant material by percolation with ethyl acetate and by extraction with water during hydrodistillation of essential oil. Fifteen volatile aglycones were identified by gas chromatography-mass spectrometry (GC-MS) on two columns with different polarity of the stationary phases. The main aglycones were: thymoquinone, benzyl alcohol, thymol, 2-phenylethanol, carvacrol and 1-octen-3-ol. The content of aglycones was 19 and 21 mg kg(-1) with respect to the method of isolation. The chemical composition of aglycones was compared with the chemical composition of essential oil, which consisted mainly of thymol and carvacrol. After the hydrolysis of glycosides, D-(+)-glucose and unknown disaccharide were identified. The hydrolysis of disaccharide, D-(+)-glucose and D-(+)-galactose were detected by TLC and GC-MS as trimethylsilylethers. Copyright (C) 2000 John Wiley & Sons, Ltd.
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页码：190 / 194
页数：5
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