Isolation and Analysis of Essential Oils from Spices

被引：22
|
作者：
O'Shea, Stephen K. [1 ]
Von Riesen, Daniel D. [1 ]
Rossi, Lauren L. [1 ]
机构：
[1] Roger Williams Univ, Dept Chem, Bristol, RI 02809 USA
来源：
JOURNAL OF CHEMICAL EDUCATION | 2012年 / 89卷 / 05期
关键词：
Second-Year Undergraduate; Laboratory Instruction; Organic Chemistry; Hands-On Learning/Manipulatives; Chromatography; Mass Spectrometry; NMR Spectroscopy; Natural Products; Plant Chemistry; NATURAL-PRODUCTS; STEAM DISTILLATION; SECONDARY METABOLITES; ASSISTED EXTRACTION; GAS-CHROMATOGRAPHY; RAISON-DETRE; ORANGE OIL; ANTIBACTERIAL; SEPARATION; ANETHOLE;
D O I：
10.1021/ed101141w
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Natural product isolation and analysis provide an opportunity to present a variety of experimental techniques to undergraduate students in introductory organic chemistry. Eugenol, anethole, and carvone were extracted from six common spices using steam-distillation and diethyl ether as the extraction solvent. Students assessed the purity of their spice extract and identified its components via TLC, reverse-phase HPLC, and GC-MS analyses. In addition, students reviewed molecular characteristics and interactions while discovering the similarities and differences among the six spice extracts.
引用
收藏
页码：665 / 668
页数：4
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