Production of a root-specific flavour compound, 2-hydroxy-4-methoxy benzaldehyde by normal root cultures of Decalepis hamiltonii Wight and Arn (Asclepiadaceae)

被引：15
|
作者：
Giridhar, P [1 ]
Rajasekaran, T [1 ]
Ravishankar, GA [1 ]
机构：
[1] Cent Food Technol Res Inst, Plant Cell Biotechnol Dept, Mysore 570013, Karnataka, India
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2005年 / 85卷 / 01期
关键词：
Decalepis hamiltonii; 2-hydroxy-4-methoxy benzaldehyde; flavouring agent; root cultures; GC-MS;
D O I：
10.1002/jsfa.1939
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The flavour compound 2-hydroxy-4-methoxy benzaldehyde from normal roots of swallow root (Decalepis hamiltonii) raised in vitro was extracted with dichloromethane, evaporated to dryness and dissolved in ethanol for qualitative (TLC) and quantitative (GC-MS) analysis. Maximum root biomass and the maximum content of flavour compound (40 +/- 2.1 mug g(-1) dry weight) were recorded after 45 days of growth on Murashige and Skoog medium containing 1.0 mg l(-1) alpha-naphthaleneacetic acid. (C) 2004 Society of Chemical Industry.
引用
收藏
页码：61 / 64
页数：4
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