Essential oil composition of Taxus wallichiana Zucc. from the Northern Himalayan region of India
作者： Merajuddin Khan , S. C. Verma , S. K. Srivastava , A. S. Shawl , K. V. Syamsundar
DOI: 10.1002/FFJ.1682
关键词:
摘要: The leaves of Indian yew Taxus wallichiana, growing in Gulmarg, Jammu and Kashmir, on hydro- distillation, gave 0.025% oil a fresh weight basis. GC GC-MS analysis the resulted identification 62 constituents, representing 93.3% oil. main constituents identified leaf were (E)-2-octen-1-ol (14.5%), n-pentacosane (8.1%), caryophyllene oxide (7.1%), 1-octanol (6.5%), hexanoic acid (5.5%) (Z)-3-hexenol (4.1%). Copyright © 2006 John Wiley & Sons, Ltd.
sci-hub.se 参考文章(25)
N. Erdemoglu, B. Sener, B. Demirci, K. H. C. Baser, The Glycosidically Bound Volatile Compounds of Taxus baccata Chemistry of Natural Compounds. ,vol. 39, pp. 195- 198 ,(2003) , 10.1023/A:1024870031960
Matthew Suffness, None, Taxol®: science and applications. (1995). ,(1995)
Robert P. Adams, Identification of Essential Oils by Ion trap Mass Spectroscopy ,(1989)
Vittorio Farina, THE CHEMISTRY AND PHARMACOLOGY OF TAXOL® AND ITS DERIVATIVES : Elsevier. ,(1995)
Atta-ur Rahman, Studies in natural products chemistry Elsevier. ,(1988)
Giovanni Appendino, 1 Naturally occurring taxoids Pharmacochemistry Library. ,vol. 22, pp. 7- 53 ,(1995) , 10.1016/S0165-7208(06)80015-2
Daniel Lednicer, Jasjit S. Bindra, Chronicles of drug discovery American Chemical Society. ,(1982)
James A. Duke, Stephen M. Beckstrom-Sternberg, Handbook of Medicinal Mints: Aromathematics: Phytochemicals and Biological Activities ,(2017)
Dragan Velickovic, Novica Randjelovic, Mihailo Ristic, Andrija Smelcerovic, Ana Velickovic, Chemical composition and antimicrobial action of the ethanol extracts of Salvia pratensis L., Salvia glutinosa L. and Salvia aethiopis L. Journal of The Serbian Chemical Society. ,vol. 67, pp. 639- 646 ,(2002) , 10.2298/JSC0210639V
V. K. Raina, S. K. Srivastava, K. V. Syamasunder, The essential oil of ‘greater galangal’ [Alpinia galanga (L.) Willd.] from the lower Himalayan region of India Flavour and Fragrance Journal. ,vol. 17, pp. 358- 360 ,(2002) , 10.1002/FFJ.1105