Evaluation of Crude Drugs by a Combination of Enfleurage and Chromatography (III) : On Flavor Components in Seeds of Amomum xanthioides, Alpinia katsumadai and Amomum tsao-ko

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概要

• 論文の詳細を見る

• The flavor components in seeds of Amomum xanthioides, Alpinia katsumadai and Amomum tsao-ko were examined by the enfleurage method-capillary GC-MS. Twenty-nine (A. xanthioides), twenty-one (A. katsumadai), and twenty-four constituents (A. tsao-ko) were identified in addition to known compounds. Nine constituents including a-pinene, α-phellandrene, linalool, α-terpineol and nerolidol were found to be common to the three crude drugs, but each drug contained many characteristic components. The analysis of flavor components in seeds was found to be possible even when the sample amount was as small as 5 mg.

• 日本生薬学会の論文
• 1987-06-20

著者

• SAIKI Kayoko

  Kobe Pharmaceutical University

• MORIYASU Masataka

  Kobe Pharmaceutical University

• KATO Atsushi

  Kobe Pharmaceutical University

• Hashimoto Yohei

  Kobe Women's College Of Pharmacy

• Kato A

  Kobe Women's Coll. Pharmacy Kobe

• Moriyasu M

  Department Of Natural Medicinal Chemistry Kobe Pharmaceutical University

• Saiki Kayoko

  Kobe Women's College Of Pharmacy

• OKUGAWA HITOSHI

  Institute for Oriental Medicine

• MATSUMOTO KATSUHIKO

  Institute for Oriental Medicine

• FUJIOKA AKIHIRO

  Institute for Oriental Medicine

• Okugawa H

  Institute For Oriental Medicine

• Fujioka A

  Inst. Oriental Medicine Hyogo

• Moriyasu Masataka

  Institute Of Pharmacognosy Kobe Women's College Of Pharmacy

• Hashimoto Yohei

  Institute For Oriental Medicine

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