Evaluation of Crude Drugs by a Combination of Enfleurage and Chromatography (II) : On Flavor Components in Fruits of Forsythia suspensa
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概要
- 論文の詳細を見る
The flavor components in fruits of Forsythia suspensa were examined by a combination of enfleurage method and chromatographic technique and sixteen components were identified. The greater part of the flavor in fruits was attributed to components which were present in seeds. The major component in Forsythia seeds was β-pinene whose content was found to be 3.4% on average by weight. The pericarps contained few flavor components, but the presence of p-cymene and terpinen-4-ol was confirmed along with β-pinene.
- 日本生薬学会の論文
- 1986-09-20
著者
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SAIKI Kayoko
Kobe Pharmaceutical University
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MORIYASU Masataka
Kobe Pharmaceutical University
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KATO Atsushi
Kobe Pharmaceutical University
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Hashimoto Yohei
Kobe Women's College Of Pharmacy
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OKUGAWA HITOSHI
Institute for Oriental Medicine
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MATSUMOTO KATSUHIKO
Institute for Oriental Medicine
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FUJIOKA AKIHIRO
Institute for Oriental Medicine
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OKUGAWA HITOSHI
Institute for Oriental Medicine, Hyogo
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