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  • 标题:A Study on the Components of Thyme Essential Oils From Some Turkish Species
  • 本地全文:下载
  • 作者:Ayten Doğan ; Ali Bayrak ; Atilla Akgül
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:1985
  • 卷号:10
  • 期号:4
  • 出版社:Association of Food Technology, Turkey
  • 摘要:The plants were collected in the natural flora and identified the components of their essential oils by gas chromatography. The oxygenated components of the essential oils varied from 70.23% to 94.40%. Thymol is the main component of T. serpyllum and T. capitatus oils. T. rariflorus and T. parviflorus oils contained, approximately in same quantities of thymol and carvacrol. In addition, there are a remarkable qualitative and quantitative differences among the other important components according to the different samples terpinene and p-cymene in T. rariflorus and T. parviflorus , terpinene-4-ol and borneol in. T. serpyllum , linalol and linalyl acetate in T. capitatus were identified as the other important components.
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