Separační procesy pro izolaci, identifikaci a stanovení silic v lécích rostlinného původu

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F05%3A00000162" target="_blank" >RIV/62157124:16270/05:00000162 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Separation procedures for isolation, identification, and determination of essential oils in drugs of plant origin

Popis výsledku v původním jazyce

Spice used to enhance the flavour of food are obtained from different parts of a plant (root, bark, leaves, stem, flower, fruit and seeds) using simple technological procedures. Their characteristic smell arises due to the presence of essential oils produced as side-products by a plant. The essential oils were determined in the following spices: cinnamon, caraway, allspice, marjoram, pepper, anise, savory, sage, thyme and rosemary. The essential oils were obtained by extraction with solvent. The resultant extract was purified by columnchromatography usinga mixed sorbent ane essential oils were identified by the screening TLC method using four different eluting solvents. The results obtained by the TLC screening were confirmed by HRGC/MS using spectrallibrary. The following compounds were identified in the samples of spices: borneol, bornyl acetate and cineol, thymol and cymene, thujone, thujol, anisaldehyde, citral, citronellal, carvacrol, cinnamic aldehyde, carvone and limonene.

Název v anglickém jazyce

Separation procedures for isolation, identification, and determination of essential oils in drugs of plant origin

Popis výsledku anglicky

Spice used to enhance the flavour of food are obtained from different parts of a plant (root, bark, leaves, stem, flower, fruit and seeds) using simple technological procedures. Their characteristic smell arises due to the presence of essential oils produced as side-products by a plant. The essential oils were determined in the following spices: cinnamon, caraway, allspice, marjoram, pepper, anise, savory, sage, thyme and rosemary. The essential oils were obtained by extraction with solvent. The resultant extract was purified by columnchromatography usinga mixed sorbent ane essential oils were identified by the screening TLC method using four different eluting solvents. The results obtained by the TLC screening were confirmed by HRGC/MS using spectrallibrary. The following compounds were identified in the samples of spices: borneol, bornyl acetate and cineol, thymol and cymene, thujone, thujol, anisaldehyde, citral, citronellal, carvacrol, cinnamic aldehyde, carvone and limonene.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2005

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Chemické listy

ISSN

ISSN 0009-277

e-ISSN

—

Svazek periodika

99

Číslo periodika v rámci svazku

(S)

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

3

Strana od-do

168-170

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—