Unterschiede

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--- eugenia_uniflora_l [2016/07/03 10:44] – andreas
+++ eugenia_uniflora_l [2016/07/03 11:23] (aktuell) – andreas
@@ Zeile 22: / Zeile 22: @@
 [Volatile compounds from pitanga fruit (//Eugenia uniflora// L.)., Oliveira, A. L., Lopes, R. B., Cabral, F. A., Eberlin, M. N., Food chemistry, 99(1), 2006, 1-5]
-| {{:curzerene.jpg| curzerene}} \\ curzerene \\ (furanoelemene)| {{:furanodiene.jpg|furanodiene }} \\ furanodiene || {{:germacrone.jpg| germacrone}} \\ germacrone \\ //(faint sweet-woody herbaceous)//| {{:elemene_beta.jpg|β-elemene }} \\ β-elemene |
+| {{:furanoelemene.jpg| furanoelemene}} \\ furanoelemene \\ (curzerene)| {{:furanodiene.jpg|furanodiene }} \\ furanodiene || {{:germacrone.jpg| germacrone}} \\ germacrone \\ //(faint sweet-woody herbaceous)//| {{:elemene_beta.jpg|β-elemene }} \\ β-elemene |
 "The leaf essential oil of Eugenia uniflora L. (Myrtaceae) was extracted by Clevenger apparatus and analysed by gas chromatography-mass spectrometry (GC-MS). The leaves were collected and immediately extracted for five consecutive days at 9:00 am and 2:00 pm. No variance in the oil yields were observed in the period. Furanodiene and its rearrangement product, furanoelemene (or curzerene, 50.2%), β-elemene (5.9%) and α-cadinol (4.7%) were identified as the most abundant compounds. \\