Unterschiede

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--- glycyrrhiza_glabra_l [2017/07/04 20:07] – andreas
+++ glycyrrhiza_glabra_l [2021/06/21 10:58] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
 Glycyrrhiza glabra L. - Fabaceae - liquorice, sweet wood, **Lakritze**, Kahles Süßholz
-Perennial herb, up to 1m tall; native to South and Southeast Europe, West Sibiria, West Asia, North Africa.
+Perennial herb, up to 1m tall; native to South and Southeast Europe, West Sibiria, West Asia, North Africa. \\ [[http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:496941-1|Royal Botanical Gardens Kew: Glycyrrhiza glabra L.]]
 After the harvest of the roots in autumn, they are cutted and cooked to pulp and filtered. The
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 heated samples ... \\
 The qualitative composition of G. glabra essential oils from different origins was relatively similar with phenols and ketones, that is, [[http://www.thegoodscentscompany.com/data/rw1019911.html|thymol]] and [[http://www.thegoodscentscompany.com/data/rw1049441.html|piperitone]], as characteristic constituents. Aldehydes constitute the most dominant chemical group present in the three Glycyrrhiza species: G. glabra (17% to 30% aldehydes in volatile fraction), G. inflata (16%), and G. echinata (40% to 48%)." \\
-Analysis shows 5-methyl-furfural (3-10%), (4E)-decenal (3-5%), cumin aldehyde (1-4%), carvone (0-3%), piperitone (7-13%), (E)-cinnamaldehyde (3-6%), thymol (5-27%), carvacrol (1-11%), p-vinyl-guaiacol (8-9%), eugenol (7-9%) and methyl eugenol (0-3%), γ-nonalactone (1-7%), β-caryophyllene and its oxide as the main components of G.glabra root essential oils. \\
+Main components of G.glabra root essential oils were 5-methyl-furfural (3-10%), (4E)-decenal (3-5%), cumin aldehyde (1-4%), carvone (0-3%), piperitone (7-13%), (E)-cinnamaldehyde (3-6%), thymol (5-27%), carvacrol (1-11%), p-vinyl-guaiacol (8-9%), eugenol (7-9%) and methyl eugenol (0-3%), γ-nonalactone (1-7%), β-caryophyllene and its oxide. \\
 [Volatiles Profiling in Medicinal Licorice Roots Using Steam Distillation and Solid‐Phase Microextraction (SPME) Coupled to Chemometrics. Farag, M. A., & Wessjohann, L. A. , Journal of food science, Vol.77(11), 2012, 1179-1184] [[http://scholar.cu.edu.eg/sites/default/files/mfarag73/files/farag_et_al._2012_journal_of_food_science.pdf]] \\
 [Volatile flavor components of licorice. Journal of Agricultural and Food Chemistry. Frattini, C., Bicchi, C., Barettini, C., & Nano, G. M. (1977), Vol.25(6), 1977, 1238-1241]
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 [Antiulcer properties of Glycyrrhiza glabra L. extract on experimental models of gastric ulcer in mice., Jalilzadeh-Amin, G., Najarnezhad, V., Anassori, E., Mostafavi, M., Keshipour, H., Iranian Journal of Pharmaceutical Research, 2015]
-{{:glycyrrhiza_glabra.jpg?500}} \\
+{{:glycyrrhiza_glabra.jpg?600}} \\
 Thomé,O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3 t.439 (1885) \\
 [[http://plantgenera.org/species.php?id_species=470297]]