Unterschiede

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--- pimenta_racemosa_mill._j.w.moore [2019/01/03 16:08] – andreas
+++ pimenta_racemosa_mill._j.w.moore [2019/01/03 16:33] (aktuell) – andreas
@@ Zeile 18: / Zeile 18: @@
 Fractionated distillation of bay oil lead to the isolation of a compound that polymerised quickly, which was called myrcene (from Myrcia acris = Pimenta acris = Pimenta racemosa). As constituents of bay oil were recognized eugenol, myrcene, chavicol, methyl eugenol, methyl chavicol, phellandrene, and citral.\\
-[Power, B., Kleber, C., "On the constituents of oil of bay." Pharm. Rundsch, New York, 13 (1895), 60]
+[Power, B., Kleber, C., "On the constituents of oil of bay." Pharm. Rundsch, New York, 13 (1895); also in: Fritzsche Brothers, Circulars of information No.6, 1894]
 "The foliar essential oils of Pimenta racemosa (Miller) J. Moore var. grisea (Kiaerskov) Fosb. are dominated by geraniol (0-85.52%), methyl eugenol (0.30-92.60%), and/or trans-methyl isoeugenol (0-86.32%). The foliar essential oils of Pimenta racemosa var. hispaniolensis (Urban) Landrum are dominated by 1,8-cineole (0.05-37.96%), methyl chavicol (0-22.61%), methyl eugenol (0-63.88%), γ-terpinene (0-16.67%), terpinen-4-ol (0.08-28.98%), and/or thymol (0-44.02%). The foliar essential oils of Pimenta racemosa var. ozua (Urban & E. Ekman) Landrum are dominated by 1,8-cineole (47.24-55.93%), limonene (3.62-30.07%), and/or α-terpineol (6.68-15.12%). The commercial bay oil (P. racemosa var. racemosa) is dominated by chavicol (<0.01-15.51%), eugenol (44.41-68.93%), methyl eugenol (0-11.88%), and/or myrcene (0.10-16.17%)." \\