Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- piper_cubeba_l.f [2016/11/22 08:30] – andreas
+++ piper_cubeba_l.f [2025/05/15 12:11] (aktuell) – andreas
@@ Zeile 4: / Zeile 4: @@
 Like in Piper nigrum, piperidine is responsibly for the pungency of P.cubeba fruits. \\
-[Phytochemistry of the genus //Piper//. Parmar, V. S., Jain, S. C., Bisht, K. S., Jain, R., Taneja, P., Jha, A., ... & Boll, P. M., Phytochemistry, Vol.46(4), 1997, 597-673] \\
+[Phytochemistry of the genus //Piper//. Parmar, V. S., Jain, S. C., Bisht, K. S., Jain, R., Taneja, P., Jha, A., ... & Boll, P. M., Phytochemistry, Vol.46(4), 1997, 597-673]
-[[http://thaiherbinfo.com/herb/Piper%20betle_phytochemistry/PHYTOCHEMISTRY%20OF%20THE%20GENUS%20PIPER.pdf]]
+[[https://web.archive.org/web/20170808173928/https://thaiherbinfo.com/herb/Piper%20betle_phytochemistry/PHYTOCHEMISTRY%20OF%20THE%20GENUS%20PIPER.pdf|PDF (Internet Archive, retrieved 20250515)]]
+Main component of the essential oil as well as the ethanolic extract and SFE was sabinene (56.3/48.8/42.6%). Other components were α-pinene (1.0/0.4/0.8%), α-thujene (3.0/2.4/2.9%), (E)-sabinene hydrate (2.0/6.3/5.5%), α-copaene (2.5/6.7/6.4%), β-cubebene (1.3/2.3/0%), (Z)-sabinene hydrate (1.3/3.7/4.1%), terpinen-4-ol (5.0/3.2/5.6%), and cubebol (2.5/2.5/0%) e.g. \\
+[Blum, Carsten. "Analytik und Sensorik von Gewürzextrakten und Gewürzölen." (1999)] [[http://ediss.sub.uni-hamburg.de/volltexte/1999/57/pdf/Dr.Blum.pdf]]
 "[[http://www.chemspider.com/Chemical-Structure.9451107.html|Cubebol]] (23.6%) was the major component of P.cubeba berry oil." \\
@@ Zeile 29: / Zeile 32: @@
 http://www.orientjchem.org/pdf/vol31no1/OJCV031I01P541-545.pdf
-{{:piper_cubeba.jpg?500}} \\
+{{:piper_cubeba.jpg?600}} \\
 Kohl, F.G., Die officinellen Pflanzen der Pharmacopoea Germanica, t.32 (1891-1895) [F.G.Kohl] \\
 [[http://plantgenera.org/species.php?id_species=796436]]
-{{:cubeben.jpg?600}} \\
+{{:cubeben.jpg}} \\
 dried fruits of Piper cubeba