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Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung | ||
citrus_latifolia_tanaka [2014/06/26 07:58] andreas |
citrus_latifolia_tanaka [2017/12/02 15:26] (aktuell) andreas |
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- | Rutaceae - persian | + | Citrus × latifolia (Tanaka ex Yu.Tanaka) Tanaka - Rutaceae - Persian lime, Tahiti |
- | "C. ×latifolia is the most commonly cultivated lime species for commercial use, and accounts for the largest share of the fruits sold as limes." | + | [C. ×aurantiifolia × C. ×limon] \\ |
+ | [[https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx? | ||
- | "The evergreen, tree-like shrub is about 5-6 m tall. Branches are reinforced with up to 1 cm long spines. The leaves are dark green with a slight petiole outflanking, | + | "The evergreen, tree-like shrub is about 5-6 m tall. Branches are reinforced with up to 1 cm long spines. The leaves are dark green with a slight petiole outflanking, |
+ | The major component of //lime peel oil// is limonene (40-45%), followed by [[http:// | ||
+ | [Volatile Components of Peel and Leaf Oils of Lemon and Lime Species. Marie-Laure Lota, Dominique de Rocca Serra, Felix Tomi, Camille Jaquemond, Joseph Casanova, J. Agric. Food Chem. 2002, 50, 796−805] | ||
- | "Lime Peel Oils... Limonene was the major component (39.9-94.4%), followed by γ-terpinene | + | | {{:limonene.jpg| limonene}} \\ limonene | {{: |
- | [Volatile Components of Peel and Leaf Oils of Lemon and Lime Species. Marie-Laure Lota, Dominique de Rocca Serra, Felix Tomi, Camille Jaquemond, Joseph Casanova, J. Agric. Food Chem. 2002, 50, 796−805] | + | |
" | " | ||
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CO2 extraction: d-limonene 48.9%, γ-terpinene 17.0%, β-pinene 14.5%, geranial 1.1%, neral 0.7%, α-terpineol 0.4%, β-bisabolene 3.3%, α-pinene 2.7%, sabinene 2.2%, myrcene 1.4%, cis-α-bergamotene 1.2% | CO2 extraction: d-limonene 48.9%, γ-terpinene 17.0%, β-pinene 14.5%, geranial 1.1%, neral 0.7%, α-terpineol 0.4%, β-bisabolene 3.3%, α-pinene 2.7%, sabinene 2.2%, myrcene 1.4%, cis-α-bergamotene 1.2% | ||
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- | Hydrodistillation gives fewer non-oxygenated compounds (81.2% vs. 93.3%) and more oxygenated (17.0% vs. 3.3%) and more citral (11.1% vs. 1.8%) than CO2 extraction (extracted from table)." | + | Hydrodistillation gives fewer non-oxygenated compounds (81.2% vs. 93.3%) and more oxygenated (17.0% vs. 3.3%) and more citral (11.1% vs. 1.8%) than CO2 extraction (extracted from table)." |
+ | [Extraction of Essential Oils from Lime (Citrus latifolia Tanaka) by Hydrodistillation and Supercritical Carbon Dioxide. Ana Cristina Atti-Santos, | ||
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+ | {{: | ||
+ | lime fruits, [[https:// | ||
- | {{: |