| Beide Seiten der vorigen Revision
Vorhergehende Überarbeitung
Nächste Überarbeitung
|
Vorhergehende Überarbeitung
Letzte Überarbeitung
Beide Seiten der Revision
|
pimpinella_anisum_l [2017/06/13 23:20]
andreas |
pimpinella_anisum_l [2018/01/04 22:06]
andreas |
| [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200015767]] | [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200015767]] |
| |
| "In Western cuisine, anise is added to bread and baked goods. Mainly, however, anise is used for spirits and liqueurs , such as Sambuca, Raki, Ouzo, Arak, Absinthe, Pastis, Aguardiente, Chinchon and Anisette." [[http://de.wikipedia.org/wiki/Anis]] | "In Western cuisine, anise is added to bread and baked goods. Mainly, however, anise is used for spirits and liqueurs, such as Sambuca, Raki, Ouzo, Arak, Absinthe, Pastis, Aguardiente, Chinchon and Anisette." [[http://de.wikipedia.org/wiki/Anis]] |
| |
| "The seeds, whole or ground, are used in a wide variety of regional and ethnic confectioneries, including black jelly beans, British aniseed balls, Australian humbugs, New Zealand aniseed wheels, Italian pizzelle, German Pfeffernüsse and Springerle, Austrian Anisbögen, Netherland muisjes, New Mexican bizcochitos, and Peruvian picarones. It is a key ingredient in Mexican atole de anís or champurrado, which is similar to hot chocolate, and it is taken as a digestive after meals in India." [[http://en.wikipedia.org/wiki/Anise]] | "The seeds, whole or ground, are used in a wide variety of regional and ethnic confectioneries, including black jelly beans, British aniseed balls, Australian humbugs, New Zealand aniseed wheels, Italian pizzelle, German Pfeffernüsse and Springerle, Austrian Anisbögen, Netherland muisjes, New Mexican bizcochitos, and Peruvian picarones. It is a key ingredient in Mexican atole de anís or champurrado, which is similar to hot chocolate, and it is taken as a digestive after meals in India." [[http://en.wikipedia.org/wiki/Anise]] |
| |
| **Aniseed oil**: Essential oil of the crushed seeds, prepared by steam distillation. \\ | **Aniseed oil**: Essential oil of the crushed seeds, prepared by steam distillation. \\ |
| Constituents: [[http://en.wikipedia.org/wiki/Anethole| (E)-anethole]] (91-96%), (Z)-anethole (0.3-0.4%), estragole (methylchavicol, 1-4%), p-anisaldehyde (0.5-0.9%), pseudoisoeugenyl 2-methylbutyrate (0.9%), epoxipseudoisoeugenyl 2-methylbutyrate (0.1-0.5%), himachalen (0.7-1%). The oil should be protected from light, otherwise trans-anethole isomerisation to cis-anethole occurs, and from air, to prevent oxidation to anisaldehyde. \\ | Constituents: [[http://en.wikipedia.org/wiki/Anethole| (E)-anethole]] (91-96%), (Z)-anethole (0.3-0.4%), estragole (methylchavicol, 1-4%), p-anisaldehyde (0.5-0.9%), pseudoisoeugenyl 2-methylbutyrate (0.9%), epoxipseudoisoeugenyl 2-methylbutyrate (0.1-0.5%), himachalene (0.7-1%). The oil should be protected from light, otherwise trans-anethole isomerisation to cis-anethole occurs, and from air, to prevent oxidation to anisaldehyde. \\ |
| Uses. Dyspeptic disorders, bronchitis. [Hagers Handbuch der Pharmazeutischen Praxis, Springer 2010] | Uses. Dyspeptic disorders, bronchitis. [Hagers Handbuch der Pharmazeutischen Praxis, Springer 2010] |
| |
| | {{anethol.jpg| (E)-anethole}} \\ (E)-anethole | {{:estragole.jpg| estragole }} \\ methyl chavicol (estragole) | {{anisaldehyde.jpg| anisaldehyde.jpg}} anisaldehyde.jpg | | | {{anethol.jpg| (E)-anethole}} \\ (E)-anethole | {{:estragole.jpg| estragole }} \\ methyl chavicol (estragole) | {{anisaldehyde.jpg| p-anisaldehyde.jpg}} \\ p-anisaldehyde | |
| |
| "Supercritical fluid extraction (SFE) from aniseed using carbon dioxide was performed at 30 °C and pressures of 80−180 bar. The chemical composition of the SFE extract was determined by GC-MS; the quantitative analysis was done by GC-FID and TLC. The total amount of extractable substances or global yield (mass of extract/mass of feed) for the SFE process varied from 3.13 to 10.67% (mass). The solubilities of the anise essential oil in CO2 were 0.0110, 0.0277, 0.0143, and 0.0182 kg of solute/kg of CO2 at 80, 100, 140, and 180 bar, respectively. The major compounds identified and quantified in the extracts were anethole (∼90%), γ-himachalene (2-4%), p-anisaldehyde (<1%), methylchavicol (0.9-1.5%), cis-pseudoisoeugenyl 2-methylbutyrate (∼3%), and trans-pseudoisoeugenyl 2-methylbutyrate (∼1.3%)." \\ | "Supercritical fluid extraction (SFE) from aniseed using carbon dioxide was performed at 30 °C and pressures of 80−180 bar. The chemical composition of the SFE extract was determined by GC-MS; the quantitative analysis was done by GC-FID and TLC. The total amount of extractable substances or global yield (mass of extract/mass of feed) for the SFE process varied from 3.13 to 10.67% (mass). The solubilities of the anise essential oil in CO2 were 0.0110, 0.0277, 0.0143, and 0.0182 kg of solute/kg of CO2 at 80, 100, 140, and 180 bar, respectively. The major compounds identified and quantified in the extracts were anethole (∼90%), γ-himachalene (2-4%), p-anisaldehyde (<1%), methylchavicol (0.9-1.5%), cis-pseudoisoeugenyl 2-methylbutyrate (∼3%), and trans-pseudoisoeugenyl 2-methylbutyrate (∼1.3%)." \\ |
