化學名稱 3-苯丙基乙酸酯
外觀 無色液體
化學物質登錄號 122-72-5
分子式
分子量 178.23
植物來源
異名
鑑定
1HNMR
分析方法
儀器 覆膜矽膠60 F254板 (0.2 mm thick, 200 × 100 mm, Merck)
流動相 正己烷: 丙酮: 甲酸 = 8: 2: 0.1
檢測器 UV λ254 nm
參考文獻
[1] Pino, J. A. and Y. Febles (2013). "Odour-active compounds in banana fruit cv. Giant Cavendish." Food Chemistry 141(2): 795-801.
[2] Vallone, S., et al. (2013). "An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening." Food Chemistry 139(1–4): 171-183.
[3] Wang, X., et al. (2009). "Analysis of chemical compositions of essential oils from propolis." Zhongguo Yaoye 18(22): 19-21.
[4] Yao, F., et al. (2008). "Chemical components in volatile oils from storax extracted by supercritical CO2 extraction and steam distillation." Zhongcaoyao 39(8): 1151-1153.
[5] Song, G., et al. (2007). "Use of solid-phase microextraction as a sampling technique for the characterization of volatile compounds emitted from Chinese daffodil flowers." J. Anal. Chem. 62(7): 674-679.
[6] He, Z.-d., et al. (2006). "Comparison and quality assessment of cassia bark (Cortex Cinnamomi) by thin layer chromatography." J. Chin. Pharm. Sci. 15(4): 195-199.
[7] Pino, J. A., et al. (2001). "Characterization of Volatiles in Strawberry Guava (Psidium cattleianum Sabine) Fruit." J. Agric. Food Chem. 49(12): 5883-5887.
連結 中藥材圖像數據庫 藥用植物圖像數據庫 中藥標本數據庫

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