Isolation of fatty acids and aromatics from cell suspension cultures of Lavandula angustifolia
Tarih
2007Yazar
Herrmann, Gabriele
Kolak, Ufuk
Kutchan, Toni M.
Porzel, Andrea
Goeren, Ahmet C.
Topcu, Guelacti
Üst veri
Tüm öğe kaydını gösterÖzet
Cell suspension cultures of Lavandula angustifolia Mill. ssp. angustifolia (syn.: L. officinalis Chaix.) afforded a fatty acid composition, cis and trans p-coumaric acids (=p-hydroxy cinnamic acids), and beta-sitosterol. The fatty acid composition was analyzed by GC-MS, and the structures of the isolated three compounds were determined by H-1- and C-13-NMR, and MS spectroscopic techniques.
Koleksiyonlar
- Makale [92796]