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Titolo:
THIN-LAYER CHROMATOGRAPHIC METHOD FOR THE DETERMINATION OF THE PRINCIPAL POLAR AROMATIC FLAVOR COMPOUNDS OF THE CINNAMONS OF COMMERCE
Autore:
POOLE SK; POOLE CF;
Indirizzi:
WAYNE STATE UNIV,DEPT CHEM DETROIT MI 48202 WAYNE STATE UNIV,DEPT CHEM DETROIT MI 48202
Titolo Testata:
Analyst
fascicolo: 1, volume: 119, anno: 1994,
pagine: 113 - 120
SICI:
0003-2654(1994)119:1<113:TCMFTD>2.0.ZU;2-M
Fonte:
ISI
Lingua:
ENG
Soggetto:
LIQUID-CHROMATOGRAPHY; OILS;
Keywords:
THIN-LAYER CHROMATOGRAPHY; CINNAMON; POLAR AROMATIC COMPOUND; FLAVOR COMPOUND; BOTANICAL SOURCE;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
31
Recensione:
Indirizzi per estratti:
Citazione:
S.K. Poole e C.F. Poole, "THIN-LAYER CHROMATOGRAPHIC METHOD FOR THE DETERMINATION OF THE PRINCIPAL POLAR AROMATIC FLAVOR COMPOUNDS OF THE CINNAMONS OF COMMERCE", Analyst, 119(1), 1994, pp. 113-120

Abstract

A thin-layer chromatographic method was optimized for the separation of the polar aromatic flavour compounds pertinent to the determinationof the botanical source and quality of the cinnamons of commerce. Cinnamaldehyde, eugenol, coumarin, 2-methoxycinnamaldehyde, cinnamyl alcohol and cinnamyl acetate were determined in an acetonitrile extract ofpowdered cinnamon after separation on silica gel layers. Cinnamic acid was determined in a second chromatographic system after separation on DIOL (spacer bonded propanediol) layers. The presence of coumarin oreugenol in proportion to the amount of cinnamaldehyde in the extractswas used to distinguish between the common botanical sources of cinnamon in retail samples of cinnamon oil, stick or powder from four countries.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 05/12/20 alle ore 08:09:59