2026-03-10T22:39:39Z https://hirosakiuhw.repo.nii.ac.jp/oai

oai:hirosakiuhw.repo.nii.ac.jp:00000063 2023-05-15T14:01:54Z 5:6:12

りんご “ふじ” の葉の植物化学的分析 リンゴ フジ ノ ハ ノ ショクブツ カガクテキ ブンセキ Phytochemical Analysis of the Leaf of the Fuji Apple Tree Nagaki, Masahiko Kasai, Manami Goto, Yoshifumi 433 化学 Fuji apple, , , , essential oil steam distillation head-space method phytol りんご‘ふじ’ 精油 水蒸気蒸留 ヘッドスペース法 抗酸化作用 Article We obtained volatile oil from the leaf of Malus pumila, var domestica CV ‘Fuji,’ by steam distillation, and extracted floral water (hydrosol) with hexane. We also analysed the aroma component of the leaf using the headspace method (HS method). Analysis of the extracts by flame ionization detectorgas chromatography and mass spectrometer-gas chromatography identified 34 components in the oil, of which phytol (34.2%) and (E, E)-α-farnesene (9.5%) were yielded as the principal components. In contrast, 47 components were identified from loral water, of which terpinen-4-ol (30.4%) and linalool (21.0%) accounted for 50% or more. Twenty-two compounds were identified as scent components,including E-2-hexenal (48.4%), 1-penten-3-ol (12.4%), and 3-pentanone (7.4%). Farnesene showed the antioxidant action. In order to shut down free radicals in the body and to prevent lifestyle-related diseaseas, and arteriosclerosis, I think that such fundamental studies become still more important. 弘前医療福祉大学紀要, 6(1), 2015, p.19-26 departmental bulletin paper 弘前医療福祉大学紀要編集委員会 2015-03-31 application/pdf 弘前医療福祉大学紀要 1 6 19 26 AA12475995 2185-0550 https://hirosakiuhw.repo.nii.ac.jp/record/63/files/HirosakiIryoFukushi_6(1)_19.pdf https://hirosakiuhw.repo.nii.ac.jp/records/63 eng