Isolation and Analysis of Essential Oils from Spices
In: Journal of Chemical Education, Jg. 89 (2012-04-10), Heft 5, S. 665-668
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Zugriff:
Natural product isolation and analysis provide an opportunity to present a variety of experimental techniques to undergraduate students in introductory organic chemistry. Eugenol, anethole, and carvone were extracted from six common spices using steam-distillation and diethyl ether as the extraction solvent. Students assessed the purity of their spice extract and identified its components via TLC, reverse-phase HPLC, and GC-MS analyses. In addition, students reviewed molecular characteristics and interactions while discovering the similarities and differences among the six spice extracts. (Contains 2 tables.)
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Isolation and Analysis of Essential Oils from Spices
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Autor/in / Beteiligte Person: | O'Shea, Stephen K. ; Von Riesen, Daniel D. ; Rossi, Lauren L. |
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Zeitschrift: | Journal of Chemical Education, Jg. 89 (2012-04-10), Heft 5, S. 665-668 |
Veröffentlichung: | 2012 |
Medientyp: | academicJournal |
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ISSN: | 0021-9584 (print) |
DOI: | 10.1021/ed101141w |
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