Chiang Mai Journal of Science, Faculty of Science, Chiang Mai University

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Paper Type	Opinion
Title	Volatile Constituents of Thai Culinary Herbs “San Pra Hom”(Eupatorium stoechadosmum Hance.)
Author	Sangla Khamman[a],Christian Rolando[b] and Griangsak Chairote*[a]
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Abstract: The leaf oil of Thai culinary herbs, “San Pra Hom”(Eupatorium stoechadosmum Hance.), has been analyzed for its chemical constituents. The essential oil obtained from steam distillation was subjected to GC-MS analysis for compounds identification. It was found that most of them were terpenic compounds. Thymohydroquinone dimethyl ether occurred as the main constituent among the predominant compounds.
Start & End Page	17 - 29
Received Date	2000-09-30
Revised Date
Accepted Date	2001-02-22
Full Text	Download
Keyword	volatile, eupatorium stoechadosmum, esssential oil, thymohydroquinone dimethyl ether
Volume	Vol.28 No.1 (JUNE 2001)
DOI
Citation	Khamman S., Rolando C. and Chairote G., Volatile Constituents of Thai Culinary Herbs “San Pra Hom”(Eupatorium stoechadosmum Hance.), Chiang Mai J. Sci., 2001; 28(1): 17-29.
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