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JOURNAL DETAIL
Volatile Constituents of Thai Culinary Herbs “San Pra Hom”(Eupatorium stoechadosmum Hance.)
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] |
Email |
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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.
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Start & End Page |
17 - 29 |
Received Date |
2000-09-30 |
Revised Date |
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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 |
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SDGs |
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