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[a] S., Rolando[b] C. and Chairote[a] G., Volatile Constituents of Thai Culinary Herbs “San Pra Hom”(Eupatorium stoechadosmum Hance.), Chiang Mai Journal of Science, 2001; 28(1)*: 17-29.
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