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Mehmet Musa Ozcan,Jean-Claude Chalchat,Derya Arslan,Ayse Ates,Ahmet Unver 한국식품영양과학회 2006 Journal of medicinal food Vol.9 No.4
The chemical composition of the flower and unripe and ripe fruits from fennel (bitter) (Foeniculum vulgaressp. piperitum) has been examined by gas chromatography and gas chromatography-mass spectrometry. The main identifiedcomponents of the flower and unripe and ripe fruit oils were estragole (53.08%, 56.11%, and 61.08%), fenchone (13.53%,19.18%, and 23.46%), and .-phellandrene (5.77%, 3.30%, and 0.72%), respectively. Minor qualitative and major quantita-tive variations for some compounds of essential oils were determined with respect to the different parts of F. vulgare. Theoils exerted varying levels of antifungal effects on the experimental mycelial growth of Alternaria alternata, Fusarium oxy-sporum, and Rhizoctonia solani. The 40 ppm concentrations of fennel oils showed inhibitory effect against mycelial growthof A. alternaria, whereas 10 ppm levels were ineffective. The analyses show that fennel oils exhibited different degrees offungistatic activity depending on the doses.