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Luigi Menghini,Lidia Leporini,Bruno Tirillini,Francesco Epifano,Salvatore Genovese 한국식품영양과학회 2010 Journal of medicinal food Vol.13 No.1
The chemical composition of the essential oil obtained from Apium nodiflorum (L.) Lag. (Family Apiaceae), a plant used in the ethnomedical traditions of the Abruzzo region (Central Italy) as a culinary herb, as a diuretic, and to cure stomachache, was analyzed by gas chromatography/mass spectrometry, and 14 components were identified. Limonene (27.72 %), p-cymene (23.06%), myristicine (18.51%), and β-pinene (6.62%) were the main components. The antimicrobial activity of the essential oil was assayed in vitro against Helicobacter pylori (strain DSMZ 4867), resulting in a minimum inhibitory concentration value of 12.5μg/mL.
Phytochemical Investigation on Leaf Extract of Cordia salicifolia Cham.
Luigi Menghini,Francesco Epifano,Lidia Leporini,Rita Pagiotti,Bruno Tirillini 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.1
The dichloromethane extract of leaves of Cordia salicifoliaCham. (Family Boraginaceae) was fractionated bySiO2 column chromatography and analyzed by gas chromatography, gas chromatography-mass spectrometry, and nuclear mag-netic resonance spectroscopy. The apolar extract is characterized by a very high content of (. )-spathulenol (0.53%). The ma-jor component of the extract exhibited a very weak activity as an inhibitor of growth of Helicobacter pylori in vitro(mini-mum inhibitory concentration. 200 .g/mL).