西苏门答腊鲁库-鲁库叶次生代谢产物差异的初步筛选

H. Parbuntari, S. B. Etika, M. Mulia, E. Delvia
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引用次数: 4

摘要

在西苏门答腊的一些菜肴中,Ruku-ruku叶子被用来去除鱼身上的特殊气味。这种特有的气味来自次生代谢物,尤其是精油。因此,ruku-ruku叶片中的次生代谢物作为生物活性化合物的来源有进一步研究的潜力。ruku-ruku叶子的植物化学筛选是一个初步的定性测试,需要做的是最大限度地发挥其作为药用植物的功能。结果表明,黄酮类化合物、甾类化合物和三萜化合物的鉴定结果不同。来自Pesisir Selatan和Padang Panjang的Ruku-ruku叶子比Payakumbuh, Batusangkar和Lubuk Alung的黄酮类化合物更少。这个城市和Payakumbuh也提供较少的类固醇和三萜。影响这一结果的因素是由几个因素引起的,即温度、湿度、光照和盐度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
A Preliminary Screening of the Different of Secondary Metabolites Ruku-Ruku Leaves (Ocimum tenuiflorum Linnen) in West Sumatera
Ruku-ruku leaves are used to remove distinctive odors from fish in some cuisine of West Sumatra. The characteristic odor comes from secondary metabolites especially essential oils. Therefore, secondary metabolites in ruku-ruku leaves have the potential to be further investigated as a source of bioactive compounds. The phytochemical screening of ruku-ruku leaves is a preminilary qualitative test that needs to be done to maximise its function as a medicinal plant. Based on the result data, there are some different result of flavonoid, steroids, and triterpenoids identification. Ruku-ruku leaves from Pesisir Selatan and Padang Panjang shows less flavonoid compounds tham Payakumbuh, Batusangkar, and Lubuk Alung. Both of this city and Payakumbuh also gives less steroids and triterpenoids. The factor influencing this result is caused by several factors, namely temperature, humidity, light exposure, and salinity.
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