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黑胡椒（Piper nigrum L.）果实精油水蒸馏馏分的化学成分和抗氧化活性

IF 2.1 4区 生物学 Q2 PLANT SCIENCES
Journal of Essential Oil Bearing Plants Pub Date : 2024-02-06 DOI:10.1080/0972060x.2024.2315581
Aleksandra Milenković, Jelena Stanojević, Dragan Cvetković, Ljiljana Stanojević
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引用次数: 0

摘要

本研究旨在探讨水蒸馏时间对从黑胡椒果实中提取的精油（EOs）馏分的化学成分和抗氧化活性的影响。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Chemical composition and antioxidant activity of black pepper (Piper nigrum L.) fructus essential oil hydrodistillation fractions
The aim of this study was to examine the effect of hydrodistillation time on the chemical composition and antioxidant activity of collected essential oils’ (EOs’) fractions from black pepper fructu...
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来源期刊
Journal of Essential Oil Bearing Plants
Journal of Essential Oil Bearing Plants 生物-植物科学
CiteScore
4.10
自引率
29.20%
发文量
81
审稿时长
6 months
期刊介绍： JEOBP invites full research papers and short reports describing original experimental results, and review articles in the areas of cultivation, chemistry of the essential oil bearing plants and application of essential oils in pharmacology, perfumery, flavour, and other value added products related to these areas.
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