Chemical constituents of essential oils from the leaves, stems, roots and fruits of Alpinia polyantha.
The essential oils obtained from the leaves, stems, roots and fruits of Alpinia polyantha D. Fang (Zingiberaceae) have been studied. The leaf oil was comprised mainly of camphor (16.1%), α-pinene (15.2%) and β-agarofuran (12.9%), while the major constituents of the stem oil were α-pinene (12.4%), β-cubebene (10.6%), β-agarofuran (10.3%) and globulol (8.8%). However, β-cubebene (12.6%), fenchyl acetate (10.8%), β-maaliene (9.0%), aristolone (8.8%) and α-pinene (8.2%) were the compounds occurring in higher amounts in the root oil. The quantitatively significant compounds of the fruit oil were δ-cadinene (10.9%), β-caryophyllene (9.1%), β-pinene (8.7%) and α-muurolene (7.7%).
Le T
le T
Huong
Tran D
TD
Thang
Isiaka A
IA
Ogunwande
D032429:Alpinia / Q000737:chemistry*; D009822:Oils, Volatile / Q000737:chemistry*; D035261:Plant Components, Aerial / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D018517:Plant Roots / Q000737:chemistry*
D009822:Oils, Volatile; D010938:Plant Oils