Chemistry of Natural Compounds

, Volume 13, Issue 6, pp 643–646 | Cite as

The composition of the organic acids of CO2 extracts of some spice-aromatic plants

  • A. N. Katyuzhanskaya


1. It is desirable to analyze the composition of the organic acids of CO2 spice extracts after their preliminary separation into individual groups according to their physicochemical properties: steam-volatile, ester-bound obtained after the hydrolysis of esters of nonglyceride nature, and acids forming components of the triglycerides.

2. Characteristic for the fraction of steam-volatile free acids and for the ester-bound acids in the CO2 extracts obtained after the hydrolysis of esters of nonglyceride nature are the C1–C7 low-molecular-weight saturated acids of the alipatic series: formic, isovaleric, valeric, caproic, etc. The higher fatty acids present include acids with even and odd numbers of carbon atoms from C8 to C18 and also acids with saturated and unsaturated bonds.

3. The compositions of the lower acids in the extracts of all the samples studied are qualitatively very similar. Their quantitative compositions differ fundamentally. At the same time, differences both in the qualitative and in the quantitative compositions of the glyceride acids of the samples investigated are more pronounced. This is due to the circumstance that fruit was subjected to extraction in one case and leaves and rhizomes in another.


Volatile Acid High Fatty Acid Ginger Extract Aqueous Sodium Bicarbonate Hydrogen Bromide 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Literature cited

  1. 1.
    Ya. S. Meerov, A. N. Katyuzhanskaya, and N. F. Dyuban'kova, Khim. Prirodn. Soedin., 481 (1974).Google Scholar
  2. 2.
    A. N. Katyuzhanskaya, N. F. Dyuban'kova, A. V. Pekhov, A. N. Fyugel', and L. I. Bokareva, Rast. Res.,12, No. 2, 296 (1976).Google Scholar
  3. 3.
    U. I. Salzer, Fette, Seifen, Anstrichmittel,77, No. 11, 446 (1975).CrossRefGoogle Scholar
  4. 4.
    I. G. Mokhnachev and M. P. Kuz'min, The Volatile Substances of Food Products [in Russian], Moscow (1966), p. 36.Google Scholar
  5. 5.
    I. Goryaev and M. Pliva, Methods of Investigating Essential Oils [in Russian], Alma-Ata (1962), p. 634.Google Scholar
  6. 6.
    L. A. Kogan, Quantitative Gas Chromatography [in Russian], Moscow (1975).Google Scholar
  7. 7.
    R. Oberdieck, Alkohol-Industrie,88, No. 16, 380; No. 17, 397 (1975).Google Scholar
  8. 8.
    U. I. Salzer, International Flavours and Food Additives,6, No. 4, 206 (1975).Google Scholar
  9. 9.
    M. Porthault, M. Gronnet, and M. Rocca, Labopharma Probl. et Techn.,24, 1253, 379 (1976).Google Scholar
  10. 10.
    L. G. Astakhova, Author's Abstract of Candidate's Dissertation, Krasnodar (1972).Google Scholar

Copyright information

© Plenum Publishing Corporation 1978

Authors and Affiliations

  • A. N. Katyuzhanskaya

There are no affiliations available

Personalised recommendations