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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Isolation of Anti-malarial Active Compound from Yanang (Tiliacora triandra Diels)) ผู้เขียน: Chalerm Saiin, Sutthatip Markmee สื่อสิ่งพิมพ์:pdf AbstractMalaria remains to be one of the serious problems in tropical countries because of the increase in antimalarial drug resistance. This investigation was to study the extraction of bioactive compounds with anti-malarial activity from Yanang (Tiliacora triandra Diels) root. The dried root was extracted with chloroform : methanol : ammonium hydroxide mixture (50:50:1). Further isolation and purification of the crude extract using column chromatography and crystallization techniques provided two pure alkaloid compounds: tiliacorinine (I) and tiliacorine (II) with 0.0082 and 0.0029 percent yield, respectively. Structures of I and II were confirmed by spectroscopy techniques and compared with reference data. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Comparative Study on Aroma-Active Compounds in Thai, Black and White Glutinous Rice Varieties) ผู้เขียน:จิดาภา อาจารยะศิริ,  ดร.สิรี ชัยเสรี, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe aroma compounds of cooked, black and white glutinous rice (Kheow Ngu) that are commonly found on the Thai market were investigated. Volatile compounds were extracted from the steamed rice samples using diethyl ether and identified by gas chromatography-mass spectrometry (GCMS). Twelve volatile compounds were identified in black glutinous rice and 14 compounds in white glutinous rice. In black glutinous rice, benzaldehyde was found in the highest concentration (1,203.7 ng/kg) but 4-vinyl-2-methoxyphenol (sweet, spicy and smoky odor) had the highest odor-active value (OAV = 133). However, the results from gas chromatography-olfactometry (GCO) indicated that there were four aroma-active compounds in black glutinous rice. The most prominent odorants were (E,E)- nona-2,4-dienal (sweet, fatty) and 2-acetyl-1-pyrroline (pandan) that had a flavor dilution (FD) factor of 3. Two other compounds that had an FD factor of 1 were 2,3-butanediol (sweet, balsamic) and 1-octen- 3-ol that had straw and earthy-aroma characteristics. In white glutinous rice, the compound that had the highest OAV was butanoic acid (sweaty, rancid, OAV = 1,036). From GCO data, there were seven aroma active compounds that had sweet, cooked-flour and fatty-aroma characteristics in the white glutinous rice. These compounds were tentatively identified as nonanal, ethyl octanoate, (E,E)-nona- 2,4-dienal, germacrene-D, methyl dodecanoate and two were unknown. |
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 Researcherดร. วรางคณา จิตตชุ่ม, อาจารย์ที่ทำงาน:ภาควิชาวิทยาศาสตร์กายภาพและวัสดุศาสตร์ คณะศิลปศาสตร์และวิทยาศาสตร์ สาขาที่สนใจ:Polymer Synthesis, Polymer Science, Wood Plastic Composite Resume |
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