The Constituents of the Fruits of <i>Prunus mume</i> Sieb. et Zucc

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  • KAMEOKA Hiromu
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
  • KITAGAWA Chuji
    Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University

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Other Title
  • ウメの果実の成分
  • ウメ ノ カジツ ノ セイブン ニ ツイテ

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The constituents of the two oils obtained from the flesh and the seed of the fruits were investigated.<br> The oil (0.11%) obtained by the steam distillation of the flesh was separated into three parts; sodium carbonate soluble part, sodium hydroxide soluble part and neutral part. The neutral part was chromatographed over alumina. Amyl and isoamyl alcohol, p-cymene, cis-3-hexen-l-ol, trans- and cis-linalool oxide, furfural, linalool, 5-methyl-2-furfural, α-terpineol, valeric and isovaleric acid, 2, 3-dimethylmaleic anhydride, caproic acid, benzyl alcohol, guaiacol, o-cresol, p-cresol, eugenol and C14-C24 aliphatic hydrocarbons were identified as the constituents of the flesh.<br> On the other hand, the seed was extracted with n-hexane and the extract (1.4%) separated into sodium carbonate soluble part and insoluble part. These two parts and n-bexane extract were treated by the use of methanol and sulfuric acid, respectively. From the gas chromatographic evidence, valeric, isovaleric, caproic, caprilic, benzoic, lauric, palmitic, stearic, oleic, linoleic acids, benzaldehyde and ethyl benzoate were identified as the constituents of the seed.<br> Benzaldehyde, benzoic acid, ethyl benzoate, benzylalcohol, 5-methyl-2-furfural and 2, 3-dimethylmaleic anhydride were the characteristic components of the fruits of Prunus mume Sieb. et Zucc.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 50 (9), 389-393, 1976

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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