ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The constituents of a chloroform extract of maple sap were resolved by gas chromatography. The high-boiling components were found to be the aromatic compounds coumarin, vanillin, syringaldehyde, coniferyl aldehyde, and 2, 6-dimethoxybenzoquinone. None were present in the sap in concentrations greater than 1 ppm. An ether-insoluble lignin was indicated by both chemical tests and infrared data. No significant differences were observed between the chromatograms of early and late sap extracts.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1964.tb01762.x
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