Phytochemical Methods : A Guide to Modern Techniques of Plant Analysis

Jeffrey B. Harborne

ISBN 10: 041223050X / ISBN 13: 9780412230509

Editore: Springer Netherlands, 1980

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Druck auf Anfrage Neuware - Printed after ordering - While there are many books available on methods of organic and biochemical analysis, the majority are either primarily concerned with the application of a particular technique (e.g. paper chromatography) or have been written for an audience of chemists or for biochemists work ing mainly with animaltissues. Thus, no simple guide to modern metho ds of plant analysis exists and the purpose of the present volume is to fill this gap. It is primarily intended for students in the plant sciences, who have a botanical or a general biological background. It should also be of value to students in biochemistry, pharmacognosy, food science and 'natural products' organic chemistry. Most books on chromatography, while admirably covering the needs of research workers, tend to overwhelm the student with long lists of solvent systems and spray reagents that can be applied to each class of organic constituent. The intention here is to simplify the situation by listing only a few specially recommended techniques that have wide currency in phytochemical laboratories. Sufficient details are provided to allow the student to use the techniques for themselves and most sections contain some introductory practical experiments which can be used in classwork. Codice articolo 9780412230509

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Titolo: Phytochemical Methods : A Guide to Modern ...

Casa editrice: Springer Netherlands

Data di pubblicazione: 1980

Legatura: Taschenbuch

Condizione: Neu

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Riassunto:

While there are many books available on methods of organic and biochemical analysis, the majority are either primarily concerned with the application of a particular technique (e.g. paper chromatography) or have been written for an audience of chemists or for biochemists work­ ing mainly with animaltissues. Thus, no simple guide to modern metho ds of plant analysis exists and the purpose of the present volume is to fill this gap. It is primarily intended for students in the plant sciences, who have a botanical or a general biological background. It should also be of value to students in biochemistry, pharmacognosy, food science and 'natural products' organic chemistry. Most books on chromatography, while admirably covering the needs of research workers, tend to overwhelm the student with long lists of solvent systems and spray reagents that can be applied to each class of organic constituent. The intention here is to simplify the situation by listing only a few specially recommended techniques that have wide currency in phytochemical laboratories. Sufficient details are provided to allow the student to use the techniques for themselves and most sections contain some introductory practical experiments which can be used in classwork.

Contenuti:

1 Methods of Plant Analysis.- 1.1. Introduction.- 1.2 Methods of Extraction and Isolation.- 1.3 Methods of Separation.- 1.4 Methods of Identification.- 1.5 Applications.- 2 Phenolic Compounds.- 2.1 Introduction.- 2.2 Phenols and Phenolic Acids.- 2.3 Phenylpropanoids.- 2.4 Flavonoid Pigments.- 2.5 Anthocyanins.- 2.6 Flavonols and Flavones.- 2.7 Minor Flavonoids, Xanthones and Stilbenes.- 2.8 Quinone Pigments.- 3 The Terpenoids.- 3.1 Introduction.- 3.2 Essential Oils.- 3.3 Diterpenoids and Gibberellins.- 3.4 Triterpenoids and Steroids.- 3.5 Carotenoids.- 4 Organic Acids, Lipids and Related Compounds.- 4.1 Plant Acids.- 4.2 Fatty Acids and Lipids.- 4.3 Alkanes and Related Hydrocarbons.- 4.4 Polyacetylenes.- 4.5 Sulphur Compounds.- 5 Nitrogen Compounds.- 5.1 Introduction.- 5.2 Amino Acids.- 5.3 Amines.- 5.4 Alkaloids.- 5.5 Cyanogenic Glycosides.- 5.6 Indoles.- 5.7 Purines, Pyrimidines and Cytokinins.- 5.8 The Chlorophylls.- 6 Sugars and their Derivatives.- 6.1 Introduction.- 6.2 Monosaccharides.- 6.3 Oligosaccharides.- 6.4 Sugar Alcohols and Cyclitols.- 7 Macromolecules.- 7.1 Introduction.- 7.2 Nucleic Acids.- 7.3 Proteins.- 7.4 Polysaccharides.