Abstract
Abstract The steam-volatile constituents from leaves of Japanese pepper were separated by column chromatography and GLC, and their chemical structures were studied by IR, NMR, and mass spectrometry. The volatile oil was found to be composed of about 100 components; those identified were as follows: 15 hydrocarbons (α- and β-pinene, camphene, sabinene, myrcene, α- and β-phellandrene, limonene, p-cymene, terpinolene, α-copaene, caryophyllene, humulene, α-muurolene, and γ-cadinene), 16 alcohols (2-penten-1-ol, n-hexanol, 3-hexen-1-ol, trans- and cis-sahinene hydrate, cis-linalool oxide, linalool, isopulegol, neoisopulegol, terpinen-4-ol, α- and δ-terpineol, limonen-4-ol, benzyl alcohol, β-phenylethyl alcohol, and nerolidol), 2 aldehydes (2-hexenal and citronellal), 1 ketone (cryptone), 7 esters(isobutyl caproate, linalyl acetate, citronellyl acetate, terpinyl acetate, geranyl acetate, methyl salicylate, and methyl cinnamate) and 2 ethers (1,8-cineol and methyl chavicol).
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