推荐产品
生物源
Juniperus communis L.
品質等級
等級
FG
Kosher
法律遵循
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 182.20
光學活性
[α]20/D −5.4°, neat
來源
southern Europe origin
折射率
n20/D 1.479 (lit.)
bp
131-172 °C (lit.)
密度
0.863 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
balsam; fresh; woody
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生化／生理作用
10ppm 时的味道
準備報告
提取方法：蒸馏
訊號詞
Warning
危險聲明
危險分類
Flam. Liq. 3 - Skin Irrit. 2
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 2
閃點（°F）
109.9 °F - closed cup
閃點（°C）
43.3 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
S M Jones et al.
Hepatology (Baltimore, Md.), 28(4), 1042-1050 (1998-10-02)
Juniper berry oil is rich in 5,11,14-eicosatrienoic acid, a polyunsaturated fatty acid similar to one found in fish oil, yet less prone to peroxidation. Dietary fish oil treatment has been shown to effectively reduce reperfusion injury; therefore, the effects of
Elisabetta Gavini et al.
Pharmaceutical development and technology, 10(4), 479-487 (2005-12-24)
Solid lipid microparticles (SLM) were used as carriers of juniper oil and proposed for the topical treatment of acne vulgare. The formulations were obtained by the o/w emulsification method. Compritol and Precirol were employed as lipidic materials. Emulsions containing 1.5%
S R Chavali et al.
Prostaglandins, leukotrienes, and essential fatty acids, 59(2), 89-93 (1998-10-17)
Eicosapentaenoic acid (EPA) and the non-methylene interrupted fatty acids (NMIFA) displace arachidonic acid (AA: 20:4omega6 -5,8,11,14) in the membrane phospholipids. Unlike EPA (20:5omega3 -5,8,11,14,17), the NMIFA (20:3omega6 -5,11,14 and 20:4omega3 -5,11,14,17) lacking the delta-8 double bond are not substrates for
W Z Yang et al.
Journal of dairy science, 90(12), 5671-5681 (2007-11-21)
The objective of this study was to evaluate the effects of feeding essential oils from garlic (GAR) and juniper berry (JUN), or monensin (MO) on feed intake, ruminal fermentation, the site and extent of digestion, microbial protein synthesis, milk production
Mosciano, G.
Perfumer & Flavorist, 27, 93-93 (2002)
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