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生物源
Cymbopogon citratus DC. and Cymbopogon flexuosus
品質等級
等級
FG
Kosher
natural
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 −10 to 0°, neat
來源
India origin
bp
224 °C (lit.)
密度
0.896 g/mL at 25 °C
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
lemon
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一般說明
Lemongrass oil is a volatile oil with a fresh grassy lemon-like aroma. It is generally obtained from the lemongrass leaves. Lemongrass oil is usually composed of geranial up to 60%, neral up to 30%, geraniol up to 4%, limonene, and linalool.
應用
Lemongrass oil can be used as a flavoring agent in the food, perfume, and cosmetic industries.
準備報告
提取方法：蒸馏
訊號詞
Warning
危險聲明
危險分類
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 2
閃點（°F）
194.0 °F - closed cup
閃點（°C）
90 °C - closed cup
Lemongrass
Antioxidant Properties of Spices, Herbs and Other Sources, 377-383 (2012)
Antimicrobial effect of lemongrass oil against oral malodour micro-organisms and the pilot study of safety and efficacy of lemongrass mouthrinse on oral malodour
Satthanakul P, et al.
Journal of Applied Microbiology, 118(1), 11-17 (2015)
Mansuang Wuthi-Udomlert et al.
The Southeast Asian journal of tropical medicine and public health, 42(2), 363-369 (2011-06-30)
Lemongrass (Cymbopogon citratus Stapf) has been used in cooking and in many traditional medicines; the essential oil contains citral as a major constituent. This study evaluated the antifungal activity of lemongrass oil against Malassezia furfur, an opportunistic yeast associated with
V R Santhosh Kumar et al.
Asian Pacific journal of tropical medicine, 4(8), 658-660 (2011-09-15)
To evaluate the anti-hyperlipidemic activity of lemongrass oil against in dexamethasone induced hyperlipidemia in rats. Administration of dexamethasone was given at 10 mg/kg, sc. to the adult rats for 8 d induces hyperlipidemia characterized by marked increase in serum cholesterol
Mehraj Ahmad et al.
International journal of food microbiology, 155(3), 171-178 (2012-03-01)
Microbiological, chemical and physical changes of sea bass slices wrapped with gelatin film incorporated with 25% (w/w) lemongrass essential oil (LEO) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with LEO film had the
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