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Planta Med 1973; 23(2): 191-195
DOI: 10.1055/s-0028-1099432
© Georg Thieme Verlag Stuttgart · New York

SEPARATION OF AMMAJIN AND MARMESIN FROM THE FRUITS OF AMMI MAJUS AND THEIR CHEMICAL ESTIMATION

S. I. Balbaa, S. H. Hilal, M. Y. Haggag
  • Pharmacognosy Dept., Faculty of Pharmacy, Cairo University
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Publikationsdatum:
14. Januar 2009 (online)

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Abstract

Ammajin, a glycosidal furocoumarin, and its aglycone marmesin have been prepared by a simple method from the fruits of Ammi majus L. growing in Egypt. The percentages of free marmesin, as well as, that resulting from hydrolysis of ammajin, were determined by two methods, viz., spectrophotometric and colorimetric methods, both associated with TLC.

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