原料介绍｜零陵香豆 (Tonka bean)

▎精油简介

零陵香豆，是一种高大的豆科植物，又称黑香豆，原产于南美法盖亚和巴西，叶片椭圆油亮，开白色小花，果实被覆浅褐色外壳，黑色大型种子经处理后，表面会结出白色结晶(香豆素)。

零陵香豆原精呈半固体状，高比例香豆素，可帮助血液畅通，舒缓肩颈肌肉紧绷，帮助压力过大的身心，轻松愉悦面对生活。

▎成分解析

｜主要成分：香豆素

主要由香豆素组成(Coumarin 66.2%)，为无色或白色结晶或晶体粉末，它的气味宜人，近似香草，常用作配制香水、香料和增香剂。在医药上也会运用在药剂上，是重要的香料原料。

｜研究认证

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｜原料认证

欲取得相关认证资料请联系官方LINE

▎参考文献

1. Moraes MLL, Silva SA, Silva HDT. Experimental mixture design as a tool to evaluate coumarin (1,2-benzopyrone) extraction from Dipteryx odorata seeds. J Pharm Biomed Anal. 2022 Feb 2016.
2. Jang DS, Park EJ, Hawthorne ME, Vigo JS, Graham JG, Cabieses F, Santarsiero BD, Mesecar AD, Fong HH, Mehta RG, Pezzuto JM, Kinghorn AD. Potential cancer chemopreventive constituents of the seeds of Dipteryx o bean). J Nat Prod. 2003 May;66(5):583-7.
3. Doctor N, Parker G, Vang K, Smith M, Kayan B, Yang Y.
   Stability and Extraction of Vanillin and Coumarin under Subcritical Water Conditions. Molecules. 2020 Feb 27;25(5):1061.
4. Garg SS, Gupta J, Sharma S, Sahu D. An insight into the therapeutic applications of coumarin compounds and their mechanisms of action. Eur J Pharm Sci. 2020 Sep 1;152:105424.
5. Lee EJ, Kang MK, Kim YH, Kim DY, Oh H, Kim SI, Oh SY, Na W, Kang YH. Coumarin Ameliorates Impaired Bone Turnover by Inhibiting the Formation of Advanced Glycation End Products in Diabetic Osteoblasts and Ohibiting the Formation of Advanced Glycation End Products in Diabetic Osteoblasts and Osteoclasts. Biomolules . 2020 Jul 15;10(7):1052.
6. Sarker SD, Nahar L. Progress in the Chemistry of Naturally Occurring Coumarins. Prog Chem Org Nat Prod. 2017;106:241-304.
7. arker SD, Nahar L. Progress in the Chemistry of Naturally Occurring Coumarins. SProg Chem Org Nat Prod. 2017;106:241-304.
8. Wang YH, Avula B, Nanayakkara NP, Zhao J, Khan IA. Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in the United States. J Agric Food Chem. 2013 May 8;61(18);61(18);61(18) :4470-6.
9. García Sabina A, González López M, Martínez Pacheco R. [Safety of tonka bean]. Gac Sanit. 2012 Mar-Apr;26(2):194.
10. López-Briz E, Vázquez-Polo A. [Coumarins: interaction with vitamin K antagonists and safety of tonka bean]. Gac Sanit. 2012 Mar-Apr;26(2):193; author reply 194.
11. García Sabina A, González López M, Martínez Pacheco R. [Tonka bean, gin tonic, Sintrom and creative cuisine: a case study]. Gac Sanit. 2011 Jul-Aug;25(4):342-3.
12. Ehlers D, et al. HPLC analysis of tonka bean extracts. Z Lebensm Unters Forsch. 1995. Sep;201(3):278-82.
13. Häser K, Wenk HH, Schwab W. Biocatalytic production of dihydrocoumarin from coumarin by Saccharomyces cerevisiae. J Agric Food Chem. 2006 Aug 23;54(17):6236-40.

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