Aislamiento Y Caracterización De Metabolitos Secundarios Mayoritarios Del Fruto De Annona Montana

In the present investigation the isolation of six was realized metabolitos secondary, from the fruit Annona Montana. The isolated compounds presented Rf of: a) 0.1, b) 0.2, c) 0.4, d) 0.6, e) 0.7, f) 0.9; fusion point: a) 280-290 °C, b) 109-130 °C, c) 310-320 °C, d) 194-200 °C, e) 248-253 °C, f) 235...

• Main Author: Valdivieso Flores, Mónica Cecibel (author)
• Format: bachelorThesis
• Published: 2012
• Subjects: Cromatografía de capa fina; Ingeniería química; Chromatography of Cap Dies and column; Fusion point
• Online Access: http://dspace.utpl.edu.ec/handle/123456789/2212