| 释义 |
‖ inula|ˈɪnjʊlə|
[L.: see elecampane.]
A plant so called by Pliny, Columella, and other Roman writers; identified by mediæval herbalists with Elecampane (Inula Helenium Linn.); hence, in Bot., the name of the large genus of Compositæ to which the elecampane belongs.
[1813T. Busby Lucretius ii. Comm. xix, The inula was a sweet sauce made by the Romans from the herb of the same name.] 1822–34Good's Study Med. (ed. 4) I. 445 The officinal inula of our own day, does not appear to be that of the Latins..let the quality of the Roman inula be what it may, we do not seem to possess this plant in the almost tasteless and inert root, employed under this name in our own day.
Hence inuˈlaceous a. Bot., allied to or typified by the genus Inula. inulic |ˈɪnjuːlɪk| a. Chem., of or pertaining to inula: in inulic acid, a crystalline substance obtained by heating inulol (Syd. Soc. Lex. 1887). ˈinulin [-in1] Chem., a white starchy substance (C6H10O5), obtained from the roots of elecampane and other Compositæ. ˈinuloid, a soluble modification of inulin, occurring in the roots of Jerusalem artichoke, dahlia, etc. ˈinulol, a yellowish peppermint-smelling liquid (C15H20O2), obtained from the root of Inula.
1813Sir H. Davy Agric. Chem. iii. (1814) 118 Inulin is so analogous to starch that it is probably a variety of that principle. 1866Treas. Bot. 624/1 Starchy material called inulin, which differs from ordinary starch in being coloured yellow by iodine. 1875–9Watts Dict. Chem. 2nd Suppl. 670 Inuloid,..this is a soluble modification of inulin..Dried over sulphuric acid it has the composition C12H20O10. 2H2O. 1876Bennett & Dyer Sachs' Bot. 629 In some tubers (as the dahlia, artichoke, &c.), the starch is replaced by inulin. |