Gas chromatography-mass spectrometry analysis of volatiles components obtained from the Glycyrrhiza glabra L. leaf and root

ZHAO Tian-tian; DONG Yi; ZHAO Mou-ming

doi:10.13386/j.issn1002-0306.2013.22.021

ZHAO Tian-tian, DONG Yi, ZHAO Mou-ming. Gas chromatography-mass spectrometry analysis of volatiles components obtained from the Glycyrrhiza glabra L. leaf and root[J]. Science and Technology of Food Industry, 2013, (22): 96-99. DOI: 10.13386/j.issn1002-0306.2013.22.021

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Gas chromatography-mass spectrometry analysis of volatiles components obtained from the Glycyrrhiza glabra L. leaf and root

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Simultaneous distillation extraction (SDE) was coupled to gas chromatography-mass spectrometry (GC-MS) for the direct analysis of volatile compounds of Glycyrrhiza glabra L. leaf and root. Volatile compounds were quantified by the accuracy of area percent method. The total volatile compounds separated 28 compounds from the leaf and 16 compounds from the root. Results showed that more volatile compounds which made good contribution to flavor were found in leaf, and the theoretical guidance for further development and utilization of Glycyrrhiza glabra L. resources was got from the comparison between the leaf and the root.

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Science and Technology of Food Industry

Gas chromatography-mass spectrometry analysis of volatiles components obtained from the Glycyrrhiza glabra L. leaf and root

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