XU Yang-bin, TANG Hui, ZHU Shao-yong, ZHE Wei, WANG Kai, MAO De-shou, FU Lei, CHEN Rui-rui. Analysis of volatile components in chamomile oil form different producing areas by GC-TOF/MS[J]. Science and Technology of Food Industry, 2015, (14): 69-74. DOI: 10.13386/j.issn1002-0306.2015.14.005
Citation: XU Yang-bin, TANG Hui, ZHU Shao-yong, ZHE Wei, WANG Kai, MAO De-shou, FU Lei, CHEN Rui-rui. Analysis of volatile components in chamomile oil form different producing areas by GC-TOF/MS[J]. Science and Technology of Food Industry, 2015, (14): 69-74. DOI: 10.13386/j.issn1002-0306.2015.14.005

Analysis of volatile components in chamomile oil form different producing areas by GC-TOF/MS

  • The volatile components of chamomile oil form different producing areas were analyzed by using of gas chromatography-time-of-flight mass spectrometry(GC-TOF/MS). With the mass spectrometry library search,65,70 and 53 volatile components were identified by using retention index from chamomile oil that were produced in France,Germany and the United Kingdom,representing 85.06%,96.70% and 89.85% of the total volatile components. There were certain differences in the kinds and content of volatile components in France,Germany and Roman. The aroma of characteristic volatile components of chamomile oil was analyzed. A method for quantitative determination of volatile components in chamomile oil was established. The results provided technical support for the development and application of chamomile oil.
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