期刊
JOURNAL OF CHROMATOGRAPHY A
卷 1376, 期 -, 页码 9-17出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.chroma.2014.12.007
关键词
Herbs; Spices; Fingerprinting; Marker quantitation; Separative method (multiple head space-solid phase microextraction-gas chromatography Mass Spectrometry); Non-separative method (multiple head space-solid phase microextraction-mass spectrometry)
资金
- Ricerca Locale of Turin University, Turin (Italy)
Herbs and spices are used worldwide as food flavoring, thus determination of their identity, origin, and quality is mandatory for safe human consumption. An analysis strategy based on separative (HS-SPME-GC-MS) and non-separative (HS-SPME-MS) approaches is proposed for the volatile fraction of herbs and spices, for quality control and to quantify the aromatic markers with a single analysis directly on the plant material as such. Eight-to-ten lots of each of the following herbs/spices were considered: cloves (Syzygium aromaticum (L.) Merr. & Perry), American peppertree (Schinus molle L.), black pepper and white pepper (Piper nigrum L), rosemary (Rosmarinus officinalis L), sage (Salvia officinalis L) and thyme (Thymus vulgaris L). Homogeneity, origin, and chemotypes of the investigated lots of each herb/spice were defined by fingerprinting, through statistical elaboration with principal component analysis (PCA). Characterizing aromatic markers were directly quantified on the solid matrix through multiple headspace extractionHS-SPME (MHS-SPME). Reliable results were obtained with both separative and non-separative methods (where the latter were applicable); the two were in full agreement, RSD% ranging from 1.8 to 7.7% for eugenol in cloves, 2.2-18.4% for carvacrol + thymol in thyme, and 3.1-16.8% for thujones in sage. (C) 2014 Elsevier B.V. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据