Chemical Component Analysis of Volatile Oil from Illicium verum Hook. f. Seed by Gas Chromatography-Mass Spectrometry

doi:10.7506/spkx1002-6300-200922072

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (22): 305-308.doi: 10.7506/spkx1002-6300-200922072

Previous Articles Next Articles

Chemical Component Analysis of Volatile Oil from Illicium verum Hook. f. Seed by Gas Chromatography-Mass Spectrometry

LIU Hong-xing，HE Dong-mei，HUANG Chu-sheng，SUN Zhen-jun，LIN Sen

College of Chemistry and Life Science, Guangxi Teachers Education University, Nanning 530001, China

Received:2008-12-16 Online:2009-11-15 Published:2010-12-29
Contact: LIU Hong-xing E-mail:liuhx@gxtc.edu.cn

Abstract

Abstract:

Volatile oil was extracted from Illicium verum Hook. f. seed by steam distillation and chemical components in volatile oil were analyzed using gas chromatography-mass spectrometry. The relative content of these components were calculated using peak area normalization method. The major chemical components in volatile oil were different in varieties. Results indicated that yield of volatile oil was the highest in Jiao-hua; and Gan-zhi took the second place and Da-hong exhibited the lowest yield. Totally 19 components were identified in star anise seed oils. Chemical components were determined to be feniculin (49.77%), α-bergamotene (21.52%) and 4-methoxycinnamaldehyde (14.80%) in Da-hong star anise seed oil; feniculin (47.50%), n-hexadecanoic acid (16.61%) and 4-methoxycinnamaldehyde (4.96%) in Jiao-hua star anise seed oil. The chemical components in volatile oil of Gan-zhi star anise seed were quite complex. These investigations provided experimental fundaments for exploitation of star anise seed.

Key words: Illicium verum Hook.f seed, volatile oil, chemical component, gas chromatography-mass spectrometry

CLC Number:

T202.1

LIU Hong-xing，HE Dong-mei，HUANG Chu-sheng，SUN Zhen-jun，LIN Sen. Chemical Component Analysis of Volatile Oil from Illicium verum Hook. f. Seed by Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2009, 30(22): 305-308.

[1]	LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter [J]. FOOD SCIENCE, 2021, 42(9): 15-21.
[2]	SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin. Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking [J]. FOOD SCIENCE, 2021, 42(8): 165-171.
[3]	LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin. Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel [J]. FOOD SCIENCE, 2021, 42(8): 198-205.
[4]	ZHANG Shu, WANG Changyuan, FENG Yuchao, SHENG Yanan, FU Tianxin, ZHANG Yiwei, JIANG Yingjun, YU Miao, ZHANG Liyuan. Analysis of Metabolites in Rice Produced in Different Regions by GC-MS-based Metabonomics [J]. FOOD SCIENCE, 2021, 42(8): 206-213.
[5]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[6]	PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan. Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 157-163.
[7]	ZHANG Qin, ZHOU Dandan, PENG Jing, PAN Leiqing, TU Kang. Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage [J]. FOOD SCIENCE, 2021, 42(6): 206-214.
[8]	CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng. Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis [J]. FOOD SCIENCE, 2021, 42(6): 215-222.
[9]	CHEN Hualei, HUANG Kexing, ZHENG Min, YANG Zhaoxia. Analysis of Flavor Differences among Three Brands of Lager Beer Based on Untargeted Flavoromics [J]. FOOD SCIENCE, 2021, 42(6): 223-228.
[10]	GUO Li, PENG Qunhua, ZHAO Feng, LU Hongwei, BAO Xingwei, LIN Zhi. Flavor Chemistry Characteristics of New Jiuqu Hongmei Tea of Different Grade Levels [J]. FOOD SCIENCE, 2021, 42(4): 215-220.
[11]	WANG Hetong, PAN Hongshan, WANG Chao, FANG Donglu, HU Qiuhui, MA Ning. Differences in Characteristic Volatile Substances in Different Cultivars of Flammulina filiformis [J]. FOOD SCIENCE, 2021, 42(2): 193-199.
[12]	DING Dan, WANG Songlei, LUO Ruiming, WANG Yongrui, BAI Shuang, SHEN Fei, BAI He. Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS [J]. FOOD SCIENCE, 2021, 42(2): 227-234.
[13]	WANG He, ZHAO Yuhong, YANG Kai. Comparative Analysis of Volatile Profiles in Kernel Oils of Ten Korean Pine (Pinus koraiensis) Varieties by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose [J]. FOOD SCIENCE, 2021, 42(18): 178-184.
[14]	LI Lili, MA Yu, HUANG Yongguang, YOU Xiaolong, CHENG Pingyan, HU Feng. Analysis of Volatile Flavor Compounds in Base Liquor for Maotai-flavor Baijiu during Mechanized Fermentation [J]. FOOD SCIENCE, 2021, 42(18): 199-206.
[15]	LI Haoze, SHI Lili, CAO Xueli, HAN Tian, PEI Hairun. Screening for and Exposure Risk Assessment of Added Flavor Substances of Concern in Fermented Dairy Products [J]. FOOD SCIENCE, 2021, 42(18): 254-260.

Chemical Component Analysis of Volatile Oil from Illicium verum Hook. f. Seed by Gas Chromatography-Mass Spectrometry

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments