Abstract:

Gas chromatography-mass spectrometry (GC-MS) coupled with chemometric resolution upon two-dimensional data was employed as a method for the analysis of volatile components in a traditional Chinese volatile oil of flavor pair clove (ECT), cassia Bark (CCP), and mixed oil of the above two kinds of oil. Totally 23, 29 and 34 volatile components in essential oil of ECT , CCP, and ECT+CCP were respectively qualified and quantified, accounting for 99.32%，96.38%, and 97.20% of total essential oil of ECT, CCP, and ECT+CCP, respectively. The experimental results showed that the number of volatile components in ECT+CCP were mainly from those of CCP, and was almost equal to the sum of volatile components in ECT or CCP oil. However, two new components, i.e., ylangene , bicyclo[3.1.1]hept-2-ene, 2,6-dimethyl-6-(4-methyl-3-pentenyl)-, were found in ECT+CCP oil due to chemical reactions during the mixture process. The relative contents of volatile components from Clove were higher than those from Cassia Bark in mixed volatile oil.

Key words: clove, cassia bark, essential oil, gas chromatography-mass spectrometry (GC-MS), chemometric resolution method