FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 110-112.doi: 10.7506/spkx1002-6630-201002026

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GC-MS Analysis of Essential Oil Composition of White Pepper

ZHENG Jiong1,2,CHEN Jing-xia1,YU Jing1,KAN Jian-quan1,2,*   

  1. (1. College of Food Science, Southwest University, Chongqing 400716, China;
    2. Chongqing Key Laboratory of Agricultural Products Processing Technology, Chongqing 400716, China)
  • Received:2009-01-13 Revised:2009-08-05 Online:2010-01-15 Published:2010-12-29
  • Contact: KAN Jian-quan1,2,*


Direct distillation extraction method (DDE) or simultaneous distillation extraction method (SDE) coupled to GSMS was employed to analyze essential oil composition of white pepper. Results demonstrated that DDE and SDE gave essential oil yields of 2.15% and 2.86%, respectively. Added together, 32 chemical components were identified in white pepper essential oils extracted by both methods, of which, 28 were contained in essential oil extracted by DDE and 30 in essential oil extracted by SDE. The major compounds in white pepper essential oil were 3-carene, limonene, β-pinene, caryophyllene, α- pinene, 1-methoxy-4-(1-propenyl)-benzene and α-phellandrene. Besides, all the identified chemical components were quantified. In conclusion, the combination of both extraction methods can help obtain a more comprehensive composition analysis for white pepper essential oil.

Key words: white pepper, volatile oil, direct distillation extraction method, simultaneous distillation on extraction method, GC-MS

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