Fingerprint Chromatogram of the Volatile Oils from Eupatorium fortunei with Different Methods

Abstract

Abstract: Objective: To analyze the GC-MS fingerprint chromatogram of the volatile oils from Eupatorium fortunei with threemethods. Method: The volatile oils were obtained with supercritical CO2, microwave and stream distillation. Result: Thecompounds from the volatile oils extracted with the three methods is different. Conclusion: The volatile oil obtained withsupercritical CO2 is natural. Supercritical CO2 extraction is ideal for extracting the volatile oils, and microwave extraction is alsoviable.

Key words: Eupatorium fortunei, volatile oil, supercritical CO2 extraction, stream distillation, GC-MS

ZENG Hong-Yan. Fingerprint Chromatogram of the Volatile Oils from Eupatorium fortunei with Different Methods[J]. FOOD SCIENCE, 2004, 25(1): 123-126.

[1]	WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu. Identification of the Key Odorants in Hops Extracts [J]. FOOD SCIENCE, 2019, 40(8): 155-161.
[2]	WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue. Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder [J]. FOOD SCIENCE, 2019, 40(8): 162-168.
[3]	ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo. GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley [J]. FOOD SCIENCE, 2019, 40(8): 192-201.
[4]	GUO Min, LU Hengqian, WANG Shunhe, CHEN Wei, ZHAO Jianxin. Analysis of Fatty Acids and Small-Molecule Substances in Quinoa from Different Areas by Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(8): 208-212.
[5]	REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong. Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation [J]. FOOD SCIENCE, 2019, 40(8): 87-93.
[6]	CHEN Hualei, YANG Zhaoxia, WANG Chenghong, YAN Peng, ZHANG Yuxin, LI Mei. Evaluation of Beer Crispness Using Gas Chromatography-Mass Spectrometry and Partial Least Squares-Discriminant Analysis [J]. FOOD SCIENCE, 2019, 40(6): 228-232.
[7]	ZHONG Yubei, CHEN Lijun, ZHAO Junying, DONG Xueyan, LI Jufang, LIU Bin, CHANG Lanlan, CHEN Shuxing, JIANG Tiemin,. Changes of Fatty Acid Profile of Breast Milk during Different Lactation Periods and Factors Influencing Polyunsaturated Fatty Acid Content [J]. FOOD SCIENCE, 2019, 40(4): 237-243.
[8]	XUN Chongrong, XUE Hongfei, LIU Baohua, JIANG Lianzhou, XIE Fengying, LI Yang, SUI Xiaonan, WANG Zhongjiang. Processing of Flavored Meat Analogues by High-Moisture Extrusion [J]. FOOD SCIENCE, 2019, 40(4): 292-298.
[9]	YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo. Discrimination of Different Characteristics of Chestnut-like Green Tea Based on Gas Chromatography-Mass Spectrometry and Multivariate Statistical Data Analysis [J]. FOOD SCIENCE, 2019, 40(4): 192-198.
[10]	REN Xiaoyu, SUO Ran, PEI Xiaojing, WANG Jie, WANG Juntao, ZHANG Shaoyun, XIE Lina. Sensomics Characterization of the Key Odorants in Jujube Brandy [J]. FOOD SCIENCE, 2019, 40(4): 199-205.
[11]	SONG Ze, XU Xiaodong, XU Rui, JIA Qian, FENG Tao, SONG Shiqing. Analysis of Flavor Characteristics of Stewed Beef from Different Carcass Parts [J]. FOOD SCIENCE, 2019, 40(4): 206-214.
[12]	WU Enkai, WANG Qiuping, GONG Jiashun, ZHANG Tingting. Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea [J]. FOOD SCIENCE, 2019, 40(4): 215-221.
[13]	ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman, XUE Dandan. Effect of Key Processing Steps on Formation of Volatile Flavor Components in Steamed Pork with Rice [J]. FOOD SCIENCE, 2019, 40(4): 222-228.
[14]	FENG Yuchao, WANG Changyuan,, LI Xue, FU Tianxin, ZHANG Liyuan. Effect of Geographical Origin on Rice Metabolites as Analyzed by Gas chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(2): 208-214.
[15]	WANG Yongqin, GUO Xin, HUANG Liyuan, WANG Yuan, WANG Bin, ZHANG Jie, ZHANG Yanli, WANG Qingling. Analysis of Volatile Compounds of Mutton Ham with Different Storage Times Based on Electronic Nose and Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(2): 215-221.

Fingerprint Chromatogram of the Volatile Oils from Eupatorium fortunei with Different Methods

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments