Analysis of Volatile Compounds of Essential Oil from Origanum vulgare L. by GC-MS and GC-O

doi:10.7506/spkx1002-6630-200916062

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (16 ): 275-277.doi: 10.7506/spkx1002-6630-200916062

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Analysis of Volatile Compounds of Essential Oil from Origanum vulgare L. by GC-MS and GC-O

ZHANG Yu-yu，SUN Bao-guo，ZHU Jun*

(School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China)

Received:2009-07-22 Online:2009-08-15 Published:2010-12-29
Contact: ZHU Jun* E-mail:zhujun@btbu.edu.cn

Abstract

Abstract:

A method based on distillation extraction followed by GC-MS coupled to GC-olfactometry was presented for the analysis of volatile compounds of essential oil from Origanum vulgare L. Thirty-five compounds were identified, accounting for 97.50% of total peak area, and consisted of 22 hydrocarbons (60.66%), 6 ketones (26.56%), 2 esters (0.64%), 2 phenols (9.18%), 2 alcohols (0.44%) and 1 aldehyde (0.02%). All these results can provide valuable and scientific information for the development and utilization of Origanum vulgare L. essential oil.

Key words: essential oil from Origanum vulagare L., GC-MS, GC-O, volatile compounds

CLC Number:

TS207.3

ZHANG Yu-yu，SUN Bao-guo，ZHU Jun*. Analysis of Volatile Compounds of Essential Oil from Origanum vulgare L. by GC-MS and GC-O[J]. FOOD SCIENCE, 2009, 30(16 ): 275-277 https://doi.org/10.7506/spkx1002-6630-200916062

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Analysis of Volatile Compounds of Essential Oil from Origanum vulgare L. by GC-MS and GC-O

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