Search results for "Gas chromatography–mass spectrometry"

HPTLC and GC-MS for separation and identification of eugenol in plants

2007

Samples of clove, nutmeg, and cinnamon have been extracted by maceration with ethanol for 24 h and with aqueous ethanol 48 h. Rhizomes of herb bennet ( Geum urbanum ) and calamus ( Aconum calamus ) and roots of valerian ( Valeriana officinalis ) have been subjected to aqueous hydrolysis then extraction with dichloromethane. The active principles from the samples were separated on silica gel HPTLC plates, with pure (standard) and dental (pharmaceutical) eugenol, using n -heptane-ethyl acetate 60+40 ( v / v ) as mobile phase. After development the components were visualized in UV light at λ = 254 nm. The presence of eugenol was confirmed by GC-MS.

Determination of 3-MCPD by GC-MS/MS with PTV-LV injector used for a survey of Spanish foodstuffs

2007

3-Monochloropropane-1,2-diol (3-MCPD) is the most common chemical contaminant of the group of chloropropanols. It can occur in foods and food ingredients at low levels as a result of processing, migration from packaging materials during storage and domestic cooking. A sensitive method for determination of 3-MCPD in foodstuffs using programmable temperature vaporization (PTV) with large-volume injection (LVI) gas chromatography (GC) with tandem mass spectrometry detection (MS/MS) has been developed and optimized. The optimization of the injection and detection parameters was carried out using statistical experimental design. A Plackett-Burman design was used to estimate the influence of reso…

Chemical composition and biological activity of Salvia verbenaca essential oil

2011

Salvia verbenaca L. (syn. S. minore) is a perennial herb known in the traditional medicine of Sicily as “spaccapetri” and is used to resolve cases of kidney stones, chewing the fresh leaves or in decoction. The chemical composition of the essential oil obtained from aerial parts of S. verbenaca collected in Piano Battaglia (Sicily) on July 2009, was analyzed by GC and GC-MS. The oil was strongly characterized by fatty acids (39.5%) and carbonylic compounds (21.2%), with hexadecanoic acid (23.1%), ( Z)-9-octadecenoic acid (11.1%) and benzaldehyde (7.3%) as the main constituents. The in vitro activity of the essential oil against some microorganisms in comparison with chloramphenicol by the …

Modifications Over Time of Volatile Compounds in Coriander (Coriandrum sativum L.)

2009

Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography-mass spectrometry: effect of brewing…

2009

A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used based on headspace-solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The extraction was performed using 75-microm carboxen/polydimethylsiloxane fiber. Ionic strength, extraction time and temperature, and desorption time were assessed as the most important parameters affecting the HS-SPME procedure and d(4)-furan was used as the internal standard. The linearity range was in the range 0.0075-0.486 ng g(-1); the LOD and LOQ calculated using the signal-to-noise ratio approach were 0.002 and 0.006 ng g(-1), respectively. The inter- and intra-day precisio…

Thermal degradation and isomerisation kinetics of triolein studied by infrared spectrometry and GC–MS combined with chemometrics

2008

Authors version of article published in the journal: Chemistry and Physics of Lipids Published version available on Science Direct: http://dx.doi.org/10.1016/j.chemphyslip.2008.12.002 Triolein, a triglyceride containing oleic acid as the only acid moiety in the glyceride molecules has been isothermally treated at 280,300,and 325 degrees C in glass vials under nitrogen atmosphere. The products formed during the thermal treatment at each temperature have been analysed both by infrared spectrometry and GC-MS. The CC-MS analysis was performed after derivatisation of the fatty acids into their methyl esters (FAMEs). Chemometric tools were used in determining the concentrations of the main produc…

Volatile constituents of aerial parts of two Mediterranean species of Inula: Inula crithmoides L. and I. verbascifolia (Willd.) Hausskn. (Asteraceae)

2014

Inula crithmoides L. grows along the Mediterranean coasts and is used as an edible vegetable as the young leaves or shoots are eaten raw, cooked or pickled. Inula verbascifolia (Willd.) Hausskn. is a quite localised species growing mainly along the Adriatic Sea coasts. In this study the volatile components of the aerial part of both species are described. Gas chromatography and gas chromatography mass spectrometry analysis showed the presence of 41 components in I. crithmoides and 75 compounds in I. verbascifolia, respectively, and a very different profile in the composition of the two species. The chemotaxonomy of I. crithmoides, by comparison with other data reported in the literature, is…

Redox tuning and species distribution in Maya Blue-type materials: a reassessment.

2013

Maya Blue-type specimens prepared from indigo (1 wt %) plus kaolinite, montmorillonite, palygorskite, sepiolite, and silicalite are studied. Liquid chromatography with diode array detection, ultra-performance liquid chromatography coupled with mass spectrometry, and pyrolysis-silylation gas chromatography-mass spectrometry analyses of the extracts from these specimens combined with spectral and solid-state voltammetry, electrochemical impedance spectroscopy, and scanning electrochemical microscopy techniques provide evidence for the presence of a significant amount of dehydroindigo and isatin accompanying indigo and other minority organic compounds in all samples. Solid-state electrochemist…

Comparative GC-MS Analysis of Bay Leaf (Laurus nobilisL.) Essential Oils in Commercial Samples

2015

Chemical composition of Laurus nobilis essential oils traded as spice and medicinal items was analyzed by gas chromatography-mass spectrometry. Sixty-four compounds accounting between 91–99% of the total oil was identified. Qualitative and quantitative differences were found among essential oils obtained from bay leaves used both for cooking and medicinal purposes. The oxygenated compounds were the principal fraction in all analyzed oils and consisted in oxygenated monoterpenes (73.13%), in medicinal essential oil and oxygenated monoterpenes (37.60 and 29.82%), oxygenated sesquiterpenes (15.98 and 22.99%), and phenylpropanoids (24.78 and 26.33%), respectively, in commercial food items. A hi…

Analysis of the Essential Oil of the So-called“Mentha mirennae”Bruno by GC and GC/MS

1992

ABSTRACT The essential oil of “Mentha mirennae” Bruno was analyzed by a combination of GC, GC/MS and 13C-NMR. It was found to contain more than 50 components of which about 40 (96%) were identified. The major compounds were linalool (70%), linalyl acetate (9.8%) and limonene (1.5%). From a comparison with the main constituents found in different Mentha oils, we presume that “M. mirennae” must be the hybrid M. citrata Ehrl. However, according to botanical and chemical data the possibility that “M. mirennae” is, in fact, M. spicata L. cannot be excluded.