Headspace screening: A novel approach for fast quality assessment of the essential oil from culinary sage

被引：4

作者：

Cvetkovikj, Ivana ^{[1
]}

Stefkov, Gjoshe ^{[1
]}

Acevska, Jelena ^{[2
]}

Karapandzova, Marija ^{[1
]}

Dimitrovska, Aneta ^{[2
]}

Kulevanova, Svetlana ^{[1
]}

机构：

[1] Ss Cyril & Methodius Univ, Fac Pharm, Inst Pharmacognosy, Majka Tereza 47, Skopje 1000, Macedonia

[2] Ss Cyril & Methodius Univ, Fac Pharm, Inst Appl Chem & Pharmaceut Anal, Majka Tereza 47, Skopje 1000, Macedonia

来源：

FOOD CHEMISTRY | 2016年 / 202卷

关键词：

Sage; Essential oil; Quality assessment; (HS) GC/FID/MS analysis; Aroma profiling; Conversion factors; SALVIA-OFFICINALIS L; GC-MS ANALYSIS; EXTRACTION METHODS;

D O I：

10.1016/j.foodchem.2016.01.141

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Quality assessment of essential oil (EO) from culinary sage (Salvia officinalis L., Lamiaceae) is limited by the long pharmacopoeial procedure. The aim of this study was to employ headspace (HS) sampling in the quality assessment of sage EO. Different populations (30) of culinary sage were assessed using GC/FID/MS analysis of the hydrodistilled EO (pharmacopoeial method) and HS sampling directly from leaves. Compound profiles from both procedures were evaluated according to ISO 9909 and GDC standards for sage EO quality, revealing compliance for only 10 populations. Factors to convert HS values, for the target ISO and GDC components, into theoretical EO values were calculated. Statistical analysis revealed a significant relationship between HS and EO values for seven target components. Consequently, HS sampling could be used as a complementary extraction technique for rapid screening in quality assessment of sage EOs. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：133 / 140

页数：8

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