HS–SPME–GC–MS for the Quantitation and Chiral Characterization of Camphor and Menthol in Creams

被引:2
作者
Jessica Fiori
Marina Naldi
Roberto Gotti
机构
[1] University of Bologna,Department of Pharmaceutical Sciences
来源
Chromatographia | 2010年 / 72卷
关键词
Gas chromatography–mass spectrometry; Solid phase microextraction; Chiral separation; Camphor; Menthol;
D O I
暂无
中图分类号
学科分类号
摘要
A GC–MS method is proposed for the analysis of camphor and menthol in “over-the-counter” (OTC) products. Sample preparation was achieved by head-space solid phase microextraction using a polydimethylsiloxane fibre. GC analysis was performed using a Phenomenex ZB-5 column and a temperature program was adopted. The method was validated by studying linearity (range 0.1–15.0% w/w), accuracy, reproducibility and sensitivity. Applications were directed to the determination of the active ingredients in four different OTC-products; the mean recoveries were in the ranges 91.30–99.74% and 94.34–102.89% for camphor and menthol, respectively and the LOD was in the order of 0.005% (w/w). Other important terpenoids (α- and β-pinene, 1,8-cineole, menthone, isomenthone, α-terpineole, t-cinnamaldehyde, eugenole) were identified by mass spectra and Kovats retention indices and quantified by peak area normalization to 100%. Further information for a comprehensive characterization of the OTC-products was achieved by the GC chiral analysis on a Cyclosil B capillary column.
引用
收藏
页码:941 / 947
页数:6
相关论文
共 50 条
  • [31] HS-SPME-GC-MS Analysis of the Volatile Composition of Italian Honey for Its Characterization and Authentication Using the Genetic Algorithm
    Breschi, Carlotta
    Ieri, Francesca
    Calamai, Luca
    Miele, Alessandra
    D'Agostino, Silvia
    Melani, Fabrizio
    Zanoni, Bruno
    Mulinacci, Nadia
    Cecchi, Lorenzo
    SEPARATIONS, 2024, 11 (09)
  • [32] Quality and Metabolomics Analysis of Houttuynia cordata Based on HS-SPME/GC-MS
    Qi, Shuai
    Zha, Lingyan
    Peng, Yongzheng
    Luo, Wei
    Chen, Kelin
    Li, Xin
    Huang, Danfeng
    Yin, Dongmei
    MOLECULES, 2022, 27 (12):
  • [33] METHOD VALIDATION FOR HS-SPME / GC-MS FOR DETERMINATION OF CARBARYL IN BLOOD PLASMA
    de Souza, Francisco Thiago C.
    Camelo, Andre Luiz M.
    Marques, Ricardo de Araujo
    Filho, Luiz Ivando Pires F.
    Pinheiro, Ronald F.
    Longhinotti, Elisane
    Becker, Helena
    QUIMICA NOVA, 2017, 40 (05): : 586 - 593
  • [34] Analysis of the variation in scent components of Hosta flowers by HS-SPME and GC-MS
    Liu, Qian
    Sun, Guofeng
    Wang, Su
    Lin, Qinwen
    Zhang, Jinzheng
    Li, Xiaodong
    SCIENTIA HORTICULTURAE, 2014, 175 : 57 - 67
  • [35] An optimised HS-SPME-GC-MS method for the detection of volatile nitrosamines in meat samples
    Roasa, Joy
    Liu, Huaizhi
    Shao, Suqin
    FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2019, 36 (03): : 396 - 404
  • [36] COMPARATIVE ANALYSIS OF VOLATILE COMPOUNDS IN FIVE CITRUS CULTIVARS WITH HS-SPME-GC-MS
    Li, Ke
    Xia, Yulu
    Li, Fan
    Fan, Yong-Liang
    Liu, Tong-Xian
    PAKISTAN JOURNAL OF AGRICULTURAL SCIENCES, 2020, 57 (04): : 1203 - 1209
  • [37] Analysis of volatile compounds between raw and cooked beef by HS-SPME-GC-MS
    Wang, Xiaodan
    Zhu, Lingtao
    Han, Yunxiu
    Xu, Liping
    Jin, Jiahui
    Cai, Yingming
    Wang, Hongmei
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2018, 42 (02)
  • [38] HS-SPME/GC-MS methodologies for the analysis of volatile compounds in cork material
    Moreira, N.
    Lopes, P.
    Cabral, M.
    Guedes de Pinho, P.
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2016, 242 (04) : 457 - 466
  • [39] Identification of Volatile Organic Compounds Produced by Bacteria Using HS-SPME-GC-MS
    Tait, Emma
    Perry, John D.
    Stanforth, Stephen P.
    Dean, John R.
    JOURNAL OF CHROMATOGRAPHIC SCIENCE, 2014, 52 (04) : 363 - 373
  • [40] Determination of aldehydes as pentafluorobenzyl derivatives in grape pomace distillates by HS-SPME-GC/MS
    Lopez-Vazquez, Cristina
    Orriols, Ignacio
    Perello, Marie-Claire
    de Revel, Gilles
    FOOD CHEMISTRY, 2012, 130 (04) : 1127 - 1133