Analysis of volatile compounds of rosemary honey.: Comparison of different extraction techniques

被引：57

作者：

Castro-Vázquez, L ^{[1
]}

Pérez-Coello, MS ^{[1
]}

Cabezudo, MD ^{[1
]}

机构：

[1] Univ Castilla La Mancha, Fac Ciencias Quim, Dept Ciencias & Tecnol Alimentos, E-13071 Ciudad Real, Spain

来源：

CHROMATOGRAPHIA | 2003年 / 57卷 / 3-4期

关键词：

gas chromatography-mass spectrometry; extraction techniques; volatile compounds; rosemary honey;

D O I：

10.1007/BF02491721

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

The analysis of the volatile fraction from honey requires the sugar matrix to be separated prior to the analysis by GC-MS. In this study, three extraction techniques, simultaneous extraction-distillation, liquid-liquid extraction and solid-phase extraction, were compared to the extraction of the volatile compounds of a rosemary honey Analysis of these fractions by gas chromatography - mass spectrometry enabled the tentative identification of up to 122 volatile compounds (alcohols, ketones, aldehydes, acids, esters, terpenes, hydrocarbons, phenol, furan and pyron compounds). SDE extracts were rich in terpenes and esters, while the other two techniques avoided the formation of artefacts due to heating the sample.

引用

页码：227 / 233

页数：7

共 34 条

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BERAHIA T, 1993, SCI ALIMENT, V13, P15

[2] IDENTIFICATION OF THE VOLATILE COMPONENTS OF SOME PIEDMONTESE HONEYS [J].