Article ID Journal Published Year Pages File Type
1191949 Food Chemistry 2006 7 Pages PDF
Abstract

The comparative analysis of volatiles in essential oil by gas chromatography–Fourier transform infrared spectrometry (GC–FTIR) and gas chromatography–mass spectrometry (GC–MS) are investigated using a DB-wax capillary column. This technique is applied to allelochemicals present in volatiles. The identification analysis of volatile components in four kinds of clary sage (Salvia sclarea L.) oil is described. The GC–FTIR information obtained is complementary to the information obtained from GC–MS. With the IR subtractive spectrum technique, the GC overlap peaks can be resolved without further separate step on the other column of different polarity. Combined with GC–FTIR, GC–MS techniques, and linear retention indices (RI) of the volatile compounds, the reliability of qualitative analysis is greatly enhanced.

Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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