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Authenticity analysis of citrus essential oils by means of hplc-uv-ms on oxygenated heterocyclic components.

机译:通过hplc-uv-ms对氧化杂环组分进行柑橘精油的真伪分析。

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摘要

Essential oils have been the key natural raw material in flavor and fragrance industry since its inception (Dugo et al., 2002). Citrus essential oil, as the largest essential oil group, comprises 70% of imported oils in US (Dugo et al., 2002). Their unique sensory properties have been widely accepted and applied in beverage, confectionary, perfume, house care and other fields. However, due to relatively simple chemical composition and tremendous price differences among citrus species, unscrupulous players have been tempted to practice adulteration in citrus oils for a long time. Addition of key aromatic chemicals into low-grade stripped oil or oil fractions is one way to lower the oil cost. Extending high quality citrus oil with oil fractions from a cheaper source is also taking place on regular basis. As they become increasingly sophisticated, perpetrators are capable of making blends that are almost indistinguishable from authentic oils through conventional GC analysis. As a consequence, essential oil industry is demanding definitive, sensitive, and efficient approaches to grade commercial citrus oils and keep adulterated oil from entering the finished products. A reversed-phase HPLC method was developed for compositional study of essential oils from major citrus species (i.e., orange, mandarin, tangerine, lemon, lime, and grapefruit). Majority of the oxygenated heterocyclic components in citrus oils were identified by HPLC-MS and confirmed by previous literatures. Two hydroxylated PMFs (polymethoxyflavone) have been identified from cold pressed orange and tangerine oils for the first time. A comprehensive database of major PMF compounds is built with data collected from a large pool of industrial orange, tangerine and mandarin oil samples. Numerical ranges of PMF compounds for sample approval were extrapolated from the database. Meanwhile, principle components analysis (PCA) was carried out for sample classification. Based on the numerical limits and statistical analysis results, detailed information regarding the origin and history of oil samples can be revealed. Similar study will be performed on lemon, lime and grapefruit oil samples as well. The author is hoping this analysis procedure will be serving as a routine quality control test for authenticity evaluation and adulteration detection in citrus essential oils.
机译:自成立以来,精油一直是香料和香精工业中的关键天然原料(Dugo等,2002)。柑橘精油是最大的精油类,占美国进口油的70%(Dugo等,2002)。它们独特的感官特性已被广泛接受并应用于饮料,糖果,香水,家庭护理和其他领域。但是,由于相对简单的化学成分以及柑橘类物种之间的巨大价格差异,长期以来,不道德的参与者都倾向于在柑橘油中进行掺假。将主要的芳香族化学品添加到低等级的汽提油或机油馏分中是降低机油成本的一种方法。定期还会从廉价的油料中提取高质量的柑橘油。随着它们变得越来越复杂,犯罪者能够通过传统的气相色谱分析法制得与正宗油几乎没有区别的混合物。结果,精油工业需要确定的,敏感的和有效的方法来对商品柑桔油进行分级,并防止掺假油进入成品。开发了一种反相HPLC方法,用于研究主要柑橘类物种(即橙子,橘子,橘子,橘子,柠檬,酸橙和葡萄柚)的精油的成分。通过HPLC-MS鉴定了柑桔油中的大多数氧化杂环成分,并得到了先前文献的证实。首次从冷榨橙油和橘油中鉴定出两种羟基化的PMF(聚甲氧基黄酮)。利用从大量工业橙,橘和柑桔油样品中收集的数据,建立了主要PMF化合物的综合数据库。从数据库中推断出用于样品批准的PMF化合物的数值范围。同时,进行主成分分析(PCA)进行样品分类。根据数值极限和统计​​分析结果,可以显示有关油样起源和历史的详细信息。还将对柠檬,酸橙和葡萄柚油样品进行类似的研究。作者希望这种分析程序可以作为常规质量控制测试,用于柑橘香精油的真实性评估和掺假检测。

著录项

  • 作者

    Fan, Hao.;

  • 作者单位

    Rutgers The State University of New Jersey - New Brunswick.;

  • 授予单位 Rutgers The State University of New Jersey - New Brunswick.;
  • 学科 Food science.
  • 学位 Ph.D.
  • 年度 2014
  • 页码 126 p.
  • 总页数 126
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

  • 入库时间 2022-08-17 11:54:08

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