Carlotta Frattini

Improved method for the analysis of small amounts of essential oils by microdistillation followed by capillary gas chromatography

Abstract A method for the analysis of small amounts of essential oils by distillation in a microversion of a modified Marcusson apparatus followed by capillary gas chromatography is described. The analysis requires only very small amounts of plant material (0.2–3 g) and takes no more than 2 h, including sample preparation, distillation and capillary gas chromatography. The results of macroscale analysis by classical techniques were identical with those obtained with the microapparatus described in this paper. Some applications are given to illustrate this technique.

Identification of the volatile components of some Piedmontese honeys.

SummaryMultifloral and unifloral honeys produced in different years in Piedmont, Italy, were analysed for the components responsible for their flavours. Fifty-two volatile components were identified by capillary gas-liquid chromatography and gas-liquid chromatography/mass spectrometry and are reported here. A comparison of 4 different techniques for extraction of honey volatiles is reported.

Determination of sulphurated compounds inTagetes patula cv.nana essential oil by gas chromatography with mass spectrometric, Fourier transform infrared and atomic emission spectrometric detection

Abstract The determination of the sulphurated compounds in the essential oil of Tagetes patula cv. nana by gas chromatography (GC)-mass spectrometry with different ionization techniques (electron impact and positive- and negative-ion chemical ionization), GC-Fourier transform infrared spectrometry and GC-atomic emission spectrometry is reported. Tagetes essential oils contain a series of acetylenic thiophenes in various amounts; the most abundant have already been described in the literature, whereas the structures of some others, especially trace components, are still unknown. These compounds are known to be repellent to insects. The contribution that these combined techniques can make to the identification and structure elucidation of acetylenic thiophene compounds in the essential oil of T. patula cv. nana is discussed.

Essential oils of three asiatic artemisia species

Abstract The steam-distilled essential oils from the aerial parts of three Asiatic Artemisia, A. glabella, A. rupestris and A. persica, were analysed by GC/MS. In all about 100 compounds were identified; davanone is one of the main components of A. persica.

Chemical diversity of the contents from the secretory structures of Heracleum sphondylium subsp. Sphondylium

Abstract The lipophilic constituents of ‘companion canals’ and vittae co-occurring in fruits of Heracleum sphondylium L. subsp. sphondylium were investigated by microdissection and subsequent analysis by capillary gas chromatography and capillary gas chromatography-mass spectrometry. The chemical composition of the two different types of secretory structures present in the fruits is different The canals, present in all of the aerial vegetative plant parts and in the fruits, are characterized by mono- and sesquiterpenoids, while the vittae, peculiar to the fruits, contain fatty acid aliphatic esters and furocoumarins.

Considerations and remarks on the analysis of anthemisNobilis L. Essential oil by capillary gas chromatography and “hyphenated” techniques

Abstract The possibility of direct identification of some components of the essential oil of Anthemis Nobilis L., by the concurrent and complementary use of capillary gas chromatography and various spectrometric techniques is discussed. Examples of the distinction between angelates/tiglates, methacrylates/crotonates and overlapping trace peaks are given.

On the composition of the essential oils of Artemisia genipi Weber and Artemisia umbelliformis Lam

ZusammenfassungEs wurde ein Vergleich zwischen dem ätherischen Öl derArtemisia genipi Weber, einer seltenen und wertvollen in der Likörproduktion in Piemont und im Aostatal verwendeten Pflanze und dem vonA. umbelliformis Lam., einer weniger seltenen und weniger kostspieligen Pflanze gemacht. Die ätherischen Öle, durch Wasserdampfdestillation aus Blättern und Blüten von den zwei Pflanzen erhalten, wurden nach Säulenchromatographie an Kieselgel mittels GLC und GLC-MS analysiert.β-Pinen,α-Thujon,β-Thujon und Terpinen-4-ol bilden 63,1% des Öls vonArtemisia genipi Weber;α-Thujon,β-Thujon, Sabinylisovalerianat und Spathuleol bilden 71,3% des Öls vonA. umbelliformis Lam. Darüber hinaus wurden weitere Bestandteile identifiziert und beschrieben.SummaryA comparison was made between the essential oil ofArtemisia genipi Weber, a rare and expensive plant employed in manufacturing liqueurs in Piemonte and Aosta Valley, and that ofArtemisia unbelliformis Lam., a less rare and costly plant, which often is used substitute the former. The essential oils, obtained by steam-distillation of the aerial parts of the two plants, after separation into fractions on a silica gel column, were investigated by means of GLC and GLC-MS. β-Pinene,α-thujone,β-thujone and terpinen-4-ol were the main components ofArtemisia genipi Weber, totalling 63.1%.α-Thujone,β-thujone, sabinyl isovalerate and spathulenol were the main components ofArtemisia unbelliformis Lam., totalling 71.3%. Several other minor constituents have been identified and are reported.

Unusual essential oils with aromatic properties

ZusammenfassungEs wurde ätherisches Öl analysiert, das durch Wasserdampfdestillation von Chinarinde (Cinchona spp. derRubiaceae-Familie) gewonnen wurde. Diese Pflanze ist aufgrund ihrer pharmakologischen Eigenschaften bekannt und wird auch in der Lebensmittelindustrie verwendet, ganz besonders für die Likör- und Magenbitterherstellung. Die chemische Zusammensetzung dieses Öls war unbekannt. Nach Abtrennung auf einer Kieselgelsäule wurden im Öl mit GLC und GLC/MS etwa 100 Verbindungen identifiziert. Das Vorhandensein von 2-Hexyl-3-methyl-maleinsäureanhydrid ist ziemlich ungewöhnlich.SummaryThe essential oil obtained by steam distillation of cinchona bark (Cinchona spp.,Rubiaceae family) — a plant well known for its pharmacological properties, also employed in the food industry, especially in making liqueurs - was investigated. The oil, of completely unknown chemical composition, was analyzed by GLC and GLC/MS after separation on a silica gel column, and one hundred components were identified. The presence of 2-hexyl-3-methylmaleic anhydride is rather unusual.

Unusual essential oils with aromatic properties III. Volatile components of gentian roots

ZusammenfassungEs wurde etherisches Öl analysiert, das durch Wasserdampfdestillation aus Enzianwurzeln (Gentiana lutea L.,Gentianaceae) gewonnen wurde. Die Pflanze ist aufgrund ihrer pharmakologischen Eigenschaften bekannt und wird auch in der Lebensmittelindustrie verwendet, ganz besonders für die Likör-und Magenbitterherstellung. Das Öl wurde durch Säulenchromatographie an Kieselgel mittels GLC und GC/MS analysiert. Limonen (34,68%), Linalool, Carvacrol,cis-Linalyloxid und α-Terpineol bilden 50,04% des Öls. Darüber hinaus wurden weitere Bestandteile identifiziert.SummaryThe essential oil obtained by steam distillation of gentian roots (Gentiana lutea L.,Gentianaceae family) - a plant well know for its pharmacological properties and employed in the food industry, especially in making liqueurs - was investigated. The oil, after separation into fractions on a silica gel column, was investigated by GLC and GLC/MS. Limonene (34.68%), linalool, carvacrol, cis-linalyl oxide and aterpineol were the main components of the oil, totalling 50.04%. Several other minor components have been identified and are listed.

Capillary GLC controls of some alpineArtemisiae and of the related liqueurs

SummaryArtemisia genipi Weber,Artemisia umbelliformis Lam. andArtemisia glacialis L. are plants of the Compositae family, traditionally employed in manufacturing a liqueur called “genepi”. Indiscriminate picking of these plants has increased their rarity. The aim of the present study was to evaluate whether it was possible to cultivate these three rare mountain plants, and to assess the quality of plants available commercially and also of manufactured liqueurs. The results of the gas chromatographic analyses of volatile components from both plants and liqueurs are reported. In the present investigation three different techniques were used: direct head-space analysis by capillary GC of plants and liqueurs, and capillary GC analysis of the volatile extracts of plants and liqueurs after two different microdistillation processes.