A fast and reliable method to quantify neral and geranial (citral) in essential oils using 1H NMR spectroscopy

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Mathieu Paoli, Thomas Maroselli, Joseph Casanova, Ange Bighelli
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Abstract

Citral (3,7-dimethyl-2,6-octadienal), a mixture of geranial and neral (two stereoisomeric monoterpene aldehydes), is considered an important raw material in the fields of fragrance, pharmaceutical, food and cosmetic industries. It is a well-known biologically active compound present in various essential oils. A fast and reliable experimental method was developed and validated in order to quantify citral in essential oils using 1H NMR spectroscopy (experiment time at the minute level). The quantitative procedure, using anisole as internal standard, showed a perfect linearity of measurements (R2 = 0.9999), a very good accuracy (relative errors comprised between −1.9% and 0.3%) and an excellent precision (reproducibility 17.8 mg ± 1.0%). The procedure was also checked with three mixtures of weighted monoterpenes and the contents of citral, measured by GC and 1H NMR, were absolutely comparable. Then, the method was successfully applied to measure the contents of citral in 10 commercially available essential oils. Among the investigated samples, citral varied from 2.9% (Zingiber officinalis) to 90.6% (Bakhousia citriodora).

Abstract Image

一种使用1H NMR光谱快速可靠地定量精油中的总黄酮和香叶醛(柠檬醛)的方法
柠檬醛(3,7-二甲基-2,6-辛二烯醛)是香叶醛和烯醛(两种立体异构的单萜醛)的混合物,被认为是香料、制药、食品和化妆品行业的重要原料。它是一种众所周知的生物活性化合物,存在于各种精油中。开发并验证了一种快速可靠的实验方法,以便使用1H NMR光谱(在分钟水平上的实验时间)来定量精油中的柠檬醛。使用苯甲醚作为内标的定量程序显示出完美的测量线性(R2 = 0.9999),非常好的精度(相对误差在-1.9%和0.3%之间)和极好的精度(再现性17.8 毫克 ± 1.0%)。还用三种加权单萜的混合物检查该过程,并且通过GC和1H NMR测量的柠檬醛的含量是绝对可比较的。然后,将该方法成功地应用于10种市售精油中柠檬醛的含量测定。在所研究的样品中,柠檬醛的含量从2.9%(姜)到90.6%(柠檬叶)不等。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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