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Characterization of some plant extracts by GC–MS

2008; Elsevier BV; Volume: 267; Issue: 2 Linguagem: Inglês

10.1016/j.nimb.2008.10.021

1872-9584

Andreea Maria Iordache, M. Culea, Carmen Gherman, O. Cozar,

Fermentation and Sensory Analysis

Different types of herbs often used in pharmaceutical, cosmetic and food industry were extracted and then analyzed by gas chromatography and gas chromatography–mass spectrometry. The method validation parameters showed good linearity, precision and recovery for a standard mixture. Herbs from different zones of Romania were studied: melissa (Melissa officinalis), nettle (Urtica dioica, Lamium album), camomile (Matricaria chamomilla). The study was applied for fingerprint chromatograms to characterize the flavors extracted from herb plants of different sources. The identity and quantity of the measured active compounds was correlated with the expected therapeutic effects. The active principles content was determined for the same herb, and different amounts of the active principles were determined for plants of different origin.