Determination of volatile flavor components in danggui cultivars by solvent free injection and hydrodistillation followed by gas chromatographic-mass spectrometric analysis

Kim M. R., HASSIBELNABY A. M. A., Kim I. S., Shim J. H.

JOURNAL OF CHROMATOGRAPHY A, vol.1116, no.1-2, pp.259-264, 2006 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 1116 Issue: 1-2
  • Publication Date: 2006
  • Doi Number: 10.1016/j.chroma.2006.03.060
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.259-264
  • Ataturk University Affiliated: No


The rhizome of Angelica gigas Nakai, Angelica sinensis Diels and Angelica acutiloba Kitagawa (Umbelliferae) were chopped and extracted by hydrodistillation (HD) and solvent free solid injector (SFSI) methods to obtain the volatile compounds that were then characterized and identified by gas chromatography-mass spectrometry (GC/MS). SFSI extraction yielded a generally higher amount of volatile compounds than that produced by HD. A total of 48 components [including terpenes (8), aldehydes (4), alcohol (2), coumarins (9), Phthalide (3), acids (2) and sterols (2)] were identified by SFSI and gas chromatography-mass spectrometry from the three species of danggui cultivars, whereas, 24-essential oil was obtained by HD for Korean danggui only. According to these analyses, several coumarin derivatives such as decursinol angelate (16.83%) and decursin (29.34%) were found to be the dominant ones, followed by lomatin (10.25%) and marmesin (9.33%) in Korean danggui. Furfural and butylidene phthalide were the main components in Japanese in addition to butylidene dihydro-phthalide in Chinese danggui. Some parameters affecting the extraction efficiency such as injector temperature, injection time and pre-heating time were optimized. The results showed that the SFSI-method gave a higher yield of components with higher molecular mass than hydrodistillation. SFSI required little time to prepare the sample, little sample mass and a small quantity of organic solvent was needed. It can be concluded that analysis of volatile flavor compounds by SFSI in combination with gas chromatography/mass spectrometry is a suitable monitoring technique to differentiate danggui cultivars. (c) 2006 Elsevier B.V. All rights reserved.