Abstract
Objective: This study aimed to obtain the volatile components of different parts of lavender in natural condition and provide theoretical basis for quality evaluation and rational utilization of lavender varieties.Methods: Orthogonal experiment was used to optimize the headspace solid phase microextraction (HS-SPME-GC-MS) conditions, and the volatile components of the root, stem, leaf and flower of the representative lavender species France blue were analyzed under the optimal conditions.Results: The optimal conditions of HS-SPME were extraction time 60 min, equilibrium time 20 min and desorption time 5 min. Under the control of these conditions, a total of 36 chemical components were identified from different parts of lavender, among which 6 compounds were identified from each part.Conclusion: The content of volatile components in different parts of lavender varies greatly, among which the content of volatile components in flower parts is higher than that in leaf, and the content of volatile components in stem and root is the least. The contents of ester compounds in flowers and stems were prominent. The contents of olefin in roots and leaves were more prominent.
Publication Date
10-16-2022
First Page
37
Last Page
42
DOI
10.13652/j.spjx.1003.5788.2022.90200
Recommended Citation
Guo-tong, CHEN; Yun, LU; Ping-ping, MA; Rui, FAN; Zhong, YANG; and Xu, CAO
(2022)
"Analysis of volatile components in different parts of lavender based on HS-SPME-GC-MS,"
Food and Machinery: Vol. 38:
Iss.
7, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2022.90200
Available at:
https://www.ifoodmm.cn/journal/vol38/iss7/6
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