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B17-P: CHARACTERIZATION OF VOLATILE COMPOUNDS OF JUNIPER FRUCTUS
(JUNIPERUS COMMUNIS L.) ETERIC OILS USING GC-MS, GC/FID AND MALDI-TOF-MS
O. Nešković (1), J. Cvetićanin (1), Đ. Trpkov (1), M. Stoiljković (1), D. Nikolić (2), Z. Nikolić (2)
1 Vinča Institute of Nuclear Sciences, Laboratory for Physical Chemistry,
P.O. Box 522, 11000 Belgrade, Serbia, (oliveran@vin.bg.ac.rs)
2 HERBA D.O.O. Medicinal Plants & Essential Oils,
Ustanička 194. 11000 Belgrade, Serbia, (d.nikolic@herba.rs)
Light yellow, pleasant-smelling essential oils were obtained 1.3%, yields from the juniperus communis L. from Serbia. The essential oil is a concentrated, hydrofobic liquid containing volatile aroma compounds, fats and fatty acids. Twenty too compounds were identified in the essential oil representing 98.7% of total oil composition. The major compounds in the oil of Juniperus communis included α-Pinene (37.4%), ß- myrcene (16.3%) and sabinene (10.3%). Refractory index of oil (np20) was 1,4470, density (d2020) was 0,865 g/cm3 and polarization angle (α020) was -8.3o. Essential oil Juniperus communis, species from Serbia, was analyzed by GC/FID, GC/MS and MALDI TOF MS techniques. Part of the plant material originated from Serbia always was used for production of light yelow colored essential oil, whose sale on the market was regularly successful [1]. This oil has an anti-septic effect. As such it is being used in aroma-therapy and as one of the key ingredients in tea which is being used in curing diabetes mellitus type 2 or pulmonary inflammation. Four samples from different localities have been analyzed. Oil composition is similar and we got spectrums of the mixture of mentioned essential oils. Oil has been created by destilating grounded ingredient samples in an over-heated water steam: Juniper berry (Juniperi com. Fructus) destilation. Juniper essential oil (Aeth. Juniperi) is being made by performing a distillation of aged fruits, Juniper berries (Juniperus communis). Berries are first grinded, and collected in batches of 700-800kg. Distillation process is being performed in over heated aerated water (160-180 ˚C), under compression of 5-6 bars. Distillate is being collected in decanter through condensators and coolers. Decantation oil is kept open for 24 hours to stabilize, and then it is being filtrated with the sodium sulfate. Produced oil has a characteristic light yellow collor, smell and other referent parameters, as in contribution [2]. Such essential oil can be obtained commercially. As fats are natural products, the fatty acid ratio varies enormously due to natural climate differences and regional variation.
The solution was injected in a gas-chromatograph Agilent 6850, in splitless mode (splitless time 4 min). The injection was performed manually and the liner used was a split/splitless injectionsleeve (4 mm ID) packed with deactivated glass wool. The gas-chromatographic column was 8 m x 0.32 mm (ID) used silica capillary coated with DB-1 (0.25 lm, Agilent). Injector and detector, temperatures were 300°C and 370°C respectively. Oven temperature was held at 65°C for 4 min, then programmed to 350°C at 25°C min-1 and held at 350°C for 5 min. The carrier gas (hydrogen) flow was 3 ml min-1. Mass spectra were recorded in the electron impact mode (EI). An ionization voltage of 70 eV was used, and a scan range of 10-300 amu was applied. The ion source temperature was set to 230°C. MALDI TOF MS spectrum was obtained from Voyager De Pro AB Applied Biosystem USA, instrument equipped with a nitrogen laser (337 nm), which was used for all measurements. Mass spectra were recorded in the positive reflectron mode by applying delayed ion extraction for optimized mass resolution. One hundred single laser shots were collected to give a final mass spectrum. Similar results were obtained by both experimental methods.
References
- HERBA D.O.O. Medicinal Plants & Essential Oils, Ustanička 194, 11000 Belgrade, Serbia.
- C. Arthur, Pawliszyn, J. Anal. Chem. 1990, 62, 2145-2148.
