GC-MS analysis of volatiles in cinnamon essential oil extracted by different methods

T. Yu; H. Yao; S. Qi; J. Wang

doi:10.3989/gya.0462191

Autores/as

T. Yu South China University of Technology, School of Food Science and Engineering https://orcid.org/0000-0003-3700-8199
H. Yao South China University of Technology, School of Food Science and Engineering https://orcid.org/0000-0002-5459-2289
S. Qi South China University of Technology, School of Food Science and Engineering https://orcid.org/0000-0002-6578-1464
J. Wang South China University of Technology, School of Food Science and Engineering https://orcid.org/0000-0002-5015-0176

DOI:

https://doi.org/10.3989/gya.0462191

Palabras clave:

Aceite esencial de canela, Aldehído cinámico, GC-MS, Método de extracción, Volátiles

Resumen

El aceite esencial de canela (AEC) se extrajo mediante tres métodos diferentes: destilación al vapor (DV), destilación al vapor asistida por ultrasonido (DVAU) y destilación al vapor asistida por microondas (DVAM). Los volátiles del AEC se separaron e identificaron mediante cromatografía de gases-espectrometría de masas (GC-MS), las diferencias de los volátiles entre los tres métodos se analizaron adicionalmente a través del análisis de componentes principales. Los resultados mostraron la presencia de 36 componentes volátiles en el AEC mediante los tres métodos diferentes. En general, el número de aldehídos, ésteres, alcoholes, terpenos, aromáticos y cetonas presentes fue de 6, 3, 7, 17, 2 y 1, respectivamente. Se determinó que el componente volátil más abundante era el aldehído cinámico. El contenido de aldehído cinámico total, el cual decide el precio del AEC, en la muestra de DVAU (85,633%), fue el más alto entre tres métodos. Además, el mayor rendimiento (8,33‰) de aceite esencial se encontró mediante el método DVAU. Por lo tanto, DVAU fue la mejor forma de extracción de AEC en esta investigación y se recomienda en futuras aplicaciones industriales.

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