Study on the chemical composition variability of some processed bergamot (Citrus bergamia) essential oils
Study on the chemical composition variability of some processed bergamot (Citrus bergamia) essential oils
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DOI：
10.1002/ffj.1949
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发表时间：
2010-01-01
影响因子：
2.6
通讯作者：
Mondello, Luigi
中科院分区：
文献类型：
--
作者：
Costa, Rosaria;Dugo, Paola;Mondello, Luigi
佛手柑油（Citrus bergamia）主要用于香水和化妆品行业，也有少量用于制药和食品行业，因为它具有芳香、固定和抗菌特性。由于其成分中存在一些光毒性化合物，因此在使用油之前减少或有时完全消除这些物质已成为一种常见的做法。本研究采用气相色谱- fid、气相色谱- ms、对映体-GC-FID和高效液相色谱（HPLC）对处理后的佛手柑油样品（不含萜烯、不含呋喃香豆素和不含佛手柑素）进行了研究。结果以峰面积或g/ 100g报告。对佛手柑油的处理工艺进行了探讨。版权所有John Wiley & Sons， Ltd. 2009
Bergamot oil (Citrus bergamia) is mainly employed in the perfumery and cosmetic industries and also, in a smaller amount, in the pharmaceutical and food industries, for its fragrant notes, fixative and antimicrobial properties. Due to the presence of some phototoxic compounds in its composition, it has become a common practice to reduce or sometimes completely eliminate these substances before using the oil. Samples of treated bergamot oils have been investigated in this study (terpeneless, furocoumarin- and bergapten-free) by means of GC-FID, GC-MS, enantio-GC-FID and HPLC. The results are reported in terms of either peak areas or g/100 g. Some considerations are made in order to discuss the technologies used for treating bergamot oil. Copyright (C) 2009 John Wiley & Sons, Ltd.