Journal of Food Physics 1994, Supplement 2.
Abdulnabi, A. A. (et al.): Measuremenet of marjoram eseential oils by GC-MS
2 Measurements of marjoram essential oils by GC-MS Abdulnabi Ali Abushita A.S. Szabó K. Korány University of Horticulture and Food Industry Department of Food Chemistry and Nutrition H-1118 Budapest, Somlói str. 14-16. Kevwords: chromatography, essential oil, marjoram, quality Gaschromatography - mass spectrometiy is a powerful technique fór identifying and quantitative measurement of essential oils. Since the early 1970s, numerous reports have revealed newly discovered essential oil constituents. The GC retention index coupled with the MS fragmentation pattem is recognized as the most conclusive method fór identifying unknowns positively. In several cases if it is possible the MS spectra of the unknowns are compared to those of the authentic compounds. Identification of terpenes and sesquiterpenes has been one of the most difficult tasks in essential oil analysis, bút the modem high resolution capillary columns can separate many compounds effectively that give similar or almost identical MS fragmentation pattem. In our work we used this excellent tool fór the investigation of the essential oils of Majorana hortensis (marjoram) that is important both as spicy plánt, and as medicinái herb. The oil samples have been prepared by the traditional steam distillation. The collected distillates have been dried and injected intő a HP 5890 11/5971 A GC-MS System applied with a 50 m x 0.25 mm ID Ultra-2 capillary. The identification has been solved by means of the Wiley mass-speetra library. The quantity of six components has been determined in SÍM and SCAN mode by internál standard method as well. By this methods the distribution of the individual components in the different parts of the plánt can be investigated.