Medicinal Chemistry Research

, Volume 18, Issue 2, pp 158–165 | Cite as

Application of the chromatographic fingerprint for quality control of essential oil from GuangXi Curcuma kwangsiensis

Original Research

Abstract

To evaluate the validation tests of precision and repeatability in quality control of essential oil from Curcuma kwangsiensis, ten different batches of Curcuma kwangsiensis samples from three producing areas in Guangxi province were studied by gas chromatography mass spectrometry (GC-MS). The characteristic differences in the producing areas and the chemical variances in the toasting process were obtained and studied by principal components analysis (PCA) and similarity analysis. The results suggest that the chromatographic fingerprint developed by hydrodistillation coupled with GC-MS provides useful information to reveal the quality of Curcuma kwangsiensis and evaluate the quality changes in the producing process.

Keywords

Curcuma kwangsiensis Essential oil GC-MS fingerprint Similarity degree 

References

  1. Faleiro ML, Miguel MG, Ladeiro F, Venancio F, Tavares R, Brito JC et al (2003) Antimicrobial activity of essential oils isolated from Portuguese endemic species of Thymus. Appl Microbiol 36:35–40CrossRefGoogle Scholar
  2. Faleiro L, Miguel G, Gomes S, Costa L, Venâncio F, Teixeira A et al (2005) Antibacterial and antioxidant activities of essential oils isolated from Thymbra capitata L. (Cav.) and Origanum vulgare L. J Agr Food Chem 53:8162–8168. doi:10.1021/jf0510079 CrossRefGoogle Scholar
  3. Fang F, Cheng Z-H, Guo Y-L, Cai Y-B (2006) Comparative analysis of the volatile components in the fresh roots and rhizomes of Curcuma wenyujin by static headspace gas chromatography mass spectrometry. Chin J Chem 24:1346–1351. doi:10.1002/cjoc.200690251 CrossRefGoogle Scholar
  4. Liang G, Li X-K, Liu M, Huang Z-F (2006) Progress on pharmacological properties of zedoary turmeric oil. Anhui Med Pharm J 10:897–899, in ChineseGoogle Scholar
  5. Loc N-H, Diem D-T-H, Binh D-H-N, Huong D-T, Kim T-G, Yang M-S (2008) Isolation and characterization of antioxidation enzymes from cells of zedoary (Curcuma zedoaria Roscoe) cultured in a 5-l bioreactor. Mol Biotechnol 38:81–87PubMedCrossRefGoogle Scholar
  6. Sacchetti G, Maietti S, Muzzoli M, Scaglianti M, Manfredini S, Radice M et al (2005) Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chem 91:621–632. doi:10.1016/j.foodchem.2004.06.031 CrossRefGoogle Scholar
  7. Si DD, Sun XH, Qi DD, Chen XH, Bi KH (2008) Determination and pharmacokinetics of isoferulic acid in rat plasma by high-performance liquid chromatography after oral administration of isoferulic acid and Rhizoma Cimicifugae extract. J Pharm Biomed 47:140–145. doi:10.1016/j.jpba.2007.12.044 CrossRefGoogle Scholar
  8. Sikora E, Biela-Zmijewska A, Piwocka K, Skierski J, Radziszewsk E (1997) Inhibition of proliferation and apoptosis of human and rat T lymphocytes by curcumin, a curry pigment. Biochem Pharmacol 54:899–907. doi:10.1016/S0006-2952(97)00251-7 PubMedCrossRefGoogle Scholar
  9. Suksamrarn A, Eiamong S, Piyachaturawat P, Byrne LT (1997) A phloracetophenone glucoside with choleretic activity from Curcuma comosa. Phytochemistry 45:103–105. doi:10.1016/S0031-9422(96)00778-9 CrossRefGoogle Scholar
  10. Tang K-W, Chen G-B (2004) Analysis of chemical component of volatile oil from turmeric by gas chromatography-mass spectrometry. J Chin Mass Spectrom Soc 25(3):163–165, in ChineseGoogle Scholar
  11. Yang FQ, Li SP, Chen Y, Lao SC, Wang YT, Dong TTX et al (2005) Identification and quantitation of eleven sesquiterpenes in three species of Curcuma rhizomes by pressurized liquid extraction and gas chromatography-mass spectrometry. J Pharm Biomed 39:552–558. doi:10.1016/j.jpba.2005.05.001 CrossRefGoogle Scholar
  12. Yang W, Mang S-H, Li Q-M (2006) Determination of the contents of germacrone and β-elemene in oleum curcumae by capillary column gas chromatography. J Shenyang Pharm Univ 23:785–787, in ChineseGoogle Scholar
  13. Zwaving JH, Bos R (1992) Analysis of the essential oils of five curcuma species. Flavour Frag J 7:19–22. doi:10.1002/ffj.2730070105 CrossRefGoogle Scholar
  14. Wu L-H, Du X, Liu H-M (2006) β-Elemene from volatile oil of Curcuma kwangsiensis by supercritical fluid extraction. Chin Tradit Herbal Drugs 37:368–370Google Scholar

Copyright information

© Birkhäuser Boston 2008

Authors and Affiliations

  1. 1.Pharmaceutical SchoolGuiLin Medical CollegeGuilinPeople’s Republic of China
  2. 2.Resource and Circumstance CollegeCentral South University of Forestry and TechnologyChangshaPeople’s Republic of China

Personalised recommendations