Analysis of The Principal Flavor Components in fenugreek (Trigonella foenum-graecum L.)

NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2010, Vol. 23 ›› Issue (6): 1065-1068.

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Analysis of The Principal Flavor Components in fenugreek (Trigonella foenum-graecum L.)

REN Xiao-feng^1*, ZHU Wen-jing², MA Hai-le¹, CHEN Jun¹

¹School of Food and Biological Engineering; ²Jing jiang college, Jiangsu University, Zhenjiang 212013,China

Received:2009-05-31 Online:2011-01-10 Published:2011-10-19

Abstract

Abstract:

In order to establish a method for determination of the principal flavor components sotolone in fenugreek, sotolone was extracted from fenugreek by solvent and concentrated on Oldershow column. Sotolone in fenugreek was determinated according to the extra-calibration curve by GC and identificated by GC-MS. Sotolone in fenugreek produced in Anhui province was determinated. The method using GC-MS and GC was high-efficient, precise, and stable with an acceptable analysis time.

Key words: fenugreek, sotolone, GC, GC-MS

REN Xiao-Feng, ZHU Wen-Jing, MA Hai-Le, CHEN Jun. Analysis of The Principal Flavor Components in fenugreek (Trigonella foenum-graecum L.)[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2010, 23(6): 1065-1068.

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Analysis of The Principal Flavor Components in fenugreek (Trigonella foenum-graecum L.)

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