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Method used for identifying natural citronellol and synthesized citronellol

A technology of citronellol and citronellol, which is applied in the field of chemical analysis and can solve problems such as harsh conditions and cumbersome processes

Active Publication Date: 2018-11-02
DONGGUAN BOTON FLAVORS & FRAGRANCES
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, there is a problem of using synthetic citronellol to counterfeit natural citronellol in the market, but there are relatively few methods to identify natural citronellol and synthetic citronellol, and the process is cumbersome and the conditions are harsh

Method used

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  • Method used for identifying natural citronellol and synthesized citronellol
  • Method used for identifying natural citronellol and synthesized citronellol
  • Method used for identifying natural citronellol and synthesized citronellol

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Embodiment 1

[0062] The steps of identifying natural citronellol and synthetic citronellol of the present embodiment are as follows:

[0063] 1) Dissolve the L-citronellol standard substance in the mixed solution of isobutanol and heptane, shake up to obtain the L-citronellol standard substance solution, wherein, in the mixed solution of isobutanol and heptane, the isobutanol and heptane The volume ratio of alkanes is 2:8.

[0064] 2) Use a 0.22 μm filter membrane to filter the L-citronellol standard solution, and detect the L-citronellol standard solution according to ultra-high performance convergence chromatography to obtain the chromatographic peak containing the L-citronellol standard Chromatogram, and record the retention time of the chromatographic peak of L-citronellol standard substance, the result is as figure 1 shown, from figure 1 It can be seen that the retention time of L-citronellol is 1.047min.

[0065] Among them, the chromatographic conditions are: the chromatographic ...

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Abstract

The invention relates to a method used for identifying natural citronellol and synthesized citronellol. The method used for identifying natural citronellol and synthesized citronellol comprises following steps: ultraperformance convergence chromatography is adopted in detection of a L-citronellol standard substance solution and a R-citronellol standard substance solution, and a sample solution tobe detected; the chromatographic peak retention time of the sample solution to be detected is compared with the chromatographic peak retention time of the L-citronellol standard substance solution andthe chromatographic peak retention time of the R-citronellol standard substance solution; the chromatographic peak area of the L-citronellol in the sample solution to be detected, and the chromatographic peak area of the R-citronellol in the sample solution to be detected are calculated, or the chromatographic peak height of the L-citronellol in the sample solution to be detected, and the chromatographic peak height of the R-citronellol in the sample solution to be detected are calculated are calculated. The method is simple, and is rapid.

Description

technical field [0001] The invention relates to the technical field of chemical analysis, in particular to a method for identifying natural citronellol and synthetic citronellol. Background technique [0002] Citronellol is a very important monoterpene fragrance with a rose-like smell. Natural citronellol exists in rose oil, geranium oil, vanilla oil and lemon eucalyptus oil, etc., and is an indispensable raw material for the deployment of rose-based floral essences. Among them, there are asymmetric atoms in the citronellol molecule, so it has optical activity, and usually exists in the form of a mixture of left-handed and right-handed. [0003] At present, there is a problem of using synthetic citronellol to counterfeit natural citronellol in the market, but there are relatively few methods for identifying natural citronellol and synthetic citronellol, and the process is cumbersome and the conditions are harsh. Contents of the invention [0004] Based on this, it is nec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/86
CPCG01N30/8679
Inventor 倪敏杨文彬郭文
Owner DONGGUAN BOTON FLAVORS & FRAGRANCES
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