Gas-Liquid Chromatographic Determination of β-Asarone, A Component of Oil of Calamus, in Flavors and Beverages
Keyword(s):
Abstract A method has been developed for the detection and quantitation of β-asarone in vermouths. Volatiles are isolated by steam distillation, and β-asarone is separated from interfering substances by solvent extraction and subjected to gas chromatographic analysis. Quantitation of samples containing 5–100 ppm β-asarone was achieved by direct chromatographic peak comparisons with standards prepared in 20% ethanol-water, which are treated the same as samples. Average recovery from light and dark vermouths spiked at 5, 15, 25, and 100 ppm was 98.8%.
2008 ◽
Vol 1194
(2)
◽
pp. 178-183
◽