Characterization of essential oil of swinglea lemon (Swinglea glutinosa) peel for GC-me

Caracterización del aceite esencial en la corteza del limón Swinglea (Swinglea glutinosa) por CG/EM

For the extraction and analysis of the essential oil of the peel of Swinglea glutinosa lemon fruits were chosen with a maturity index between 3.73 and 8.83. The peel was processed, mix et with ethanol solution (5%) and hydro-distillate et for 2 hours; yields between 0.20 and 0.39% were obtained. The volatile constituents were analyzed by means of Gas Chromatography and Mass Spectrometry (GC-MS). 14 components were identified among them β-Cubebene (26.48-28.74%), β-Pinene (24.19-28.83%), Elixene (10.13-11.03%), β-Caryophillene (6.30-9.55%), β-Phellandrene (5.99-7.86%), α-Pinene (4.44- 6.67%), D-Limonene (4.45-5.38%) and Anozol (1.45-4.38%) were abundant. The identification of some of the constituents was done by mass spectra comparison with those of the database (NIST 98 version 2.0) and others by matching the retention times with pure samples under the same experimental conditions.

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