Monoterpene Hydrocarbon Composition of Citrus Oils^a

Abstract

SUMMARYA method for estimating the total monoterpene hydrocarbon content of citrus oils is described. The procedure consists of adding an internal standard (n‐butylbenzene) to the oils, spotting the mixture on a chromatostrip, eluting the hydrocarbons, and analyzing the eluate by gas chromatography. The total monoterpene hydrocarbon content is calculated from the weights of n‐butyl‐benzene and citrus oil used and from the areas under the peaks of the monoterpene hydrocarbons and n‐butylbenzene on the chromatogram. The average percent total monoterpene hydrocarbon content and the standard deviation are given for a selected number of citrus oils. Data also show the relative monoterpene hydrocarbon composition of these oils.

Analysis of the Terpene and Sesquiterpene Hydrocarbons in Some Citrus Oils

“…Florida lime peel oil. The terpenes have been previously characterized by Ikeda et al (1962), and were confirmed in the present work. Tetradecane and pentadecane were identified as described above for lemon peel oil.…”

“…This curve was obtained on Florida cold-pressed Avon lemon oil. The terpenes have been previously identified by Stanley (1961) Ikeda (1962). Tetradecane and pentadecane were identified by correlating their mass spectral cracking patterns with those published by the American Petroleum Institute.…”

“…Methods for the analysis of the citrus hydrocarbons, which constitute the major fraction of these oils, have been concerned primarily with terpenes (Kirchner and Miller, 1952;Clark and Bernhard, 1960;Gouch et al, 1961). Recently, Ikeda et al (1962) described a method for quantitative determination of the total monoterpene hydrocarbon composition of citrus oils by gas chromatography.…”

“…Recently, Ikeda et al (1962) described a method for quantitative determination of the total monoterpene hydrocarbon composition of citrus oils by gas chromatography. None of these procedures take the sesquiterpene hydrocarbons into consideration.…”

Pesticide Residues in Food and Cancer Risk: A Critical Analysis

“…White bread, 67.6 g Hexanal, 1.35 mg 4890 (8292) Stofberg and Grundschober (1987), Lorenz and Maga (1972) 0.0004 Black pepper, 446 mg *α-Pinene, 1.02 mg 3700 Stofberg and Grundschober (1987), Pino et al (1990) Ikeda et al (1962), Wilson (1982a, 1982b) 0.0003 Lemon oil, 8 mg *Geranial, 90.4 µg 500 Stofberg and Grundschober (1987), Bernhard (1960), Wilson (1982a, 1982b) 0.0003 Lemon oil, 8 mg *β-Pinene, 832 µg 4700 Stofberg and Grundschober (1987), Ikeda et al (1962), Wilson (1982a, 1982b) 0.0002 Broccoli (raw), 6.71 g *p-Coumaric acid, 90.6 µg 657P ERS (1994), Schmidtlein and Herrmann (1975b) Stofberg and Grundschober (1987), Williams et al (1972), Buttery et al (1994) 0.0001 Onions, green, cooked, 137 mg *Oxalic acid, 31.5 µg 382 EPA (1996b), Kohman (1939), Vernot et al (1977) 0.0001 Coffee, 500 ml Hexanoic acid, 245 µg 3000 (5000) Stofberg and Grundschober (1987), Kung et al (1967) Ikeda et al (1962), Wilson (1982a, 1982b) Pino et al (1990) 0.00002 Grapefruit juice, 3.29 ml Methyl alcohol, 95.4 µg 5628 (7300) Stofberg and Grundschober (1987), Kirchner et al (1953), Lund et al (1981), Tanner and Limacher (1984), Pino et al (1986) 0.00002 Lemon oil, 8 mg *α-Terpinene, 23.2 µg 1680 Stofberg and Grundschober (1987), Wilson (1982a, 1982b) 0.00001 Lemon oil, 8 mg *α-Terpineol, 29.6 µg 2830 Stofberg and Grundschober (1987), Wilson (1982a, 1982b) (continues) tion, and manufacturing procedures and additionally require evidence of efficacy and safety, dietary supplements are not. We found that several dietary supplements would rank high in the HERT table if we had included them by using the recommended d...…”