GC Analysis of Petitgrain Essential Oil on SLB^®-5ms, 50 °C Initial Oven Temp., 30 cm/s

F.S. CAP. SLB-5ms 30 m x 0.25 mm I.D., 0.25 μm (58471-U)

50 °C, 3 °C/min to 250 °C (10 min)

250 °C

FID, 280 °C

helium, 30.0 cm/s, 99.5 kPa

1.0 μL, 100:1 split

(oil obtained by steam distillation of the leaves and twigs, diluted)

The bitter orange tree is used to obtain different products: essential oil cold pressed from the peel of the fruit, the neroli distilled from the flowers, the petitgrain distilled from the leaves and twigs, and different other products obtained by solvent extraction or by hydrodistillation. All of these products are much appreciated for their odor properties. Their analytical characterization is important for the identification of quality parameters, and considering their commercial value, it is important to determine their composition. This study is meant to determine differences between Italian and Egyptian cold-pressed, neroli and petitgrain oils, and gives useful information on the composition of the essential oil obtained from the whole crushed fruits. The composition of all the samples was studied by different analytical techniques to determine the volatile fraction, the enantiomeric distribution of some volatiles (by GC, GC/MS and esGC, respectively) and the oxygen heterocyclic fraction by RP-HPLC.

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