« Previous AbstractGenomic footprinting of the promoter regions of STE2 and STE3 genes in the yeast Saccharomyces cerevisiae    Next AbstractMeasurement of operator exposure to chlorpyrifos »

J Agric Food Chem

Title:		"Differentiating organically and conventionally grown oregano using ultraperformance liquid chromatography mass spectrometry (UPLC-MS), headspace gas chromatography with flame ionization detection (headspace-GC-FID), and flow injection mass spectrum (FIMS) fingerprints combined with multivariate data analysis"
Author(s):		Gao B; Qin F; Ding T; Chen Y; Lu W; Yu LL;
Address:		"Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai, China"
Journal Title:		J Agric Food Chem
Year:		2014
Volume:		20140731
Issue:		32
Page Number:		8075 - 8084
DOI:		10.1021/jf502419y
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Ultraperformance liquid chromatography mass spectrometry (UPLC-MS), flow injection mass spectrometry (FIMS), and headspace gas chromatography (headspace-GC) combined with multivariate data analysis techniques were examined and compared in differentiating organically grown oregano from that grown conventionally. It is the first time that headspace-GC fingerprinting technology is reported in differentiating organically and conventionally grown spice samples. The results also indicated that UPLC-MS, FIMS, and headspace-GC-FID fingerprints with OPLS-DA were able to effectively distinguish oreganos under different growing conditions, whereas with PCA, only FIMS fingerprint could differentiate the organically and conventionally grown oregano samples. UPLC fingerprinting provided detailed information about the chemical composition of oregano with a longer analysis time, whereas FIMS finished a sample analysis within 1 min. On the other hand, headspace GC-FID fingerprinting required no sample pretreatment, suggesting its potential as a high-throughput method in distinguishing organically and conventionally grown oregano samples. In addition, chemical components in oregano were identified by their molecular weight using QTOF-MS and headspace-GC-MS"
Keywords:		"Analytic Sample Preparation Methods Chromatography, High Pressure Liquid Discriminant Analysis Flame Ionization Food Inspection/*methods Food, Organic/*analysis/standards Least-Squares Analysis Molecular Weight Multivariate Analysis Origanum/*chemistry/gr;"
Notes:		"MedlineGao, Boyan Qin, Fang Ding, Tingting Chen, Yineng Lu, Weiying Yu, Liangli Lucy eng Comparative Study Research Support, Non-U.S. Gov't 2014/07/23 J Agric Food Chem. 2014 Aug 13; 62(32):8075-84. doi: 10.1021/jf502419y. Epub 2014 Jul 31"