Isolation and analysis of essential oils from spices

Document Type

Article

Publication Title

Journal of Chemical Education

Publication Date

4-10-2012

Abstract

Natural product isolation and analysis provide an opportunity to present a variety of experimental techniques to undergraduate students in introductory organic chemistry. Eugenol, anethole, and carvone were extracted from six common spices using steam-distillation and diethyl ether as the extraction solvent. Students assessed the purity of their spice extract and identified its components via TLC, reverse-phase HPLC, and GC-MS analyses. In addition, students reviewed molecular characteristics and interactions while discovering the similarities and differences among the six spice extracts. © 2012 American Chemical Society and Division of Chemical Education, Inc.

Volume

89

Issue

5

First Page

665

Last Page

668

DOI

10.1021/ed101141w

ISSN

00219584

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