Aiwen Shi, Xiaolei Tang, Li Liu, Bin Qi, Chang Wang and Ziyi Jia
{"title":"Qualitative and quantitative analyses of the changes in the chemical composition of frankincense before and after stir-frying using GC-MS and LC-MS","authors":"Aiwen Shi, Xiaolei Tang, Li Liu, Bin Qi, Chang Wang and Ziyi Jia","doi":"10.1039/D4AY01742K","DOIUrl":null,"url":null,"abstract":"<p >Frankincense is a resin drug used widely in the medical field. Comprehensive qualitative and quantitative analyses of the differences in the chemical composition of frankincense, stir-fried frankincense and vinegar frankincense were done by combining GC-MS and LC-MS. GC-MS revealed six chemical compositions with high content in frankincense: β-ocimene, 1-octanol, acetic acid, octyl ester, nerolidol, lauric acid and incensole acetate. LC-MS revealed eight more widely studied chemical compositions: 11-keto-β-boswellic acid, β-elemolic acid, acetyl-11-keto-β-boswellic acid, β-elemonic acid, α-boswellic acid, β-boswellic acid, 3-<em>O</em>-acetyl-α-boswellic acid and 3-<em>O</em>-acetyl-β-boswellic acid. In addition, the chemical composition of frankincense was identified by the fragmentation information afforded by LC-MS.</p>","PeriodicalId":64,"journal":{"name":"Analytical Methods","volume":" 9","pages":" 2191-2202"},"PeriodicalIF":2.6000,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Analytical Methods","FirstCategoryId":"92","ListUrlMain":"https://pubs.rsc.org/en/content/articlelanding/2025/ay/d4ay01742k","RegionNum":3,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, ANALYTICAL","Score":null,"Total":0}
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Abstract
Frankincense is a resin drug used widely in the medical field. Comprehensive qualitative and quantitative analyses of the differences in the chemical composition of frankincense, stir-fried frankincense and vinegar frankincense were done by combining GC-MS and LC-MS. GC-MS revealed six chemical compositions with high content in frankincense: β-ocimene, 1-octanol, acetic acid, octyl ester, nerolidol, lauric acid and incensole acetate. LC-MS revealed eight more widely studied chemical compositions: 11-keto-β-boswellic acid, β-elemolic acid, acetyl-11-keto-β-boswellic acid, β-elemonic acid, α-boswellic acid, β-boswellic acid, 3-O-acetyl-α-boswellic acid and 3-O-acetyl-β-boswellic acid. In addition, the chemical composition of frankincense was identified by the fragmentation information afforded by LC-MS.
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