Determinación de la composición química del aceite esencial extraído de la mezcla de plantas denominada horchata

Abstract

Abstract:Horchata is a drink made with a mixture of several species of aromatic plants. In this curricular integration work, the chemical composition, composition enantiomeric and physical properties of the essential oil of the plant mixture called horchata . The essential oil was extracted using the distillation technique. steam drag. The chemical composition was determined using a gas chromatograph. coupled to a mass spectrometer and a flame ionization detector to obtain a quantitative and qualitative analysis. The enantiomeric composition was determined by use of an enantioselective column. The physical properties of the essential oil are determined based on a series of standards, the relative density was obtained in reference to the AFNOR NF T75-111 standard (ISO 279:1998); The optical activity was obtained with reference to the ISO 592:1998 standard with the use of digital equipment from the Mrc-Automatic Polarimeter laboratory P810 and the refractive index were obtained following the AFNOR T75-112 standard (ISO 280.1998). Seventy-nine volatile compounds were identified in the essential oil. These compounds represent 95.99% of the entire composition. The main components are: geranial (33.06 ± 2.07%), neral (23.26 ± 2.56%), myrcene (12.85 ± 2.17%), geraniol (3.23 ± 0.73%), methyl cinnamate <(E)-> (2.30 ± 1.42%), isocitral <(E)-> (2.13 ± 0.49%) and carvone (2.09 ± 1.18%). Two pairs of enantiomers were identified in the essential oil of horchata.