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. Author manuscript; available in PMC: 2010 Nov 1.
Published in final edited form as: Food Chem. 2009 Nov;117(2):375–380. doi: 10.1016/j.foodchem.2009.04.011

Fig. 2.

Fig. 2

Total ion current chromatograms in GC–MS analysis of the crude essential oil from fruits of Alpinia oxyphylla Miquel and the nootkatone fractions collected in HSCCC experiments. (a) The crude essential oil, valencene (RI 1477) in 33.68% and nootkatone (RI 1834) in 7.64%. (b) The nootkatone fraction corresponding to HSCCC separation in Fig. 3a, nootkatone in 80.55 %. (c) The nootkatone fraction corresponding to HSCCC separation in Fig. 3b, nootkatone in 77.39%. (d) The nootkatone fraction corresponding to HSCCC separation in Fig. 3c, nootakone in 92.30%. Operation conditions of GC–MS: DB-5 ms 30 m _ 0.25 mm _ 0.25 lm capillary column; carries gas, helium in 1 ml min_1; sample, 2.0 ll injected at 300 _C in a split mode (20:1); oven temperature: initial 100 _C held for 2 min; then raised to 165 _C at 10 _C min_1; further raised to 170 _C at 1.5 _C min_1 kept for 2 min; and again raised to 183 _C at 1.5 _C min_1; finally raised to 280 _C at 30 _C min_1 and kept for 2 min. Mass detector, 150 _C in an electron impact mode at 70 eV; ion source temperature 230 _C; transfer line temperature 250 _C; mass detection range (m/z) 40–450.