Pharmazie 2007-12-01

Evaluation of analytical markers characterising different drying methods of parsley leaves (Petroselinum crispum L.).

M Lechtenberg, S Zumdick, C Gerhards, T J Schmidt, A Hensel

文献索引：Pharmazie 62(12) , 949-54, (2007)

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摘要

Drying process of parsley leaves from Petroselinum crispum L. can influence the sensory qualities and aromatic taste of this herbal product. Beside oven-dried material, freeze-dried parsley is getting increasingly into the market. In the course of a search for analytical tools to differentiate oven-dried and lyophilised parsley, a HPLC determination of the 6"-O-malonylapiin to apiin ratio was shown to be a suitable marker system. While the ratio is high for fresh and lyophilised leave material, oven-drying leads to demalonylation and, subsequently, to a low malonylapiin--apiin ratio. Additionally, L*a*b colour measurement can be used for quality control to differentiate between different dried parsley raw materials.