Qualitative and quantitative analyses of the changes in the chemical composition of frankincense before and after stir-frying using GC-MS and LC-MS

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.