Open AccessLocalization analysis of essential oils in perilla herb ( Perilla frutescens var. crispa ) using derivatized mass spectrometry imaging
Author(s) -
Taira Shu,
KiriakeYoshinaga Aya,
Shikano Hitomi,
Ikeda Ryuzoh,
Kobayashi Shoko,
Yoshinaga Kazuaki
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2232
Subject(s) - perilla frutescens , perilla , chemistry , chromatography , essential oil , mass spectrometry , derivatization , herb , rosmarinic acid , gas chromatography–mass spectrometry , solid phase microextraction , mass spectrometry imaging , traditional medicine , food science , medicinal herbs , organic chemistry , antioxidant , medicine , raw material
The localization of essential oils, including flavor components, in perilla herb ( Perilla frutescens var. crispa ) were visually determined using matrix‐assisted laser desorption/ionization (MALDI) mass spectrometry (MS) imaging. The surface of a perilla leaf was peeled using a cyanoacrylate adhesion compound and contained oil glands that retained their morphology and chemical properties. We imaged the three essential oils perillaldehyde, β‐caryophyllene, and rosmarinic acid (RA). Perillaldehyde was derivatized using glycine to prevent evaporation and allow its detection and imaging while localized in oil glands. β‐caryophyllene also localized in the oil glands and not in the epidermis region. RA was detected throughout the leaf, including the oil glands. Quantitative data for the three essential oils were obtained by gas chromatography‐ or liquid chromatography‐MS. The concentrations of perillaldehyde, β‐caryophyllene, and RA were 12.6 ± 0.62, 0.27 ± 0.02, and 0.16 ± 0.02 [mg/g] in the paste sample of perilla herb. Peeling using a cyanoacrylate adhesion compound, and derivatization of a target such as an aroma component have great potential for mass spectrometry imaging for multiple essential oils.