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

Frankincense is a resin drug widely used in the medical field. Comprehensive qualitative and quantitative analysis of the differences in the chemical composition of frankincense, stir fried frankincense and vinegar frankincense by combined GC-MS and LC-MS chromatographic methods. In GC-MS analysis, six chemical compositions with high content in frankincense were selected, including β-ocimene、1-octanol、acetic acid, octyl ester、nerolidol、lauric acid and incensole acetate. In the LC-MS analysis, eight more widely studied chemical compositions were selected, including 11-keto-β-boswellic acid、β-elemolic acid、acetyl-11-keto-β-boswellic acid、β-elemonic acid、α-boswellic acid、β-boswellic acid、3-0-acetyl-α-boswellic acid、3-0-acetyl-β-boswellic acid. In addition, some chemical composition of frankincense were identified by LC-MS fragmentation information.