Identification of mango and orange flavours in flavoured Chyawanprash by Gas Chromatography-Headspace

Abstract

A gas chromatographic (GC) analysis was carried out for the identification of volatile flavours in two new fruit-flavoured variants of Dabur ‘Chyawanprash’. Quality control is important for ensuring the quality in terms of consistency and uniformity across batches of herbal medicines by monitoring the concentrations of their chemical constituents and other relevant parameters. This study presents the use of GC with headspace to evaluate the profile of volatile flavours as a quality control check for orange and mango flavours in polyherbal Chyawanprash preparations. The GC-headspace analysis allowed the identification of mango and orange flavours in the product basis on comparison of retention time between the reference standard and test samples.