Qualitative and quantitative analysis of selected ingredients of perfumery from oriental line intended for women and men using GC/MS techniqueKarolina Boryna 1/, Wiktor Wesołowski 2,3/, Joanna Borowiecka 4/ 1/ Valeant sp. z o.o. sp. j. 2/ Zakład Toksykologii Uniwersytetu Medycznego w Łodzi 3/ Instytut Medycyny Pracy w Łodzi 4/ Wyższa Szkoła Informatyki i Umiejętności w Łodzi Summary Introduction. The analysis method of perfumes and cosmetics is gas chromatography-mass spectrometry (GC/MS). This technique is used for separation and identification of perfumes ingredients; therefore it is possible to determine the content of potential allergens listed by the International Fragrance Association IFRA. Aim. Qualitative and quantitative determination of composition for perfumes from oriental line available on the polish market. Determination if used ingredients and their concentrations comply with Standards approved by IFRA. Material and methods. Sixteen perfumes for women and men available on the polish market were analyzed by GC/MS technique. Method of qualitative analysis is based on comparison of mass spectra (MS) recorded chromatographic peak with a reference mass spectrum (MS) included in the library WILEY7. References of potential allergens in concentration 95-99% were used in quantitative analysis. Results. Quantitative analysis of perfumes from oriental line determined the content of potential allergens: limonene in thirteen, linalool in sixteen, citronellol in seven, geraniol in four, Lilial® in ten, benzyl benzoate in two and benzoate salicylate in five samples. The ingredient occurring in all tested perfumes was linalool in concentration 0.011-1.144% (1.56-159.44 μg); the highest concentration was observed for benzyl salicylate (1.559%; 247.38 μg). Conclusions. Qualitative and quantitative analysis of the perfume composition using GC/MS technique indicates that ingredients and their concentrations comply with the IFRA Guidelines. Key words: quantitative and qualitative analysis, GC/MS, perfumes, oriental line |