Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography–mass spectrometry

Several sampling techniques based on steam distillation (SD), simultaneous distillation and solvent extraction (SDE), solid-phase trapping solvent extraction (SPTE), and headspace solid-phase microextraction (HS-SPME) have been compared for the determination of Korean garlic flavor components by gas chromatography–mass spectrometry (GC–MS). Diallyl disulfide (57.88%), allyl sulfide (23.59%), and diallyl trisulfide (11.40%) were found to be the predominant flavor components of garlic samples extracted by SDE whereas these components were at levels of 89.77%, 2.43%, and 3.89% when the same sample was extracted by SD, 97.77%, 0.17%, and 0.10% by SPTE, and 97.85%, 0.01%, and 0.01% by HS-SPME using the 50/30-m divinyl benzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber. Thermal degradation of components such as allyl methyl sulfide, dimethyl disulfide, and thiirane were observed for SDE and SD but not for SPTE or HS-SPME. HS-SPME had several advantages compared with SD, SDE, and SPTE—rapid solvent-free extraction, no apparent thermal degradation, less laborious manipulation, and less sample requirement. Five different fiber coatings were evaluated to select a suitable fiber for HS-SPME of garlic flavor components. DVB/CAR/PDMS was most efficient among the five types of fiber investigated.     

Effects of Different Extraction Methods on Vanilla Aroma

To establish the analytic conditions for examining the aroma quality of vanilla pods, we compared different extraction methods and identified a suitable option. We utilized headspace solid-phase microextraction (HS-SPME), steam distillation (SD), simultaneous steam distillation (SDE) and alcoholic extraction combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to identify volatile components of vanilla pods. A total of 84 volatile compounds were identified in this experiment, of which SDE could identify the most volatile compounds, with a total of 51 species, followed by HS-SPME, with a total of 28 species. Ten volatile compounds were identified by extraction with a minimum of 35% alcohol. HS-SPME extraction provided the highest total aroma peak areas, and the peak areas of aldehydes, furans, alcohols, monoterpenes and phenols compounds were several times higher than those of the other extraction methods. The results showed that the two technologies, SDE and HS-SPME, could be used together to facilitate analysis of vanilla pod aroma.     

Headspace solid-phase microextraction-gas chromatography--mass spectrometry analysis of the volatile compounds of Evodia species fruits

In this study the investigation of the aroma compounds of dried fruits of Evodia rutaecarpa (Juss.) Benth. and E. rutaecarpa (Juss.) Benth. var. officinalis (Dode) Huang (i.e. E. officinalis Dode) (Rutaceae family) was carried out to identify the odorous target components responsible for the characteristic aroma of these valuable natural products. To avoid the traditional and more time-consuming hydrodistillation, the analyses were carried out by means of headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The SPME headspace volatiles were collected using a divinylbenzene-carboxen-polydimethylsiloxane (DVB-CAR-PDMS) fiber. The extraction conditions were optimized using a response surface experimental design to analyze the effect of three factors: extraction temperature, equilibrium time and extraction time. The best response was obtained when the extraction temperature was around 80 degrees C, equilibrium time near 25 min and extraction time close to 18 min. Analyses were performed by GC-MS with a 5% diphenyl-95% dimethyl polysiloxane (30 m x 0.25 mm I.D., film thickness 0.25 microm) capillary column using He as the carrier gas and a programmed temperature run. The main components of the HS-SPME samples of E. rutaecarpa (concentration >3.0%) were limonene (33.79%), beta-elemene (10.78%), linalool (8.15%), myrcene (5.83%), valencene (4.73%), beta-caryophyllene (4.62%), linalyl acetate (4.13%) and alpha-terpineol (3.99%). As for E. officinalis, the major compounds were myrcene (32.79%), limonene (18.36%), beta-caryophyllene (9.92%), trans-beta-ocimene (6.04%), linalool (5.88%), beta-elemene (7.85%) and valencene (4.62%).     

Aroma Characteristics of Lavender Extract and Essential Oil from Lavandula angustifolia Mill.

Lavender and its products have excellent flavor properties. However, most studies focus on the aroma profiles of lavender essential oil (LEO). The volatiles in lavender extracts (LEs), either in volatile compositions or their odor characteristics, have rarely been reported. In this study, the odor characteristics of LEs and LEO were comprehensively investigated by gas chromatography-mass spectrometry (GC-MS), coupled with sensory evaluation and principal chemical analysis (PCA). In addition, the extraction conditions of lavender extracts from inflorescences of Lavandula angustifolia Mill. were optimized. Under the optimal conditions of extraction, twice with 95% edible ethanol as the solvent, the LEs tended to contain the higher intensity of characteristic floral, herbal and clove-like odors as well as higher scores of overall assessment and higher amounts of linalool, linalool oxides I and II, linalyl acetate, lavandulyl acetate and total volatiles than LEO. PCA analysis showed that there were significant differences on the odor characteristics between LEO and LEs. The LEO, which was produced by steam distillation with a yield of 2.21%, had the lower intensity of floral, clove-like, medicine-like, pine-like and hay notes, a lower score of overall assessment and lower levels of linalool oxides I and II, linalyl acetate, lavandulyl acetate and total volatiles compared with LEs, whereas the relative contents of linalool and camphor in LEO were significantly higher than that in LEs. Furthermore, the earthy, green and watery odors were only found in LEO. Concerning the odor characteristics and volatile compositions, the LEs had better odor properties than LEO. These results provided a theoretical basis for the industrial preparation of lavender-related products.     

Single step determination of fragrances in Cucurbita flowers by coupling headspace solid-phase microextraction low-pressure gas chromatography-tandem mass spectrometry

Coupling headspace solid-phase microextraction (HS-SPME) and low-pressure gas chromatography-tandem mass spectrometry (LP-GC-MS-MS) has been used for determining 20 volatile compounds present in flowers. HS-SPME coupled with LP-GC-MS-MS acts in a synergic way allowing a fast extraction and analysis of the target compounds. The method has been optimised studying the influence of the adsorption temperature and adsorption time. The best results were obtained heating the SPME vials at 60 degrees C for 5 min using 65 microm poly(dimethylsiloxane-divinylbenzene) fibers. The validation of the method ensures the fitness for the purpose of the analytical method, achieving appropriate lower limits, recoveries and precision. The analytical method has been applied to the characterisation of zucchini flowers fragrances in air using passive sampling, in order to improve our knowledge on zucchini fragrances and to better pollination technique in future steps.     

Use of headspace mulberry paper bag micro solid phase extraction for characterization of volatile aromas of essential oils from Bulgarian rose and Provence lavender

In this study, a new sampling method called headspace mulberry paper bag micro solid phase extraction (HS-MPB-μ-SPE) combined to gas chromatography-mass spectrometry has been applied for the analysis of volatile aromas of liquid essential oils from Bulgarian rose and Provence lavender. The technique uses an adsorbent (Tenax TA) contained in a mulberry paper bag, minimal amount of organic solvent. Linearities for the six-points calibration curves were excellent. LOD values were in the rage from 0.38 ng mL⁻¹ to 0.77 ng mL⁻¹. Overall, precision and recovery were generally good. Phenethyl alcohol and citronellol were the main components in the essential oil from Bulgarian rose. Linalyl acetate and linalool were the most abundant components in the essential oils from true lavender or lavandin. Additionally, the relative extraction efficiencies of proposed method have been compared with HS-SPME. The overall extraction efficiency was evaluated by the relative concentration factors (CF) of the several characteristic components. CF values by HS-MPB-μ-SPE were lower than those by headspace solid phase microextraction (HS-SPME). The HS-MPB-μ-SPE method is very simple to use, inexpensive, rapid, requires small sample amounts and solvent consumption. In addition, this method allowed combining of extraction, enrichment, and clean-up in a single step. HS-MPB-μ-SPE and GC/MS is a promising technique for the characterization of volatile aroma compounds from liquid essential oils.     

Automated headspace solid-phase dynamic extraction to analyse the volatile fraction of food matrices

High concentration capacity headspace techniques (headspace solid-phase microextraction (HS-SPME) and headspace sorptive extraction (HSSE)) are a bridge between static and dynamic headspace, since they give high concentration factors as does dynamic headspace (D-HS), and are as easy to apply and as reproducible as static headspace (S-HS). In 2000, Chromtech (Idstein, Germany) introduced an inside-needle technique for vapour and liquid sampling, solid-phase dynamic extraction (SPDE), also known as "the magic needle". In SPDE, analytes are concentrated on a 50 microm film of polydimethylsiloxane (PDMS) and activated carbon (10%) coated onto the inside wall of the stainless steel needle (5 cm) of a 2.5 ml gas tight syringe. When SPDE is used for headspace sampling (HS-SPDE), a fixed volume of the headspace of the sample under investigation is sucked up an appropriate number of times with the gas tight syringe and an analyte amount suitable for a reliable GC or GC-MS analysis accumulates in the polymer coating the needle wall. This article describes the preliminary results of both a study on the optimisation of sampling parameters conditioning HS-SPDE recovery, through the analysis of a standard mixture of highly volatile compounds (beta-pinene, isoamyl acetate and linalool) and of the HS-SPDE-GC-MS analyses of aromatic plants and food matrices. This study shows that HS-SPDE is a successful technique for HS-sampling with high concentration capability, good repeatability and intermediate precision, also when it is compared to HS-SPME.     

Enantiomeric Distribution Studies of Linalool and Linalyl Acetate. A Powerful Tool for Authenticity Control of Essential Oils

The enantiomeric distributions of linalool and linalyl acetate in various natural products are measured by enantioselective gas chromatography on alkyl-substituted cyclodextrins. Different plant cultivars were investigated by four extraction processes: steam distillation, solvent extraction, supercritical fluid extraction, and headspace analysis. Careful attention must be paid to linalool which undergoes partial racemization under certain processing conditions. In most cases, enantiomeric distribution is a powerful tool for authenticity testing.     

Essential Oil Content and Compositional Variability of Lavandula Species Cultivated in the Mid Hill Conditions of the Western Himalaya

The increase in the utilization of Lavandula essential oil in industries led to an impressive rise in the demand for quality essential oils. However, a post-harvest drying of Lavandula species can be a decisive factor to determine the quantity and quality of essential oil. The study was conducted in western Himalayan conditions to assess the essential oil content and composition of two Lavandula species viz., lavender (Lavandula angustifolia Mill.), and lavandin (Lavandula × intermedia Emeric ex Loisel), at four different drying duration (0 h, 24 h, 48 h and 72 h after the harvest). The higher growth attributes viz., plant height (71.7 cm), ear length (8.8 cm), number of spikes (18.1), and number of flowers per ear (47.5) were higher in lavandin, while the number of branches (17.1) was higher in lavender. Essential oil content (%) and moisture reduction (%) were significantly higher at 72 h than at 0 h. The major components of lavender and lavandin essential oil were linalool (33.6–40.5%), linalyl acetate (10.8–13.6%), lavandulyl acetate (2.8–14.5%), and linalyl propionate (5.3–14.1%) in both the Lavandula species. There was a decreasing trend in linalool and an increasing trend in linalyl acetate content in lavandin, with an increase in drying duration up to 72 h; while in lavender, no regular trend was observed in linalool and linalyl acetate content. It was observed that linalool and linalyl acetate levels were the highest at 24 and 0 h of drying in lavender and lavandin, respectively, and essential oil extraction can be done according to the desire of the constituent at varied drying duration.     

Headspace solid-phase microextraction for characterization of fragrances of lemon verbena (Aloysia triphylla) by gas chromatography-mass spectrometry

Natural fragrances from lemon verbena (Aloysia triphylla) were studied by headspace solid phase microextraction (HS-SPME) techniques followed by gas chromatography-mass spectrometry (GC-MS), with six different fibre coatings being tested to evaluate the extraction efficiencies of several selected compounds. A total of 14 compounds were identified in the fragrances of lemon verbena. Geranial and neral were detected as major components and alpha-pinene, beta-pinene, beta-caryophyllene, and curcumene as minor components. Enantiomeric analysis of chiral compounds from lemon verbena was carried out on a chiral column. alpha-Pinene, limonene, and camphor in the fragrances emitted from lemon verbena were found in the (+), (-), and (-) forms, respectively.     

Simultaneous distillation-extraction of high-value volatile compounds from Cistus ladanifer L

The present paper describes a procedure to isolate volatiles from rock-rose (Cistus ladanifer L.) using simultaneous distillation-extraction (SDE). High-value volatile compounds (HVVC) were selected and the influence of the extraction conditions investigated. The effect of the solvent nature and extraction time on SDE efficiency was studied. The best performance was achieved with pentane in 1 h operation. The extraction efficiencies ranged from 65% to 85% and the repeatability varied between 4% and 6% (as a CV%).The C. ladanifer SDE extracts were analysed by headspace solid phase microextraction (HS-SPME) followed by gas chromatography with flame ionization detection (GC-FID). The HS-SPME sampling conditions such as fiber coating, temperature, ionic strength and exposure time were optimized. The best results were achieved with an 85 μm polyacrylate fiber for a 60 min headspace extraction at 40 °C with 20% (w/v) of NaCl. For optimized conditions the recovery was in average higher than 90% for all compounds and the intermediate precision ranged from 4 to 9% (as CV %). The volatiles α-pinene (22.2 mg g⁻¹ of extract), 2,2,6-trimethylcyclohexanone (6.1 mg g⁻¹ of extract), borneol (3.0 mg g⁻¹ of extract) and bornyl acetate (3.9 mg g⁻¹ of extract) were identified in the SDE extracts obtained from the fresh plant material.     

Flash Evaporation and Headspace Solid-phase Microextraction for the Analysis of the Essential Oils in Traditional Chinese Medicine, Houttuynia Cordata Thunb

We have investigated the use of flash evaporation, headspace solid-phase microextraction (HS-SPME) and steam distillation (SD) as sample concentration and preparation techniques for the analysis of volatile constituents present in Houttuynia cordata Thunb. The samples were analyzed by gas chromatography (GC) and identified by mass spectrometry (MS). Comparison studies were performed. It was found that the results obtained between Headspace solid-phase microextraction HS-SPME and SD techniques were in good agreement, Seventy-nine compounds in Houlluynia cordata Thunh were identified by MS. In flash evaporation, thirty-nine compounds were identified. Discrimination in the response for many constituents studied was not observed, which can be clearly observed in SD and HS-SPME techniques. As a conclusion, HS-SPME is a powerful tool for determining the volatile constitutes present in the Houttuynia cordata.     

Fast and sensitive method to determine chloroanisoles in cork using an internally cooled solid-phase microextraction fiber

A new generation of solid-phase microextraction (SPME) fiber, an internally cooled fiber (cold fiber with polydimethylsiloxane loading) that allows heating the sample matrix and simultaneously cooling the fiber coating, was used to determine 2,4-dichloroanisole, 2,6-dichloroanisole, 2,4,6-trichloroanisole and pentachloroanisole in cork. A comparison between the cold fiber and regular SPME fiber was performed. An automated headspace solid-phase microextraction (HS-SPME) using commercial fibers and an internally cooled SPME fiber (CF-HS-SPME) coupled to gas chromatography-time-of-flight mass spectrometry (GC-TOF-MS) was used. The extraction conditions for both CF-HS-SPME and HS-SPME were optimized using full factorial design and Doehlert matrix. The best extraction conditions for CF-HS-SPME were obtained using 10 min of incubation time, 10 min of extraction time, and sample and fiber temperature of 130 and 10 degrees C, respectively. For HS-SPME, polydimethylsiloxane/divinylbenzene (PDMS/DVB) fiber was used with 10 min of incubation time, 75 min of extraction time, 85 degrees C of sample temperature, 8 ml of water was added and agitated at 500 rpm. The quantification limits for the target compounds using CF-HS-SPME procedure were between 0.8 and 1.6 ng g(-1) of cork, while for HS-SPME were between 4 and 6 ng g(-1) of cork. Furthermore, the CF-HS-SPME procedure could be used as a non-destructive method after minor modification of the agitator for the autosampler.     

Fast determination of curcumol, curdione and germacrone in three species of Curcuma rhizomes by microwave-assisted extraction followed by headspace solid-phase microextraction and gas chromatography-mass spectrometry

Curcumol, germacrone and curdione are the main active ingredients in a common traditional Chinese medicine (TCM) of Rhizoma Curcuma, and commonly used as the TCM quality control markers. In the present work, microwave-assisted extraction (MAE) followed by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) was developed for the quantitative analysis of curcumol, curdione and germacrone in Rhizoma Curcuma. The MAE and HS-SPME parameters were studied, and the method was validated. The optimal MAE conditions obtained were: microwave power of 700 W and irradiation time of 4 min, and HS-SPME optimal conditions were: fiber coating of 100 microm PDMS, extraction temperature of 80 degrees C, extraction time of 20 min, stirring rate of 1,100 rpm, and salt concentration of 30% NaCl. The proposed method provided good precision (RSD less than 12%) and recoveries between 86% and 93%. The proposed method was applied to the determination of the three marker compounds in three species of Curcuma rhizomes (Curcuma wenyujin, Curcuma phaeocaulis, and Curcuma kwangsiensis). To demonstrate the proposed method reliability, a conventional technique of steam distillation was also used for the analysis of curcumol, germacrone and curdione in the TCMs. The results show that MAE-HS-SPME is a simple, rapid, solvent-free and reliable method for the determination of curdione, curcumol and germacrone in TCM, and also a potential and powerful tool for quality assessment of Rhizoma Curcuma.     

Application of HS-SPME with Poly(1-Vinyl-3-Hexylimidazolium Chloride) Polymeric Ionic Liquid Coating Using GC–MS to Determine Volatile Fatty Acids in Dairy Wastewater

Volatile fatty acids were determined in this study using headspace solid-phase microextraction (HS-SPME) with a poly(1-vinyl-3-hexylimidazolium chloride) polymeric ionic liquid coated fiber followed by gas chromatography–mass spectrometry. Experimental parameters such as extraction time and temperature, sample volume as well as desorption time and temperature were optimized. Detection limits of the method were in the range of 0.13–0.26 mg/L. The coefficient of variation ranged from 0.12 to 6.9 %. The method was applied to determine volatile fatty acids in dairy wastewater from different operations and in bulk wastewater.     

Comparison of Extraction Techniques for the Determination of Volatile Organic Compounds in Liverwort Samples

This article focuses on the comparison of four popular techniques for the extraction of volatile organic compounds (VOCs) from liverworts of the Calypogeia azurea species. Since extraction is the most important step in the sample analysis of ingredients present in botanical preparations, their strengths, and weaknesses are discussed. In order to determine the VOCs present in plants, selecting the appropriate one is a key step of the extraction technique. Extraction should ensure the isolation of all components present in the oily bodies of Calypogeia azurea without the formation of any artifacts during treatment. The best extraction method should yield the determined compounds in detectable amounts. Hydrodistillation (HD), applying Deryng apparatus and solid-liquid extraction (SLE), microwave-assisted extraction (MAE), and headspace solid-phase microextraction (HS-SPME) were used for volatile extraction. The extracts obtained were analysed by gas chromatography coupled to mass spectrometry (GC-MS) to determine the compounds.     

Essential Oil Profile and Yield of Corolla,Calyx, Leaf,and Whole Flowering Top of Cultivated Lavandula angustifolia Mill. (Lamiaceae) from Utah

Lavandula angustifolia Mill. (lavender) is an essential-oil-bearing plant in the Lamiaceae family. Volatile oil produced through the steam distillation of lavender was examined to establish the essential oil yield and aromatic profile from each portion of the plant—namely, the corolla, calyx, leaf, and whole flowering top. The resulting essential oils were analyzed by GC-FID and GC-MS. The different plant parts generally shared similar compounds but in varying relative percentages. Aromatic profiles of the whole flowering top and calyx were similar, with prominent compounds being linalool acetate (34.3%, 32.0%), linalool (26.5%, 32.9%), lavandulyl acetate (5.6%, 4.9%), terpinen-4-ol (5.3%, 7.0%), and (Z)-β-ocimene (4.5%, 5.4%), respectively. Aromatic profiles for the corolla and leaf were unique. Prominent aromatic compounds of the corolla included linalool acetate (18.4%), linalool (10.8%), epi-α-cadinol (10.0%), borneol (7.3%), and lavandulyl acetate (6.3%). Prominent aromatic compounds of the leaf included epi-α-cadinol (19.8%), γ-cadinene (11.0%), borneol (6.0%), caryophyllene oxide (4.9%), and bornyl acetate (4.8%). Complete profiles and essential oil yields of corolla, calyx, leaf, and whole flowering top were established. This study establishes the influence the corolla, calyx, and leaf exert on the aromatic profile of the whole flowering top and provides insight into authentication of lavender essential oil.     

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

Volatile compounds are the main chemical species determining the characteristic aroma of food. A procedure based on headspace solid-phase microextraction (HP-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was developed to investigate the volatile compounds of sweet potato. The experimental conditions (fiber coating, incubation temperature and time, extraction time) were optimized for the extraction of volatile compounds from sweet potato. The samples incubated at 80 °C for 30 min and extracted at 80 °C by the fiber with a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) coating for 30 min gave the most effective extraction of the analytes. The optimized method was applied to study the volatile profile of four sweet potato cultivars (Anna, Jieshu95-16, Ayamursaki, and Shuangzai) with different aroma. In total, 68 compounds were identified and the dominants were aldehydes, followed by alcohols, ketones, and terpenes. Significant differences were observed among the volatile profile of four cultivars. Furthermore, each cultivar was characterized by different compounds with typical flavor. The results substantiated that the optimized HS-SPME GC-MS method could provide an efficient and convenient approach to study the flavor characteristics of sweet potato. This is the basis for studying the key aroma-active compounds and selecting odor-rich accessions, which will help in the targeted improvement of sweet potato flavor in breeding.     

Sol-Gel-based SPME and GC–MS for Trace Determination of Geosmin in Water and Apple Juice Samples

A headspace solid-phase microextraction (HS-SPME) method was developed for the trace determination of geosmin in water and apple juice samples. A poly(dimethylsiloxane) (PDMS) fiber was synthesized as coated fiber using sol-gel methodology. After performing the extraction in the headspace, the fiber was introduced directly into the injection port of a gas chromatography-mass spectrometry (GC–MS) using electron impact (EI) ionization mode. One-at-the-time optimization strategy was applied to investigate and optimize important extraction parameters such as extraction temperature and time, ionic strength, headspace volume, and desorption temperature and time. The analytical data exhibited an RSD of 2–15%, a linear calibration range of 1–1,000 ng L^?1, and a detection limit of 0.30 ng L^?1 using selected ion monitoring (SIM) mode. The proposed method was successfully applied to the extraction and determination of geosmin in the spiked real water and apple juice samples and a relative recovery of 95–102% were achieved. The developed method offers the advantage of being simple to use, with shorter analysis times, lower cost of equipment, very little matrix effect, and high relative recovery in comparison to conventional methods of analysis.     

Identification of volatile components in yak butter using SAFE, SDE and HS-SPME-GC/MS

The volatile components of yak butter were isolated by solvent-assisted flavour evaporation (SAFE), simultaneous distillation extraction (SDE; dichloromethane and diethyl ether as solvent, respectively) and headspace solid-phase microextraction (HS-SPME; CAR/PDMS, PDMS/DVB and DVB/CAR/PDMS fibre extraction, respectively) and were analysed by GC/MS. A total of 83 volatile components were identified under six different conditions, including 28 acids, 12 esters, 11 ketones, 10 lactones, 10 alcohols, 4 other compounds, 2 aldehydes, 2 unsaturated aldehydes, 1 furan, 1 sulphur-containing compound, 1 unsaturated alcohol and 1 unsatruated ketone. Among them, 51 were identified by SAFE, 58 by SDE (45 with dichloromethane as solvent and 41 with diethyl ether as solvent) and 40 by HS-SPME (26 with CAR/PDMS; 26 with PDMS/DVB and 32 with DVB/CAR/PDMS). Three pretreatment methods were compared to show that the volatile components obtained using different methods varied greatly, both in terms of categories and in content. Therefore, a multi-pretreatment method should be adopted, together with GC/MS. A total of 25 aroma-active compounds were detected by gas chromatography-olfactometry, among which 20 aroma-active compounds were found by SDE (14 with dichloromethane as solvent and 14 with diethyl ether as solvent) and 17 by SAFE.