The aim of this thesis was to analyse the compounds of food supplements containing lemon balm (Melissa officinalis). For comparison also pharmaceuticals and herbal teas were examined.
16 different products with melissa officinalis, like capsules, tablets, sirup or drops and melissa leaves from different growers were chosen.
First a thin layer chromatography was made where in almost every sample rosmarinic acid, a main component of lemon balm was detected. Some samples also contained caffeic acid, which can be found in melissa plants as well.
Later a GC was made. Here we expected to find melissa compounds, especially essential oil constituents like limonene, linalool, citronellal, neral, geranial, carvacrol, β-caryophyllene or caryophelleneoxide. For the gas chromatography (GC) a microdistillation of all products was done. Also a steam distillation of the tea samples was made for the screening in the GC. In the food supplements we found less of the typical lemon-like compounds as in the pure tea drugs, maybe this is a result of the processing. For detecting the non-volatile ingredients of lemon balm a HPLC was used. With this method phenolic ingredients like rosmarinic acid, coffeic acid and different apigenin derivatives were found.
In general the herbal tea drugs contained more of the lemon-like aroma substances, in the food supplements most of them disappeared because of the production methods. Rosmarinic acid appeared in almost every sample and is, following our results, the most characteristic compound or quality feature for Melissa officinalis.