樊志国,陈长锴,赵凤祥,吴颍颍,蒋志国,施瑞城.胡椒叶精油的提取工艺优化及其GC-MS分析[J].,2020,36(6):226-234.
胡椒叶精油的提取工艺优化及其GC-MS分析
Optimization and GC-MS Analysis of Extracting Pepper Leaves Essential Oil
投稿时间:2019-12-20  
DOI:10.13982/j.mfst.1673-9078.2020.6.1260
中文关键词:  低共熔溶剂  胡椒叶  精油  微波辅助蒸馏  气相色谱-质谱法(GC-MS)
英文关键词:deep eutectic solvents  pepper leaves  Essential oil  microwave-assisted distillation  gas chromatography-mass spectrometry (GC-MS)
作者简介:樊志国(1993-),男,研究方向:食品加工与贮藏工程 通讯作者:蒋志国(1977-),男,博士,副教授,研究方向:食品化学与营养;共同通讯作者:施瑞城(1962-),男,教授,研究方向:农产品加工及贮藏工程
基金项目:海南省重点研发计划项目(ZDYF2019058)
作者单位
樊志国 (1.海南大学食品科学与工程学院,海南海口 570100) 
陈长锴 (2.三沙南海美源岛生物科技有限公司,海南三沙 573199) 
赵凤祥 (1.海南大学食品科学与工程学院,海南海口 570100) 
吴颍颍 (1.海南大学食品科学与工程学院,海南海口 570100) 
蒋志国 (1.海南大学食品科学与工程学院,海南海口 570100) 
施瑞城 (1.海南大学食品科学与工程学院,海南海口 570100) 
AuthorInstitution
FAN Zhi-guo (1.College of Food Science and Engineering, Hainan Univeristy, Haikou 570100, China) 
CHEN Chang-kai (2.Sansha Nanhai Meiyuan Island Biotechnology Co., Ltd., Sansha 573199, China) 
ZHAO Feng-xiang (1.College of Food Science and Engineering, Hainan Univeristy, Haikou 570100, China) 
WU Ying-ying (1.College of Food Science and Engineering, Hainan Univeristy, Haikou 570100, China) 
JIANG Zhi-guo (1.College of Food Science and Engineering, Hainan Univeristy, Haikou 570100, China) 
SHI Rui-cheng (1.College of Food Science and Engineering, Hainan Univeristy, Haikou 570100, China) 
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中文摘要:
      以不同类型的低共熔溶剂为提取剂,采用微波辅助蒸馏法从胡椒叶中提取精油。比较了不同类型的低共熔溶剂,并对影响精油得率的主要因素(液料比、微波功率、提取时间)进行了单因素试验和响应面的工艺优化。结果表明:氯化胆碱-尿素低共熔溶剂为最佳提取剂,当其液料比为16:1 mL/g,微波功率480 W,提取时间53 min时。在此条件下,精油最大得率为1.42%。对比试验发现:此方法对精油得率明显优于水蒸气蒸馏法和微波辅助蒸馏法,分别提高了17.48%、5.66%。通过用气相色谱-质谱(GC-MS)对精油的化学成分进行了鉴定,共34种物质,主要成分为异桉油烯醇(25.47%)、δ-榄香烯(17.52%)、石竹烯(8.27%)、α-荜澄茄油烯(7.07%)、α-古芸烯(5.59%)、(+)-喇叭烯(5.02%)。以氯化胆碱-尿素作为低共熔溶剂提取胡椒叶精油的方法是可行的。
英文摘要:
      Essential oils were extracted from pepper leaves by microwave-assisted distillation using different types of deep eutectic solvents as solvents. Different types of eutectic solvents were compared, and the main factors affecting the yield of essential oils (solvent-solid ratio, microwave power, extraction time) were optimized by single factor test and response surface methodology. The results showed that the choline chloride-urea deep eutectic solvent was the best extractant, when the conditions was as follow: solvent-solid ratio of 16:1 (mL/g), the microwave power of 480 W, and the extraction time of 53 min. Under these conditions, the maximum yield of essential oil was 1.42%. The comparison test indicated that the yield of the essential oil was significantly better than that of steam distillation and microwave-assisted distillation, which increased by 17.48% and 5.66%, respectively. The chemical constituents of the essential oils were identified by gas chromatography-mass spectrometry (GC-MS). A total of 34 substances, the main components were isospathulenol (25.47%), δ-elemene (17.52%), caryophyllene (8.27%), α-cubebene (7.07%), α- gurjunene (5.59%), (+)-ledene (5.02%). A method for extracting pepper leaves essential oil by using choline chloride-urea as deep eutectic solvent could be feasible.
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