食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
14期
47-49
,共3页
迷迭香精油%超临界CO2萃取%GC-MS分析
迷迭香精油%超臨界CO2萃取%GC-MS分析
미질향정유%초림계CO2췌취%GC-MS분석
Rosemary oil%supercritical CO2 fluid extraction%GC-MS analysis
以云南迷迭香为原料,利用超临界CO2流体萃取装置提取迷迭香精油,然后采用GC-MS联用分析仪对所得的萃取物进行分析。通过单因素和正交试验优化萃取条件,实验结果表明萃取温度40℃、萃取压力20 MPa、萃取时间120 min、CO2流量25 L/h为最优萃取条件。通过GC-MS联用进行活性成分分析,所得迷迭香精油主要是樟脑(25%),桉叶油素(32%),乙酸铵(9%), beta.-蒎烯(4%)等混合香气构成了迷迭香的特征香气。
以雲南迷迭香為原料,利用超臨界CO2流體萃取裝置提取迷迭香精油,然後採用GC-MS聯用分析儀對所得的萃取物進行分析。通過單因素和正交試驗優化萃取條件,實驗結果錶明萃取溫度40℃、萃取壓力20 MPa、萃取時間120 min、CO2流量25 L/h為最優萃取條件。通過GC-MS聯用進行活性成分分析,所得迷迭香精油主要是樟腦(25%),桉葉油素(32%),乙痠銨(9%), beta.-蒎烯(4%)等混閤香氣構成瞭迷迭香的特徵香氣。
이운남미질향위원료,이용초림계CO2류체췌취장치제취미질향정유,연후채용GC-MS련용분석의대소득적췌취물진행분석。통과단인소화정교시험우화췌취조건,실험결과표명췌취온도40℃、췌취압력20 MPa、췌취시간120 min、CO2류량25 L/h위최우췌취조건。통과GC-MS련용진행활성성분분석,소득미질향정유주요시장뇌(25%),안협유소(32%),을산안(9%), beta.-파희(4%)등혼합향기구성료미질향적특정향기。
Essential oil was extracted from the stems and leaves of the plant produced in Yunnan by Supercritical Carbon Dioxide Fluid Extraction. With the single-factor and orthogonal design, to determine the optimal conditions test. Experimental results show that the optimal conditions as follow:Extraction temperature 40℃, Pressure 20 MPa, Time 120 min, CO2 Flow 25 L/h. The activity components of the essential oil were analyzed by GC-MS. From the Experimental date, we can see Essential oil composition is complex and diverse. Mixed aroma of high contents, such as Camphor (25%),Eucalyptol (32%),Ammonium acetat e (9%),beta.-Pinene (4%), make up the featured aroma of Rosemary.