食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
19期
55-58
,共4页
香茅草%挥发油%水蒸气提取%正交试验%化学成分%GC-MS分析
香茅草%揮髮油%水蒸氣提取%正交試驗%化學成分%GC-MS分析
향모초%휘발유%수증기제취%정교시험%화학성분%GC-MS분석
Cymbopogon citratus(DC.) Stapf%volatile oil%steam distillation%orthogonal experiments%chemi-cal components%GC-MS analysis
采用水蒸气蒸馏法提取香茅草中的挥发油，设计正交试验L9（34）优化提取条件。结果表明：料液比为1∶15（g/mL），提取时间为1.5 h，浸泡时间为24 h，香茅草挥发油的得率最高，为0.5767%。运用气相色谱-质谱（GC-MS）联用技术对挥发油化学成分进行分析鉴定，确认香茅草挥发油中57个化学成分，主要成分为不饱和醛和醇，其中柠檬醛相对含量为37.23%，橙花醛相对含量为31.81%，柠檬醇相对含量为9.25%。
採用水蒸氣蒸餾法提取香茅草中的揮髮油，設計正交試驗L9（34）優化提取條件。結果錶明：料液比為1∶15（g/mL），提取時間為1.5 h，浸泡時間為24 h，香茅草揮髮油的得率最高，為0.5767%。運用氣相色譜-質譜（GC-MS）聯用技術對揮髮油化學成分進行分析鑒定，確認香茅草揮髮油中57箇化學成分，主要成分為不飽和醛和醇，其中檸檬醛相對含量為37.23%，橙花醛相對含量為31.81%，檸檬醇相對含量為9.25%。
채용수증기증류법제취향모초중적휘발유，설계정교시험L9（34）우화제취조건。결과표명：료액비위1∶15（g/mL），제취시간위1.5 h，침포시간위24 h，향모초휘발유적득솔최고，위0.5767%。운용기상색보-질보（GC-MS）련용기술대휘발유화학성분진행분석감정，학인향모초휘발유중57개화학성분，주요성분위불포화철화순，기중저몽철상대함량위37.23%，등화철상대함량위31.81%，저몽순상대함량위9.25%。
The volatile oil was extracted from Cymbopogon citratus (DC.) Stapf by steam distillation, and optimized extraction condition by L9(34) Orthogonal experiments.The result showed that the optimal extraction condition was ratio of solid-liquid 1∶15, extraction time of 1.5 h, soak time of 24 h, and the yield of volatile oil was up to 0.576 7%under this condition. The chemical components of the volatile oil were analyzed by GC-MS. As a result, 57 components were identified, which the main components were unsaturated aldehydes and alcohols, and the relative content of trans-Citral was 37.23%,cis-Citral was 31.81%, Lemon alcohol was 9.25%.
