罗勒挥发油的中试开发工艺研究

食品科学 ›› 2004, Vol. 25 ›› Issue (6): 101-104.

罗勒挥发油的中试开发工艺研究

张文成, 潘见, 谢慧明

农产品生物化工教育部重点试验室合肥工业大学

出版日期:2004-06-15 发布日期:2011-10-24

Study on Pilotscale Experiment Technology of Volatile Oil Extracted from Dry Leaves of Ocimum Basilicum L.

ZHANG Wen-Cheng, PAN Jian, XIE Hui-Ming

Key Lab.of Farming Products Biochemistry Engineering of Ministry of Education,Hefei Industrial University

Online:2004-06-15 Published:2011-10-24

摘要/Abstract

摘要： 本文介绍了两种提取罗勒干叶中挥发油的中试工艺,重点进行了蒸汽蒸馏和SC-CO2提取法出油率和成分的比较研究。结果表明:蒸馏法的罗勒干叶出油率高达0.89%,挥发油中检测出13种主要有效成分;而SC-CO2提取法的出油率才达到2.8‰左右,但挥发油中检测出18种主要有效成分,且挥发油的颜色和风味比蒸馏法优越。

关键词: 罗勒, 挥发油, 蒸汽蒸馏, 超临界CO2萃取

Abstract: The article introduced two kinds of pilotscale experiment technology of volatile oil extracted from dry leavesof Ocimum basiliam Linn var. pilosum (wild.) Benh, by putting emphasis in comparison with the extraction rate andcomponents of volatile oil between steam distillation and superciticol CO2 (SC-CO2) extraction. The results showed thatthe extraction rate of volatile oil was about 0.89% by steam distillation and there were 13 main components in thevolatile; while the extraction ratio of volatile oil was about 2.8‰ by SC-CO2 extraction and there were 18 maincomponents. Moreover, the color and the flavor of volatile oil by SC-CO2 extraction were better than those by steamdistillation.

Key words: Ocimum Basilicum L., volatile oil, steam distillation, supercritical CO2 extraction

张文成, 潘见, 谢慧明. 罗勒挥发油的中试开发工艺研究[J]. 食品科学, 2004, 25(6): 101-104.

ZHANG Wen-Cheng, PAN Jian, XIE Hui-Ming. Study on Pilotscale Experiment Technology of Volatile Oil Extracted from Dry Leaves of Ocimum Basilicum L.[J]. FOOD SCIENCE, 2004, 25(6): 101-104.

[1]	程嘉莉，马江，肖爱华，朱仲龙，桑子阳，马履一. 不同干燥方式对红花玉兰花蕾挥发油成分及抗氧化、抗菌活性的影响[J]. 食品科学, 2020, 41(19): 132-139.
[2]	束彤，丁丽娜，王茜，贾彩惠，邱亦亦，阮晖,,,. 超高效液相色谱-质谱联用技术解析黑果枸杞超临界CO2萃取物中黄酮类天然产物结构[J]. 食品科学, 2020, 41(10): 206-212.
[3]	丁丽娜，邱亦亦，束彤，阮晖. 超高效液相色谱-质谱联用技术解析沙棘果超临界CO2萃取物中黄酮类天然产物结构[J]. 食品科学, 2019, 40(18): 273-280.
[4]	肖作兵，王红玲，牛云蔚，朱建才，马宁. 基于OAV和AEDA对工夫红茶的PLSR分析[J]. 食品科学, 2018, 39(10): 242-249.
[5]	段凯莉，高明景，刘永泉，张婷婷，陈丽，赵三忠，罗丽萍. 2 种艾叶酚类化合物与挥发油成分比较[J]. 食品科学, 2017, 38(4): 204-210.
[6]	卢彩会，牟德华. 离子液体[BMIM]PF6酶法辅助提取姜黄挥发油工艺优化及成分分析[J]. 食品科学, 2017, 38(10): 264-271.
[7]	崔丽丽，逄世峰，李亚丽，郑培和，赵卉，王英平. 响应面试验优化超临界CO2萃取人参挥发油的工艺[J]. 食品科学, 2016, 37(4): 58-61.
[8]	张玲玲，张鹏，李士明，赵辉. 酿酒酵母检验黑胡椒挥发油抗氧化活性研究[J]. 食品科学, 2016, 37(23): 51-56.
[9]	钱源,姚轶俊,殷实,袁强,鞠兴荣,王立峰*. 月桂叶油树脂的提取及呈香物质分析[J]. 食品科学, 2016, 37(22): 119-125.
[10]	徐元芬，刘信平，张驰. GC-MS分析不同生长期荸荠杨梅果实挥发油化学成分[J]. 食品科学, 2016, 37(2): 87-91.
[11]	李知敏，王妹，彭亮. 江香薷挥发油的化学成分分析及其对金黄色葡萄球菌生物被膜的抑制作用[J]. 食品科学, 2016, 37(14): 138-143.
[12]	张婷婷，郭夏丽，黄学勇，罗丽萍. 辛夷挥发油GC-MS分析及其抗氧化、抗菌活性[J]. 食品科学, 2016, 37(10): 144-150.
[13]	廖耀华，王丹，王宝庆，刘振锋，任保增，王宏力. 响应面试验优化香根草油的超临界CO2萃取工艺及其萃取物分析[J]. 食品科学, 2015, 36(20): 79-85.
[14]	许静1，孙益民1,*，邹莉1，方追追1，纵看1，王举2. 可视化优化超临界CO2萃取茶树花精油工艺[J]. 食品科学, 2015, 36(12): 65-69.
[15]	顾仁勇，杨万根，余佶. 响应面优化超临界CO2萃取八月瓜幼果多酚工艺[J]. 食品科学, 2015, 36(10): 76-80.