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

doi:10.7506/spkx1002-6630-201520014

食品科学

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

廖耀华1，王丹1，王宝庆1，刘振锋1，任保增1,*，王宏力2

1.郑州大学化工与能源学院，河南郑州 450001；2.河南省化工研究所有限责任公司，河南郑州 450052

出版日期:2015-10-25 发布日期:2015-10-20
通讯作者: 任保增

Supercritical CO2 Extraction and Chemical Composition Analysis of Vetiver Essential Oil

LIAO Yaohua, WANG Dan, WANG Baoqing, LIU Zhenfeng, REN Baozeng, WANG Hongli

1. School of Chemical Engineering and Energy, Zhengzhou University, Zhengzhou 450001, China;
2. Henan Chemical Industry Research Institute Co. Ltd., Zhengzhou 450052, China

Online:2015-10-25 Published:2015-10-20
Contact: REN Baozeng

摘要/Abstract

摘要：

以新鲜香根草根须为原料，通过单因素试验研究粒径、装料系数、萃取压力、萃取温度、CO2流率及萃取时间对超临界CO2萃提香根草油得率的影响。在此基础上，选取萃取压力、萃取温度和CO2流率为影响因素，以香根草油得率为响应值，采用Box-Behnken方法设计试验，进行响应面分析。结果表明：超临界CO2 萃取香根草油的适宜工艺参数为粒径范围60～80 目、装料系数0.8、萃取压力22.61 MPa、萃取温度35.41 ℃、CO2流率1.65 L/min、萃取时间1.5 h。在此条件下预测香根草油得率达到7.780%，实验验证值为7.762%，与预测一致。采用气相色谱-质谱法对超临界萃取的香根草油进行了成分分析，鉴定出18 种化合物，占总萃取物的69.88%。其中主要成分为柏木烯醇、脱氢香橙烯、月桂烯酮以及香根草特有的香根醇、香根酮等化合物，并按照应用领域对其进行了分类总结。

关键词: 超临界CO2萃取, 香根草油, 响应面法, 气相色谱-质谱法

Abstract:

This work was conceived to optimize the extraction of essential oil from fresh vetiver roots by supercritical carbon
dioxide fluid extraction (SCFE-CO2). Firstly, one-factor-at-a-time (OFAT) method was employed to examine the effects of
particle size of powdered vetiver roots, volume charge coefficient, extraction pressure, extraction temperature, CO2 flow rate
and extraction time on the yield of vetiver oil. Subsequently, three key factors including extraction temperature, extraction
pressure and CO2 flow rate were optimized by response surface methodology (RSM) based on Box-Behnken design using
oil yield as the response variable. The results indicated that the optimum conditions that provided the highest extraction
yield were determined as follows: raw material granularity, 60–80 mesh; volume charge coefficient, 0.8; extraction pressure,
22.61 MPa; extraction temperature, 35.41 ℃; CO2 flow rate, 1.65 L/min; and extraction time, 1.5 h. Under these conditions,
the predicted maximum yield of vetiver oil was 7.780%, agreeing with the experimental value (7.762%). The chemical
composition of the extracted essential oil was analyzed by GC-MS. A total of 18 compounds which accounted for 69.88% of
the total extract were identified including 8-cedren-13-ol, dehydro-aromadendrene, myrcenone, vetiverol and vetiverone as
the main components. The applications of these components in various fields were summarized in this work.

Key words: supercritical CO2 extraction, vetiver essential oil, response surface methodology, gas chromatography-mass spectroscopy (GC-MS)

中图分类号:

TS201

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, doi: 10.7506/spkx1002-6630-201520014.

LIAO Yaohua, WANG Dan, WANG Baoqing, LIU Zhenfeng, REN Baozeng, WANG Hongli. Supercritical CO2 Extraction and Chemical Composition Analysis of Vetiver Essential Oil[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201520014.

[1]	彭潇，邹文静，邵清清，孙中贯，张立华，李贺贺，王雪山. 石榴酒发酵过程中真菌种群演替及风味物质代谢规律解析[J]. 食品科学, 2021, 42(6): 157-163.
[2]	马永强，修伟业，黎晨晨，王艺錡，陈俊杰. 星点设计-响应面法优化番茄红素纳米结构脂质载体的制备[J]. 食品科学, 2021, 42(3): 121-127.
[3]	柳萌，郜海燕，房祥军，吴伟杰，陈杭君，刘瑞玲. 不同成熟度杨梅酚酸的超声-微波协同优化提取及其抗氧化性对比[J]. 食品科学, 2021, 42(3): 112-120.
[4]	李利利，马宇，黄永光，尤小龙，程平言，胡峰. 酱香白酒机械化酿造不同基酒风味化合物解析[J]. 食品科学, 2021, 42(18): 199-206.
[5]	胡梓妍，刘伟，何双，胡小琴，张菊华，单杨. 基于HS-SPME-GC-MS法分析3 种金橘的香气挥发性成分[J]. 食品科学, 2021, 42(16): 176-184.
[6]	王宁宁，冯美琴，孙健. 低钠复合盐对发酵香肠理化特性及风味的影响[J]. 食品科学, 2021, 42(16): 1-7.
[7]	张丽媛，于英博，赵子莹，于润众，李志江，张东杰. 不同品种绿豆中代谢产物的分离鉴定及代谢机制分析[J]. 食品科学, 2021, 42(16): 169-175.
[8]	邱爽，唐飞，刘畅，谢美林，魏阳吉，李景明. 气相色谱-质谱联机结合感官分析共建樱桃香气关联网络[J]. 食品科学, 2021, 42(16): 209-217.
[9]	柏霜，王永瑞，罗瑞明. 传统工业大锅与小锅炒制羊肉臊子挥发性风味物质差异分析[J]. 食品科学, 2021, 42(14): 180-186.
[10]	赵聪，范文来，徐岩. 乙醚萃取法分析郫县豆瓣酱重要香气成分[J]. 食品科学, 2021, 42(12): 184-188.
[11]	何东梅，马宇，黄永光，尤小龙，程平言，胡峰. 机械化酱香型轮次基酒风味结构及特征酯类化合物解析[J]. 食品科学, 2021, 42(10): 269-275.
[12]	郭燕，邓杰，任志强，黄治国，卫春会，黄明才. 响应面优化酿酒酵母与窖泥酯化细菌协同发酵产丁酸乙酯和己酸乙酯[J]. 食品科学, 2021, 42(10): 209-217.
[13]	梁强，姚英政，曾诗琴，熊伟，董玲，宣朴. 马铃薯米酒营养成分和香气成分分析[J]. 食品科学, 2020, 41(8): 208-214.
[14]	张姗姗，李晓彬，张轩铭，韩利文，刘可春. 香螺肽脱色工艺及其抗氧化活性[J]. 食品科学, 2020, 41(6): 252-258.
[15]	焦雯姝，关嘉琦，史佳鹭，李柏良，陆婧婧，闫芬芬，李娜，占萌，霍贵成. 响应面法优化乳酸乳球菌KLDS4.0325产叶酸的培养基成分及发酵条件[J]. 食品科学, 2020, 41(6): 123-130.

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

Supercritical CO2 Extraction and Chemical Composition Analysis of Vetiver Essential Oil

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价