五味子精油的无溶剂微波萃取工艺优化及DPPH自由基清除作用

doi:10.7506/spkx1002-6630-201114017

食品科学 ›› 2011, Vol. 32 ›› Issue (14): 85-89.doi: 10.7506/spkx1002-6630-201114017

五味子精油的无溶剂微波萃取工艺优化及DPPH自由基清除作用

陈小强，张莹*，祖元刚，于雪莹，李家磊

东北林业大学森林植物生态学教育部重点实验室

出版日期:2011-07-25 发布日期:2011-06-18
基金资助:
中央高校基本科研业务费专项(DL09BB48)

Optimization of Solvent-Free Microwave Extraction of Essential Oil from the Fruits of Schisandra chinensis and Its DPPH Radical Scavenging Activity

CHEN Xiao-qiang，ZHANG Ying*，ZU Yuan-gang，YU Xue-ying，LI Jia-lei

(Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China)

Online:2011-07-25 Published:2011-06-18

摘要/Abstract

摘要： 为优化五味子精油的萃取工艺条件，采用无溶剂微波萃取技术萃取五味子精油，考察了3个变量(萃取时间，微波功率，预处理加水量)对精油得率的影响，并通过均匀设计法确定最佳萃取工艺条件；利用GC-MS对优化条件下得到的精油进行成分分析，通过DPPH法检测精油的自由基清除能力。结果表明：最佳的工艺条件为萃取时间50min、微波功率800W、预处理加水量40%，优化的精油得率为0.92%；精油的GC-MS 分析共鉴定出35种成分，占精油总量的91.06%，依兰烯(34.81%)、β-雪松烯(10.74%)和α-佛手柑油烯(9.22%)为其中的3种主要成分；精油清除DPPH自由基的IC50 值为 3.01mg/mL。采用无溶剂微波萃取五味子精油工艺可行。

关键词: 五味子, 精油, 无溶剂微波萃取, 化学成分, DPPH自由基清除活性

Abstract: This study was undertaken to optimize the solvent-free microwave extraction conditions and DPPH radical-scavenging activity of essential oil from Schisandra chinesis fruits. The uniform design method was employed for process optimization. The optimal extraction conditions were determined as follows: extraction time, 50 min; microwave power, 800 W; and amount of water addition for pretreatment, 40%. Under these conditions, the extraction yield of essential oil was 0.92%. A total of 35 compounds were identified by GC-MS in the obtained essential oil with a total content of 91.06%, mostly consisting of ylangene (34.81%), β-himachalene (10.74%) and α-bergamotene (9.22%). The IC50 value of the essential oil against DPPH free radicals was determined as 3.01 mg/mL. In conclusion, solvent-free microwave extraction is a feasible method for essential oil extraction from Schisandra chinensis fruits.

Key words: Schisandra chinesis, essential oil, solvent-free microwave extraction, chemical composition, DPPH radical scavenging activity

中图分类号:

TS264.3

陈小强，张莹，祖元刚，于雪莹，李家磊. 五味子精油的无溶剂微波萃取工艺优化及DPPH自由基清除作用[J]. 食品科学, 2011, 32(14): 85-89.

CHEN Xiao-qiang，ZHANG Ying，ZU Yuan-gang，YU Xue-ying，LI Jia-lei. Optimization of Solvent-Free Microwave Extraction of Essential Oil from the Fruits of Schisandra chinensis and Its DPPH Radical Scavenging Activity[J]. FOOD SCIENCE, 2011, 32(14): 85-89.

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五味子精油的无溶剂微波萃取工艺优化及DPPH自由基清除作用

Optimization of Solvent-Free Microwave Extraction of Essential Oil from the Fruits of Schisandra chinensis and Its DPPH Radical Scavenging Activity

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