微波法萃取春砂仁中低极性油树脂的研究

食品科学 ›› 2005, Vol. 26 ›› Issue (8): 177-180.

微波法萃取春砂仁中低极性油树脂的研究

樊亚鸣, 陆慧宁, 陈永亨, 徐家贤, 林海清

广州大学生物与化学工程学院，中山大学测试中心

出版日期:2005-08-15 发布日期:2011-09-19

Study on the Microwave Extraction of the Low Polar Oleoresin in Amomum Villosum Lour

FAN Ya-Ming, LU Hui-Ning, CHEN Yong-Heng, XU Jia-Xian, LIN Hai-Qing

1.Biology and Chemistry Engineering College, Guangzhou University;2.Instru- mentation Analysis and Research Center, Zhongshan University

Online:2005-08-15 Published:2011-09-19

摘要/Abstract

摘要： 以低极性的乙醚作溶剂,比较微波-溶剂萃取法与单纯有机溶剂萃取法提取春砂仁中低级性油树脂的提取率,并对微波法中溶剂用量、萃取温度、萃取时间等3个因素进行了筛选,表明微波萃取法所取得的产率比有机溶剂法高14.3%;其最佳提取率对应的溶剂与砂仁粉的比例(固液比)为1:5,萃取温度为45℃,萃取时间为180s,产率达3.2%。本文还采用了固相微萃取(SPME)顶空取样方法,通过GC/MS分析并比较了萃取物中的主要有效成分,说明微波萃取法不仅提取率较高,且具有一定的选择性。

关键词: 春砂仁, 微波萃取, 低极性油树脂

Abstract: The extract ratios of the low polar oleoresin from Amomum villosum Lour. are compared between two methods: One is by microwave-solvent extraction(A); and another is by the solvent extraction(B) only. We chose the low polar solvent ether to extract the low polar components in the dry fruit powder; and also chose the suitable factors such as the ratio between the solvent and the powder, temperature and time in microwave-solvent method. The result showed that the extract ratio raised 14. 3% in the method A than in the method B, and the best ratio in the method A corresponds to the following condition: the ratio between the solvent and the powder is 5:1; the temperature is 45℃; and the time is 180 seconds. The extracting ratio is 3.2%. Applying the Solid Phase Microextraction (SPME) Headspace Sampling. we analyses the extract by CG/MS. The result showed that the extract content is raised and the selectivity is obvious in the microwave extraction.

Key words: Amomum villosum Loar, microwave extraction, the low polar components

樊亚鸣, 陆慧宁, 陈永亨, 徐家贤, 林海清. 微波法萃取春砂仁中低极性油树脂的研究[J]. 食品科学, 2005, 26(8): 177-180.

FAN Ya-Ming, LU Hui-Ning, CHEN Yong-Heng, XU Jia-Xian, LIN Hai-Qing. Study on the Microwave Extraction of the Low Polar Oleoresin in Amomum Villosum Lour[J]. FOOD SCIENCE, 2005, 26(8): 177-180.

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