食品科学
• 工艺技术 • 上一篇 下一篇
李 慧,娄利峰,李秀歌
出版日期:
发布日期:
基金资助:
吉林省科技发展计划项目(20130206030GX);长春市科技计划项目(11K217)
LI Hui, LOU Li-feng, LI Xiu-ge
Online:
Published:
摘要:
采用超临界二氧化碳萃取装置萃取北五味子原油,并利用3级分子蒸馏装置对原油分离提纯得到北五味子 挥发油,通过气相色谱-质谱联用的方法研究北五味子挥发油中主要成分的组成和含量。结果表明:3级蒸馏装置馏 出物中,1级以龙脑莰醇(43.562%)为主挥发性成分,2级以白菖烯(25.137%)为主挥发性成分,3级轻组分以亚 油酸-2-氯乙酯(20.978%)为主挥发性成分,3级重组分以9,12-十八碳二烯酸(65.835%)为主。
关键词: 北五味子, 挥发油, 超临界萃取, 分子蒸馏, 气相色谱-质谱
Abstract:
Supercritical CO2 extraction was used to extract crude oil from the fruits of Schisandra chinensis (Turcz.) Baill. The chemical composition of the oil was analyzed using gas chromatography-mass spectrometry (GC-MS) after separation and purification by three-stage molecular distillation. The results showed that the major volatile component was borneol (43.562%) in the first stage, and alarene (25.137%) in the second stage. 2-Chloroethyl linoleate (20.978%) and 9,12-octadecadie noic acid (65.835%) were the major components in the third stage.
Key words: Schisandra chinensis (Turcz.) Baill., essential oil, supercritical fluid extraction, molecular distillation, gas chromatography-mass spectrometry (GC-MS)
中图分类号:
TS201.2
TP273
李 慧,娄利峰,李秀歌. 北五味子挥发油分离提纯及成分分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201414014.
LI Hui, LOU Li-feng, LI Xiu-ge. Separation, Extraction and Component Analysis of Essential Oil from Schisandra chinensis (Turcz.) Baill. Fruits[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201414014.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201414014
https://www.spkx.net.cn/CN/Y2014/V35/I14/73