FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (8): 155-158.doi: 10.7506/spkx1002-6630-201108035

• Processing Technology • Previous Articles     Next Articles

Supercritical CO2 Extraction and Antimicrobial Activity Evaluation of Polygonatum odoratum Essential Oil

ZHAO Xiu-hong1，ZENG Jie2，GAO Hai-yan2，SUN Xi-yun3，ZHENG Yu-yan3   

  1. 1. College of Engineering and Technology, Shenyang Normal University, Shenyang 110034, China； 2. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China； 3. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
  • Online:2011-04-25 Published:2011-04-12

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Abstract: In this study, supercritical fluid CO2 extraction was applied to extract polygonatum odoratum essential oil. The effects of extraction temperature and pressure as well as separation temperature and pressure on oil yield were investigated in single factor experiments and further, the extraction parameters were optimized using a 4-factor, 3-level, 9-run orthogonal array design based on oil yield. The results showed that extraction temperature of 35 ℃, extraction pressure of 30 MPa, separation temperature of 20 ℃ and separation pressure 9 MPa were found optimal for the extraction of polygonatum essential oil. The oil had certain inhibitory effect against bacteria, mold, yeast and actinomycetes and excellent thermostability.

Key words: Polygonatum odoratum, essential oil, supercritical fluid CO2 oxtraction, antimicrobial, thermostability

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