Microwave-assisted Extraction and GC-MS Analysis of Volatile Oil from Tagetes erecta L. Flowers

doi:10.7506/spkx1002-6630-201116071

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (16): 326-329.doi: 10.7506/spkx1002-6630-201116071

• Analysis & Detection • Previous Articles Next Articles

Microwave-assisted Extraction and GC-MS Analysis of Volatile Oil from Tagetes erecta L. Flowers

ZHANG Li-yuan1，SHEN Shu-chang2，LIU Zhi-ming1，MA Ping1，YAO Di1

(1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China； 2. College of Chemistry and Chemical Engineering, Qiqihar University, Qiqihar 161000, China)

Received:2018-05-21 Revised:2018-05-21 Online:2011-08-25 Published:2011-07-26

Abstract

Abstract: The microwave-assisted extraction of volatile oil from the residue left over after lutein extraction Tagetes erecta L. was optimized by one-factor-at-a-time and orthogonal array design methods. Oil yield was investigated with respect to solvent-to-material ratio, extraction time and microwave power (low, medium and high fire). The optimal extraction conditions were petroleum ether as the extraction solvent at a solvent-to-material ratio of 6:1 for 60 s extraction under the assistance of high-fire microwave power. Under the optimal extraction conditions, an oil yield of 1.575% was achieved. The chemical composition of the volatile oil was analyzed by gas chromatography-mass spectrometry (GC-MC) and 19 compounds were identified.

Key words: Tagetes erecta L., volatile oil, microwave extraction, gas chromatography-mass spectrometry

CLC Number:

O657.63

ZHANG Li-yuan，SHEN Shu-chang，LIU Zhi-ming，MA Ping，YAO Di. Microwave-assisted Extraction and GC-MS Analysis of Volatile Oil from Tagetes erecta L. Flowers[J]. FOOD SCIENCE, 2011, 32(16): 326-329.

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Microwave-assisted Extraction and GC-MS Analysis of Volatile Oil from Tagetes erecta L. Flowers

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