Molecular Distillation Purification and Analysis of Volatile Components of Garlic Oil Extracted by Supercritical Carbon Dioxide Extraction

doi:10.7506/spkx1002-6630-201018087

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 365-369.doi: 10.7506/spkx1002-6630-201018087

• Analysis & Detection • Previous Articles Next Articles

Molecular Distillation Purification and Analysis of Volatile Components of Garlic Oil Extracted by Supercritical Carbon Dioxide Extraction

TAO Ning-ping，WANG Sai-sai，CHEN Bi-wen

College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Received:2010-06-28 Revised:2010-08-22 Online:2010-09-25 Published:2010-12-29
Contact: TAO Ning-ping E-mail:nptao@shou.edu.cn

Abstract

Abstract:

Molecular distillation (MD) purification the garlic oil extracted by supercritical carbon dioxide extraction (SCDE) was studied, followed by volatile composition analysis of the purified garlic oil using headspace solid-phase microwextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). The optimal MD conditions were determined as follows: sample loading speed 1 drop/s; distillation temperature 60 ℃; and film wiping speed 250 r/min. Only 4 compounds were found in MD-purified garlic oil, namely, diallyl disulfide, diallyl trisulfide, 2-vinyl-1,3-dithiacyclohex-4-ene and 3-vinyl-1,2-dithiacyclohex-5-ene. From comparison of volatile composition between steam distillation-extracted and SCDE-extracted garlic oils, SCDE is a better method for garlic oil extraction. Moreover, after 30-day storage of steam distillation-extracted garlic oil, the contents of the efficient components in it decreased, resulting in quality deterioration.

Key words: supercritical fluid extraction, molecular distillation, garlic oil, headspace-solid phase microextraction coupled to gas chromatography-mass spectrometry, volatile components

CLC Number:

TS207.3

TAO Ning-ping，WANG Sai-sai，CHEN Bi-wen. Molecular Distillation Purification and Analysis of Volatile Components of Garlic Oil Extracted by Supercritical Carbon Dioxide Extraction[J]. FOOD SCIENCE, 2010, 31(18): 365-369.

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Molecular Distillation Purification and Analysis of Volatile Components of Garlic Oil Extracted by Supercritical Carbon Dioxide Extraction

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