八角茴香挥发油提取工艺研究

Extraction technology of the essential oil from Illicium Verum

目的:研究八角茴香全果的挥发油化学成分。方法:采用两种方法(水蒸气蒸馏法和索氏提取法)提取挥发油,用GC-MS法鉴定挥发油成分。结果:水蒸气蒸馏法共得到42个化合物,占峰面积的96.18%。索氏提取法得到35个化合物,占峰面积的97.66%。结论:两种提取方法有15个相同化学成分,其中(茴香脑)的含量分别为索氏提取66.1%、水蒸气法63.6%。

Objective： To study the chemical components of essential oil from Illicium verum Hook. f.. Methods： The essential oil was extracted by Soxhlet extraction and steam distillation, and GC - MS was used to analyze their components. Results： Forty - two components were identified from the method of steam distillation, which amounts to about 96.18% of the total essential constituents, and thirty - five from those of Soxhlet extraction, which is up to 97.66% of the total essential constituents. Conclusion： Fifteen components such as anethole are extracted by both methods. The component is composed of about 66.1% of the total essential constituents by the method of Soxhlet extraction, 63.6% by the method of Steam distillation.