摘要
采用水蒸汽蒸馏法和超临界流体萃取法分别提取肉桂挥发油成分,并利用GC-MS对其化学成分进行定性和定量分析;同时进行超临界提取正交实验优选最佳提取条件,包括萃取温度、萃取压力及萃取时间。结果表明:超临界提取法提取肉桂油成分提取率远大于水蒸汽法。且提取成分中大部分都为肉桂油中易挥发性成分及肉桂特殊香味香料成分,肉桂油中有效活性成分的提取率最高达11.973%。其最佳提取条件为:萃取温度60℃,萃取压力20MPa,萃取时间2.5h。
Steam distillation and supercritical CO2 extraction（SFE）, were used to extract Cinnamon oil and GC method was employed for the determination of components in the Cinnamon oil and identify the volatile compo- sitions. SFE condition was optimized by orthogonal design. Compared with the steam distillation, SFE shows much higher extraction efficiency. Analysis of GC-MS shows that the main components by SD is volatile oil . While most of the components extracted by SFE are volatile and special flavor components. The optimized ex- traction factors for cinnamon were 60 ℃, 20 MPa and 2.5 h by SFE.
出处
《食品研究与开发》
CAS
北大核心
2008年第9期72-75,共4页
Food Research and Development
基金
国家十一五科技支撑计划项目(2006BAD27B03)
关键词
肉桂油
超临界萃取
水蒸气蒸馏
气相色谱-质谱联用
Cinnamon oil
Supercritical fluid extraction（SFE）
Steam distillation（SD）
Gas chromatography-Mass spectrography （GC-MS）
