蒜油的超临界CO_2-分子蒸馏分离纯化及其挥发性成分分析

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

采用分子蒸馏技术(MD)将超临界CO2(SFE)萃取的蒜油进行纯化,以顶空固相微萃取气质联用技术(HS-SPME-GC-MS)分析蒜油中的挥发性成分,确定最佳工艺:进样速度1滴/s,蒸馏温度60℃,刮膜转速250r/min。纯化的蒜油挥发性成分仅有4种,二烯丙基二硫醚和二烯丙基三硫醚、2-乙烯基-1,3-二硫杂-4-环己烯和3-乙烯基-1,2-二硫杂-5-环己烯;与水蒸气蒸馏法制得的新鲜蒜油(F-GO)比较,SFE法是一种理想的制取蒜油的方法;蒜油放置30d(S-GO)后有效成分含量下降,导致品质下降。

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.