摘要
[目的]分离孜然(Cuminum cyminumL.)精油,并对其成分进行分析,为其应用奠定基础。[方法]采用低沸点有机溶剂的索式抽提得到孜然精油,并用柱层析法对精油进行了组分分离、GC-MS进行组分的定性和定量分析。[结果]以石油醚为溶剂的孜然精油的提取工艺为:加热温度33℃,抽提时间10 h;采用柱层析可以有效地将孜然精油分为饱和烃、芳烃、非烃和胶质4种组分。[结论]该研究确定了孜然精油中对食品防腐具有抑菌活性的主要成分。
[Objective] The research aimed to separate the essential oil of C.cyminum L.,and analyze its components,to lay a experimental foundation for its applications.[Method] Essential oil was extracted from C.cyminum L.by using low boiling-point organic solvents and was separated and identified by Column Chromatography and GC-MS.[Result] The results showed that optimum petroleum ether extraction conditions for essential oil were as follows： Extraction temperature 33 ℃,extract time 10 h.The essential oil could be separated from four chemical components： Aliphatics,aromatics,nonhydrocarbon and pectin.[Conclusion] The study confirms the main components from essential oil of C.cyminum L.restrained bacterium in foodstuff antisepsis.
出处
《安徽农业科学》
CAS
北大核心
2011年第16期9840-9841,9955,共3页
Journal of Anhui Agricultural Sciences
关键词
孜然
精油
抽提
层析
GC-MS
C.cyminum L.
Essential oil
Extraction
Column chromatography
GC-MS
