迷迭香挥发油提取工艺优化及其化学成分分析

Optimization of Extraction Technology of Volatile Oil from Rosemary and Analysis on the Chemical Constituents of Volatile Oil

采用水蒸气蒸馏法提取迷迭香(Rosmarinus officinalis L.)挥发油,运用正交设计优化提取工艺。结果表明,迷迭香挥发油最佳提取工艺条件为迷迭香剪成1 cm长的小段、料水质量比1∶15、浸泡时间3 h、提取时间4 h,此条件下挥发油的得率为1.870%。运用GC-MS技术分析并比较了迷迭香鲜样和干样挥发油的化学成分,结果表明二者化学成分基本相同,药材阴干后挥发油品质没有受到明显影响。

Volatile oil was extracted from rosemary（Rosmarinus officinalis L.） by water steam distillation method.The extraction technology was optimized by orthogonal test.And the chemical constituents of volatile oil in fresh and dry rosemary were compared by GC-MS.According to orthogonal design,the optimum technology for extracting volatile oil from rosemary was,the herb was cut into pieces with length of 1 cm,then soaked for 3 h when the dosage of water was fifteen fold of material mass,and extracted for 4 h,under such conditions the extraction rate of volatile oil was 1.870%.And the chemical constituents of volatile oil in fresh and dry rosemary were similar.The quality was not affected by drying in the shade.