姜黄油的不同提取方法及其化学成分的研究

Comparison of different extracting methods and chemical constituents of turmeric oil

为比较研究姜黄油的四种提取方法,采用水蒸汽蒸馏法、超临界CO2萃取法、超声波辅助法和索氏回流法提取姜黄油,用气相色谱-质谱(GC-MS)法对所得姜黄油的主要成分进行分析。不同方法获得的姜黄油外观和成分均存在差异,超临界法和超声法提取获得的姜黄油质量较好。超临界法与水蒸气蒸馏法中获得的姜黄油中姜黄酮含量较多(分别为35.46%、29.31%),而超声法与索式提取法获得的姜黄油中芳姜黄酮含量较多(分别为28.94%、32.15%)。综合比较后认为,超临界CO2萃取法和超声辅助提取法是姜黄油提取较为适宜的方法,此外可依据目的成分的需求来选择合适的提取方法。

To compare the advantages and disadvantages among the four extracting methods of turmeric oil, the turmeric oil was extracted by using steam distillation, supercritical CO2, ultrasonic wave and soxhlet extraction, the major components in which were analyzed by gas chromatography-mass spectrometry. The results show that the appearances and components of the turmeric oil extracted by different methods were all different, the quality of the turmeric oil extracted by supercritical CO2 and ultrasonic wave Were better than the others; the most relative percentage of components in the turmeric oil extracted by supercritical CO2 and steam distillation was turmerone （the extraction percentage were 35.46%, 29.31% respectively）, but for ultrasonic wave and soxhlet extraction the contents was ar-turmerone （the extraction percentage were 28.94%, 32.15% respectively）. After these comparisons, it was found that supercritical CO2 and ultrasonic wave extract were the better methods for extracting turmeric oil, you can choose the appropriate methods based on the demand of the components.