微波超声协同萃取香草兰净油工艺优化及挥发性成分分析

Optimization of Microwave Ultrasonic Collaborative Extraction Vanilla Net Oil Process and Volatile Component Analysis

为优化香草兰净油超声微波协同萃取工艺条件,采用二次回归正交旋转组合设计对香草兰净油得率进行探讨,并进行气相色谱-质谱鉴定。结果表明:最佳萃取条件为萃取时间6.91 min,萃取功率253 W,萃取溶液石油醚∶正己烷=2.8∶1(V∶V),得率5.18%。匹配度达90以上的化合物有25种,其中脂肪酸、醛类及酯类含量较高,主要有亚油酸(23.17%)、月桂酸(0.07%)、肉豆蔻酸(0.24%)、十五烷酸(0.28%)、n-十六烷酸(5.43%)、9,12-十八烷二烯酸乙酯(5.30%)、棕榈酸甲酯(0.09%)、香兰素(12.6%)等。该净油具有浓郁独特的香味,优选得到的工艺可提高香草兰净油得率。

In order to optimize the technological conditions of the vanilla net oil by ultrasonic microwave collaborative extraction,the extraction efficiency were investigated of vanilla net oil using quadratic regression orthogonal rotary group legal,and gas chromatography-mass spectrum was used to identify the volatile components.The results showed that the best extraction conditions with an extraction yield 5.18% were time 6.91 min,extraction power 253 W,extraction solution petroleum ether： cyclohexane=2.8 ∶1（V∶V）.There were 25 components with matching degree more than 90,mainly fatty acids,alde hyde and aldehyde and esters,including linoleic acid（23.17%）,lauric acid（0.07%）,myristic acid（0.24%）,pentadecane acid（0.28%）,n-cetane acid（5.43%）,9,12-octadecane diene acid ethyl ester（5.30%）,palmitic acid methyl ester（0.09%）and vanillin（12.6%）.The net oil had rich unique fragrance,and the optimized process could be used to improve the vanilla net oil extraction.