水蒸气蒸馏法提取花椒精油及挥发性成分分析

Optimization of steam distillation extraction of Zanthoxylum bungeanum essential oil by response surface methodology and essential volatile components analysis

以甘肃武都大红袍花椒为原料,根据单因素和响应面中心组合设计实验,对水蒸气蒸馏花椒精油工艺进行优化研究。结果显示:花椒精油最佳提取工艺条件为料液比值0.11(g∶mL)、蒸汽量73 mL、蒸馏时间96min,在此条件下花椒精油得率达到6.71%。最佳工艺所得花椒精油经气相色谱-质谱方法(GC-MS)分析显示,精油中共检测出73种化合物,鉴定出31种,占挥发油总量的95.16%,主要挥发性成分为柠檬烯20.204%、芳樟醇16.645%和邻氨基苯甲酸芳樟酯19.733%,且邻氨基苯甲酸芳樟酯在甘肃武都大红袍花椒中含量较高。

Extraction of steam distillation for WU-du Zanthoxylum bungeanum （cv. Dahongpao） essential oil was optimized by single factors analysis and central composite design （CCD）. The results indicated that the optimistic pa- rameters of essential oil extraction were ： the material-water ratio 0.11 （m/v） , the vapor volume 73 mL and the dis- tillation time 96 rain. Under these conditions the extraction yield of essential oil was 6.71%. Essential oil from the optimum technology was analyzed by gas chromatography-mass spectrometry （GC-MS）. Seventy-three volatile compo- nents were separated, and 31 of them were identified, accounting for 95.16% of the total volatile components. The main ingredients for the fragrance were limonene 20. 204% , linalool 16. 645% and linalyl anthranilate 19. 733% , and the relative content of linalyl anthranilate was higher in WU-du Zanthoxylum bungeanum （cv. Dahongpao）.