香茅精油提取工艺优化及其成分分析

Optimization of extraction technology and GC-MS analysis of chemical components of Citronella essential oil

采用水蒸汽蒸馏法提取香茅精油,试验考察了提取时间、料液比、Nacl用量对香茅精油得率的影响,在单因素试验的基础上通过正交试验对香茅精油的水蒸汽提取工艺进行优化。结果表明:选用新鲜香茅叶片,在料液比1︰45、Nacl用量9%条件下,提取180 min,香茅精油得率(2.53±0.08)%。采用GC-MS联用仪对香茅精油化学成分进行分析鉴定,共分离出29种组分,鉴定并确定了其中的28个组分,其中相对含量最高的化合物是E-柠檬醛(峰面积百分比为39.04%),其次是Z-柠檬醛(峰面积百分比为35.18%)、β-月桂烯(峰面积百分比为11.19%)。

The Citronella essential oil was extracted from Citronella grass by water steam distillation. The effects of extraction time, solid-liquid radio and the amount of Nacl on the yield of Citronella essential oil were tested and studied. Based the obtained single factor experiment data and by using orthogonal test method, the water vapour extraction process for the Citronella essential oil was optimized. The results show that when the solid-liquid radio was 1 ︰ 45, the amount of Nacl was 9%, extraction time was 180 minuses, the yield of Citronella essential oil was （2.53±0.08）%. Chemical compositions of Citronella essential oil were analyzed and identified by GC-MS method. As a result, twenty-nine compositions （peaks） were separated and twenty-eight compounds were identified, of them, the main constituents of Citronella essential oil was E-Citral （the percentage of peak area was 39.04%）, the next was Z-Citral （the percentage of peak area was 35.18%）, the last was β-Myrecene （the percentage of peak area was 11.19%）.