超声辅助萃取-气相色谱-质谱分析桔皮挥发成分

Ultrasonic Assisted Extraction-gas Chromatography-mass Spectrometry Analysis of Volatile Components of Orange Peels

采用超声波辅助萃取法提取桔皮挥发油。在单因素试验的基础上,运用正交试验设计对桔皮挥发油的提取工艺进行优化,考察了料液比、超声萃取时间、原料粒径三个因素对桔皮挥发油得油率的影响。结果表明,影响桔皮挥发油得油率的因素从大到小依次为:原料粒径、料液比、超声波萃取时间。最佳优化工艺条件为:料液比为1∶50(g/mL)、超声萃取时间50 min、原料粒径为0.15 mm,此条件下桔皮得油率可达9.5%。利用气相色谱-质谱联用法对桔皮挥发成分进行分析,鉴定并确定了51种化合物,其中含量较高的有D-柠檬烯,檀香三烯、氧化石竹烯、棕榈酸、月桂酸、亚油酸乙酯、邻苯二甲酸二丁酯、二十五烷等。

The Essential oil of orange peels was extracted by ultrasound-assisted extraction method. Using an orthogonal army design, the results showed that the rank of factors affecting extraction yield from high to low was size of raw material, solid-to-solvent ratio and extraction time. The optimal extraction condition to be 1 ： 50 （g/mL）, 50 min and 0.15 mm for solid- to-solvent ratio, extraction time and size of raw material. The maximum yield of volatile oil under the optimized conditions was 9.5%. The chemical composition of the essential oil analyzed by gaschromatography-mass spectrometry （GC-MS）, and 51 ingredients were identified. The major chemical components of orange peels were D-limonene, santolina trieneetc, caryophyliene oxide, hexadecanoic acid, dodecanoic acid, ethyllinoleate, phthalic acid, buty 12-pentylester, pentacosane.