艳山姜果实挥发油的提取工艺优化及其化学成分分析

Extration and Composition Analysis by Gas Chromato Graphy-Mass Spectrometry of Volatile Oil from Alpinia Zerumbet

目的:确定水蒸气蒸馏法提取艳山姜果实挥发油的最佳工艺并研究其化学成分。方法:采用水蒸气蒸馏法提取艳山姜果实挥发油,在单因素试验的基础上,采用正交实验考察提取药液比、浸泡时间、蒸馏时间、药材粉碎度对提取工艺的影响;利用气相色谱-质谱联用仪分析艳山姜果实挥发油的成分,通过峰面积归一法测定各成分的相对质量分数。结果:以得油率为指标,最佳提取工艺为加10倍水;浸泡0.5h,过24目筛,蒸馏提取5h,挥发油的得率为。共分离出29个化合物,其中相对含量较高的组分有α-松油烯(24.894%)、1,8-萜二烯(15.527%)、α-蒎烯(6.982%)。结论:优选的艳山姜果实挥发油提取工艺稳定合理,挥发油的提取效果最佳,通过GC-MS测得艳山姜果实挥发油的化学成分为α-松油烯(24.894%)、1,8-萜二烯(15.527%)、α-蒎烯(6.982%)等。

Objective ZThe extraction technology were optimized and study the chemical components of volatile oil from Alpinia zerumbet fruit. Methods Water steam distillation was used for the extraction of volatile oil of Alpinia zerumbet and GC - MS was used for the analysis of its chemical components . using the rate of volatile oil as the index, in order to extract liquid ratio, soaking time, extraction time, grinding degree of material4factors and 3 levels of orthogonal test. Results The fruit of Alpinia zerumbet extraction of volatile oil in liquid ratio of 1：10 times of water, soaking 0. 5 h, over 24 mesh sieve, extracting 5 hours cooling 0. 5 h under conditions that yield the highest. Conclusion Alpinia zerumbet fruit extraction of volatile oil in liquid ratio of 1 ： 10 times of water, soaking 0. 5 h, over 24 mesh sieve, extracting 5 hours cooling 0. 5 h under conditions that yield the highest. A total of 29compounds were identified by GC - MS, mainly including 1, 3 - Cyclohexadiene, 1 - methyl -4 - （ 1 - methylethyl） （24. 894% ） ; Limonen （ 15. 527% ） ; ealpha. - Pinene （6. 982% ）.