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太白贝母挥发油提取的工艺优化及其成分分析

Research on extraction process and chemical composition ofvolatile oil of Fritillaria taipaiensis P.Y.Li
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摘要 为了明确太白贝母中挥发油的主要成分,该文以太白贝母挥发油得率为考察指标,以料液比、提取时间、提取温度为考察因素,采用单因素和Box-Behnken响应面设计实验,优化太白贝母挥发油最佳提取工艺;通过GC-MS结合NIST20.L标准谱库检索并对其化学成分进行鉴定,同时采用峰面积归一化法测定各成分的相对百分含量。结果表明,在料液比1∶12(g∶mL)、提取时间52 min、提取温度48℃的条件下,太白贝母挥发油得率可达0.365%。基于GC-MS技术共鉴定出十六酸、十八碳二烯酸、肉豆蔻酸等41个化合物,主要包括酸类(47.94%)、醇类(9.59%)、酯类(7.26%)。相对百分含量较高的有十六酸(11.17%)、十八碳二烯酸(8.64%)、顺-顺-9,12-十八碳二烯醇(5.68%)、十五烷酸(4.57%)等。优化后的提取工艺简便、快捷、稳定,可用于太白贝母中挥发油类成分的提取,该研究为太白贝母资源的综合开发利用提供了一定的理论依据。 To elucidate the main components of volatile oil in Fritillaria taipaiensis P.Y.Li,the yield of volatile oil of F.taipaiensis(%)was utilized as the investigation index,whilst the material-liquid ratio,extraction time,and extraction temperature comprised the investigation factors.Single-factor and Box-Behnken response surface design experiments were implemented to optimize the optimal extraction process for the volatile oil of F.taipaiensis.The extraction process was then coupled with GC-MS and used in combination with the NIST20.L standard spectrum library to search and identify the chemical composition of the sample.Additionally,the peak area normalization method was employed to determine the relative percentage content of each component.Results showed that the optimal conditions for maximum yield of F.taipaiensis volatile oil could be achieved with a material-liquid ratio(g∶mL)of 1∶12,an extraction time of 52 min,and an extraction temperature of 48℃,thereby reaching a yield of 0.365%.The GC-MS analysis identified a total of 41 compounds,with predominant components such as palmitic acid,linoleic acid,and myristic acid.The classes of identified compounds were primarily acids(47.94%),alcohols(9.59%),and esters(7.26%).The highest percentage of components found were palmitic acid(11.17%),linoleic acid(8.64%),cis,cis-9,12-octadecadienol(5.68%),pentadecanoic acid(4.57%),and so on.The optimized extraction process is simple,fast,and stable,and can be used for the extraction of volatile oil components in F.taipaiensis.The findings of this research offer valuable theoretical insights into the comprehensive development and utilization of F.taipaiensis resources.
作者 姚欢 江春阳 王悦珩 罗娅 陶敬 郭冬琴 周浓 YAO Huan;JIANG Chunyang;WANG Yueheng;LUO Ya;TAO Jing;GUO Dongqin;ZHOU Nong(School of Biology and Food Engineering,Chongqing Three Gorges University,Chongqing 404120,China;The Chongqing Engineering Laboratory for Green Cultivation and Deep Processing of the Three Gorges Reservoir Area′s Medicinal Herbs,Chongqing 404120,China)
出处 《食品与发酵工业》 CAS CSCD 北大核心 2024年第16期235-241,共7页 Food and Fermentation Industries
基金 重庆市教育委员会自然科学基金重点项目(KJZD-K202101201) 重庆市万州区科技创新项目(wzstc20210216)。
关键词 太白贝母 挥发油 BOX-BEHNKEN设计 超声辅助提取 GC-MS Fritillaria taipaiensis P.Y.Li volatile oil Box-Behnken design ultrasonic assisted extraction GC-MS
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