大蒜挥发油的提取工艺优化及GC-MS成分分析

Optimization on extraction process of garlic volatile oil and analysis by GC-MS

目的优化大蒜挥发油的提取工艺,并进行GC-MS分析。方法采用响应面法对大蒜挥发油的提取工艺进行优化,并采用GC-MS对其进行成分分析。结果最佳提取工艺:萃取温度为36℃、料液比为1∶4(g∶mL)、蒸馏时间为3h。采用GC-MS共检测出21个挥发性成分,多为硫醚类化合物。结论该提取工艺可有效提取大蒜的功能提取物,并通过GC-MS鉴定出大蒜的化学成分,为大蒜的药食两用提供理论基础。

OBJECTIVE Optimize the extraction process of garlic volatile oil and analyze its chemical constituents.METHODS Based on the response surface analysis,the steam distillation method for extraction of volatile oil from garlic is determined,the analysis of volatile constituents is performed by GC-MS.RESULTS The optimum extraction conditions for volatile oil from garlic are as follows:the extraction temperature is 36℃,the ratio to solid-liquid ratio is 1∶4(g∶mL),the time of distillation is 3h.21 kinds of compounds were identified from the garlic volatile oil by GC-MS analysis,which were mainly sulfide compounds.CONCLUSION This extraction process can effectively entract the functional extracts of garlic and identify the chemical components of garlic by GC-MS,which provides a theoretical basis for the medicinal and edible use of garlic.