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超临界CO2萃取桃金娘果及其挥发性成分研究
银慧慧,冀晓雯,孟菲,赵武,姜源明,覃振华,刘伟
0
(广西壮族自治区兽医研究所)
摘要:
[摘要]为研究超临界CO2萃取桃金娘果工艺条件及其挥发性成分的物质组成,实现桃金娘资源综合利用,考察了不同夹带剂、萃取温度、CO2流量、萃取压力、萃取时间对桃金娘果提取得率的影响,通过单因素、正交试验,以桃金娘果萃取物得率为考察指标对超临界CO2萃取工艺参数进行优化;采用气相色谱-质谱分析桃金娘果萃取物中的挥发性成分。结果显示,最佳萃取工艺条件为:萃取压力12 Mpa、萃取温度35 ℃、CO2流量17.5 g/min、萃取时间为150 min。在优化的萃取条件下桃金娘果萃取物得率为10.52%。桃金娘果萃取物共分离鉴定出20种挥发性成分,占总量的7456%,主要为酯类、酸类、烃类、醇类、醛类成分。此研究为超临界CO2萃取桃金娘果中的活性成分提供基础数据,并为桃金娘的进一步开发利用提供参考。
关键词:  超临界CO2  桃金娘果;挥发性成分;单因素;正交实验
DOI:
投稿时间:2020-11-03修订日期:2021-03-26
基金项目:广西科技重大专项-畜禽重大病害生态综合防控技术创新示范(桂科AA17204057);广西基本科研业务费专项(桂科专项17-5,桂科专项19-5)
Study on Supercritical CO2 Extraction of Rhodomyrtus tomentosa Fruit and Its Volatile Components
(Guangxi Key Laboratory of Animal Vaccine and New Technology,Guangxi Veterinary Research Institute)
Abstract:
This study was to investigate the optimum extraction conditions of Rhodomyrtus tomentosa fruit by supercritical CO2 fluid extraction and the composition of its volatile components. The effects of different cosolvent, extraction temperature, CO2 flow rate, extraction pressure, extraction time on the yield of extraction were investigated, and the single factor test and orthogonal test were used to optimize the extraction of Rhodomyrtus tomentosa fruit by supercritical CO2 fluid. The extraction rate of Rhodomyrtus tomentosa fruit was the index. The volatile ingredients in Rhodomyrtus tomentosa fruit were analyzed by gas chromatography-mass spectrometry. As a result, the optimal operation conditions included extraction temperature 35 ℃, CO2 flow rate 17.5 g/min, extraction pressure 12 Mpa, extraction time 150 min, and the extraction rate was 10.52%. 20 volatile compounds were isolated and identified from Rhodomyrtus tomentosa fruit, accounting for 74.56% of the total volatile compounds. Hydrocarbons, alcohols, aldehydes, acids and esters were the major components. Supercritical CO2 fluid is suitable for the extraction of Rhodomyrtus tomentosa fruit, which can provide a reference for its further development and utilization.
Key words:  Supercritical CO2 Fluid  Rhodomyrtus tomentosa fruit  volatile ingredients  Single factor  orthogonal experiments

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