摘要
为了提高艾叶挥发油的提取率,采用微波联合纤维素酶的提取方法,探讨酶解时间、温度和微波处理功率等因素对提取率的影响,并通过正交试验对提取工艺进行优化,同时采用气相色谱—质谱(GC—MS)法对艾叶挥发油的成分进行分析。结果表明:当酶解时间60min、酶解温度45℃、微波处理时间10min、微波功率250W、酶液用量0.9%和缓冲液pH值4.0时,挥发油的平均提取率可达3.61%,与无微波处理的相比提高了1.25%。GC—MS的分析结果显示:采用该方法提取的艾叶挥发油主要由苯甲酰甲酸乙酯、匙叶桉油烯醇和邻苯二甲酸等物质组成,其含量分别为11.68%,5.24%,4.31%。
Microwave assisted enzyme method was adopted to im- prove the exlraction ratio of Artemisia argyi volatile oil, the effects of enzyme extraction time, temperature, and microwave power on the extraction ratio had discussed. The extraction process was opti mized with orthogonal experiment, and the ingredient of Artemis＆ argyi volatile oil had analyzed. The results showed that the micro wave-assisted process had the benefit to get a higher extraction ratio as 60 min enzyme extraction time, 45℃ enzyme extraction tempera ture, 10 min microwave processing time, 250 W microwave power, 0.9 % cellulase dosage and pH 4.0 buffer solution. The average ex- traction ratio was 3.61%0 which increased 1.25% comparing with the sample wit hout microwave treatment. The analysis of GC--MS indi- cated that the main content of volatile oil was composed of ethylbenzoylformate, spathulenol and phthalic acid, which was 11.68%, 5.24% and3. 94%, respectively.
出处
《食品与机械》
CSCD
北大核心
2016年第3期160-164,共5页
Food and Machinery
基金
湖南省教育厅资助项目(编号:13c974)
关键词
艾叶
挥发油
微波
酶法提取
Artemisia argyi
volatile oils
microwave
enzyme method extraction
