摘要
为提高肉桂精油提取率,本实验选用水蒸气蒸馏法,首先通过单因素实验,研究分析4个因素(蒸馏时间、料液比、浸泡时间、料液中氯化钠的体积分数)对肉桂精油提取率的影响;然后利用响应面设计对肉桂精油提取工艺进行优化;最后借助气相色谱-质谱联用技术(GC-MS)对其成分、含量进行测定分析。结果表明:提取率的回归方程相关系数R 2=0.98,方程回归模型极显著(P<0.01),回归模型拟合性较好,肉桂精油最佳提取条件为:蒸馏时间3 h,料液比1∶13,浸泡时间40 min,氯化钠的体积分数3.6%,且在该条件下提取率约为3.30%;最佳工艺提取的肉桂精油共检测出75种成分,占总精油的87.32%,其主要成分为反式肉桂醛。
In order to improve the extraction rate of cinnamon essential oil,the water vapor distillation method was selected in this experiment.Firstly,through the one-way experiment,the effects of four factors(distillation time,material-liquid ratio,soaking time,and the concentration of sodium chloride in the material liquid)on the extraction rate of cinnamon essential oil were studied and analyzed;then,the response surface design was used to optimize the extraction process for the essential oil of cinnamon;and finally,the composition of cinnamon essential oil was determined with the help of gas chromatography-mass spectrometry(GC-MS)technology.Finally,the composition and content of cinnamon essential oil were determined and analyzed by GC-MS.The results indicated that,the correlation coefficient of the regression equation of the extraction rate was R 2=0.98,the regression model was highly significant(P<0.01),and the regression model had a good fit.The optimal conditions for the extraction of cinnamon essential oil were as follows:distillation time of 3 h,material-liquid ratio of 1∶13,soaking time of 40 min,concentration of sodium chloride of 3.6%,and the extraction rate was about 3.30%under the optimal conditions;the extraction rate of cinnamon essential oil was about 3.30%under the optimal conditions.A total of 75 components were detected in cinnamon essential oil,accounting for 87.32%of the total essential oil,and its main component was trans-cinnamaldehyde.
作者
刘婷
朱慧
才让东珠
成述儒
罗志皓
易雪娇
张涛
陈欢
Liu Ting;Zhu Hui;Cairang Dongzhu;Cheng Shuru;Luo Zhihao;Yi Xuejiao;Zhang Tao;Chen Huan(College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730030;School of Animal Medicine,Gansu Agricultural University,Lanzhou 730070)
出处
《中国粮油学报》
北大核心
2025年第1期149-155,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金项目(32060764),甘肃农业大学校青年导师扶持基金项目(GAU-QDFC-2023-02)。
关键词
肉桂精油
水蒸气蒸馏
提取率
响应面设计
成分分析
cinnamon essential oil
water distillation
extraction ratio
response surface method
compositional analysis
