摘要
以八角果实为实验原料,对八角茴香挥发油进行提取分析及对挥发油包合物的制备工艺进行优化。采用水蒸气蒸馏法提取挥发油,八角挥发油得油率为5.90%。用气相色谱与质谱联用法从挥发油中分离并鉴定出32个化合物,最主要成分为反式八角茴香脑,占81.33%。采用正交设计探究液固比、包合温度、包合时间对包合物收率的影响,影响次序为液固比>包合时间>包合温度;最佳包合条件为液固比1∶5(mL/g)、包合温度50℃、包合时间2.5h,该条件下收率达89.35%。结果可为八角茴香挥发油在医药、工业和食品等领域的开发利用提供更全面的理论依据。
Take star anise fruit as the experimental material,the volatile oils from star anise fruit are extracted and analyzed,and the preparation process conditions of inclusion compound are optimized.The yield of volatile oils from star anise fruit is 5.90%by steam distillation.Thirty-two compounds are solated and identified from the volatile oils by gas chromatography-mass spectrometry(GC-MS).The main component are trans-anethole,with a relative percentage of 81.33%.The orthogonal design is used to explore the influence of liquid-solid ratio,inclusion temperature and inclusion time on the yield of inclusion compound.The order of influence is liquid-solid ratio>inclusion time>inclusion temperature;the optimal inclusion conditions are liquid-solid ratio of 1∶5(mL/g),inclusion temperature of 50℃and inclusion time of 2.5 h,under such conditions,the yield reaches 89.35%.The results could provide a more comprehensive theoretical basis for the development of star anise volatile oils in the fields of medicine,industry and food.
作者
郑燕菲
蓝亮美
罗雅梅
ZHENG Yan-fei;LAN Liang-mei;LUO Ya-mei(College of Chemistry and Chemical Engineering,Guangxi Normal University for Nationalities,Chongzuo 532200,China;Department of Electromechanical and Automotive Engineering,Liuzhou City Vocational College,Liuzhou 545036,China)
出处
《中国调味品》
CAS
北大核心
2020年第11期38-41,共4页
China Condiment
基金
广西教育厅2018年广西高校中青年教师基础能力提升项目(2018KY0637)
广西民族师范学院科研项目(2017BS001)。
关键词
八角
水蒸气蒸馏
挥发油
成分
包合
star anise
steam distillation
volatile oil
component
inclusion
