摘要
以熏干草果(XGCG)为原料,分别采用热回流法中不同的提取温度(RA、RB、RC)、超声波法(C)、微波法(W)、超声波-微波法(CW)辅助提取法提取草果油树脂,并利用气相色谱-飞行时间质谱仪(GC-TOF-MS)定性和定量分析测定草果油树脂的成分及含量。结果表明,不同提取方法所得油树脂得率及1,8-桉叶油醇含量有所不同。XGCG油树脂的得率大小依次是:CW<C<RA<W<RB<RC,1,8-桉叶油醇的含量大小依次是:RC>CW>RB>RA>W>C。XGCG油树脂的成分在共鉴定出100种芳香族化合物。RA、RB、RC、C、W、CW提取的油树脂分别鉴定出58、50、47、56、54、55种,不同提取方法的XGCG油树脂化合物总体相对含量分别为88.28%、81.77%、87.45%、73.71%、55.65%、63.06%,其中,1,8-桉叶油醇、香茅醇、2-甲基-3-苯基丙醛、橙花醇乙酸酯的含量比例在不同的提取方法中也不同。所以,在草果油树脂不同的提取方法中,RA法提取草果油树脂的得率为3.93%,种类和总含量分别为58种和88.28%。虽然油树脂得率不是最高,但挥发性成分的种类和总含量最高,说明RA法更适合香味物质的提取。这也为开发草果附加值产品及深加工产业升级提供了理论基础。
In this study,smoked Amomum tsao-ko(XGCG)was used as the raw material,and the thermal reflux method at different extraction temperatures(RA,Rb,RC),ultrasonic-assisted extraction method(C),microwave-assisted extraction method(W),ultrasonic-microwave-assisted extraction method(CW)were used to extract oleoresin from Amomum tsao-ko for the qualitative and quantitative analyses of its components and content by gas chromatography time of flight mass spectrometry(GC-TOF-MS).The results showed that the yield of oleoresin and the content of 1,8-eucalyptus oleanol obtained by different extraction methods were different.The yields of the XGCG oleoresins and the content of 1,8-cineole extracted by different methods varied and were in the orders of CW<C<RA<W<RB<RC and RC>CW>RB>RA>W>C,respectively.A total of 100 aromatic compounds were identified in XGCG oleoresin.58,50,47,56,54 and 55 kinds of XGCG oleoresins were extracted by RA,Rb,RC,C,W and CW,respectively.The total relative contents of XGCG oleoresins extracted by different extraction methods were 88.28%,81.77%,87.45%,73.71%,55.65%and 63.06%,respectively.Among them,the proportion of 1,8-eucalyptol,citronellol,2-methyl-3-phenylpropanal,and nerol acetate contents varied with the extraction methods.Therefore,among the different oleoresin extraction methods,the Amomum tsao-ko oleoresin extracted by the RA method was 3.93%,with 58 types of oleoresin and 88.28%of the total oleoresin content,respectively.Although the yield of oleoresin was not the highest,the type and total content of volatile components were the highest,indicating that the RA method is more suitable for the extraction of flavoring substances.This also provides a theoretical basis for the development of value-added products of Amomum tsao-ko and the upgrading of deep processing industry.
作者
林毅
黄梅
吴桂苹
徐飞
和俊才
友胜军
高鹏慧
刘霖娜
段梦雅
侯梅芳
谷风林
LIN Yi;HUANG Mei;WU Guiping;XU Fei;HE Juncai;YOU Shengjun;GAO Penghui;LIU Linna;DUAN Mengya;HOU Meifang;GU Fenglin(School of Ecological Technology and Engineering,Shanghai Institute of Technology,Shanghai 201418,China;Spice and Beverage Research Institute,Chinese Academy of Tropical Agriculture Science,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning 571533,China;School of Food and Wine,Ningxia University,Yinchuan 750021,China;Nujiang Green Spice Industry Research Institute,Nujiang 673200,China;Nujiang Prefecture Rural Science and Technology Productivity Promotion Center,Nujiang 673200,China)
出处
《现代食品科技》
CAS
北大核心
2022年第2期206-217,179,共13页
Modern Food Science and Technology
基金
怒江州产业扶贫科技示范项目(2020CY007)
中国热带农业科学院基本科研业务费专项项目(1630142020017)。
