摘要
参照正交试验L9(34),采用超声仪器辅助水蒸气蒸馏法提取山鸡椒果实中的挥发油,通过使用气相色谱-质谱联用仪对提取物成分进行鉴定,应用气相色谱峰面积归一化法计算提取物中所含化学成分的相对含量.结果发现山鸡椒果实挥发油较佳的提取工艺为固液比为1∶5,提取时间90 min,超声时间30 min,超声功率100 W.山鸡椒果实挥发油所含的主要成分有(Z)-3,7-二甲基-2,6-辛二烯醛、柠檬醛、1-甲基-4-(1-甲基乙烯基)-环己醇、香叶酸、环氧芳樟醇、香樟醇和1,3,3-三甲基-2-氧杂二环[2.2.2]辛烷-6-酮.本研究可为山鸡椒的研发和利用提供有价值的参考依据.
According to the orthogonal experiment L9(34),the volatile oil from the fruit of Litsea cubeba was extracted by ultrasonic assisted steam distillation,the components of the extract were identified by GC-MS instrument. Finally,the relative content of chemical components in the extract was calculated by gas chromatography peak area normalization method. The optimum extraction conditions were as follows:the solid-liquid ratio was 1∶5,the extraction time was 90 min,the ultrasonic time was 30 min,and the ultrasonic power was 100 W. The main components of the volatile oil were:(z)-3,7-dimethyl-2,6-octadienal,citral,1-methyl-4-(1-methylvinyl)-cyclohexanol,vanillic acid,epoxy linalool,linalool,1,3,4-octanol,3-trimethyl-2-oxabicyclo[2. 2. 2]octane-6-one. This result can provide valuable reference for the research and development and utilization of Litsea cubeba.
作者
蔡凌云
吴林冬
韩彩
CAI Ling-yun;WU Lin-dong;HAN Cai(Kaili University,Kaili,Guizhou,556011,China)
出处
《凯里学院学报》
2021年第3期40-46,共7页
Journal of Kaili University
基金
凯里学院重点项目(ZX201201)
贵州省科技厅项目(黔科合J字[2013]2258号)。
关键词
山鸡椒
水蒸气蒸馏法
提取工艺
成分
Litsea cubeba
steam distillation method
extraction process
component
