摘要
为研究超临界萃取结合分子蒸馏纯化生姜精油的最佳工艺参数,鉴定生姜精油的挥发性成分,以舒城黄姜为原料,通过单因素试验和正交试验优化了超临界CO_(2)流体萃取(supercritical CO_(2)fluid extraction,SFE)生姜油的最佳工艺条件,考察了分子蒸馏(molecular distillation,MD)温度对分离纯化生姜精油效果的影响,并通过气相色谱-质谱联用对生姜精油的挥发性成分进行了分析。结果表明,超临界CO_(2)流体萃取结合分子蒸馏(SFE-MD)纯化生姜精油的最佳工艺条件为萃取压力24 MPa、萃取温度45℃、萃取时间2 h、分子蒸馏温度80℃,在此条件下,生姜精油的综合得率为2.53%,显著高于水蒸气蒸馏精油得率0.96%(P<0.05)。挥发性成分分析显示,α-姜烯、β-倍半水芹烯、β-红没药烯是生姜精油的主要挥发性成分,百分含量达70%以上,其中α-姜烯百分含量为42.13%,高于水蒸气蒸馏生姜精油α-姜烯百分含量40.59%。该方法绿色环保,萃取率高,精油品质好,为生姜精油的进一步研究开发提供参考。
In this study,the extraction conditions of ginger oil by supercritical CO_(2)fluid extraction(SFE)were optimized by single factor and orthogonal experiments.The effect of molecular distillation(MD)temperature on the separation and purification of ginger essential oil was investigated.The volatile components of ginger essential oil were analyzed by gas chromatography-tandem mass spectrometry(GC-MS/MS).The optimum process conditions for SFE-MD of ginger essential oils were extraction pressure of 24 MPa,extraction temperature of 45℃,extraction time of 2 h,and molecular distillation temperature of 80℃.Under these conditions,the comprehensive extraction rate of ginger essential oil was 2.53%,which was significantly higher than 0.96%of steam distillation(P<0.05).The analysis of volatile components showed thatα-zingiberene,β-sesquiphellandrene,andβ-bisabolene were the main volatile components of ginger essential oil,the content of which was more than 70%,and the content ofα-zingiberene was 42.13%,which was higher than that of steam distillation ginger essential oil.This method was environmentally friendly with a high extraction rate and could obtain good-quality essential oil,which can provide a reference for further research and development of ginger essential oil.
作者
郭家刚
杨松
伍玉菡
朱倩
杜京京
江舰
GUO Jiagang;YANG Song;WU Yuhan;ZHU Qian;DU Jingjing;JIANG Jian(Institute of Agro-products Processing,Anhui Academy of Agricultural Science,Hefei 230031,China;Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application,Hefei 230031,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第3期224-231,共8页
Food and Fermentation Industries
基金
安徽省农业科学院科研团队项目(2022YL031)
安徽省重点研究与开发计划项目(202004a06020011)
安徽省农业科学院科研平台项目(2022YL041)。
关键词
生姜精油
超临界流体萃取
分子蒸馏
气相色谱-质谱法
挥发性物质
ginger essential oil
supercritical fluid extraction
molecular distillation
gas chromatography-mass spectrometry
volatile compounds
