气质联用对不同提取法的八角茴香油化学成分的分析  

作　　者：王琴[1] 蒋林[2] 温其标[1] 杨得坡[3] 莫丽红 蒋小艺[3] 

机构地区：[1]华南理工大学轻工食品学院,广东广州510640 [2]仲恺农业技术学院轻工食品学院,广东广州510225 [3]中山大学药学院,广东广州510080 [4]广西壮族自治区优质农产品开发服务中心,广西530022

出　　处：《食品工业科技》2006年第10期189-190,192,共3页Science and Technology of Food Industry

基　　金：广西科技攻关项目(桂科攻0424008-1C)

摘　　要：采用水蒸汽蒸馏、有机溶剂萃取和超临界CO2萃取三种方法提取八角茴香油,利用GC-MS分析了不同方法提取的八角茴香油气相图谱和化学成分。三种方法萃取的八角茴香油的化学成分相似,但水蒸汽蒸馏明显比后两种方法萃取物的化学成分少,有机溶剂和超临界CO2萃取的八角茴香萃取物更具天然性,黑褐色略带粘稠,经分析其中化学成分更多,尤其是有各种饱和与不饱和脂肪酸,且风味更为丰富。The chemical constituents of lllicium verum H. SJ1 oil obtained by steam distillation （SD）, solvent extraction （SE） and supercritical fluid extraction （SFE） was investigated and results were compared by gas chromatography -mass spectrometry. The composition profile of three extracts was similar, but the extract by steam distillation apparently contains few components than by other methods. The extracts by SE and SFE are more natural, dark brown in color and slightly thick, and have richer flavor. Chemical analysis shows they contain more constituents specially saturated and unsaturated fatty acids than the extract by steam distillation.

关 键 词：八角茴香 水蒸汽蒸馏 有机溶剂萃取 超临界CO2萃取 GC—MS 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]