华中五味子果实超临界CO_2萃取及挥发性成分GC-MS分析  

Supercritical CO_2 exrtaction and volatiles analysis of Schisandrae sphenantherae fruit

作　　者：孙昌波[1,2] 钟海雁[1] 高春花[1] 李忠海[1] 

机构地区：[1]中南林业科技大学食品学院 [2]长沙理工大学生物与食品工程学院,湖南长沙410076

出　　处：《食品与机械》2007年第3期59-64,共6页Food and Machinery

基　　金：湖南省自然科学基金项目(项目编号:04jj40012)

摘　　要：研究超临界CO2萃取华中五味子果实的萃取工艺,探讨不同萃取压力、萃取温度、萃取时间、CO2流量条件等因素对萃取效率的影响,并结合GC-MS对超临界CO2萃取物所含挥发性成分进行定性分析.结果表明：最佳工艺为萃取压力30 MPa,萃取温度50℃,萃取时间40 min,CO2流量30～35 L/h.挥发性成分以烃类为主,占60%以上,其中相对含量最高的是衣兰烯,占10.21%,另外,还含有醇类、醛类、酸类和酯类等.This paper simply studied the extract craft of Fructus Schisandrae Sphenantherae By supercritical CO2 extract, discussed effects of different factors such as extract pressure, extract temperature, extract time, CO2 current capacity condition on the extract efficiency, and employed GC-MS to carry on the qualitative analysis of the volatile constituent extracted by supercritical CO2 extract. The result indicated that, The optimum conditions is extract pressure 30 MPa, the extract temperature 50 ℃, extract time 40 min, CO2 current capacity 30 - 35 L/H. The volatile constituent by the hydrocarbon compound primarily, accounts for above 60% , in which comparative content highest is Ylangene, accounts for 10.21%, moreover, it also contains the alcohol type, the aldehyde class, the acids and the ester etc.

关 键 词：华中五味子 挥发性成分 超临界CO2萃取 GC-MS 

分 类 号：TQ461[化学工程—制药化工]