肉桂挥发油不同提取工艺的比较研究  

Study on the extraction methods of essential oil from Cortex Cinnamomi

作　　者：张文焕[1] 罗思[1] 赵谋明[1] 张灏 黄惠华[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640 [2]江南大学,无锡214122

出　　处：《食品科技》2008年第8期158-160,共3页Food Science and Technology

基　　金：国家十一五科技支撑计划项目(2006BAD27B03)

摘　　要：主要研究广东肉桂的挥发油提取工艺。比较超临界CO2萃取技术(SFE-CO2)、水蒸气蒸馏法(SD)和索氏提取法(SE)对肉桂挥发油的提取率,并运用GC-MS法分析了上述3种提取物中的挥发油化学成分。结果表明,该3种方法获得的肉桂挥发油的主要成分组成呈现出质和量方面的差异。This paper mainly studied on the essential oil components from Cortex Cinnamoml by supercdtical fluid CO2 extraction （SFE-CO2）, steam distillation extraction （SD） and Soxlet extraction （SE）. The oil yields of these methods were compared. And the chemical components were analyzed through GC-MS. It was found that there were distinct differences in the results obtained by three methods.

关 键 词：广东肉桂 挥发油 超临界CO2萃取法 水蒸气蒸馏法 索氏提取法 

分 类 号：TS201.1[轻工技术与工程—食品科学]