肉桂中活性成分的超临界CO2萃取研究  

STUDIES ON EXTRACTION OF ACTIVE COMPONENTS FROM CINNAMON BY SUPERCRITICAL FLUID EXTRACTION

作　　者：罗思[1] 张文焕[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,广东广州510641 [2]江南大学,江苏无锡214122

出　　处：《食品研究与开发》2008年第9期72-75,共4页Food Research and Development

基　　金：国家十一五科技支撑计划项目(2006BAD27B03)

摘　　要：采用水蒸汽蒸馏法和超临界流体萃取法分别提取肉桂挥发油成分,并利用GC-MS对其化学成分进行定性和定量分析;同时进行超临界提取正交实验优选最佳提取条件,包括萃取温度、萃取压力及萃取时间。结果表明:超临界提取法提取肉桂油成分提取率远大于水蒸汽法。且提取成分中大部分都为肉桂油中易挥发性成分及肉桂特殊香味香料成分,肉桂油中有效活性成分的提取率最高达11.973%。其最佳提取条件为:萃取温度60℃,萃取压力20MPa,萃取时间2.5h。Steam distillation and supercritical CO2 extraction（SFE）, were used to extract Cinnamon oil and GC method was employed for the determination of components in the Cinnamon oil and identify the volatile compo- sitions. SFE condition was optimized by orthogonal design. Compared with the steam distillation, SFE shows much higher extraction efficiency. Analysis of GC-MS shows that the main components by SD is volatile oil . While most of the components extracted by SFE are volatile and special flavor components. The optimized ex- traction factors for cinnamon were 60 ℃, 20 MPa and 2.5 h by SFE.

关 键 词：肉桂油 超临界萃取 水蒸气蒸馏 气相色谱-质谱联用 

分 类 号：TQ460.1[化学工程—制药化工]