阴香种子油脂的提取及应用  

Extraction and Application of Oils from Cinnamomum burmannii's Seed

作　　者：甘典华[1] 王朝阳 潘英明[1] 蓝雪华[1] 陈勇[1] 王恒山[1] 

机构地区：[1]广西师范大学化学化工学院天然产物研究与开发广西高校重点实验室,广西桂林541004 [2]温州市进出口检验检疫局,浙江温州325028

出　　处：《广西师范大学学报（自然科学版）》2009年第1期50-53,共4页Journal of Guangxi Normal University:Natural Science Edition

基　　金：973计划前期研究专项资助项目(2007CB516805);国家科技支撑计划资助项目(2006BAI06A18-14);广西自然科学基金资助项目(桂科能05112001-3B2;桂科自0832096);药用资源化学与药物分子工程教育部重点实验室课题资助项目(桂科能0630006-5D09)

摘　　要：研究阴香种子油脂的提取工艺,从中分离并鉴定了其主要成分甘油三月桂酸酯。结果表明,阴香种子油脂的最佳提取条件为:以石油醚为溶剂,在50°C,料液比1∶7,提取40 m in,提取2次,总油脂的得率为64.2%,甘油三月桂酸酯的得率为40%。探讨了以阴香种子中甘油三月桂酸酯为原料合成甘油单月桂酸酯的方法。Method of the extraction of oils from Cinnamomurn burmannii＇s seed was studied and glyceryl trilaurate was separated and identified from this plant for the first time. Glycerol monolaurate which is a new preservative in food industry can be synthesized from glyceryl trilaurate. The optimum conditions of extraction oils from C. burmannii＇s seed was obtained ： 50 ℃, 40 min ,two times ,material/petroleum ether ratio 1 ： 7. Yield of oils from C. burmannii＇s seed was 64.2% and glyceryl trilaurate was 40%,and it could be a new source to produce glycerol monolaurate in food industry.

关 键 词：阴香种子 提取工艺 食品添加剂 甘油三月桂酸酯 甘油单月桂酸酯 

分 类 号：O629.9[理学—有机化学]