索氏法和水蒸汽蒸馏法提取山柰(鲜品)挥发油化学成分的比较研究  

Comparison of chemical constituents for volatile oil from fresh Kaempferia galanga L.by Soxhelt method and steam distillation

作　　者：陈福北[1] 陈少东[1] 刘红星[2] 罗少华[1] 严义芳[1] 

机构地区：[1]广西工业职业技术学院石油与化学工程系,南宁530001 [2]广西师范学院化学与生命科学学院,南宁530001

出　　处：《中国调味品》2009年第11期105-107,共3页China Condiment

基　　金：广西教育厅科研项目(桂教科研[2008]27号;200808LX179);广西工业职业技术学院重点课题(桂工职院科研[2008]02号)

摘　　要：采用以石油醚为溶剂的索氏提取法及水蒸汽从山柰(鲜品)的根茎中提取挥发油,用气相-质谱联联用技术对化学成分进行分析,以峰面积归一化法测定其相对含量,比较了不同的加工办法对挥发油的主要化学成分和相对含量的影响。研究表明:这两种途径获得的挥发油中其主要成分都为反式对甲氧基肉桂酸乙酯、反式肉桂酸乙酯、十五烷、顺式对甲氧基肉桂酸乙酯、蓝桉醇等,但化学成份的种类及相对含量随加工方法的不同而有较大差异。Volatile oil from fresh Kaempferia galanga L. was extracted by Soxhelt method with petroleum ether and steam distillation . The chemical constituents was analysised by gas Chromatography-mass spectrometry （GC-MS）, the relative contents of these compounds were calculated using square peaks to normalization. Effect of different methods on main components and relative contents was compared simultaneously. The result shows that the main chemical constituents of the volatile oil are trans-ethyl-p-methoxycinnamate, trans-ethyl cinnamate, Pentadecane, cis-ethyl p-methoxycinnamate , globulol and so on. The kind of main components and relative contents were significant difference by different extraction methods.

关 键 词：山柰 挥发油 索氏法 水蒸汽蒸馏 气相-质谱联用 化学成分 

分 类 号：TS207.3[轻工技术与工程—食品科学] TQ654.2[轻工技术与工程—食品科学与工程]