孜然精油成分分析及超临界萃取联合分子蒸馏纯化效果研究  

Essential Oil of Cuminum cyminum L.:Extraction by Super Critical Fluid Extraction,Purification by Molecular Distillation and GC-MS Analysis of Volatile Composition

作　　者：胡雪芳[1] 戴蕴青[1] 李淑燕[1] 陈芹芹[1] 姜莎[1] 曹阳[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2010年第6期230-234,共5页Food Science

摘　　要：利用超临界联合分子蒸馏技术提取纯化孜然精油,采用GC-MS和双柱复检法对孜然精油的挥发性成分进行定性分析,通过质谱库检索联合保留指数法分析,DB-5柱上共鉴定出44种组分,INNO-WAX柱上共鉴定出39种组分,其中20种组分在两只柱子上共同存在。以正十二烷为内标物建立了用毛细管气相色谱法同时测定孜然油中主要呈香物质(β-蒎烯、对伞花烃、γ-萜品烯、枯茗醛)的方法。结果表明,在所选择的色谱条件下,4种芳香物质的峰面积与其质量浓度呈良好的线性关系,R2均大于0.9996。经过分子蒸馏纯化后,孜然精油主要成分枯茗醛的含量由纯化前的11.48%提高到30.30%,纯化效果理想。Purified essential oil of Cuminum cyminum L.was obtained using supercritical carbon dioxide followed by molecular distillation and was analyzed for volatile composition by GC-MS and double column identification.Totally 44 and 39 components were identified in essential oil of Cuminum cyminum L.using DB-5 and INNO-WAX columns,respectively,and 20 components were simultaneously identified using both columns.A quantification method for four major aromatic components including β-pinene,p-cymene,γ-terpinene and cuminal was established using dodecane as an internal standard substance.The above aromatic components all exhibited a good linear relationship between peak area and concentration,with determination coefficients（R2） of more than 0.9996.Purification by molecular distillation resulted in an obvious increase from 11.48% to 30.30% of the content of cuminal,which is responsible for the characteristic aroma of Cuminum cyminum L.

关 键 词：分子蒸馏(MD) 内标标准曲线法 定性 定量 芳香成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]