索氏法提取干姜挥发油及其化学成分研究  

Studies on the chemical component and extracting volatile oil from Zingiber officinale Rosc. by soxhelt methods

作　　者：刘红星[1] 陈少东[2] 陈福北[2] 游明利[2] 

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

出　　处：《中国调味品》2010年第11期105-106,112,共3页China Condiment

基　　金：广西教育厅科研项目(200911LX502);广西工业职业技术学院课题(桂工职院科研2009001005号)

摘　　要：文章以石油醚为溶剂,用索氏法从干姜中提取挥发油,用正交试验法L9(33)优选提取条件,结果显示最佳索氏提取条件是:浴温90℃、物料比(g∶mL)30∶150、提取时间为4 h。所得的挥发油经气相-质谱联用手段分析,以峰面积归一化法确定各组分的相对含量;结果从干姜挥发油的12个色谱峰中鉴定出11种成分,占挥发油总含量的98.77%,其主要成分依次为:α-姜烯(40.23%),β-倍半水芹烯(18.04%),β-没药烯(17.16%),α-姜黄烯(12.08%)。Volatile oil from Zingiber officinale Rosc.was extracted by Soxhelt method with petroleum ether as solvent.According to a L9（33）orthogonal experiment.The optimum extracting condition of Soxhelt method was petroleum ether as solvent,solid to liquid（g∶mL） as 30∶150,at bath temperature 90 ℃ and reflux time 4 hours.The volatile oil was analysised of main chemical component by the method of gas chromatography-mass spectrometry（GC-MS）,the relative contents of these compounds were calculated using square peaks to normalization.12 peaks were separated,of which 11 compounds were identified,accounted for 98.77% of the oil,with α-Zingiberene（40.23%）,β-Sesquiphellandrene（18.04%）,β-Bisabolene（17.16%）,α-Curcumene（12.08%）,as the main ingredient.

关 键 词：干姜 索氏提取法 挥发油 正交试验法 气相-质谱联用 化学成分 

分 类 号：TS201.1[轻工技术与工程—食品科学]