三种不同方法提取花椒挥发油中化学成分的GCMS/AMDIS比较分析  

Comparative Analysis of GCMS/AMDIS for Chemical Components in Volatile Oils from Zanthoxylum bungeanum Maxim with Three Different Extraction Methods

作　　者：杨潇[1] 芮光伟[1] 蒋珍菊[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《中国调味品》2014年第5期118-121,133,共5页China Condiment

基　　金：四川省重点实验室开放研究基金资助项目(SZJJ2009-005)

摘　　要：分别采用水蒸气蒸馏法、无溶剂微波蒸馏法和超声辅助溶剂萃取法从韩城大红袍花椒中提取挥发油,通过对挥发油的GCMS/AMDIS对比分析发现,三种方法提取所得挥发油中化学成分十分相似,从中共鉴定出62种化合物。在采用超声辅助溶剂萃取法所得挥发油中,影响花椒香味的主要化合物里哪醇、α-松油醇、β-月桂烯、1,8-桉叶素、柠檬烯、香叶醇的相对含量达64.27%,发香值最高的里哪醇相对含量34.79%,表明通过该方法可以获取香味成分得率较高的花椒挥发油。The Dahongpao Zanthox ylum bungeanum Maxim from Hancheng City is subjected to steam distillation extraction （HD）,solvent free microwave extraction （SFME）and ultrasonic-assisted extraction （UAE）in order to obtain volatile oil.The chemical components are analyzed by GCMS/AMDIS,and they are similar.62 compounds identified from volatile oils are extracted by three different methods.In volatile oils obtained by UAE,the relative content of main compounds in Zanthox ylum bungeanum Maxim including linalool,α-terpineol,β-myrcene,1 ,8-cineole,limonene,geraniol is 64.27%,the relative content of linalool is 34.79%.The result shows that the volatile oils extracted by UAE have higher relative content of aroma components.

关 键 词：花椒 挥发油 水蒸气蒸馏法 无溶剂微波蒸馏法 超声辅助溶剂萃取法 

分 类 号：TS202.3[轻工技术与工程—食品科学]