同时蒸馏萃取/GC-MS分析荔枝精油香味成分  

Analysis of Volatile Flavors of Litchi by Simultaneous Distillation and Solvent Extraction Combining with GC-MS

作　　者：邱松山[1] 周天[1] 梁艳霞[1] 姜翠翠[1] 林梦虹[1] 周如金[1] 林子强 

机构地区：[1]广东石油化工学院化学与生命科学学院,广东茂名525000 [2]茂名市高科香料化工有限公司,广东茂名525000

出　　处：《食品研究与开发》2014年第14期29-32,共4页Food Research and Development

基　　金：广东省部产学研结合项目(2011B090400005);茂名市科技计划项目;广东省高层次人才引进项目;2013年广东石油化工学院教研项目暨大学生创新创业实验项目

摘　　要：以荔枝为原料,采用同时蒸馏萃取法提取荔枝精油并结合气质联用分析其挥发性成分。分析料液比、萃取时间、溶剂加入量对精油提取率的影响,并通过正交试验得到最优提取工艺参数,结果为:料液比为1∶3(g/mL),萃取时间为2.5 h,溶剂加入量为60mL,萃取2次,在此条件下精油萃取得率为12.37%,同时对精油进行GC-MS分析,从精油中检出44种化学成分,其中大部分是含氧化合物,各成分的相对含量差异较大。In this paper, the essential oil was extracted by simultaneous distillation extraction （SDE） from Litchi, and the effects on the extraction rate of essential oil were compared. Orthogonal test of simultaneous distillation and extraction was carried out to obtain optimum condition as follow ： solution ratio of 1 ： 3, extraction time for 2.5 h, extracting of 2 times and solvent consumption of 60 mL. The extraction yield was 12.37 % under the optimal conditions. With GC-MS analysis, 44 kinds of chemical composition were tested, and most of them were oxygen compound. Their relative contents showed considerable differences.

关 键 词：荔枝精油 同时蒸馏萃取 气相色谱-质谱法 

分 类 号：O657.63[理学—分析化学] TS227[理学—化学]