水蒸气蒸馏法提取花椒精油及挥发性成分分析  

Optimization of steam distillation extraction of Zanthoxylum bungeanum essential oil by response surface methodology and essential volatile components analysis

作　　者：张怀予[1] 王军节[1,2] 陈园凡 魏晋梅[3] 李贞子[2] 方硕[2] 

机构地区：[1]北方民族大学生物科学与工程学院,宁夏银川750021 [2]西北民族大学生命科学与工程学院,甘肃兰州730124 [3]甘肃农业大学研究测试中心,甘肃兰州730070

出　　处：《食品与发酵工业》2014年第7期166-172,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(No.31360410)

摘　　要：以甘肃武都大红袍花椒为原料,根据单因素和响应面中心组合设计实验,对水蒸气蒸馏花椒精油工艺进行优化研究。结果显示:花椒精油最佳提取工艺条件为料液比值0.11(g∶mL)、蒸汽量73 mL、蒸馏时间96min,在此条件下花椒精油得率达到6.71%。最佳工艺所得花椒精油经气相色谱-质谱方法(GC-MS)分析显示,精油中共检测出73种化合物,鉴定出31种,占挥发油总量的95.16%,主要挥发性成分为柠檬烯20.204%、芳樟醇16.645%和邻氨基苯甲酸芳樟酯19.733%,且邻氨基苯甲酸芳樟酯在甘肃武都大红袍花椒中含量较高。Extraction of steam distillation for WU-du Zanthoxylum bungeanum （cv. Dahongpao） essential oil was optimized by single factors analysis and central composite design （CCD）. The results indicated that the optimistic pa- rameters of essential oil extraction were ： the material-water ratio 0.11 （m/v） , the vapor volume 73 mL and the dis- tillation time 96 rain. Under these conditions the extraction yield of essential oil was 6.71%. Essential oil from the optimum technology was analyzed by gas chromatography-mass spectrometry （GC-MS）. Seventy-three volatile compo- nents were separated, and 31 of them were identified, accounting for 95.16% of the total volatile components. The main ingredients for the fragrance were limonene 20. 204% , linalool 16. 645% and linalyl anthranilate 19. 733% , and the relative content of linalyl anthranilate was higher in WU-du Zanthoxylum bungeanum （cv. Dahongpao）.

关 键 词：大红袍花椒 水蒸气蒸馏 中心组合设计(CCD) 精油得率 气相色谱-质谱联用(GC-MS) 

分 类 号：TQ645.1[化学工程—精细化工]