超临界法萃取的黑胡椒油树脂成分分析  

Composition Profile of Black Pepper Oleoresin Obtained by Supercritical Extraction

作　　者：周雪敏[1,2] 朱科学[2,3] 杨继敏[2,4] 房一明[2,3] 吴桂苹[2,3] 谷风林[2,3] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]中国热带农业科学院香料饮料研究所,海南万宁571533 [3]国家重要热带作物工程技术研究中心,海南万宁571533 [4]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《热带农业科学》2016年第2期54-58,82,共6页Chinese Journal of Tropical Agriculture

基　　金：国家科技支撑计划课题(No.2012BAD36B03)

摘　　要：在超临界CO2萃取压力为30 Mpa、萃取时间为3 h、萃取温度为50℃的静态条件下,分别萃取未做任何处理、无水乙醇处理、乙酸乙酯处理的黑胡椒原料中的油树脂,并利用气相色谱-质谱联用(GC-MS)对萃取得到的黑胡椒油树脂进行成分分析,同时利用保留指数和MS对物质进行定性分析。结果显示,在超临界萃取条件下,未做任何前处理的黑胡椒油树脂的香气成分有22种,采用无水乙醇进行前处理的黑胡椒油树脂的香气成分有17种,采用乙酸乙酯进行前处理的黑胡椒油树脂的香气成分有41种。The operating conditions of the supercritical carbon dioxide process were 30 Mpa, 50℃and 3 h.Meanwhile, the gas chromatography-mass spectrometry（GC-MS） was used to analyze the composition of the oleoresin from the different pretreatments with ethanol, ethyl acetate or without pretreatment,respectively. The compounds identification of the black pepper oleoresin was based on the database and retention index for natural products. The amounts of oleoresin compounds were 22, 17 and 41 for without pretreatment, ethanol pretreatment and the ethyl acetate pretreatment.

关 键 词：黑胡椒油树脂 香气成分 超临界萃取 气相色谱-质谱联用 

分 类 号：S573.9[农业科学—作物学]