西江肉桂挥发油提取工艺优化及抗氧化研究  

Study on Optimization of Extraction Process and Antioxidant Activity of Volatile Oil from Xijiang Cinnamon

作　　者：马延红 李赛男[1] 刘文华[1] MA Yan-hong;LI Sai-nan;LIU Wen-hua(College of Life Sciences,Zhaoqing University,Zhaoqing 526061,China)

机构地区：[1]肇庆学院生命科学学院

出　　处：《中国调味品》2019年第12期60-64,共5页China Condiment

基　　金：广东省教育厅创新团队项目（2015KCXTD032）;肇庆学院粤桂合作研究项目（504-2016018802）;广东省教育厅重大项目（2014KZDXM075）

摘　　要：目的:优化肉桂挥发油的提取工艺,增加提取率,并对挥发油的体外抗氧化活性进行研究。方法:该实验以广东肇庆西江肉桂为试验对象,采用水蒸气蒸馏法提取肉桂精油。利用正交试验设计对提取工艺进行优化,以挥发油提取率为指标,对料液比、粉碎粒度、浸泡时间和蒸馏时间4个因素进行考察,并初步评价肉桂挥发油的体外抗氧化活性。结果:最佳提取工艺参数为料液比1∶12,粉碎粒度60目,浸泡时间1h,蒸馏时间6h,在此蒸馏条件下肉桂的出油率为4.37%。结论:体外抗氧化活性试验结果表明,肉桂精油的总还原能力、羟自由基清除率和DPPH清除率与浓度呈正相关,抗氧化活性效果良好。Objective:To optimize the extraction process of volatile oil from cinnamon,increase the extraction rate,and study the antioxidant activity of volatile oil in vitro.Methods:The essential oil is extracted from Xijiang cinnamon in Zhaoqing,Guangdong Province by steam distillation method.Orthogonal experimental design is used to optimize the extraction process.With the extraction rate of volatile oil as the index,the four factors including solid-liquid ratio,crushing particle size,soaking time and distillation time are investigated,and the antioxidant activity of cinnamon volatile oil in vitro is preliminarily evaluated.Results:The optimum extraction parameters are as follows:the ratio of solid to liquid is 1∶12,the particle size is 60 meshes,the soaking time is 1 hand the distillation time is 6 h.The oil yield of cinnamon is 4.37% under such distillation condition.Conclusion:The results of antioxidant activity test in vitro show that the total reduction ability,hydroxyl radical scavenging rate and DPPH scavenging rate of cinnamon essential oil are positively correlated with the concentration,and the antioxidant activity is good.

关 键 词：肉桂挥发油 水蒸气蒸馏法 工艺优化 抗氧化活性 香料精油 

分 类 号：TS201.1[轻工技术与工程—食品科学]