大蒜挥发油的提取工艺优化及GC-MS成分分析  

Optimization on extraction process of garlic volatile oil and analysis by GC-MS

作　　者：师白梅 贾晓妮[2] 郭晓利 翟云会[1] 张雅欣 SHI Bai-mei;JIA Xiao-ni;GUO Xiao-li;ZHAI Yun-hui;ZHANG Ya-xin(Xi'an Key Laboratory of Food Safety Testing and Risk Assessment,College of Chemical Engineering,Xi'an University,Xi'an 710065,China;Central Laboratory,Xi'an Mental Health Center,Xi'an 710100,China)

机构地区：[1]西安文理学院化学工程学院,西安市食品安全检测与风险评估重点实验室,陕西西安710065 [2]西安市精神卫生中心中心实验室,陕西西安710100

出　　处：《化学工程师》2024年第9期13-17,共5页Chemical Engineer

基　　金：陕西省自然科学基础研究计划项目(2022JQ-837,2022JQ-861);陕西省教育厅自然科学研究项目(21JK0873);西安市科技计划项目(21YXYJ0078);西安文理学院三年行动计划项目(2021XDJH36);西安文理学院博士科研启动金项目。

摘　　要：目的优化大蒜挥发油的提取工艺,并进行GC-MS分析。方法采用响应面法对大蒜挥发油的提取工艺进行优化,并采用GC-MS对其进行成分分析。结果最佳提取工艺:萃取温度为36℃、料液比为1∶4(g∶mL)、蒸馏时间为3h。采用GC-MS共检测出21个挥发性成分,多为硫醚类化合物。结论该提取工艺可有效提取大蒜的功能提取物,并通过GC-MS鉴定出大蒜的化学成分,为大蒜的药食两用提供理论基础。OBJECTIVE Optimize the extraction process of garlic volatile oil and analyze its chemical constituents.METHODS Based on the response surface analysis,the steam distillation method for extraction of volatile oil from garlic is determined,the analysis of volatile constituents is performed by GC-MS.RESULTS The optimum extraction conditions for volatile oil from garlic are as follows:the extraction temperature is 36℃,the ratio to solid-liquid ratio is 1∶4(g∶mL),the time of distillation is 3h.21 kinds of compounds were identified from the garlic volatile oil by GC-MS analysis,which were mainly sulfide compounds.CONCLUSION This extraction process can effectively entract the functional extracts of garlic and identify the chemical components of garlic by GC-MS,which provides a theoretical basis for the medicinal and edible use of garlic.

关 键 词：大蒜挥发油 水蒸气蒸馏法 响应曲面法 成分分析 

分 类 号：TS[轻工技术与工程]