不同提取方法对香荚兰挥发性成分的影响

分别采用冷法提取、热回流提取、超临界CO2萃取和超声波提取四种工艺提取香荚兰中挥发性成分,并利用气相色谱-质谱联用技术(GC-MS)对四种方法所得提取物中的挥发性成分进行对比分析。冷法提取物共检测出19种主要成分,热回流提取物检测出27种主要成分,超临界CO2萃取物共检测出24种主要成分,超声波提取物共检测出39种主要成分。超声波提取物中主要含有3-糠醛、苯甲醇、香草酸乙酯、香兰素等成分,其中香兰素含量达到85.06%,高于其他三种提取方法。结果表明超声波提取技术更适合于香荚兰的提取,为今后香荚兰的综合开发利用提供技术参考。

Effects of Different Extraction Methods on the Volatile Constituents of Vanilla

Using cold tincture extraction,heat reflux extraction,supercritical CO2 extraction and ultrasonic extraction,the volatile constituents of vanilla were obtained,then,by the method of gas chromatography/mass spectrometry （GC-MS）,they were compared and analyzed.Nineteen,twenty seven,twenty four and thirty nine kinds of main constituents were detected in four extracts obtained by cold,heat reflux,supercritical CO2 and Ultrasonic extraction,respectively.The main constituents of ultrasonic extract were 3-furfural,benzyl alcohol,vanillic acid ethyl ester,vanillin,etc.,among which the content of vanillin reached to 85.06％,higher than that of extracts obtained by other three extraction methods.The results showed that the ultrasonic extraction technology is more suitable for vanilla.It provides technical reference for the comprehensive development and utilization of vanilla.