黑龙江产芜荽籽香气成分研究

研究了黑龙江产芫荽籽的香气成分.采用两种固相微萃取柱萃取芫荽籽香气成分,并用GC-MS分析,还与水蒸气蒸馏法获取的芫荽籽精油的成分进行了比较.用DVB/CAR on PDMS萃取柱时,检出24个成分,解析出占总成分的85.391%的17种物质,主要成分芳樟醇相对含量44.666%;用CAR on PDMS萃取柱时,检测出19种成分,解析出占总成分98.443%的18种成分,主要成分芳樟醇相对含量为32.578%;水蒸气蒸馏法获取的芫荽籽精油得油率为0.50%,检测出31个成分,解析出占精油总成分的99.727%的29种成分,芳樟醇相对含量为73.614%.     

黑龙江产芫荽籽香气成分研究

研究了黑龙江产芫荽籽的香气成分。采用两种固相微萃取柱萃取芫荽籽香气成分，并用GC—MS分析，还与水蒸气蒸馏法获取的芫荽籽精油的成分进行了比较。用DVB／CAR on PDMS萃取柱时，检出24个成分，解析出占总成分的85．391％的17种物质，主要成分芳樟醇相对含量44．666％；用CAR on PDMS萃取柱时，检测出19种成分，解析出占总成分98．443％的18种成分，主要成分芳樟醇相对含量为32．578％；水蒸气蒸馏法获取的芫荽籽精油得油率为0．50％，检测出31个成分，解析出占精油总成分的99．727％的29种成分，芳樟醇相对含量为73．614％。     

柠檬香茅精油的提取及抗氧化活性

采用水蒸气蒸馏法对海南产柠檬香茅进行精油提取,考察了提取时间、料液比、香茅粗细、香茅部位、提取液成分等因素对精油收率及主要成分的影响,精油提取率为0.09%～1.06%;50 g长2 cm的干柠檬香茅在1 400 mL含8 g NaCl的水溶液中,提取时间180 min时精油出油率最高,为1.06%。随提取条件不同,精油成分有差异,但主要成分无明显变化,主要为香叶醛、橙花醛、香叶醇、香叶酸和芳樟醇,该5种主要成分的质量约占精油总质量的86%～96%。电子自旋共振法测试结果表明,质量分数1%香茅精油乙醇溶液对羟基自由基具有一定清除活性,清除率约32%。     

超临界CO2萃取八角茴香油及其化学成分研究

用超临界CO2萃取(SFE-CO2)技术,在压力16 MPa、温度35℃、反应时间2 h及CO2流量30L/h的条件下,对八角茴香的果实进行了萃取,得到八角茴香萃取物,并用水蒸气蒸馏法提取八角茴香精油.对不同提取工艺得到的八角茴香产品的得率及质量进行了分析比较,结果显示SFE-CO2法产品得率高,为10.5%,而水蒸气蒸馏法仅为7.5%.用GC-MS分别对SFE-CO2萃取物和水蒸气蒸馏精油的化学成分及相对含量进行了测定,共鉴定出40种化合物超临界CO2萃取物有39个,其中大茴香脑质量分数为78.91%;水蒸气蒸馏精油有37个,大茴香脑质量分数为83.8%.     

芹菜籽精油成分以及清除亚硝酸钠作用研究

水蒸汽蒸馏法提取黑龙江产芹菜籽,以1．18％产率获得精油。用GC—MS联机分析精油共检测出23个成分,鉴定出占总精油91．375％的18种成分,主要成分为柠檬烯（31．149％）,β-蛇床烯（22．281％）,对甲苯基异戊酸酯（14．944％）,α-2-丙烯基苯甲醇（9．872％）,β-月桂烯（4．324％）和α-蛇床烯（4．322％）。精油对亚硝酸钠的清除作用研究结果显示：芹菜籽精油具有明显的清除亚硝酸盐作用,当精油用量0．4mL时,清除率最大为71．28％。     

14．三个不同成熟期的芜荽籽精油组成的变化

突尼斯Borj—Cedria Technopol生物技术中心的研究人员K．Msaada等人在“Food Chemistry”2007，102（4），1131～1134页上用英文发表的文章报道作者以水蒸馏法从三个不同成熟期的芫荽籽中蒸得精油，然后用GC和GC—MS分析精油的成分。     

芫荽根部芳香成分研究

为了使香菜根部得到有效利用,对香菜根部的香气成分进行了研究.采用水蒸气蒸馏方法对新鲜芫荽(香菜,Coriandrum sativum L.)根部的香气成分进行了提取,以0.304%收率获得了挥发油,用GC-MS方法对挥发油成分进行了分析,分析结果显示了共检测出66个成分,解析了占挥发油90.022%的39个成分,其中醛类49.422%,醇类18.868%,酯类6.481%,烃类5.249%.含量最多的是糠醛(23.050%),2-亚甲基环戊醇(14.389%)和2-十二烯醛(12.953%).由此,首次明确了黑龙江产香菜根部的香气成分.     

广西紫楠、闽楠与四川峨眉桢楠鲜叶精油成分分析

采集广西紫楠、闽楠和四川峨眉桢楠鲜叶,用水蒸气蒸馏法提取楠叶精油,测定精油得率,并通过GC-MS方法分析精油成分。试验结果表明广西资源产紫楠的鲜叶精油含量最高,资源产闽楠鲜叶精油与四川峨眉桢楠鲜叶精油中所含挥发性成分最为接近。     

香精香料信息14则

<正>1、突尼斯和加拿大芫荽籽的化学组成和抗氧活性突尼斯Borj-Cedria生物技术中心J.Sriti等人在"Journal of Essential Oil Research"杂志2011,23(4),7~15页上用英文发表的文章报道作者研究突尼斯和加拿大生产的芫荽(Coriandrum sativum L.)籽精油和甲醇提取物的组成、酚类化合物含量及抗氧活性。加拿大芫荽籽精油的最高得率为0.44%(wt./wt.),突尼斯精油的最高得率为0.37%(wt./wt.)。从精油中鉴定出45个成分,两种样品的最主要成     

超临界CO2萃取小茴香精油与其它方法所得提取物的成分对比

本文主要是研究超临界CO2 萃取小茴香精油的GC -MS成分 ,并将其与水蒸气蒸馏产物及索氏提取产物相对比。分析结果表明 :超临界CO2 萃取精油与水蒸气蒸馏提取物、索氏提取物的主要差异在于脂肪酸的含量。超临界CO2 萃取小茴香精油的主要成分为大茴香脑和脂肪酸 ,而水蒸气蒸馏及索氏提取物的主要成分为大茴香脑     

洋芫荽挥发油成分的GC-MS分析

采用水蒸汽蒸馏法提取洋芫荽叶中的挥发油,GC-MS技术检测其挥发部分的有效成分,共检测出35个峰,鉴定了其中的22种化合物,占挥发油含量的82.34%。其主要成分为月桂醇(33.5%),2-烯-十二酸(10.06%),月桂酸(6.7%),反-7-烯-十四醛(6.30%),月桂醛(5.44%),桃醛(3.70%)等。     

壳聚糖及其衍生物对亚硝化反应的抑制作用

为了解壳聚糖及其衍生物对亚硝化反应的抑制作用,在体外模拟人胃液的条件下,用比色法及紫外光解法测定了壳聚糖及其衍生物对亚硝胺合成的阻断作用和对亚硝酸钠的清除作用。结果表明,壳聚糖及其衍生物对亚硝化反应均具有较强的抑制作用,对亚硝胺的阻断率达 52. 41% ~73 .20%,对亚硝酸钠的清除率达 50 .57%~73 .31%;在被测物中,脱乙酰度为 90%的壳聚糖在加入量为 6g/L时,对亚硝化反应的抑制作用最强。     

蕨提取液对亚硝酸根清除的工艺

利用分光光度法,研究蕨老茎叶提取液体外清除亚硝酸盐的能力。在单因素实验基础上,利用Design-Expert Software8.06设计了响应曲面实验,考察了乙醇体积分数、提取时间、液固比以及提取温度四因素对蕨老茎叶提取液清除亚硝酸盐效果的影响。蕨老茎叶中清除亚硝酸盐有效成分的最佳提取工艺条件为:液固比(mL/g)为69∶1,用体积分数71%的乙醇于81℃水浴回流90 min,此时提取液对亚硝酸盐的最大清除率为70.21%。模型预测对亚硝酸钠的清除率为69.50%。     

Effects of Steam Distillation and Screw-Pressing on Extraction,Composition and Functional Properties of Protein in Dehulled Coriander (<Emphasis Type="Italic">Coriandrum sativum</Emphasis> L.)

Coriander (Coriandrum sativum L.) is a summer annual plant commonly used as fresh green herb, spice or for its essential oil. An integrated process combined steam distillation, dehulling, and screw pressing to recover the essential oil and edible oil from coriander fruit. The current work determined the impact of the dual oil extraction approach on coriander protein extractability, composition, and functional properties and compared the results with those of ground whole coriander. Coriander protein extracts were produced by the acid precipitation method. All the dehulled samples (steamed and non‐steamed) produced protein extracts with markedly higher protein content (84–90% dry basis, db) than did ground whole fruit (67% db). Coriander protein extracts showed similar amino acid compositions and had amino acid scores that were greater than those of their starting meals and soybean protein. Steam distillation had detrimental effects on the protein, based on major changes in SDS‐PAGE band patterns and reduced protein recovery [from 42 (control) to 26%]. However, solubilities of protein from steam‐distilled samples were enhanced from pH 7 to 10 (>90 versus 80% in non‐steam‐distilled coriander). Steam‐distillation did not negatively affect foaming, emulsification, and heat coagulability properties of the coriander proteins, as the values were equal to those of the non‐steamed samples.     

Comparative study on the antioxidant and nitrite scavenging activity of fruiting body and mycelium extract from Pleurotus ferulae

We investigated the effects of the antioxidant and the nitrite scavenging activities of the extracts from Pleurotus ferulae fruiting body grown on the solid state using corn cob and activated bleaching earth (CCABE media) and its mycelium grown in the liquid state. The total phenol and polysaccharide concentrations in hot water extract of fruiting body were approximately 3.6- and 4.3-fold higher than those of the mycelium. Using the hot water extract of fruiting body, the maximum DPPH radical scavenging activity at 9 mg/mL, hydroxyl radical scavenging activity at 12mg/mL, reducing power at 12 mg/mL, and chelating ability at 12 mg/mL were obtained, 80.5%, 72.4%, 0.99 OD (700 nm), and 77.0%, respectively. However, in the case of hydrogen peroxide scavenging activity, the ethanol extract was the highest, 78.7% at 12 mg/mL. The maximum nitrite scavenging activity was obtained, 89.7% at 6 mg/mL of hot water extract from fruiting body. Hot water extracts were more effective than ethanol extracts in scavenging activity on DPPH radicals and hydroxyl radical scavenging, reducing power, and chelating activity of ferrous, whereas ethanol extracts were more effective in hydrogen peroxide scavenging activity as evidenced by their lower EC₅₀ values. These results indicate that the hot water extract of P. ferulae fruiting body using CCABE media has good potential to be used as a source of materials or additives for oxidation suppressant in food, cosmetics and drug compositions.     

柠檬香茅精油的提取及抗氧化活性研究

文中采用水蒸汽蒸馏法对海南产柠檬香茅进行精油提取,研究了提取时间、料液比、香茅粗细、香茅部位、提取液成分等因素对精油收率及主要成分存在影响,精油提取率为0.09-1.06%,50g 长2cm的干柠檬香茅在1400mL含8 g NaCl的水溶液,提取时间180min时精油出油率最高,为1.06%;随提取条件不同,精油成分有所变化,但主要成分无明显差异,主要为芳樟醇、橙花醛、香叶醛、香叶醇和香叶酸,此五种主要成分的含量约占精油总量的86-96%。电子自旋共振法（ESR）测试结果表明1%香茅精油乙醇溶液对羟基自由基具有一定清除活性,清除率32%。