植物精油的主要提取技术、应用及研究进展

近年来,随着植物精油的应用领域越来越广泛,其提取技术发展的也逐渐趋于成熟,出现了很多新型的提取方法.本文介绍了几种植物精油提取的主要技术,并详细介绍了他们的特点及适用范围,总结了国内外学者在植物精油提取方面的应用研究,并对植物精油提取的应用前景进行展望[1].     

植物精油提取方法研究进展综述

现今,植物精油提取方法很多。植物精油是植物体的次生代谢产物,化学组成较为复杂。下面的研究主要针对国内外对天然植物精油提取的传统提取方法及超临界CO_2萃取法、连续亚临界萃取、微波萃取、微胶囊双水相萃取、超声波萃取、分子蒸馏等最新技术的提取方法及特点进行概括。重点对各种精油提取技术的优缺点及实际应用中的发展前景进行归纳。     

植物中精油提取方法的研究进展及应用现状

综述了植物精油的应用现状,并详细介绍了精油提取过程中几种常见的方法及原理。     

开发利用艾蒿提取精油

艾蒿（ArtemisiaVulgarsL·）又名“艾”或叫“野艾”，属菊科蒿属，是多年生草本植物。株高一般在40～150厘米左右。全株有特殊的芳香气味，茎直立，密被灰白色绵毛。叶互生，基部叶开花后枯死；中部叶多变化，羽状深裂至中裂，裂片2～3对，裂片广技外形，边缘有尖裂或锯齿，叶面有白色小腺点．背面有灰白色绒毛；茎上部叶少分裂或全线、头状花序果成总状花序。花为紫红色。有瘦果．呈长圆形。文蒿主要生长在潮湿地区，喜欢比较肥沃的上隆。分布于沟边。田埂、草地和大部分丘陵地带、甘肃陇南山区均有，生长期一般为3）j～11月间。根或籽…     

肉桂精油提取技术的研究进展

肉桂精油是从肉桂树皮、树枝和树叶中提取的具有芳香味的挥发油,具有抗氧化、抗菌性、降血糖、降血脂、抗癌抑瘤等优性能,被广泛用于食品、医药和化工行业。综述了近年来肉桂精油的提取工艺技术现状,讨论了各提取技术的特点和存在的不足,提出了肉桂精油以及植物精油提取未来的发展方向。     

水蒸馏法从草本香料植物中提取精油

用水蒸汽蒸馏法从植物原料中提取精油是非常简单的操作。事实上,由于此方法简单,长期以来,没有人考虑到这水蒸汽带出精油的方式值得进一步去研究。因此,直到目前,对这种过程的了解仍很贫乏,蒸馏者对蒸馏器的浪费以及有关操作程序均未给予足够的注意。由于在液体表面和上层蒸汽空间的饱和平衡几乎是瞬间发生,人们总是认为,含精     

香薷精油提取工艺的实验研究

对影响香薷精油提取率的两个因素(加水量和提取时间)进行了研究。探讨出香薷精油提取的最佳工艺流程,并进行了放大试验。     

潮汕植物艾草精油的提取

艾叶是一味应用历史悠久的中药,艾叶含精油,精油中有桉油素、β-石竹烯、α-萜品烯醇、芳樟醇等,并含多糖类物质。文章采用潮汕野生艾草进行精油提取,利用水提法和正交实验法得出艾草的叶、茎的精油提取率为叶茎,并得出最佳提取精油方案,为探讨艾叶精油提取工艺的研究进展,分析不同的提取工艺,艾叶精油的提取量和纯度不同,进一步研究艾叶精油的提取工艺优化做出了指导。     

几种植物精油的提取及其在化妆品中的应用

我国幅源辽阔,植物种类繁多,许多植物资源尚待开发.早在几千年前,人们就已注意到利用植物的花、叶、果实等来化妆或祛虫和治病,并靠这些植物中的香料来表现自己的美.西汉马王堆古尸中就出土了檀香木,桂皮等香料,可见那时就已发现它们的用途.随着科学水平的不断发展,借助各种先进仪器来分析从植物中提取的香精油,了解各种香精油或植物提取液中含香组分或其它可用于化妆品领域的天然成分,调配成各种各样的护肤品、美容美发香波、皂类、牙膏和香水等,不断推出化妆品新品种,使得从植物中提取香精油有了很宽阔的前景.     

迷迭香精油提取方法及活性研究进展

迷迭香是一种重要经济植物,其精油提取物含有α-蒎烯、1,8-桉叶素、莰烯等成分,因其自带芳香性气味并具有抑菌、抗氧化、抗衰老的生物活性被广泛应用于医药、食品、化妆品、临床医疗等领域.本文总结了迷迭香精油的提取方法,并比较分析了不同提取方法、不同提取条件下精油的提取率和化学成分含量.另外综述了近年关于其杀菌和杀虫活性的研...     

从松树叶中提取精油的研究

本文用不同的溶剂从若干松树叶样品中提取了精油，采用GC—MS技术分析了所得精油的化学组成。结果表明，不同产地、不同树龄的松树叶中都含有相同组分：α-蒎烯、莰烯、β-蒎烯、α-异松油烯、醋酸冰片酯、反式-丁子香烯、二环大根香叶烯、α-紫穗槐烯、δ-杜松烯、α-杜松烯。其精油分为3种萜烯类：单萜烯、倍半萜烯、含氧萜烯。当水蒸汽蒸留时，所得精油中3种萜烯的含量达到92（wt）％以上。但提取法不同所得精油的主要组成发生变化：水蒸汽蒸馏法所得精油中单萜烯含量为57．7（wt）％；乙醇溶剂提取法所得精油中含氧萜烯含量为75．47（wt）％；丙酮与水混合溶剂提取法所得精油中总萜烯含量为55．4（wt）％。     

Pilot plant extraction of oil fromVernonia galamensis seed

Vernonia galamensis seed containing 40–42% oil and 30–34% epoxy acid, (cis-12,13-epoxy-cis-9-octadecenoic) was processed to oil and meal. Seed conditioning, pressing and solvent extraction research were conducted in pilot facilities at the French Oil Mill Machinery Co. (Piqua, OH). The robust lipase system was successfully inactivated by treating 200 lb. batches ofV. galamensis seed in a cooker/conditioner at 195–200°F and >10% moisture. Conditioned seed was mechanically pressed and the press discharge cone setting was varied during operation from 1/32″ to 3/32″ to demonstrate the feasibility of both full pressing and prepressing. Prepressing successfully reduced oil level in the press cake to ca. 20%. Press cake was extracted with hexane in a 1.5-ft³ batch-type, four-stage percolation unit with a 6″ square extraction cross section. Solvent extraction reduced oil level in the defatted meal to 1–2%. The defatted meal was desolventized and toasted. Excessive foaming of the vernonia oil extract made complete solvent stripping in the oil stripping unit difficult.     

GC/MS分析新疆玫瑰精油化学成分

利用GC/MS仪器分析法,对新疆本地种植的玫瑰采用水蒸气蒸馏法和溶剂提取法所得精油成分进行对比与分析,分别测得17种组分和12种组分。结果显示:两种精油成分差异较大;主体香气成分差异亦较大,水蒸气蒸馏法所得精油醇类化合物含量较高,溶剂提取法所得精油烯类化合物含量较高。     

Effect of extraction methods on kinetic,chemical composition and antibacterial activities of Tunisian Thymus vulgaris. L. essential oil

The present study aims to compare two innovative extraction techniques: microwave-assisted hydrodistillation (MAHD) and solvent-free microwave extraction (SFME) through traditional extraction techniques: hydrodistillation (HD) and steam distillation (SD) for their efficiency in the extraction of the volatile compounds from Tunisian Thymus vulgaris leaves; the kinetic, yield, composition and antibacterial activities of the essential oil were assessed in vitro. Results show that the essential oils extracted by microwaves were quantitatively (yield) similar to those obtained through the conventional methods, but qualitatively, essential oils analysed by gas chromatography–mass spectrometry (GC–MS) presented 17, 11, 11 and 8 compounds obtained through SFME, MAHD, SD and HD, respectively, mostly consisting of carvacrol (89.24–41.17%), followed by γ-terpinene (11.37–1.37%) and para-cymene (27.95–2.05%). The essential oils were screened for antibacterial activity against 5 microorganisms. All essential oils obtained by studied extraction methods showed the same resistance against Gram (?) and Gram (+) bacteria. The SFME method gave the best results: rapid kinetic of extraction (30 min vs. 35 min for MAHD, 120 min for SD, and 180 min for HD), less energy saving and cleanest process.     

In vitro control of post-harvest fruit rot fungi by some plant essential oil components

Eight substances that are main components of the essential oils from three Mediterranean aromatic plants (Verbena officinalis, Thymus vulgaris and Origanum vulgare), previously found active against some phytopathogenic Fungi and Stramenopila, have been tested in vitro against five etiological agents of post-harvest fruit decay, Botrytis cinerea, Penicillium italicum, P. expansum, Phytophthora citrophthora and Rhizopus stolonifer. The tested compounds were β-fellandrene, β-pinene, camphene, carvacrol, citral, o-cymene, γ-terpinene and thymol. Citral exhibited a fungicidal action against P. citrophthora; carvacrol and thymol showed a fungistatic activity against P. citrophthora and R. stolonifer. Citral and carvacrol at 250 ppm, and thymol at 150 and 250 ppm stopped the growth of B. cinerea. Moreover, thymol showed fungistatic and fungicidal action against P. italicum. Finally, the mycelium growth of P. expansum was inhibited in the presence of 250 ppm of thymol and carvacrol. These results represent an important step toward the goal to use some essential oils or their components as natural preservatives for fruits and foodstuffs, due to their safety for consumer healthy and positive effect on shelf life extension of agricultural fresh products.     

响应面分析法优化生姜挥发油提取工艺

在单因素实验的基础上,采用中心组合实验设计及响应面分析法优化了生姜中挥发油的水蒸汽蒸馏提取工艺。结果表明,提取时间(p<0.01),料液比(p<0.05)对挥发油提取得率具有显著影响。最佳工艺条件为:生姜干燥后粉碎过60目筛,加水15.6倍,水蒸汽蒸馏4.78 h。在此条件下,挥发油得率为2.00%,实验结果与模型预测值相符。     

挥发油的超临界流体萃取与分离进展

挥发油是天然产物中一类重要的活性成分。挥发油的选择性萃取与分离具有非常重要的意义。综述了天然产物中挥发油的超临界流体萃取与分离,介绍了单一超临界流体萃取工艺优化,加入夹带剂,超临界流体萃取与精馏、吸附、分子蒸馏、双逆向蒸发等技术联用,及其在挥发油成分选择性萃取与分离中的应用。     

Solvent extraction of oil from soybean flour II— pilot plant and two-solvent extractions

The process of grinding soybeans to a fine flour and extracting the flour with hexane was studied on a pilot plant scale. The crude oil from the pilot plant study had 15 ppm phosphorus and was suitable for physical refining after a light acid pretreatment and bleaching. The refined oil showed a Lovibond color of 1.4 yellow and 0.3 red. The pilot plant study also showed that grinding of the soybeans and the separation of solid from miscella were the most difficult steps in solvent extraction with fine flour. A laboratory study on separation of miscella from meal by aqueous ethanol reduced the hold-up volume, but it did not remove all the miscella. A test with betacarotene showed that only the miscella outside the flour particles was displaced. Aqueous ethanol solutions used as a second solvent extracted additional nontriglyceride materials (primarily phospholipids) from the meal. Also, the free fatty acid content of the oil was increased with aqueous ethanol solution wash. The quality of the extracted crude oil was lowered by using a second solvent, but it had the advantage of needing only one centrifugation to separate miscella from meal.     

柿叶挥发油的提取及抗菌活性的研究进展

柿叶具有较高的营养价值和医疗保健作用,能制作保健茶、抗菌药物、食品香料等应用;通过水蒸气蒸馏、有机溶剂提取、超临界CO2萃取等方法对柿叶挥发油提取研究作了较为详细的综述,展望酶解辅助提取、亚临界水萃取等现代植物有效成分提取方法在柿叶有效成分提取研究;综述了柿叶提取物的抗菌作用及抗菌成分分析,表明柿叶提取物对金黄色葡萄球菌、枯草芽孢杆菌等细菌具有不同程度的拮抗作用。     

从沙田柚皮中提取精油的工艺研究

为了综合利用沙田柚皮,进行了从沙田柚果皮提取精油的研究,通过实验筛选,得到了柚皮精油提取的最佳工艺条件：采用石油醚为提取溶剂,m(石油醚)：m(柚皮)=24：1,回流提取两次,每次提取60min。提取液进行真空浓缩,得精油粗产品。往精油粗产晶中加入乙醇溶解．放入-5℃冰箱中冷冻过夜,抽滤,滤液进行真空浓缩,即得精油,产率约1．96％。φ(精油)=99．2％。实验得到的柚皮精油为独特柚子香味的黄色油状液体,难溶于水,易溶于乙醇等有机溶剂,物理参数为：相对密度d20^20=0．857,旋光度为a= 97。折光率n=14765.