| 桂丁挥发油的提取工艺研究及化学成分分析 |
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| 引用本文： | 郑秀玉,郭运清,王翰,陈赟. 桂丁挥发油的提取工艺研究及化学成分分析[J]. 当代化工, 2012, 0(1): 1-3 |
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| 作者姓名： | 郑秀玉 郭运清 王翰 陈赟 |
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| 作者单位： | 华南理工大学化学与化工学院,广东广州510640 |
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| 基金项目： | 国家自然科学基金 项目号：20906028 |
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| 摘 要： | 对水蒸汽蒸馏法从桂丁中提取挥发油的工艺过程进行研究,并得到最佳的提取工艺条件为:60~100目颗粒,7倍量水,浸泡1 h,蒸馏7 h。利用气相色谱质谱联用仪对桂丁挥发油的组分和各组分相对百分含量进行测定,分离出31个色谱峰,鉴定出16种成分,占已分离组分总含量的98%以上,其中肉桂醛(92.37%)、邻-甲氧基肉桂醛(4.79%)为相对含量较高的成分。首次研究桂丁挥发油的提取工艺及化学成分,为合理开发利用桂丁提供依据。
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| 关 键 词： | 桂丁 挥发油 提取工艺 成分分析 |
Extraction Technology of Essential Oil From Cinnamonic Fruits and Chemical Components Analysis of Essential Oil |
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| ZHENG Xiu-yu,GUO Yun-qing,WANG Han,CHEN Yun. Extraction Technology of Essential Oil From Cinnamonic Fruits and Chemical Components Analysis of Essential Oil[J]. Contemporary Chemical Industry, 2012, 0(1): 1-3 |
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| Authors: | ZHENG Xiu-yu GUO Yun-qing WANG Han CHEN Yun |
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| Affiliation: | (School of Chemistry and Chemical Engineering,South China University of Technology, Guangdong Guangzhou 510640,China) |
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| Abstract: | The extraction technology of essential oil from cinnamonic fruits by steam distillation was studied.The results show that the optimum extraction conditions are as follows： particles size 60~100 mesh,water dosage 7 time,immersing time 1 h,extracting time 7 h.Chemical components of the essential oil were structurally identified by using gas chromatography-mass spectrometry,and relative contents of different components were determined.31 chromatographic peaks were obtained and 16 components were identified.The results show that major components are cassia aldehyde（92.37%） and o-methoxy-cinnamaldehyde（4.79%）.The paper can provide a basis for utilizing reasonably cinnamonic fruits. |
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| Keywords: | Cinnamonic fruits Essential oil Extraction technology Component analysis |
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