| 不同方法提取姜精油的对比分析 |
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| 引用本文： | 周锡堂,邹纲明,吴景雄. 不同方法提取姜精油的对比分析[J]. 食品科技, 2005, 0(9): 57-59 |
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| 作者姓名： | 周锡堂 邹纲明 吴景雄 |
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| 作者单位： | 茂名学院化工学院,茂名,525000 |
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| 摘 要： | 介绍应用水蒸气蒸馏法和超临界CO2萃取法提取姜精油的工艺条件及各自主要成分的分析结果,发现超临界CO2萃取工艺得到的姜精油含有体现生姜独特风味的姜辣素,如以色谱峰面积归一法计算,CO2萃取法含量最高的姜醇占26.00%,且含量与萃取时间有关,而水气法萃取物不含姜醇。既说明超临界萃取有特色和优势,也为超临界提取姜精油操作时间的确定提供参考。
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| 关 键 词： | 姜精油 水气蒸馏法 超临界萃取 GC-MS分析 |
| 文章编号： | 1005-9989(2005)09-0057-03 |
| 修稿时间： | 2005-02-12 |
Contrasting analysis on principal ingredients of ginger essential oil from different ways of extraction |
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| ZHOU Xi-tang,ZOU Gang-ming,Wu Jing-xiong. Contrasting analysis on principal ingredients of ginger essential oil from different ways of extraction[J]. Food Science and Technology, 2005, 0(9): 57-59 |
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| Authors: | ZHOU Xi-tang ZOU Gang-ming Wu Jing-xiong |
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| Abstract: | The paper introduces the conditions of extraction and the analytic results on principal ingredients of several kinds of essential oil of ginger,which are gained by vapor distillation and by two conditions of super-critical CO2 extraction respectively.It is found that the latter two includes zingiberol series compounds the highestcontent is 26%,which represent the special sapor of ginger well,and that there is relationship between thequantity of zingiberol and time.This is not only one of the characteristics and advantages of supercritical fluidextraction,but convenient to ascertain the operation time. |
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| Keywords: | essential oil of ginger vapor distillation supercritical fluid extraction GC- MS analysis |
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