| 提取方法对芒果皮精油化学成分的影响 |
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| 引用本文： | 梁秀媚,胡卓炎,赵雷,王凯. 提取方法对芒果皮精油化学成分的影响[J]. 食品与机械, 2017, 33(3): 155-159,173 |
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| 作者姓名： | 梁秀媚 胡卓炎 赵雷 王凯 |
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| 作者单位： | 华南农业大学食品学院，广东 广州 510642 |
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| 基金项目： | 国家荔枝龙眼产业技术体系项目(编号：CARS-33) |
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| 摘 要： | 分别采用水蒸气蒸馏法(SD)、溶剂萃取法(SE)和超临界CO_2萃取法(SFE-CO2)提取芒果皮精油,经气相色谱-质谱联用(GC-MS)技术对3种方法提取的芒果皮精油主要成分及相对含量进行分析。结果表明,3种芒果皮精油共鉴定出80种化合物,包括萜烯类22种、非萜烃类8种、醇类19种、醛酮类8种、酯类14种和酸类9种。其中,SD法鉴定出化学成分49种、SE法鉴定出化学成分56种和SFE-CO_2法鉴定出化学成分59种。SD法提取的精油主要为低沸点挥发性的萜烯类;SE法提取的精油酯类、酸类化合物比例较大;SFE-CO_2对芒果皮精油的提取最充分,是较理想提取精油的方法。
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| 关 键 词： | 芒果皮；精油；水蒸气蒸馏法；溶剂萃取法；超临界CO2萃取法 |
Study on Components of Essential Oil of Mango Peel Extracted by Different Methods |
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| LIANGXiumei,HUZhuoyan,ZHAOLei,WANGKai. Study on Components of Essential Oil of Mango Peel Extracted by Different Methods[J]. Food and Machinery, 2017, 33(3): 155-159,173 |
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| Authors: | LIANGXiumei HUZhuoyan ZHAOLei WANGKai |
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| Affiliation: | College of Food, South China Agricultural University, Guangzhou, Guangdong 510642, China |
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| Abstract: | Steam distillation (SD), solvent extraction (SE) and supercritical CO2 extraction (SFE-CO2) were individually used to extract the essential oil in mango peel. The components and contents of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 80 compounds were identified in essential oils obtained by the three methods, including 22 terpenes, 8 hydrocarbons, 19 alcohols, 8 carboxides, 14 esters and 9 acids. The three methods detected 49 (SD), 56 (SE) and 59 (SFE-CO2) compounds respectively. Comparison of the three methods showed, SD suit for the extraction of low boiling point and volatile compounds, SE suit for the extraction of esters and acids, SFE-CO2 was the most effective method which could keep the components of essential oil of mango peel. |
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| Keywords: | Mango peel essential oil Steam distillation Solvent extraction Supercritical CO2 extraction |
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