从 Boriss.薄荷中萃取精油的不同萃取方法比较研究及响应面法优化萃取过程

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Aoken Aimila, Xiangwen Xiao, Xuelei Xin, Numonov Sodik, Jingshan Shen, Maitinuer Maiwulanjiang
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引用次数: 0

摘要

本研究采用亲脂溶剂(正己烷)萃取、蒸汽蒸馏法(SD)和超临界CO2流体萃取法(SC-CO2)提取亚洲薄荷的挥发性成分。对其提取率、化学成分和生物活性进行了比较。采用气相色谱-四极杆飞行时间质谱(GC-QTOF-MS)和火焰离子化检测器(GC-FID)半定量分析方法对亚洲薄荷中的化学成分进行了研究。芳香提取物。亲脂溶剂(正己烷)萃取得率最高(1.27±0.03%,w/ w),其次是超临界CO2流体萃取(1.15±0.04%,w/ w), SD提取率为(0.37±0.01%,w/ w)。薄荷的油提取物。共包含70个已识别的组件。下面,采用三种提取工艺得到的精油的主要挥发性化合物为:α-苏烯、莰烯、沙宾烯、β-蒎烯、β-花仙花烯、柠檬烯、β-松蒎烯、樟脑、α-松蒎烯、香芹酮、香芹酮、胡椒酮氧化物、百里酚、桃金娘烯乙酸酯、二氢茉莉酮、石竹烯、德国红烯D和氧化石竹烯。本研究结果表明,三种提取方法制备的精油对DPPH和ABTS自由基的抗氧化能力不同。对金黄色葡萄球菌、白色念珠菌、枯草芽孢杆菌和大肠杆菌均有明显的抑制作用。采用响应面法(RSM)和三因素三水平Box-Benhnken设计对精油的蒸馏工艺进行优化。提取时间为3 h,料液比为1:10,浸泡时间为3 h。精油得率最高为0.38%。采用SD法考察了提取参数对挥发油得率的影响。结果表明:影响SD法提取挥发油得率的主要因素是浸泡时间>,料液比>提取时间。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Comparative study on different extraction methods of oil extract from Mentha asiatica Boriss. and optimization of the extraction process by response surface methodology

Comparative study on different extraction methods of oil extract from Mentha asiatica Boriss. and optimization of the extraction process by response surface methodology

In the current study, the lipophilic solvent (n-hexane) extraction, steam distillation (SD) and supercritical CO2 fluid extraction (SC–CO2) methods were used to extract the volatile components of Mentha asiatica Boriss. Comparisons were made between the extraction yield, chemical component and biological activity. Gas chromatography quadrupole-time-of-flight mass spectrometry (GC–QTOF–MS) and semi-quantitative analysis of chemical contents by flame ionization detector (GC–FID) were used to study the chemical ingredients in Mentha asiatica Boriss. aromatic extract. The oil extract obtained from lipophilic solvent (n-hexane) extraction (1.27 ± 0.03%, w/W) showed the highest yield, followed by supercritical CO2 fluid extraction (1.15 ± 0.04%, w/W), the extraction rate of SD was (0.37 ± 0.01%,w/W). The oil extract of Mentha asiatica Boriss. contained a total of 70 components that were identified. In the following, the primary volatile compounds of the essential oil produced using the three extraction techniques: α-thujene, camphene, sabinene, β-pinene, β-cymene, limonene, β-terpinene, camphol, α-terpinene, carvenone, carvone, piperitone oxide, thymol, myrtenyl acetate, dihydrojasmone, caryophyllene, germacrene D and caryophyllene oxide. Findings from this study indicate that the three methods of essential oil extraction produced oils with varying antioxidant capacities against DPPH and ABTS free radicals. Against Staphylococcus aureus, Candida albicans, Bacillus subtilis and Escherichia coli, all of the essential oils simultaneously showed clear inhibitory actions. Response surface methodology (RSM) and the Box–Benhnken design with three factors and three levels were both utilized to optimize the distillation process of essential oils. The appropriate extraction parameters were a 3 h extraction period, a solid–liquid ratio of 1:10 and a 3 h soaking time. The highest yield of essential oil was 0.38%. The impact of extraction parameters on essential oil yield was examined using the SD method. The findings indicated that the main factors affecting the yield of volatile oil extracted by SD were soaking time > ratio of solid to liquid > extraction time.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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