化工学报2012，Vol.63Issue(3)：826-833,8.DOI:10.3969/j.issn.0438-1157.2012.03.022
离子液体超声-微波协同制取洋葱精油
Preparation and extraction of onion essential oil by ionic liquid and ultrasound-microwave-assisted method
摘要
Abstract
To improve enzyme catalytic efficiency, the ionic liquid/buffer biphasic system was used as bio-catalytic medium in catalytic hydrolysis of alliin to the sulfur-containing compounds by alliinase. The results showed that the enzyme activity was higher for 25% [BMIM]PFS/ buffer biphasic system than for pure buffer system but inhibited markedly by excess amount of [BMIM]PF6, and the thermal stability of the enzyme was enhanced. Using natural alliin as substrate, the Km of 0. 591 mmol · L-1 and the Vmax of 0. 316 mmol · L-1 · min-1 were obtained for the enzyme catalytic reaction in [BMIM]PF6/buffer biphasic system, and the Vmax/Km ratio was about 2 fold of buffer monophasic system. In addition, in order to rising yield of essential oil, a combination technique of ionic liquid [BMIM]PF6, as bio-catalytic medium and extraction agent, and ultrasound-microwave-assisted was used for preparation and extraction of onion essential oil. The optimized conditions established were as follows: [BMIM]PF6 concentration 20% (vol), enzymatic time 2 h, ratio of raw material to liquid 1 :1. 5, extraction temperature and time 25°C and 50 s, and ultrasound-microwave power 150 W. Total 22 substances were identified in the onion essential oil prepared from fresh onion and 19 kinds of them sulfur-containing compounds by GC-MS analysis.关键词
离子液体/[BMIM]PF6/超声-微波/蒜氨酸酶/洋葱精油Key words
ionic liquid/[BMIM]PF6/ultrasound-microwave-assisted extraction technique/alliinase/onion essential oil分类
化学化工引用本文复制引用
曹红,段海燕,李春,辛娜,李军,李炳奇..离子液体超声-微波协同制取洋葱精油[J].化工学报,2012,63(3):826-833,8.基金项目
石河子大学科学研究发展计划"自然科学与技术创新"项目(ZRKX2008004). （ZRKX2008004）
