现代食品科技2013，Vol.29Issue(2)：358-361,4.
不同蒸馏方法提取辛夷挥发油的比较分析
Comparative Analysis of Different Distillation Extraction of Flos Magnoliae Volatile Oil
魏鹏程 1赵铭钦 1刘鹏飞 1刘会杰 1张欢欢 1包晓容 1姬小明 1魏跃伟1
作者信息
- 1. 河南农业大学烟草学院/国家烟草栽培生理生化研究基地,河南郑州450002
- 折叠
摘要
Abstract
Flos magnoliae volatile oil was extracted by steam distillation and simultaneous distillation and extraction, and then analzed using gas chromatography-mass spectrometry (GC-MS) combined with chemical component determination and comparative analysis. Results indicated that there were 30 volatile oils including rose oxide, terpinyl acetate, bornyl acetate extracted by steam distillation while 30 volatile oils including terpinolene, estragole, l-hydroxy-l,7-dimethyl-4-isopropyl-2,7-ring decyl diene extracted by simultaneous distillation. There were 28 volatile oils were mutual and firpene, beta pinene, eucalyptol, linalool, 1-camphor, alpha terpineol, alpha caryophyllene, (E)-beta acacia ene, geraniolene, cadinene, alpha burt orange tomato alcohol, famesol with high content. The color and average yield of volatile oil extracted by steam distillation and simultaneous distillation were pale yellow and 1.3% and 1.5% respectively. These results showed that distillation of volatile oil aroma quality and yield was better than those obtained by simultaneous distillation.关键词
辛夷/挥发油/同时蒸馏/GC-MSKey words
magnolia/ volatile oil/ simultaneous distillation/ GC-MS引用本文复制引用
魏鹏程,赵铭钦,刘鹏飞,刘会杰,张欢欢,包晓容,姬小明,魏跃伟..不同蒸馏方法提取辛夷挥发油的比较分析[J].现代食品科技,2013,29(2):358-361,4.
