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梅片树中高纯度右旋龙脑制备及其性质表征

苏健裕 梅国栋 方立明 黄滟波

食品科学2017,Vol.38Issue(17):151-157,7.
食品科学2017,Vol.38Issue(17):151-157,7.DOI:10.7506/spkx1002-6630-201717025

梅片树中高纯度右旋龙脑制备及其性质表征

Preparation and Characterization of D-Boreonl from Leaves of Dryobalanops aromatica

苏健裕 1梅国栋 2方立明 1黄滟波2

作者信息

  • 1. 华南理工大学食品科学与工程学院,广东 广州 510640
  • 2. 广东省天然产物绿色加工与产品安全重点实验室,广东 广州 510640
  • 折叠

摘要

Abstract

In this study, we investigated the preparation of highly pure D-borneol from the essential oil extracted from the leaves of Dryobalanops aromatica through steam distillation. Crude D-borneol was obtained after the essential oil was subjected to freeze-drying and centrifugation. Then, the crude product was purified by recrystallization in petroleum ether, 120# gasoline, and anhydrous ethanol, respectively. The chemical composition, optical rotation, morphology and thermal properties of the as-obtained crystals were characterized. The results showed that the content of D-borneol in the essential oil was about 68.10%, and its purity was more than 98% after recrystallization. There were no obvious differences in mass spectrum or optical rotation between D-bormeol standard and the solvent recrystallized crystals. The appearance of the petroleum ether and gasoline 120# recrystallized crystals showed regular hexagons with clear boundary, while the ethanol recrystallized crystal was irregularly and granularly dispersed or aggregated. However, the results of thermal analysis showed that the thermal properties of all three recrystallized crystals were the same, indicating that the appearance of crystals did not affect their thermal performance. Furthermore, Mo's equation could describe the non-isothermal crystallization process of D-borneol crystal. This study can provide an important technical reference for the exploitation and utilization of Dryobalanops aromatica and the production of high-purity D-borneol.

关键词

梅片树/右旋龙脑/重结晶/晶型/高纯度

Key words

Dryobalanops aromatica/D-borneol/recrystallization/crystal morphology/high purity

分类

轻工纺织

引用本文复制引用

苏健裕,梅国栋,方立明,黄滟波..梅片树中高纯度右旋龙脑制备及其性质表征[J].食品科学,2017,38(17):151-157,7.

基金项目

广东省自然科学基金项目(2014A030313265) (2014A030313265)

广东省科技计划项目(2016A010105020 ()

2015A020209020 ()

2015A020209036) ()

广东省扬帆计划项目(201312H05) (201312H05)

广州市科技计划项目(201707010129) (201707010129)

华南理工大学中央高校基本科研业务费专项资金项目(2017ZD084) (2017ZD084)

食品科学

OA北大核心CSCDCSTPCD

1002-6630

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