首页|利用超临界CO2萃取川续断挥发油的试验研究

利用超临界CO2萃取川续断挥发油的试验研究

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试验采用超临界CO2萃取法提取川续断挥发油,通过正交试验优选工艺条件,利用气相色谱-质谱联用技术(GC-MS)对挥发油进行分析,并对川续断挥发油的体外抗氧化性能进行试验.结果表明,川续断挥发油的最佳提取工艺条件:无水乙醇为携带剂,物料与携带剂比例1∶2.5(g/mL)、萃取压力24 MPa、萃取温度40 ℃、萃取时间2.5 h、浸泡时间1.0 h,川续断挥发油的最高萃取率为3.60%;利用GC-MS对川续断挥发油进行分析,其主要成分有棕榈酸(8.93%)、棕榈酸乙酯(4.22%)、亚油酸乙酯(3.91%)、亚麻酸乙酯(3.13%)、辛基棕榈酸酯(2.54%)、β-谷甾醇(10.51%);抗氧化性试验表明川续断挥发油质量浓度在16.00 mg/mL时对DPPH·抑制率达83.4%±3.38%,其质量浓度4.00 mg/mL时对ABTS+·抑制率可达100%±0.10%,表明提取的川续断挥发油具有良好抗氧化性.
Experimental Study on Supercritical CO2 Extraction of Volatile Oil from Dipsacus asper
The volatile oil of Dipsacus asper was extracted by supercritical CO2 extraction,and the process condition was optimized by orthogonal test.The volatile oil was analyzed by gas chromatography-mass spectrometry(GC-MS),and the antioxidant properties of the volatile oil of Dipsacus asper in vitro were studied.The results showed that the optimum extraction condition of volatile oil from Dipsacus asper was as follows:anhydrous ethanol as the carrying agent,the ratio of material to the carrying agent 1∶2.5(g/mL),the extraction pressure 24 MPa,the extraction temperature 40 ℃,the extraction time 2.5 h,and the soaking time 1.0 h.The highest yield of volatile oil was 3.60%.The volatile oil of Dipsacus asperoides was analyzed by GC-MS.The main components were that palmitic acid(8.93%),ethyl palmitate(4.22%),ethyl linoleate(3.91%),ethyl linolenic acid(3.13%),octyl palmitate(2.54%)and β-sitosterol(10.51%).The antioxidant activity test showed that the inhibition rate of DPPH·was 83.4%±3.38%at the concentration of 16.00 mg/mL,and the inhibition rate of ABTS+·was 100%±0.10%at the concentration of 4.00 mg/mL,indicating that the extracted volatile oil had strong antioxidant activity.

supercritical CO2 extractionDipsacus aspervolatile oilsorthogonal testextraction technicsin-vitro antioxidant properties

张玉、周孟焦、邹静、李潮俊、梁晓峰

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西南科技大学材料与化学学院(绵阳 621010)

四川中医药高等专科学校绵阳市中药资源开发利用重点实验室(绵阳 621010)

超临界CO2萃取 川续断 挥发油 正交试验 提取工艺 体外抗氧化

四川省科技计划重点研发项目四川省中医药管理局科学技术研究专项课题

2022YFS04432023MS334

2024

食品工业
上海市食品工业研究所

食品工业

影响因子:0.47
ISSN:1004-471X
年,卷(期):2024.45(1)
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