• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
牛春颖, 张凤清, 刁东梅, 付彦臣. 响应面法优化蒸参水中挥发油提取条件及GC-MS分析[J]. 食品工业科技, 2014, (18): 310-314. DOI: 10.13386/j.issn1002-0306.2014.18.061
引用本文: 牛春颖, 张凤清, 刁东梅, 付彦臣. 响应面法优化蒸参水中挥发油提取条件及GC-MS分析[J]. 食品工业科技, 2014, (18): 310-314. DOI: 10.13386/j.issn1002-0306.2014.18.061
NIU Chun-ying, ZHANG Feng-qing, DIAO Dong-mei, FU Yan-chen. Extraction conditions optimization of essential oil from steamed ginseng water by response surface methodology and GC-MS analysis[J]. Science and Technology of Food Industry, 2014, (18): 310-314. DOI: 10.13386/j.issn1002-0306.2014.18.061
Citation: NIU Chun-ying, ZHANG Feng-qing, DIAO Dong-mei, FU Yan-chen. Extraction conditions optimization of essential oil from steamed ginseng water by response surface methodology and GC-MS analysis[J]. Science and Technology of Food Industry, 2014, (18): 310-314. DOI: 10.13386/j.issn1002-0306.2014.18.061

响应面法优化蒸参水中挥发油提取条件及GC-MS分析

Extraction conditions optimization of essential oil from steamed ginseng water by response surface methodology and GC-MS analysis

  • 摘要: 以红参加工副产物"蒸参水"为原料,采用溶剂提取法提取蒸参水中挥发油,在单因素基础上采用响应面法对提取条件进行优化,同时采用气相色谱-质谱法(GC-MS)对蒸参水挥发油进行成分分析。结果表明,以石油醚为提取溶剂的最佳提取工艺条件为:提取时间8h,提取温度80℃,料液比1∶5,在此最优提取条件下蒸参水挥发油的最高提取率达到0.51%。气相色谱-质谱分析结果表明蒸参水挥发油中主要成分为烷烃类(61.497%)、酯类(19.192%)、酸类(11.773%)、醛类(1.821%)、醇类(4.367%),还含有一组倍半萜化合物石竹烯和金合欢烯。 

     

    Abstract: The raw material was the steamed ginseng water (the byproducts of the red ginseng processing) , the essential oil was extracted from the steamed ginseng water by solvent extraction method, the extraction technology was optimized by response surface methodology on the basis of a single factor, the component of the essential oil extracted from the steamed ginseng water was also analyzed by GC-MS. The results showed that when petroleum ether was used as extraction solvent, the optimum extraction conditions were 8h (extraction time) , 80℃ (extraction temperature) and 1∶5 (feed liquid ratio) , the extraction ratio of essential oil from steamed ginseng water reached 0.51% in this optimum extraction conditions. The GC-MS analysis showed that the main component of the essential oil contained alkanes (61.497%) , esters (19.192%) , acids (11.773%) , aldehydes (1.821%) , alcohol (4.367%) and a set of sesquiterpenes caryophyllene and farnesene.

     

/

返回文章
返回