ZHANG Yu-guang, HOU Chun, WU Xin-xing, JIANG Xing-tao, YU Han-mou, LI Jian-zheng. Extraction of the Thuja sutchuenensis essential oil by sub-critical fluid extraction technology and its component analysis[J]. Science and Technology of Food Industry, 2015, (21): 210-213. DOI: 10.13386/j.issn1002-0306.2015.21.035
Citation: ZHANG Yu-guang, HOU Chun, WU Xin-xing, JIANG Xing-tao, YU Han-mou, LI Jian-zheng. Extraction of the Thuja sutchuenensis essential oil by sub-critical fluid extraction technology and its component analysis[J]. Science and Technology of Food Industry, 2015, (21): 210-213. DOI: 10.13386/j.issn1002-0306.2015.21.035

Extraction of the Thuja sutchuenensis essential oil by sub-critical fluid extraction technology and its component analysis

  • The Thuja sutchuenensis essential oil has good biological activity. In order to optimize the extraction conditions, it was extracted by sub- critical fluid extraction technology, choosing DME as extracting agent. The extraction temperature, extraction time, extraction times was investigated. The results showed that the optimal conditions of subcritical fluid extraction of Thuja sutchuenensis were as follows: 40 ℃ for extracting 30 min, 3 times.Under those conditions, the extraction rate was up to 6.3%. The essential oil components were separated and identified by GC- MS. Thujopsene, α- cedorl were the main components, accounting for 34.74%, 20.09% of the Thuja sutchuenensis Essential oil respectively.Sub- critical fluid extraction technolongy could efficiently extract the Thuja sutchuenensis essential oil.
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