肉豆蔻超临界二氧化碳萃取工艺及其精油的GC-MS分析研究

本文应用超临界CO2 萃取技术 ,研究了肉豆蔻精油及树脂的提取工艺及精油的GC -MS成分分析。结合温度、压力、堆积密度、CO2 流量等因素对肉豆蔻精油和树脂的萃出率的影响 ,采用四因素三水平的正交设计 ,得出肉豆蔻精油及树脂的最佳萃取工艺条件为 :温度 30℃、压力 2 5MPa、CO2 流量 15L/h、堆积密度 0 .5 1± 0 .0 2g/L。     

两种天竺葵的精油成分和矿物元素的研究

本研究是对两种天竺葵 (香叶天竺葵 ,Pelargoniumgraveolens;肉豆蔻天竺葵 ,Pelargoniumfragrans)在开花初期时叶中的精油成分和矿物元素进行研究。研究表明 :两种天竺葵在开花初期叶的精油成分和含量有很大的不同 ,香叶天竺葵的精油中β -香茅醇 (β -citronellol)、甲酸香茅酯 (citronellylformate)、环己酮 (cyclohexanone)的百分含量最高 ,共占精油组成的 6 5 .82 % ,而肉豆蔻天竺葵中 β -香茅醇 (β -citronellol)、α -崖柏烯 (α -thujene)、葑酮 (fenchone)的百分含量最高 ,共占其精油组成的 33.71%。在矿物元素中 ,10 0克干物质中香叶天竺葵Ca、Na、Mg的百分含量比肉豆蔻天竺葵中多 ;肉豆蔻天竺葵中的S、P的百分含量比香叶天竺葵中多 ;10 0克干物质中微量元素Fe、B、Zn、Mn、Si的百分含量在香叶天竺葵的含量高于肉豆蔻天竺葵。     

东北连翘鲜花精油的GC-MS分析

采用同时蒸馏萃取(SDE)法提取东北连翘鲜花精油,气相色谱-质谱法(GC-MS)分析精油的化学组分,考察不同溶剂对结果的影响。结果表明,SDE石油醚萃取得到的东北连翘鲜花精油得率为0.69%,鉴定得到28种成分,GC含量最高的化合物为二十五烷(28.65%),其次是Z-9-二十三烯(27.82%)。SDE正己烷萃取得到的东北连翘鲜花精油得率为0.81%,鉴定得到44种成分,GC含量最高的化合物为Z-9-二十三烯(47.16%),其他香料化合物如肉豆蔻醛(0.97%)、石竹烯(0.05%)等。两种精油的共有成分Z-9-二十三烯可用作家蝇性引诱剂。     

植物精油的护肤应用研究进展

植物精油是通过蒸馏、超临界萃取等方法从天然植物中提取的芳香物质,因发现具有美白、杀菌消炎、抗氧化等功效用于护肤品受到民众喜爱.对植物精油在护肤领域的相关研究进行归纳,阐述了精油的主要成分和对应功效,总结了精油抗皮肤老化、美白和抗炎三个主要护肤功效的研究进展,包括各类功效发现的主要精油种类及其作用机制,旨在为植物精油在护...     

茴香精油的抑菌和抗氧化活性成分进展

通过对茴香精油的生物活性成分研究加以总结,可知茴香果实精油挥发性成分以反式-茴香脑为主要特征成分,茴香叶、花精油含有柠檬烯、反式-茴香脑、α-蒎烯等。茴香根精油含有莳萝芹菜脑等。茴香精油具有抑菌和抗氧化活性,茴香醛具有较强的抑菌活性。反式-茴香脑、爱草脑、小茴香酮是茴香籽精油抑菌活性的协同作用成分。     

索氏提取器提取桂花精油

用索氏提取器对桂花精油成分进行提取,并用GC-MS联用仪对其有效成分进行了测定,研究表明:桂花精油中主要成分有18种,检出率占总成分的93.24%。其主要成分为(Z,Z,Z)-9,12,15-十八碳三烯-1-醇(23.17﹪)、肉豆蔻酸(12.23﹪)、棕榈酸乙酯(8.76﹪)、二氢-β-紫罗兰酮(7.76﹪)、萜烯(5.86﹪)、棕榈酸(5.78﹪)、5-己基二氢呋喃-2-酮(5.35﹪)、橙花醇(4.68﹪)、正辛醛(3.80﹪)等。     

两种天竺葵不同生长时期的精油含有率及成分研究

本文对生长在上海地区的香天竺葵(Pelargonium × fragrans)和香叶天竺葵(Pelargonium graveolens)不同月份的精油的含有率及其成分变化进行研究.采样后,用水蒸馏法提取精油,用GC-MS对精油成分进行分析;结果显示,香天竺葵在一月份精油含有率最低,七月份达到了最高点.其精油成分的含量在各个月份不稳定.香叶天竺葵精油成分在6月份和9月份精油含有率最高,精油含有率最低的是在一月份.无论哪个月份的精油,在它们的成分中,香茅醇及它的酯类的含量最高,其次是香叶醇和它的酯.     

巴西黄樟油

1.应用目的和范围本国际标准规定了巴西黄樟油的某些特征,以便于对其质量进行评定。 2.参考资料 ISO/R 210,精油——包装方法。 ISO/R 211,精油——容器的标签和标记。 ISO212,精油——取样方法。 ISO279,精油——在20℃,密度和相对密度的测定。 (参考方法) ISO280,精油——折光指数的测定。 ISO592,精油——旋光度的测定。 ISO875,精油——在乙醇中溶混度的评估。 ISO1041,精油——冻点的测定。 ISO7355,黄樟油与肉豆蔻油一测定黄樟素和顺式一与反     

GCMS研究胡椒木精油成分变化及生物活性对比

气相色谱质谱联用仪分析四月和七月胡椒木精油的成分,找出变化趋势并对比两种精油的抑菌、趋避和抗氧化活性。结果表明：四月提取的胡椒木精油可鉴定30种成分,七月提取的胡椒木精油可鉴定14种成分,均以柠檬烯和肉桂酸甲酯为主。两种胡椒木精油对常见病原菌有抑制作用,但七月胡椒木精油抑菌效果较好;四月和七月胡椒木精油对斜纹夜蛾24 h平均拒食率分别为19.82%和29.55%;七月胡椒木精油对ABTs和DPPH自由基的清除效果优于四月胡椒木精油。     

醇类香料（二）

松油醇有α-、β-、γ-体三种异构体，松节油、柑桔油、伽罗木油、橙花油、香叶油、松树油、橙叶油、刺柏油、樟脑油、柠檬油等许多精油中天然含有松油醇，以α-松油醇为主成分。另外，在樱桃、菠萝、李子、桃子、木瓜等水果类和枯茗、丁子香、桂皮、生姜、百里香、肉豆蔻、小豆蔻等辛香类的香气成分中发现松油醇。     

Identification of Compounds in the Essential Oil of Nutmeg Seeds (Myristica fragrans Houtt.) That Inhibit Locomotor Activity in Mice

The present study was designed to evaluate the inhibitory effect of nutmeg (Myristica fragrans Houtt.) seed essential oil on the locomotor activity of mice in a wheel cage. Active compounds in the essential oil were identified by off-line solid phase extraction (SPE-C18) and GC/MS analysis. The essential oil was administered by inhalation at doses of 0.1, 0.3, and 0.5 mL/cage. The results showed that inhalation of nutmeg seed essential oil at a dose of 0.5 mL/cage decreased locomotion by 68.62%; and inhalation of 0.1 and 0.3 mL/cage inhibited locomotion by 62.81% and 65.33%, respectively. Generally, larger doses and longer administrations of nutmeg seed essential oil exhibited greater locomotor inhibition. Subsequently, the plasma concentrations of essential oil compounds were measured. The most concentrated compound in the plasma was myristicin. Half an hour after the addition of 1 mL/cage of nutmeg seed oil, the plasma concentration of myristicin was 3.7 μg/mL; one and two hours after the addition, the blood levels of myristicin were 5.2 μg/mL and 7.1 μg/mL, respectively. Other essential oil compounds identified in plasma were safrole (two-hour inhalation: 1.28 μg/mL), 4-terpineol (half-hour inhalation: 1.49 μg/mL, one-hour inhalation: 2.95 μg/mL, two-hour inhalation: 6.28 μg/mL) and fatty esters. The concentrations of the essential oil compounds in the blood plasma were relatively low (μg/mL or ppm). In conclusion, the volatile compounds of nutmeg seed essential oil identified in the blood plasma may correlate with the locomotor-inhibiting properties of the oil when administered by inhalation.     

Determination of the glyceride structure of fats. glyceride structure of fats with unusual fatty acid compositions

Five fats containing less common fatty acids, nutmeg butter (myristic), rapeseed oil (erucic, eicosenoic), peanut oil (arachidic, behenic, lignoceric), tung oil (eleostearic), and coriander seed oil (petroselinic) were oxidized, and the oxidized esterified glycerides were analyzed by gas-liquid chromatography (GLC). The values obtained are compared with those calculated from lipase hydrolysis data. Although there was a general over-all agreement between the compositions calculated from lipase hydrolysis data and that obtained by GLC analysis of the oxidized glycerides, there were some discrepancies that exceeded the range of experimental error. 1 Issued as N.R.C. No. 9626.     

Production and use of natural antioxidants

We have developed a new industrial process for obtaining natural antioxidants from spices and other vegetables by primarily adapting mechanical and physical treatments. Rosemary, sage, paprika, nutmeg and cocoa shells have been submitted to a mechanical treatment (micronization), and the finely powdered material was extracted with an edible vegetable oil, i.e., groundnut. The antioxidant dissolved in the lipid phase was collected by two-stage falling film molecular distillation to separate the lipid phase to be recycled) from the active, low molecular weight fraction. Antioxidant activity was measured for fats, oils and fat-containing foods by oxygen absorption, head-space analysis (i.e., pentane) extent of secondary degradation products and organoleptic evaluations. Results obtained indicate that molecular distillates from spices, i.e., rosemary derivatives, effectively protect foods against oxidative rancidity. Presented at the ISF-AOCS.     

聚乙二醇型硼酸酯表面活性剂的合成与性能研究

以硼酸、甘油为原料,在N2保护下合成硼酸双甘油酯,然后在强酸性离子交换树脂催化下与聚乙二醇反应生成聚乙二醇硼酸双甘油酯,再分别与月桂酸、肉豆蔻酸、硬脂酸合成出3种聚乙二醇型硼酸酯表面活性剂。研究了聚乙二醇硼酸双甘油酯单月桂酸酯的合成工艺,得到了优化的工艺条件,测定产物的水解稳定性及其水溶液的表面张力。结果表明：硼酸双甘油酯聚乙二醇酯与月桂酸的摩尔比为1：1．0,反应温度240℃,反应时间6h,催化剂用量2．0％,月桂酸转化率为97．8％。该工艺具有酸转化率高,后处理工艺简单的优点,产物具有良好表面活性,其水解稳定性较传统的硼酸酯表面活性剂得到改善。     

Über die Fettsäurezusammensetzung der Lipoide einiger Gewürze

Fatty Acid Composition of Lipids of Some Spices Fatty acid composition of lipids of ten fruit spices (pepper, pimento, red pepper, chillies, cumin-seed, coriander, celery, dill, cardamon and vanilla), one seed spice (nutmeg), one flower spice (clove), three herb spices (sage, origano, thyme), one leaf spice (laurel), one bark spice (cinnamon) and ginger was determined by gas chromatography after transesterification and compared with the known values. In the lipids of cardamon, vanilla, cinnamon, ginger and laurel, which have not been examined so far, palmitic, oleic and linoleic acids were found to predominate. In the lipids of pimento and clove which belong to the family of myrtaceae, C₁₈ fatty acids were predominant. Spices belonging to the family of labiates are characterized by a high linolenic acid content.     

Natural antioxidants from herbs and spices

There is a growing interest in natural antioxidants found in plants because of the world‐wide trend toward the use of natural additives in food and cosmetics. Herbs and spices are one of the most important targets to search for natural antioxidants from the point of view of safety. This review presents the results on stabilization of lipids and lipid‐containing foods with different herbs and spices (ground materials or extracts) and reports the structure of the main antioxidatively acting compounds isolated from them. The review presents information about the antioxidative effects of rosemary, sage, oregano, thyme, ginger, summer savory, black pepper, red pepper, clove, marjoram, basil, peppermint, spearmint, common balm, fennel, parsley, cinnamon, cumin, nutmeg, garlic, coriander, etc. Among the herbs of the Labiatae family, rosemary has been more extensively studied and its extracts are the first marketed natural antioxidants. Sage and oregano, which belong to the same family, have gained the interest of many research groups as potential antioxidants.     

Polypeptide Profile,Amino Acid Composition and Some Functional Properties of Calabash Nutmeg (<Emphasis Type="Italic">Monodora myristica</Emphasis>) Flour and Protein Products

The aim of this work was to compare the physicochemical and functional properties of calabash nutmeg (Monodora myristica) seed protein flour with those of protein-enriched products (albumin, globulin, and protein isolate). Defatted M. myristica seed flour (MMF) was used to prepare various protein products. A NaCl extract of MMF was dialyzed against water to obtain the soluble albumin fraction (MMA) and a precipitated globulin fraction (MMG). MMF was also extracted with NaOH, the extract adjusted to pH 4.0 and the precipitated proteins collected as the isolate (MMI). Non-reducing gel electrophoresis showed that the MMF, MMG and MMI had similar composition that was dominated by 55 and 110 kDa polypeptides while MMA consisted mainly of smaller (<35 kDa) polypeptides. However, under reducing conditions, the 110 kDa polypeptide was not observed. Amino acid composition revealed an Arg/Lys ratio that increased in the extracts (1.92, 2.28 and 2.11 for MMA, MMG and MMI, respectively) relative to that in MMF (1.85). MMA had 67.5–86.5% protein solubility in the pH 4.0–6.0 range while those of MMF, MMG, and MMI were 37.7–63.8, 2.7–69.4 and 3.8–55.1%, respectively. MMA, MMG and MMI were found to be better emulsifiers based on their smaller oil droplet sizes (8–14 μm) compared with the 14–33 μm for MMF emulsion. Maximum foaming capacity was highest for MMI (205%) when compared with MMA or MMG (150%) and MMF (89%). We conclude that protein enrichment led to significantly enhanced emulsion and foam-forming properties but high solubility may have contributed to reduced emulsion stability.     

柴油脱氮精制技术研究进展

柴油中氮化物的存在对油品安定性的影响极为严重,对油品的颜色和胶质的生成影响也很大,是成胶的主要因素之一。而且有机氮化物在燃烧过程中会造成空气污染,形成酸雨。如何脱除柴油中的氮化物,提高柴油的安定性,满足对柴油产品质量的更高要求,是目前研究的重点。柴油脱氮精制技术可分为加氢脱氮和非加氢脱氮两大类,作者综述了各种柴油脱氮精制技术的原理、优缺点以及最新的研究进展。     

柴油非加氢脱氮技术研究

柴油中氮化物的存在对油品安定性的影响极为严重,对油品的颜色和胶质的生成影响也很大,是成胶的主要因素之一。有机氮化物在燃烧中会造成空气污染,形成酸雨。如何脱除柴油中的氮化物,提高柴油的安定性,满足对柴油产品质量的更高要求是目前研究的重点。作者综述了各种柴油脱氮精制技术的原理、优缺点。     

Olive Oil Processing: Current Knowledge,Literature Gaps,and Future Perspectives

Olive oil quality is determined through a series of steps starting from the olive oil tree and ending to the consumer. Among these steps, olive oil processing plays a decisive role in determining quality. This work reviews current olive oil-processing technology and compares available technologies for the unit operations involved. Furthermore, for each unit operation involved in olive oil processing, the effect of process variables on the parameters determining olive oil quality is presented and discussed. Process efficiency and environmental impact are also presented and discussed for specific unit operations. Through this review, the gaps in current knowledge are highlighted. Finally, future perspectives on olive oil processing and further research required for olive oil quality optimization are presented.