三种提取方法对红花椒挥发性成分的影响

为探究不同提取方法以及不同提取参数对花椒提取物挥发性物质组成的影响,以红花椒为原料,通过油浸法浸提、水蒸气蒸馏及超临界C02萃取获得花椒提取物,采用固相微萃取与气相色谱质谱联用法测定花椒提取物中挥发性物质种类及含量,并通过主成分分析法及相对气味活度值评价提取物品质.对三种提取方法鉴定出的挥发性物质总数进行统计,发现油浸...

Effect of Three Extraction Methods on the Volatile Components of Zanthoxylum bungeanum

The experiment was carried out by using Zanthoxylum bungeanum as raw material and extraction of Zanthoxylum bungeanum by oil extraction,steam distillation and supercritical CO 2 extraction.The purpose of this experiment is to explore the effect of different extraction methods and different extraction parameters on volatile components of Zanthoxylum bungeanum extract.In addition,solid phase micro-extraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS)was employed to determine the volatile substances and content in Zanthoxylum bungeanum extract.The quality evaluation of extract were analyzed by principal component analysis(PCA)method and relative odor activity value(ROAV).Under all conditions,65,100 and 82 kinds of volatile substances were identified by oil extraction,steam distillation and supercritical CO 2 extraction respectively.The highest content of volatile substances was obtained by supercritical CO 2 extraction,followed by steam distillation and oil extraction,13909.90,1152.61 and 249.38μg/mL,respectively.The results of principal component analysis showed that the change trend of the scores of each group was the same as that of the total content of aroma substances under each single factor condition.Among them,oil extraction,steam distillation and supercritical CO 2 extraction had the highest total content of volatile matter and the highest comprehensive score of aroma matter when the ratio of material to liquid was 1∶5、the extraction time was 5 h、and the extraction temperature was 140℃,the ratio of material to liquid was 1∶10、the extraction time was 2 hours,and 7%ethanol addition、the ratio of ethanol was 85%,respectively.According to the value of relative odor activity,the key aroma components of the three extraction methods were different.Laurene contributes the most to the aroma in the oil extraction method,linalool and eucalyptus alcohol contribute the most to the aroma in the steam distillation method,and linalool contributes the most to the aroma in the supercritical CO 2 extraction method.In conclusion,the differences of extraction methods lead to significant changes in the types and contents of volatile substances and key aroma components in Zanthoxylum bungeanum extracts.The content of volatile substances and aroma components in supercritical CO 2 extracts are both the highest among the three methods.