27 212-214 转211 食品安全与检测 3+10 南京菊花脑部分成分分析及挥发油的提取研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.2 南京菊花脑部分成分分析及挥发油的提取研究 杨立刚，李莉华，林丽凤，王少康，孙桂菊 （东南大学公共卫生学院，江苏南京210009 ） 摘要：本文研究了南京地区菊花脑中部分成分含量，并研究了菊花脑挥发性成分提取条件，为菊花脑的进一步开发利用 提供参考依据。通过常压干燥法测定了菊花脑中的 水分，采用高温灼烧法测定了其灰分，采用索氏提取法测定了其脂肪含量，并采用比色法测定了其黄酮含量，挥发油的测定采 用蒸馏法， 酚类和皂甙功效成分的鉴定采用显色反应加以定性分析。研究结果表明， 新鲜南京菊花脑（湿重）中水分含量为88.6%，灰分含量为5.81% ， 脂肪含量为0.27% ，黄酮含量为0.16‰。菊花脑中挥发油提取的最优条件为：菊花脑磨碎，物料比1:3，65 ℃浸泡14 h ，蒸馏5 h ，实验测得菊花脑(湿重)的提取率为0.87‰。 关键词：菊花脑；功能成分；挥发油 文章篇号:1673-9078(2010)2-212-214 Analysis of functional ingredients and extraction of volatile oil from Chrysanthemum nankingense YANG Li-gang, LI Li-hua, LIN Li-feng, WANG Shao-kang, SUN Gui-ju (School of Public Health, Southeast University, Nanjing 210009, China) Abstract: Some components of Chrysanthemum nankingense were analyzed and the extraction conditions of volatile oil from Chrysanthemum nankingense were studied. The water, ash, fat and the volatile oil contents were determined using drying method at normal atmosphere, ignition at high temperature, Soxhlet’s Extraction method and distillation, respectively. Color reaction was used for qualitative analysis of hydroxybenzene and saponins. Result showed that water, ash, fat and flavone contents of Chrysanthemum nankingense(wet weight) was 88.6%, 5.81%, 0.27%, and 0.16‰, respectively. The optimal conditions for extraction of volatile oil was as follows: soaking the grinded Chrysanthemum nankingense in water with ratio of feed to liquid of 1:3 at 65 ℃for 14 hours, and then distilling for 5 hours. Under these conditions the yield of volatile oil was 0.87‰(wet weight). It was concluded that Chrysanthemum nankingense had huge market potential and medical value as a new vegetable. Key words: Chrysanthemum nankingense; functional ingredients; volatile oil