越南产沙姜挥发油提取工艺优化与成分分析.docx

二〇一七届学生毕业论文（设计）题目：越南产沙姜挥发油提取工艺优化与成分分析系 别： 化学与生命科学学院专 业： 食品营养与检验教育（师范）班 级： 136班 学 号：姓 名：指导教师：完成日期：2017年 05月 01 日越南产沙姜挥发油化学成分分析摘要沙姜不仅是重要的调味料，还具有极高的药用价值和预防保健价值。挥发油是沙姜不可或缺的主要药效成分之一。选用越南产沙姜为研究对象，通过水蒸气蒸馏法提取挥发油，选取料液比、浸泡时间、提取时间为单因素讨论其对挥发油得率的影响。测出最佳单因素提取条件，并在此基础上设计进行3因素3水平正交试验，从而得到越南产沙姜挥发油的最佳提取条件是：料液比为1:5，浸泡时间为12 h，提取时间为10 h。通过气相色谱-质谱技术对最佳条件下得到的挥发油进行分析鉴定，从中发现29种物质，主要成分为甲氧基肉桂酸乙酯、肉桂酸乙酯、桉叶油醇、反式对甲氧基肉桂酸乙酯、3-蒈烯、龙脑、肉桂醛、优香芹酮和莰烯。经过与广东和海南产地的沙姜挥发油对比，得出沙姜挥发油共有两种稳定成分，分别是甲氧基肉桂酸乙酯、肉桂酸乙酯。关键词：沙姜；挥发油；正交实验；水蒸气蒸馏法ANALYSIS OF VOLATILE OIL COMPONENTS FROMVIETNAMESE GALANGALABSTRACTGalangal is not only an important seasoning, also has high medicinal value and preventive health care value. The volatile oil is one of the major components of galangal. The Vietnamese galangal as the research object, the volatile oil was extracted by steam distillation, and the ratio of material to liquid, soaking time and extraction time were selected as the single factor to discuss the effect of volatile oil on the yield of volatile oil.By the single factor extraction conditions, and based on the design of 3 factors and 3 levels orthogonal test, so as to obtain the optimum extraction conditions of Vietnamese galangal volatile oil is: material ratio 1: 5, soaking time 12 h andextraction time 10 h. The chemical composition was analyzed by gas chromatography-mass spectrometry in detail. The experimental results showed that the optimum extraction conditions were showed as follow: 29 kinds of chemical components were found in the essential oil from Vietnamese galangal. Main component includes methoxy cinnamic acid ethyl ester, ethyl cinnamate, eucalyptol, trans-p-methoxy-ethyl-cinnamate,3-carene, borneol, cinnamaldehyde,eucarvone and camphene. After Guangdong and Hainan and the origin of the galangal volatile oil that galangal volatile oil comparison, there are two kinds of stable components: methoxy cinnamic acid ethyl ester, ethyl cinnamate.Keywords:galangal; volatile oil; orthogonal experiment; stea