蒜油的超临界CO_2_分子蒸馏分离纯化及其挥发性成分分析.pdfVIP

※分析检测 食品科学 2010, Vol. 31, No. 18 365 蒜油的超临界CO2-分子蒸馏分离纯化及其 挥发性成分分析 陶宁萍，王赛赛，陈必文 (上海海洋大学食品学院，上海 20 1306) 摘 要：采用分子蒸馏技术(MD)将超临界CO2 (SFE)萃取的蒜油进行纯化，以顶空固相微萃取气质联用技术(H S- SPME -GC-M S)分析蒜油中的挥发性成分，确定最佳工艺：进样速度1 滴/ s ，蒸馏温度60 ℃，刮膜转速2 50r/min 。 纯化的蒜油挥发性成分仅有4 种，二烯丙基二硫醚和二烯丙基三硫醚、2- 乙烯基-1,3- 二硫杂-4- 环己烯和3- 乙烯基- 1,2- 二硫杂-5- 环己烯；与水蒸气蒸馏法制得的新鲜蒜油(F-GO) 比较，SFE 法是一种理想的制取蒜油的方法；蒜油 放置3 0d ( S-G O) 后有效成分含量下降，导致品质下降。 关键词：超临界C O 2 流体萃取；分子蒸馏；蒜油；顶空固相微萃取气质联用；挥发性成分 Molecular Distillation Purification and Analysis of Volatile Components of Garlic Oil Extracted by Supercritical Carbon Dioxide Extraction TAO Ning-ping ，WANG Sai-sai ，CHEN Bi-wen (College of Food Science and Technology, Shanghai Ocean University, Shanghai 20 1306, China) Abstract ：Molecular distillation (MD) purification the garlic oil extracted by supercritical carbon dioxide extraction (SCDE) was studied, followed by volatile composition analysis of the purified garlic oil using headspace solid-phase microwextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). The optimal MD conditions were determined as follows: sample loading speed 1 drop/s; distillation temperature 60 ℃; and film wiping speed 250 r/min. Only 4 compounds were found in MD-purified garlic oil, namely, diallyl disulfide, diallyl trisulfide, 2-vinyl-1,3-dithiacyclohex-4-ene and 3-vinyl- 1,2-dithiacyclohex-5-ene. From comparison of volatile composition between steam distillation-extracted and SCDE-extracted garlic oils, SCDE is a better method for garlic oil extraction. Moreover, after 30-day storage of steam distillation-extracted garlic oil, the contents of the efficient com