摘要
利用聚焦式微波辅助萃取系统,结合HPLC分析,对肉桂 中的肉桂醛和肉桂酸进行微波萃取分离和分析,并比较 了水及乙醇等溶剂作为萃取溶剂的效果。研究发现,极性 强的溶剂,如水、乙醇容易吸收微波,温升较快,而石油醚 和正己烷等极性较弱的溶剂,对微波的吸收较弱,温升较 慢。比较极性溶剂在微波场温升效应得,无水乙醇≥80％ 乙醇>纯水>0.1NNaOH>0.1NHCl。以乙醇为溶剂进行肉 桂醛的微波萃取,得率为2.37％,以水为溶剂的萃取得率 为2.04％;溶剂之间的差别不大。而对肉桂酸的微波萃取, 以乙醇为溶剂的萃取得率为0.96％,以水为溶剂的萃取得 率为2.91％,溶剂之间的微波萃取效果差别较大。
The temperature -raising effects of different solvents for microwave assistant extraction (MAE) in microwave field were compared. And cinnamic aldehyde and cinnamic acid were extracted from cinnamon by MAE using water and ethanol as solvents and were analyzed by HPLC method. It was found that temperature-raising effects were changed as the following order: 100% ethanol≥ 80% ethanol >pure water >0.1NNaOH >0.1 NHCI in microwave field. HPLC analysis shows that the contents of cinnamic aldehyde extracted using 100% ethanol and pure water from cinnamon were 2.37% and 2.04%, respectively. But the contents of cinnamic acid extracted using 100% ethanol and pure water were 0.96% and 2.91%, respectively, showing more differences between solvents.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第2期88-90,共3页
Science and Technology of Food Industry
基金
广东省自然科学基金资助项目(31359)香港理工大学资助项目(G.12.37.T182)。
关键词
微波萃取
肉桂醛
肉桂酸
高效液相色谱
microwave assistant extraction
cinnamic aldehyde
cinnamic acid
HPLC
