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中国精品科技期刊2020
潘林菊,赵丹丹,徐晓杰,等. 酶解预处理-无溶剂微波法提取鲜小蓟精油及抗氧化活性分析[J]. 食品工业科技,2025,46(16):132−145. doi: 10.13386/j.issn1002-0306.2024100100.
引用本文: 潘林菊,赵丹丹,徐晓杰,等. 酶解预处理-无溶剂微波法提取鲜小蓟精油及抗氧化活性分析[J]. 食品工业科技,2025,46(16):132−145. doi: 10.13386/j.issn1002-0306.2024100100.
PAN Linju, ZHAO Dandan, XU Xiaojie, et al. Enzymatic Pretreatment Solvent-free Microwave Extraction of Fresh Cirsium setosum Essential Oil and Analysis of Antioxidant Activity[J]. Science and Technology of Food Industry, 2025, 46(16): 132−145. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024100100.
Citation: PAN Linju, ZHAO Dandan, XU Xiaojie, et al. Enzymatic Pretreatment Solvent-free Microwave Extraction of Fresh Cirsium setosum Essential Oil and Analysis of Antioxidant Activity[J]. Science and Technology of Food Industry, 2025, 46(16): 132−145. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024100100.

酶解预处理-无溶剂微波法提取鲜小蓟精油及抗氧化活性分析

Enzymatic Pretreatment Solvent-free Microwave Extraction of Fresh Cirsium setosum Essential Oil and Analysis of Antioxidant Activity

  • 摘要: 采用酶解预处理结合无溶剂微波法提取鲜小蓟精油,以精油得率为评价指标,在单因素实验的基础上通过响应面试验对精油提取工艺进行优化。通过红外、气相色谱-质谱法(GC-MS)、扫描电镜和热重对不同提取方法所提取的精油成分组成进行分析,并以DPPH自由基、羟基自由基、ABTS+自由基清除能力和铁还原能力为指标评价所提取精油的抗氧化能力。结果表明,酶解预处理-无溶剂微波法提取鲜小蓟精油的最佳工艺条件为:酶混合比(纤维素酶:果胶酶)2:1、酶添加量1.5%、酶解时间1.5 h、微波功率560 W、提取时间40 min,在此条件下精油得率为0.17%±0.005%,酶解预处理-无溶剂微波法提取的精油含有更高比例的含氧化合物,与水蒸气蒸馏法提取的精油相比,其精油成分的含量增量从高到低依次为正十六烷酸(36.50%)、2-甲基二十四烷(3.82%)、油酸酰胺(3.03%)、2,7-辛二烯-1-醇(2.40%)、烯丙基十五烷基酯(1.81%)、(Z)-1,5,9-十一碳三烯-2,6,10-三甲基(1.55%)和(E)-2-癸烯-1-醇(1.04%)。此外,酶解预处理-无溶剂微波法提取的鲜小蓟精油表现出更强的抗氧化活性。因此,酶解预处理-无溶剂微波法是一种从鲜小蓟中获得高得率和高品质精油的绿色有效技术,为小蓟精油的提取和开发应用提供基础数据和支撑。

     

    Abstract: Enzymatic pretreatment combined with a solvent-free microwave method was used to extract essential oil from fresh Cirsium setosum. The yield of essential oil was used as the evaluation index, and the extraction process of essential oil was optimized through response surface methodology based on single-factor experiments. The composition of essential oils extracted by different extraction methods was analyzed by infrared, gas chromatography-mass spectrometry (GC-MS), scanning electron microscopy, and thermogravimetry. The antioxidant capacity of the extracted oils was evaluated in terms of the scavenging ability of DPPH free radicals, hydroxyl free radicals, ABTS+ free radicals, and the iron-reduction capacity. The results showed that the optimal process conditions for extracting fresh Cirsium setosum essential oil by enzymatic pretreatment solvent-free microwave method were enzyme mixing ratio (cellulase:pectinase) 2:1, enzyme addition amount 1.5%, enzymatic hydrolysis time 1.5 h, microwave power 560 W, extraction time 40 min. Under these conditions, the essential oil yield was 0.17%±0.005%. The essential oil obtained by enzymatic pretreatment solvent-free microwave method contains a higher proportion of oxygen-containing compounds. Compared with the essential oil obtained by water extraction reflux method, the content increment of its essential oil components from high to low is n-hexadecanoic acid (36.50%), 2-methyltetradecane (3.82%), (Z)-9-octadecanamide (3.03%), 2,7-octadiene-1-ol (2.40%), allyl pentadecyl oxalate (1.81%), (Z)-1,5,9-undecatriene-2,6,10-trimethyl (1.55%), and (E)-2-decen-1-ol (1.04%). In addition, fresh Cirsium setosum essential oil extracted by enzymatic pretreatment solvent-free microwave method showed stronger antioxidant activity. Therefore, enzymatic pretreatment solvent-free microwave method is a green and effective technology for obtaining high-yield and high-quality essential oils from fresh Cirsium setosum, providing basic data and support for the extraction and development of Cirsium setosum essential oils.

     

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