文献类型：期刊文献

英文题名：Separation and analysis of bacteriostatic components from cumin essential oil

作者：Liu, Bing[1]

第一作者：刘冰

通讯作者：Liu, B.

机构：[1] Department of Chemistry and Chemical Engineering, Xinxiang University, Xinxiang, China

第一机构：新乡学院化学化工学院

年份：2013

卷号：5

期号：12

起止页码：358-363

外文期刊名：Journal of Chemical and Pharmaceutical Research

收录：EI(收录号：20140517244776);Scopus(收录号：2-s2.0-84892691671)

语种：英文

外文关键词：Chemical analysis - Column chromatography - Extraction - Gas chromatography - Oils and fats - Solid solutions

摘要：Cumin essential oil was extracted from cumin seeds with low boiling-point organic solvents by Soxhlet extraction method. In this paper, the extraction technology conditions were explained in detail. The cumin essential oil was separated and identified by Column Chromatography and GC-MS. Results showed that optimum petroleum ether extraction conditions for essential oil were as follows: extraction temperature is 33°C extract time is 10h and the Cumin essence oil of maximum yield is about 82 mg/g. Through the component separation and analysis of the main chemical components, the biochemically active bases of essential oil which can inhibit bacterium in foodstuff antisepsis were ascertained. The method was Soxhlet extraction and gas chromatography-mass spectrometry, which can effectively determine the bacteriostatic components of cumin essential oil.