文献类型：期刊文献

中文题名：孜然精油的层析分离及GC-MS分析

英文题名：Column Chromatography Separation and GC-MS Determination of Essential Oil Components of C.cyminum L.

作者：周建伟[1];黄建新[2];黄磊[2];刘林[2]

第一作者：周建伟

机构：[1]新乡学院能源与燃料研究所;[2]新乡学院生命科学与技术系

第一机构：新乡学院

年份：2011

卷号：39

期号：16

起止页码：9840-9841

中文期刊名：安徽农业科学

外文期刊名：Journal of Anhui Agricultural Sciences

收录：北大核心:【北大核心2008】；

语种：中文

中文关键词：孜然;精油;抽提;层析;GC-MS

外文关键词：C.cyminum L.; Essential oil; Extraction; Column chromatography; GC-MS

摘要：[目的]分离孜然(Cuminum cyminumL.)精油,并对其成分进行分析,为其应用奠定基础。[方法]采用低沸点有机溶剂的索式抽提得到孜然精油,并用柱层析法对精油进行了组分分离、GC-MS进行组分的定性和定量分析。[结果]以石油醚为溶剂的孜然精油的提取工艺为:加热温度33℃,抽提时间10 h;采用柱层析可以有效地将孜然精油分为饱和烃、芳烃、非烃和胶质4种组分。[结论]该研究确定了孜然精油中对食品防腐具有抑菌活性的主要成分。
[Objective] The research aimed to separate the essential oil of C.cyminum L.,and analyze its components,to lay a experimental foundation for its applications.[Method] Essential oil was extracted from C.cyminum L.by using low boiling-point organic solvents and was separated and identified by Column Chromatography and GC-MS.[Result] The results showed that optimum petroleum ether extraction conditions for essential oil were as follows： Extraction temperature 33 ℃,extract time 10 h.The essential oil could be separated from four chemical components： Aliphatics,aromatics,nonhydrocarbon and pectin.[Conclusion] The study confirms the main components from essential oil of C.cyminum L.restrained bacterium in foodstuff antisepsis.