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浙江大学学报（农业与生命科学版）
  2011, Vol. 37 Issue (6): 677-683    DOI: 10.3785/j.issn.1008-9209.2011.06.013
Food sciences     
Optimization of microwave extraction process of essential oil from Perilla f rutescens by response surface methodology and its chemical composition analysis .
LIN Meng‐nan , SU Ping , YING Li‐ya , GAO Hong‐jian
Department of Food Science and Engineering , School of Biosystems Engineering and Food Science ,Zhejiang University , Hangzhou310058 , China
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Abstract  The essential oil from Perilla f rutescens were extracted by microwave method ,and the optimum extraction conditions were obtained through response surface methodology , then the constituents of the essential oil were identified by gas chromatography‐mass spectrometry ( GC‐MS) , in the meantime , with scanning electron microscope (SEM) , the damages of the cell structures were observed . The results showed that the optimum extraction condition was as follows : cyclohexane as solvent , microwave power of ３２９W , irradiation time of ８０s ,material to liquid ratio of １ ∶ ６ ,soaking time of ５６min . Under the optimum extraction condition , the actual detection value of the essential oil was １.７８３％ , that was almost equal to the predictable value .Seventeen compounds , identified by means of GC‐MS , made up ８０.６１％ of the essential oil , whose main components were perillaldehyde (４４.５４％ ) and D‐limonene (１５.７％ ) . Under the scanning electron microscope (SEM) , the cell wall had little damage during the irradiation , but the cell membrane and mitochondria were badly damaged ; although the outlines of several cellular organs were clear , including chloroplast and starch grain , they all had some contents effusing .

Published: 25 November 2011
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GAO Hong‐jian
LIN Meng‐nan
SU Ping
YING Li‐ya
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LIN Meng‐nan,SU Ping,YING Li‐ya,GAO Hong‐jian. Optimization of microwave extraction process of essential oil from Perilla f rutescens by response surface methodology and its chemical composition analysis .. , 2011, 37(6): 677-683.

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http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2011.06.013     OR     http://www.zjujournals.com/agr/Y2011/V37/I6/677


紫苏精油微波萃取工艺的响应面优化及其化学成分研究

采用微波辅助溶剂法提取紫苏叶中的精油,通过响应面法实验设计研究微波萃取的最佳工艺,并用气‐质联用技术对其化学成分进行分析,同时通过透射电镜观察微波对紫苏叶细胞结构的破坏程度.结果表明:微波萃取的最佳工艺参数为:以环己烷为萃取剂,微波功率３２９ W ,微波时间８０ s ,料液比１ ∶ ６ ,浸泡时间５６ min ,实际得率为１.７８３％ ,与理论值较接近;通过气相色谱‐质谱联用仪( gaschromatography‐mass spectrometry , GC‐MS)分析,鉴定出紫苏精油中的１７ 种物质,占总量的８０.６１％ ,其中以紫苏醛(４４.５４ ％ ) 、( ＋ )‐柠檬烯(１５.７％ )的含量最高;透射电镜照片表明,在微波加热过程中,细胞壁没有遭到明显破坏,但是细胞膜和线粒体遭到了严重破坏,叶绿体、淀粉粒等细胞器内容物流出,但是其轮廓尚存.
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