Volatile composition of Lavandula angustifolia produced by different extraction techniques
Volatile composition of Lavandula angustifolia produced by different extraction techniques
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DOI：
10.1080/10412905.2016.1162210
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发表时间：
2016-12-01
影响因子：
3
通讯作者：
Singh, Bikram
中科院分区：
文献类型：
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作者：
Babu, Garikapati D. Kiran;Sharma, Aarti;Singh, Bikram
本研究旨在研究不同提取技术生产的薰衣草花（Lavandula angustifolia）挥发性成分的定量和定性特征，结果表明，水蒸馏（WD）的产品收率最高（1.2%），其次是水蒸汽蒸馏（WSD）（1.12%）、溶剂萃取（SE）（0.8%）和超临界CO2萃取（SCE）（0.5%）。乙酸芳樟酯是决定薰衣草香气品质的最重要和主要的酯，据记录，SCE 产生的挥发性馏分中的含量较高（51.8%），其次是 SE 和 WSD（各 31.4%）和 WD（26.8%）。相反，WD 产生的挥发性组分中芳樟醇含量最高（30.9%），其次是 SCE（23%）、WSD（20.5%）和 SE（17.3%）。香豆素和 7-甲氧基香豆素是薰衣草香气中的不良成分，在 SE 中大量存在（分别为 20.5% 和 11.2%），但在加氢蒸馏油中则不存在。对 WSD 过程中化学成分连续演变的研究表明，蒸馏过程应持续长达 2 小时，以获得最佳的油产量和更好的质量。上述研究表明，与其他传统技术相比，SCE 生产的提取物质量更高，可能在食品和药品中找到潜在的应用。
The present investigation was conducted to study the quantitative and qualitative characteristics of volatile fractions from lavender flowers (Lavandula angustifolia) produced by different extraction techniques, which revealed that water distillation (WD) produced highest product yields (1.2%) followed by water-steam distillation (WSD) (1.12%), solvent extraction (SE) (0.8%) and supercritical CO2 extraction (SCE) (0.5%). Linalyl acetate, the most important and major ester that determines the quality of lavender aroma, was recorded to be in higher amount in the volatile fraction produced by SCE (51.8%) followed by SE and WSD (31.4%, in each) and WD (26.8%). On contrary, linalool was found highest in the volatile fraction produced by WD (30.9%) followed by SCE (23%), WSD (20.5%) and SE (17.3%). Coumarin and 7-methoxycoumarin, the undesirable constituents in the lavender aroma, were present in substantial amounts in SE (20.5% and 11.2%, respectively) but were absent in hydrodistilled oils. Studies on sequential evolution of chemical constituents during WSD revealed that the distillation process should be continued up to 2 hours to obtain optimum oil yields with better quality. The foregoing studies disclosed that the SCE produced better-quality extracts compared to other conventional techniques that may find potential applications in food and pharmaceutical products.