【作者】 陈燕；

【导师】 陈计峦；

【作者基本信息】 石河子大学 ， 农产品加工及贮藏工程， 2014， 硕士

【摘要】 本论文以新疆伊犁地区三种人工种植薄荷为原料，优化不同提取方法（水蒸气蒸馏法、溶剂浸提法、超临界二氧化碳萃取法）提取薄荷精油的提取工艺，采用GC-MS对薄荷精油进行化学成分的分析，比较了三种方法提取的精油化学成分和含量的差异。采用滤纸片扩散法对薄荷精油对不同微生物抑制作用进行了探究，选用饱和水溶液法对薄荷精油微胶囊化处理，并采用分子蒸馏法对薄荷精油进行纯化工艺的研究。优化出较为适宜的三种提取方法的工艺条件，鉴定出伊犁地区薄荷精油化学物质，为薄荷精油的提取、分离等技术提供一定的理论和实验依据。本实验的主要结论如下：（1）水蒸汽蒸馏法最佳工艺条件为：液料比为1:12，提取时间为1h，浸泡时间为2h。有机溶剂萃取法最佳工艺条件：有机溶剂为正己烷，料液比为1:20，提取温度为55℃，提取时间为6h。超临界二氧化碳萃取法的最佳工艺条件为：萃取压力10MPa、萃取温度55℃、萃取时间2.0h。（2）水蒸汽蒸馏法提取的薄荷精油，分离得到140种组分，鉴定出82种化合物；有机溶剂萃取法提取的薄荷精油，分离得到62种组分，鉴定出54种化合物；超临界萃取法得到70种组分，鉴定出52种化合物。三种方法得到的薄荷精油主要共同成分为α-蒎烯、β-萜品烯、薄荷烯、薄荷酮、薄荷脑、芳樟醇、松油醇、乙酸薄荷酯、柠檬烯等。主要有效物质是薄荷酮和薄荷脑。（3）三种薄荷精油对5种微生物都有明显的抑制作用，其中，青霉菌的抑制效果最好，属于完全抑菌；金黄色葡萄球菌的抑制效果次之，MIC均在0.65-0.70%(v/v)之间，MBC为>0.65-0.70%(V/V)，酵母菌的抑菌能力次之，MIC均低于6.0%(V/V)，MBC为>6.0%(V/V)，大肠杆菌、枯草芽抱杆菌的抑菌能力最弱。三种薄荷精油对5种常见菌的抑制作用大小顺序为：青霉菌>金黄色葡萄球菌>枯草芽孢杆菌>大肠杆菌>酵母菌。（4）薄荷精油微胶囊化最佳工艺条件为：β-环状糊精与薄荷精油的比例为8:1，包合温度40℃，搅拌时间2h，薄荷精油利用率为78.18%，微胶囊化产率为85.13%。（5）薄荷精油纯化最佳工艺条件为：蒸馏压力为4.0Pa、蒸馏温度为55℃、物料流量为55mL/h、刮膜转速320r/min，精油得率可以达到21.8%。更多还原

【Abstract】 This study adopted the three kinds of planted mint from Xinjiang Yili, which used differentextraction methods (steam distillation, solvent extraction, supercritical carbon dioxide extraction)extracts of peppermint essential oil extraction process, used GC-MS analysis the chemicalcomposition, comparing the differences between the chemical composition and content ofessential oil extraction three method. Using filter paper diffusion method to explore peppermintessential oil of different microbial inhibition, using saturated aqueous solution method tomicroencapsulation, using molecular distillation technology to purificate. Optimization of processconditions more appropriate three extraction methods identified in the Yili region peppermintessential oil chemicals, provide a theoretical and experimental basis for the extraction of essentialoils of peppermint, separation technology.The main conclusions of this study are as follows:1. In strived to obtain the peppermint essential oil by the method of steam distill, theoptimum extracting condition was obtained: the proportion of material to water is1:12(g/ml),extracting for1h, soaking2h. The best extraction technology of organic solvent method: N-hexanewas the best solvent in the four organic solvent, the total proportions of input of the solvent andraw materials were1:20(g/ml), the temperature was55℃, and the extraction time was6h.Peppermint oil extraction by supercritical CO2extraction method of optimum technologicalconditions for: extraction pressure10mpa55℃, extraction temperature, extraction time2.0h.2. Water extracted by steam distillation of peppermint essential oil, separable to140speciesand identified82kinds of compounds; organic solvent extraction of peppermint essential oil,detachable to62species and identified54kinds of compounds; supercritical fluid extractionmethod get70kinds of components identified52kinds of compounds.3. Apparent inhibition of peppermint essential oil has different microorganisms. Three kindsof peppermint essential oil was no significant difference in five kinds of antimicrobial.Action ofmicroorganisms on five kinds of common bacteria inhibition order: Penicillium>Staphylococcusaureus>B.subtilis>E.coli>yeast. MIC was between0.65-0.70%(V/V), MBC was>0.65-0.70%(V/V), the antimicrobial activity of yeast followed, MIC were lower than6.0%(V/V), MBC>6.0%(V/V), Escherichia coli, Bacillus subtilis antimicrobial weakest.4. The optimum conditions was: β-cyclodextrin and peppermint essential oil ratio of8:1,inclusion temperature40℃, inclusion time2h, peppermint essential oil use rate of78.18%,microencapsulation yield of85.13%.5. The technological conditions of molecular distillation was: pressure4.0Pa, calefactiontemperature50℃, flux were55ml/h and rotation speed320r/min. Essential oil yield can reach21.8%.更多还原