State Engineering Laboratory for Bioresource Eco-Utilization, Northeast Forestry University, 150040 Harbin, China.
Food Chem. 2012 Dec 15;135(4):2514-21. doi: 10.1016/j.foodchem.2012.07.001. Epub 2012 Jul 7.
Cortex cinnamomi is associated with many health benefits and is used in the food and pharmaceutical industries. In this study, an efficient ionic liquid-based microwave-assisted simultaneous extraction and distillation (ILMSED) technique was used to extract cassia oil and proanthocyanidins from Cortex cinnamomi; these were quantified by gas chromatography/mass spectrometry (GC-MS) and the vanillin-HCl colorimetric method, respectively. 0.5M 1-butyl-3-methylimidazolium bromide ionic liquid was selected as solvent. The optimum parameters of dealing with 20.0 g sample were 230 W microwave irradiation power, 15 min microwave extraction time and 10 liquid-solid ratio. The yields of essential oil and proanthocyanidins were 1.24 ± 0.04% and 4.58 ± 0.21% under the optimum conditions. The composition of the essential oil was analysed by GC-MS. Using the ILMSED method, the energy consumption was reduced and the extraction yields were improved. The proposed method was validated using stability, repeatability, and recovery experiments. The results indicated that the developed ILMSED method provided a good alternative for the extraction of both the essential oil and proanthocyanidins from Cortex cinnamomi.
肉桂与许多健康益处有关，被广泛应用于食品和制药行业。本研究采用高效离子液体微波辅助同时提取和蒸馏（ILMSED）技术，从肉桂中提取桂油和原花青素，并分别通过气相色谱/质谱（GC-MS）和香草醛-HCl 比色法进行定量分析。选择 0.5M 1-丁基-3-甲基咪唑溴离子液体作为溶剂。处理 20.0g 样品的最佳参数为微波辐射功率 230W、微波提取时间 15min 和液固比 10。在最佳条件下，桂油和原花青素的产率分别为 1.24±0.04%和 4.58±0.21%。采用 GC-MS 对桂油的组成进行了分析。与传统方法相比，ILMSED 法降低了能耗，提高了提取效率。通过稳定性、重现性和回收率实验对该方法进行了验证。结果表明，所建立的 ILMSED 方法为从肉桂中提取桂油和原花青素提供了一种很好的替代方法。
