Method for rapidly sampling and identifying essential oil in chestnut flowers

Abstract

The invention discloses a method for rapidly extracting and identifying essential oil in chestnut flowers. The method comprises the following steps of: (A) rapidly extracting the essential oil in chestnut flowers, loading mounting a filter membrane, quartz sand and crushed chestnut flowers into an extraction pool, opening a nitrogen cylinder bottle, setting pressure to be 100 Psi and starting to statically and circularly extract once to twice at the extraction pool with the temperature of 80-130 DEG C under the extraction pressure of 1200-1800 Psi for 10-20 min by using pure water as a solvent and nitrogen as a carrier gas to obtain extraction liquid, wherein static extraction is carried out for 10-20 min and circulation extraction is carried out once or twice; and (B) rapidly identifying the essential oil in the chestnut flowers, putting the extraction liquid obtained in the last step into a blowing bottle, blowing by adopting a soil-blowing mode on a blowing and trapping device to blow with 40 ml/min of nitrogen, continuously stirring for 10-15 min with a magnetic rotor under the driving of magnetic force, continuing for 10-15 min, absorbing the essential oil content in the extraction liquid onto a collecting trap, heating adding the collecting trap to 220 DEG C and resolving analyzing the essential oil content onto a combined gas phase chromatography-mass spectrometer connected with the collecting trap for identification. The invention extracts the essential oil in the chestnut flowers by utilizing an accelerated solvent extraction technology, directly analyzes extracts the extraction liquid by utilizing a blowing and trapping technology and has less sample consumption and greatly accelerated increased identification speed.

Description

technical field [0001] The invention relates to a method for rapidly extracting and detecting essential oil from chestnut flowers, belonging to the field of extraction and identification of natural plant active ingredients. Background technique [0002] At present, more than 250 kinds of natural plant essential oils have been found, which are widely used in the fields of health care products, cosmetics and cleaning products. Essential oils can prevent infectious diseases, fight bacteria, viruses, molds, prevent inflammation, spasm, promote cell metabolism and cell regeneration, some essential oils can also regulate endocrine organs, promote hormone secretion, etc., and different essential oils can be combined and formulated A variety of fragrances. [0003] For the extraction of essential oils from plant flowers, traditional solvent extraction, steam distillation, supercritical extraction, etc. are usually used, such as Chinese patents 200910180620.7 and 02152166.2. Althoug...

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Problems solved by technology

[0003] For the extraction of essential oils from plant flowers, traditional solvent extraction, steam distillation, supercritical extraction, etc. are usually used, such as Chinese patents 200910180620.7 and 02152166.2. Although these methods are widely used, they also have their own shortcomings: solvent extraction requires consumption A large number of toxic organic reagents pollute the environment; the extraction time of steam distillation and supercritical extraction is long, requiring several hours or even dozens of hours; these extraction methods cannot meet the needs of rapid extraction and identification of plant essential oils

If the sample is extracted by solvent, the sample can be directly injected after purification, but the purification will cause partial loss of volatile components; some people also use static headspace technology, but this technology does not concentrate the sample, and the sensitivity is poor. There are few volatile components that can be detected (Wang Liping, Research on aroma substances in cider brewing [D]. Wuxi: Jiangnan University Doctoral Dissertation, 2004, 6:3; Wang Huafu, Extraction method of tea aroma [J]. Chinese tea , 1987(3): 22~24); Cao Jinsong and others also made a purging and trapping device to extract the volatile flavor substances of meat (Cao Jinsong, Zeng Songbai. Nitrogen flow purging and trapping method to extract meat volatilization Flavor substances [J]. Chinese condiment, 1996 (4): 2~3), but it takes a long time, and it is difficult to enrich the sample with sufficient concentration for analysis (Guo Kai, Rui Hanming, Volatile substances in food Research Progress on Separation, Analysis Technology and Evaluation Method of Flavor Components, Food and Fermentation Industry, 2007Vol.33, No.4: 112)

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