Food and Fermentation Industries >

2024 , Vol. 50 >Issue 16: 235 - 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037522

Research on extraction process and chemical composition of volatile oil of Fritillaria taipaiensis P.Y.Li

  • YAO Huan ,
  • JIANG Chunyang ,
  • WANG Yueheng ,
  • LUO Ya ,
  • TAO Jing ,
  • GUO Dongqin ,
  • ZHOU Nong
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  • 1(School of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404120, China)
    2(The Chongqing Engineering Laboratory for Green Cultivation and Deep Processing of the Three Gorges Reservoir Area's Medicinal Herbs, Chongqing 404120, China)

Received date: 2023-09-28

  Revised date: 2023-11-13

  Online published: 2024-09-19

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Abstract

To elucidate the main components of volatile oil in Fritillaria taipaiensis P.Y.Li, the yield of volatile oil of F.taipaiensis (%) was utilized as the investigation index, whilst the material-liquid ratio, extraction time, and extraction temperature comprised the investigation factors.Single-factor and Box-Behnken response surface design experiments were implemented to optimize the optimal extraction process for the volatile oil of F.taipaiensis.The extraction process was then coupled with GC-MS and used in combination with the NIST20.L standard spectrum library to search and identify the chemical composition of the sample.Additionally, the peak area normalization method was employed to determine the relative percentage content of each component.Results showed that the optimal conditions for maximum yield of F.taipaiensis volatile oil could be achieved with a material-liquid ratio (g∶mL) of 1∶12, an extraction time of 52 min, and an extraction temperature of 48 ℃, thereby reaching a yield of 0.365%.The GC-MS analysis identified a total of 41 compounds, with predominant components such as palmitic acid, linoleic acid, and myristic acid.The classes of identified compounds were primarily acids (47.94%), alcohols (9.59%), and esters (7.26%).The highest percentage of components found were palmitic acid (11.17%), linoleic acid (8.64%), cis,cis-9,12-octadecadienol (5.68%), pentadecanoic acid (4.57%), and so on.The optimized extraction process is simple, fast, and stable, and can be used for the extraction of volatile oil components in F.taipaiensis.The findings of this research offer valuable theoretical insights into the comprehensive development and utilization of F.taipaiensis resources.

Key words： Fritillaria taipaiensis P.Y.Li; volatile oil; Box-Behnken design; ultrasonic assisted extraction; GC-MS

Cite this article

YAO Huan , JIANG Chunyang , WANG Yueheng , LUO Ya , TAO Jing , GUO Dongqin , ZHOU Nong . Research on extraction process and chemical composition of volatile oil of Fritillaria taipaiensis P.Y.Li[J]. Food and Fermentation Industries, 2024 , 50(16) : 235 -241 . DOI: 10.13995/j.cnki.11-1802/ts.037522

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