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首页> 外文期刊>Journal of spectroscopy >Maceration of Extra Virgin Olive Oil with Common Aromatic Plants Using Ultrasound-Assisted Extraction: An UV-Vis Spectroscopic Investigation
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Maceration of Extra Virgin Olive Oil with Common Aromatic Plants Using Ultrasound-Assisted Extraction: An UV-Vis Spectroscopic Investigation

机译：超声辅助萃取法将普通初榨橄榄油浸入普通芳香植物中：紫外-可见光谱研究

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Rosemary (Rosmarinus officinalis), garden sage (Salvia officinalis), summer savory (Satureja hortensis), laurel (Laurus nobilis), and other aromatic plants were put in olive oil and exposed to ultrasounds for different duration. Filtrated oils were dissolved in cyclohexane, and UV-Vis measurements were carried out. Absorbance values corresponding to chlorophylls, carotenoids, flavonoids (370 nm), and polyphenols (around 300 nm) were measured. In addition, for some samples, total phenols were determined using Folin-Denis reagent and compared with the similar maceration procedure in water solvent (instead of olive oil). Maceration without ultrasound in olive oil for each plant was also compared with ultrasound-assisted extraction. The results show that significant amount of aromatic content can be extracted in olive oil by applying ultrasounds for only few minutes, especially for Salvia officinalis powder. The use of UV-Vis measurements is simple but enough to examine the extent of phenol content extraction through such maceration procedure.
机译：将迷迭香（Rosmarinus officinalis），鼠尾草（Salvia officinalis），夏季咸味（Satureja hortensis），月桂树（Laurus nobilis）和其他芳香植物放入橄榄油中，并在不同的超声波下暴露。将滤出的油溶解在环己烷中，并进行UV-Vis测量。测量与叶绿素，类胡萝卜素，类黄酮（370 nm）和多酚（约300 nm）相对应的吸光度值。此外，对于某些样品，使用Folin-Denis试剂测定总酚含量，并与在水溶剂（代替橄榄油）中的类似浸渍程序进行比较。还比较了每种植物在橄榄油中不使用超声波的浸软与超声波辅助提取的浸软。结果表明，仅通过应用超声波几分钟，即可从橄榄油中提取大量芳烃，特别是对于丹参粉而言。 UV-Vis测量的使用很简单，但足以检查通过这种浸渍程序提取的苯酚含量的程度。

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