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首页> 外文期刊>Journal of Oleo Science >Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum)
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Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum)

机译：肉桂皮（Cinnamomum zeylanicum）的亚临界水萃取香料和酚类化合物

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摘要

Cinnamon bark (Cinnamomum zeylanicum) powder was treated with subcritical water at 150 and 200℃ in a semi-continuous system at a constant flow rate (3 mL/min) and pressure (6 MPa). Major flavoring compounds, i.e., cinnamaldehyde, cinnamic acid, cinnamyl alcohol and coumarin, were extracted at lower recoveries than the extraction using methanol, suggesting that degradation of these components might occur during the subcritical water treatment. Caffeic, ferulic,p-coumaric, protocatechuic and vanillic acids were identified from the subcritical water treatment. Extraction using subcritical water was more effective to obtain these acids than methanol (50% v/v) in both number of components and recovery, especially at 200℃. Subcritical water treatment at 200℃ also resulted in a higher total phenolic content and DPPH radical scavenging activity than the methanol extraction. The DPPH radical scavenging activity and total phenolic content linearly correlated but the results suggested that the extraction at 200℃ might result in other products that possessed a free radical scavenging activity other than the phenolic compounds.
机译：在半连续系统中，在恒定流量（3 mL / min）和压力（6 MPa）下，在150和200℃下，用亚临界水处理肉桂皮（Cinnamomum zeylanicum）。提取的主要调味化合物（肉桂醛，肉桂酸，肉桂醇和香豆素）的回收率低于使用甲醇提取的回收率，这表明在亚临界水处理过程中可能会降解这些成分。从亚临界水处理中鉴定出了咖啡酸，阿魏酸，对香豆酸，原儿茶酸和香草酸。在组分数量和回收率方面，尤其是在200℃下，亚临界水萃取比甲醇（50％v / v）更有效地获得这些酸。与甲醇萃取相比，在200℃下亚临界水处理还导致更高的总酚含量和DPPH自由基清除活性。 DPPH清除自由基的活性与总酚含量呈线性关系，但结果表明，在200℃下进行萃取可能会导致除酚类化合物以外的其他产物具有清除自由基的活性。

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  • 来源
    《Journal of Oleo Science》 |2012年第6期|p.349-355|共7页
  • 作者

    Pramote Khuwijitjaru; Nucha Sayputikasikorn; Suched Samuhasaneetoo; Parinda Penroj; Prasong Siriwongwilaichat; Shuji Adachi;

  • 作者单位

    Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University (Amphoe Mueang, Nakhon Pathom 73000, THAILAND);

    Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University (Amphoe Mueang, Nakhon Pathom 73000, THAILAND);

    Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University (Amphoe Mueang, Nakhon Pathom 73000, THAILAND);

    Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University (Amphoe Mueang, Nakhon Pathom 73000, THAILAND);

    Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University (Amphoe Mueang, Nakhon Pathom 73000, THAILAND);

    Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University (Sakyo-ku, Kyoto 606-8502, JAPAN);

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  • 正文语种 eng
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  • 关键词

    ceylon cinnamon; superheated water; antioxidant activity;

    机译：锡兰肉桂;过热水抗氧化活性;

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