Extraction of Artemisia argyi volatile oil with microwave-assisted enzyme method

Authors

YI Xuejing, Comprehensive Utilization Key Lab of Chinese Herbal Medicine of Yueyang Dongting Lake Area, Yueyang Vocational & Technical College, Yueyang, Hunan 414000, China
LIU Gang, Comprehensive Utilization Key Lab of Chinese Herbal Medicine of Yueyang Dongting Lake Area, Yueyang Vocational & Technical College, Yueyang, Hunan 414000, China
GONG Zhengwu, College of Material Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China

Abstract

Microwave-assisted enzyme method was adopted to improve the extraction ratio of Artemisia argyi volatile oil, the effects of enzyme extraction time, temperature, and microwave power on the extraction ratio had discussed. The extraction process was optimized with orthogonal experiment, and the ingredient of Artemisia argyi volatile oil had analyzed. The results showed that the microwave-assisted process had the benefit to get a higher extraction ratio as 60 min enzyme extraction time, 45 ℃ enzyme extraction temperature, 10 min microwave processing time, 250 W microwave power, 0.9% cellulase dosage and pH 4.0 buffer solution. The average extraction ratio was 3.61% which increased 1.25% comparing with the sample without microwave treatment. The analysis of GC—MS indicated that the main content of volatile oil was composed of ethyl benzoylformate, spathulenol and phthalic acid, which was 11.68%, 5.24% and3.94%, respectively.

Publication Date

3-28-2016

First Page

160

Last Page

164

DOI

10.13652/j.issn.1003-5788.2016.03.035

Recommended Citation

Xuejing, YI; Gang, LIU; and Zhengwu, GONG (2016) "Extraction of Artemisia argyi volatile oil with microwave-assisted enzyme method," Food and Machinery: Vol. 32: Iss. 3, Article 35.
DOI: 10.13652/j.issn.1003-5788.2016.03.035
Available at: https://www.ifoodmm.cn/journal/vol32/iss3/35

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