神经酸是罗汉菜籽中含有的脂肪酸之一,研究表明神经酸对中枢系统疾病、脑血管疾病等的治疗有积极作用.为了富集罗汉菜籽中的神经酸,采用分子蒸馏结合尿素包合法,筛选分子蒸馏的最佳蒸馏温度:一级蒸馏温度140℃,二级蒸馏温度150℃.通过正交试验优化尿素包合法中的尿脂比、料液比、包合温度,得到最佳的工艺条件为尿脂比1.25:1,料液比1:12(g/mL),包合温度-10℃,最终神经酸含量可达到26.23％.

采用正交试验法优化罗汉菜籽总黄酮提取工艺,最终确定的最佳提取条件为:乙醇体积浓度60％,料液比1:30(g/mL),提取时间为75 min,提取次数2次,所得总黄酮粗提物含量为10.3 mg/g.采用制备色谱对总黄酮粗提物进行纯化,将提取含量由10.3 mg/g提升至563.8 mg/g.对总黄酮粗提物和纯化物进行体外抗氧化活性研究,包括对1,1-二苯基-2-三硝基苯肼(DPPH)自由基和2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐阳离子(ABTS+)自由基清除能力的测定及铁还原能力(ferric ion reducing antioxidant power,FRAP)的测定,结果表明粗提物和纯化物都有较好的抗氧化活性,且纯化后效果更显著.

Response surface methodology( RSM) was employed to optimize the supercritical CO2extraction( SFECO2) conditions for flavor components from tobacco powder and the optimal conditions were concluded as follows: extraction temperature 55.6℃,extraction pressure 22.7MPa and extraction time 1.2h. The content of extracted flavor components was 23.66mg /kg under these optimal extraction conditions. 57 kinds of flavor compounds were identified by GC-MS analysis.It was found that the ketones,alcohols,aldehydes and esters were abundant among the identified compounds,the numbers of which were 20,10,7 and 4,respectively and the relative contents of the components were 17.00%,50.39%,2.19% and 1.79%,respectively. The evaluation results of smoking showed that the products extracted by SFE- CO2could be applied to tobacco,and the aromas in obtained tobacco were enhanced and became enriched and comfortable; moreover,the stimulation and mixed gas were declined.