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STUDIES ON EXTRACTION OF ACTIVE COMPONENTS FROM CINNAMON BY SUPERCRITICAL FLUID EXTRACTION

Huihua Huang

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Abstract

Steam distillation and supercritical CO2 extraction(SFE), were used to extract Cinnamon oil and GC method was employed for the determination of components in the Cinnamon oil and identify the volatile compositions. SFE condition was optimized by orthogonal design. Compared with the steam distillation, SFE shows much higher extraction efficiency. Analysis of GC-MS shows that the main components by SD is volatile oil .While most of the components extracted by SFE are volatile and special flavor components. The optimized extraction factors for cinnamon were 60 ℃, 20 MPa and 2.5 h by SFE.

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What this paper is about

Steam distillation and supercritical CO2 extraction(SFE), were used to extract Cinnamon oil and GC method was employed for the determination of components in the Cinnamon oil and identify the volatile compositions. SFE condition was optimized by orthogonal design. Compared with the steam distillation, SFE shows much higher extraction efficiency. Analysis of GC-MS shows that the main components by SD is volatile oil .While most of the components extracted by SFE are volatile and special flavor components. The optimized extraction factors for cinnamon were 60 ℃, 20 MPa and 2.5 h by SFE.

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Available abstract

Steam distillation and supercritical CO2 extraction(SFE), were used to extract Cinnamon oil and GC method was employed for the determination of components in the Cinnamon oil and identify the volatile compositions. SFE condition was optimized by orthogonal design. Compared with the steam distillation, SFE shows much higher extraction efficiency. Analysis of GC-MS shows that the main components by SD is volatile oil .While most of the components extracted by SFE are volatile and special flavor components. The optimized extraction factors for cinnamon were 60 ℃, 20 MPa and 2.5 h by SFE.

Key concepts: Steam distillation, Supercritical fluid extraction, Chromatography, Extraction (chemistry), Chemistry, Supercritical fluid, Distillation, Flavor

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