NGHIÊN CỨU THU NHẬN VÀ PHÂN TÍCH THÀNH PHẦN HOÁ HỌC CỦA TINH DẦU LÁ CÚC VÀNG (Chrysanthemum morifolium Ramat) THU HOẠCH Ở TỈNH LÂM ĐỒNG, VIỆT NAM

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Tác giả: Anh Trịnh Thị Lan, Quỳnh Trịnh Thị Như Quỳnh

Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Khoa học - Đại học Thủ Dầu Một, 2023

Mô tả vật lý: tr.31-39

Bộ sưu tập: Metadata

ID: 342108

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Nghiên cứu này tiến hành thử nghiệm quá trình trích ly tinh dầu từ lá cây Cúc vàng (Chrysanthemum morifolium Ramat). Với nguyên liệu lá Cúc vàng tươi có độ ẩm 88,45% được thu hoạch tại thành phố Đà Lạt, tỉnh Lâm đồng, Viêt Nam, xay ở 60 giây (kích thước 0,5mm), nồng độ NaCl 15% với tỷ lệ nguyên liệu và nước chưng cất là 1:3. Chưng cất trong 150 phút tính từ lúc có giọt nước ngưng tụ trong ống hồi lưu bằng phương pháp chưng cất lôi cuốn hơi nước trực tiếp Clevenger. Sau quá trình trích ly bằng phương pháp chưng cất lôi cuốn hơi nước thu được tinh dầu lá Cúc vàng có hàm lượng 0,11%. Phân tích thành phần hoá học bằng phương pháp sắc ký khí ghép khối phổ (GC – MS) với tốc độ 1,2µL/phút và tỉ lệ chia 1:250. Khoảng nhiệt độ trong lò được chia làm hai giai đoạn: gia nhiệt lên 50oC trong 30 giây
gia nhiệt từ 50oC lên 160oC với tốc độ tối thiểu 5oC/phút, gia nhiệt từ 160oC đến 260oC với tốc độ tối thiểu 10oC/phút và giữ trong 8 phút. Thu nhận được 38 thành phần hoá học có trong tinh dầu lá Cúc vàng, trong đó caryophyllene, germacrene D, (Z,E)-α-farnesene và β-sesquiphellandrene là những thành phầm chiếm hàm lượng cao.This study conducted experiments on the extraction process of essential oils from the leaves of Chrysanthemum morifolium Ramat, also known as Chrysanthemum. Fresh Chrysanthemum leaves with a moisture content of 88.45% were harvested in Da Lat city, Lam Dong province, Vietnam. They were ground for 60 seconds (0.5mm size) with a NaCl concentration of 15%, using a 1:3 ratio of raw material to distilled water. Distillation was carried out for 150 minutes from the point of water droplets condensing in the reflux tube using the steam distillation method, specifically the Clevenger apparatus. After the steam distillation extraction, Chrysanthemum leaf essential oil with a yield of 0.11% was obtained. Chemical composition analysis was performed using gas chromatography-mass spectrometry (GC-MS) at a rate of 1.2 µL/minute with a split ratio of 1:250. The temperature range in the oven was divided into two stages: heating to 50°C in 30 seconds, then heating from 50°C to 160°C at a minimum rate of 5°C/minute, followed by heating from 160°C to 260°C at a minimum rate of 10°C/minute and holding for 8 minutes. A total of 38 chemical components were identified in Chrysanthemum leaf essential oil, with caryophyllene, germacrene D, (Z,E)-α-farnesene, and β-sesquiphellandrene being the major constituents.

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