RESUMO
Objective: To reveal the extraction, distribution, and influencing factors of volatile components in the extraction process of Dalbergiae Odoriferae Lignum (DOL). Methods: Volatile oil was extracted by steam distillation, and the extract was collected every 30 min to separate the aromatic water part and the volatile oil part, of which chemical composition was analyzed by GC-MS. Results: A total of 136 volatile constituents were obtained, of which trans-nerolidol, (E)-β-famesene, and α-farnesene were the main characteristic constituents. A total of 22 kinds of components distributed only in water, 13 kinds only in oil and 101 kinds in both oil and water. The specific components in water were positively correlated with the dissolution/diffusion of the main characteristic components in aromatic water, while negatively correlated with the main components in volatile oil. The water solubility of the unique components in water is the highest. The results of principal component analysis showed that PC1 (melting point, surface tension, polar surface, negative correlation of refractive index) and PC2 (polarizability, molecular weight, boiling point positive correlation, negative correlation of water solubility) were the principal components that lead to the difference of component distribution. Conclusion: Affected by the physical and chemical properties of volatile component itself, some components specifically distributed in water which increased the content of main components in the aromatic water, resulting in volatile oil extraction process easy to “emulsification”, in turn, leading to an important reason for the declining quality of volatile oil.
RESUMO
Objective Based on the theory of dynamic method for measuring the boiling point-saturated vapor pressure, the functional relationship between the boiling point and saturation vapor pressure was studied for the glycyrrhizic acid solution. To build the relationship among the mass fraction of glycyrrhizic acid solution, boiling point and saturation vapor pressure, in order to provide the experimental data and theoretical basis for the related studies of traditional Chinese medicine concentration process. Methods The concentration of glycyrrhizic acid was determined by UPLC for different concentration of glycyrrhizic acid solution. Also, the surface tension of glycyrrhizic acid solution was measured by platinum plate method. Based on dynamic method, the boiling point was measured with the changing saturated vapor pressure at the different mass fractions of solution. Results The concentration of glycyrrhizin in the original extract was 99.25 mg/mL, which accounted for 21.5% of the total solid soluble substance. The dilution process is fully even and conforms to the gradient ratio. When the solution mass fraction was more than 18%, the micelle was formed gradually in the liquid, reducing the surface tension of the solution. It can be found that the boiling point showed the downward trend with increasing solution concentration of glycyrrhizic acid, while the pressure was maintained constant in the environment. When the temperature of solution was hold constant, the saturation vapor pressure of the solution increased with increasing solution concentration of glycyrrhizic acid, but the trend of this interaction was not obvious between the temperature range (313.0—343.0 K). Conclusion According to the experimental results, the functional relationship among the concentration, boiling point and saturated vapor pressure of glycyrrhizic acid solution was constructed. While maintaining the concentration vacuum and the heating energy consumption unchanged in the production process, the glycyrrhizic acid solution temperature should slowly decrease and the evaporation rate should be moderately accelerated with the increasing mass fraction of solution.
RESUMO
Objective: To investigate the correlation of water and different volume fractions of ethanol boiling point and saturated steam pressure when using the vacuum extraction technology, and to compare the impact on saturation steam pressure of the addition of different medicine materials (Andrographis paniculata, Carthamus tinctorius, Angelica dahurica, Uncaria rhynchophylla, Scutellaria baicalensis, Salvia miltiorrhiza, Citrus reticulata) or the addition of materials with different particle sizes. Methods: To obtain the theoretical value and measured value of saturated steam pressure under different boiling points by the combined method of theoretical calculation, experiment measurement, and statistical analysis Results: The regression equation for the saturated steam pressure (P) with the volume fraction of ethanol solvent (V) and the boiling point (T) was P = 76.467 1+0.035 2 T2+1.201 0 TV-30.749 4 V2-3.123 9 T-14.966 7 V. The results showed that measured values of the saturated steam pressure of pure solvent, water and different concentration of ethanol, was less than the theoretical value. After adding herbs, the measured value of saturated steam pressure was higher than the pure solvent. The saturated steam pressure would reduce exactly as the extraction temperature reaches a certain temperature after the herbs were added. Conclusion: The addition and crush of herbs have influence on the saturated vapor pressure of solvent with small range.