南京晓庄学院学报

本论文以香樟叶为原料，采用酶预处理结合微波辅助水蒸气蒸馏法提取香樟叶精油，优化出提取精油的最佳条件为：酶种类为蛋白酶、纤维素酶、半纤维素酶(1∶1∶1),酶的添加量为0.25%、孵化温度达到45℃、孵化时间为1.5 h、pH值为4.5、液料比为10 mL/g、微波功率为540 W、微波时间为50 min。在此条件下，香樟叶精油的得率处于较高的水平，为2.29%,显著高于微波辅助水蒸气蒸馏法(1.72%)和传统水蒸气蒸馏法提取得到的香樟叶精油得率(1.43%)。进一步采气相色谱质谱联用仪(Gas Chromatography-Mass Spectrometry, GC-MS)对该方法得到的香樟叶精油的组成成分进行分析，结果表明该精油的主要成分是樟脑(Alcanfor)、石竹烯(Caryophyllene)、蛇麻烯(Humulene),三者占比分别为72.22%、4.95%、3.54%,该研究可为香樟资源的开发利用提供新的研究思路。

This paper uses cinnamomum camphora leaves as raw material and employs enzyme pretreatment combined with microwave-assisted hydrodistillation to extract essential oil from the leaves. Additionally, the components of the oil are analyzed. The experimental results indicate the optimal conditions for the extraction of the target components as follows: the enzymes used are protease, cellulase, and hemicellulose(1∶1∶1), with an enzyme addition of 0.5%, an incubation temperature of 45 ℃, an incubation time of 1.5 hours, a pH value of 4.5, a liquid-to-solid ratio of 10 mL/g, the microwave power of 540 W, and the microwave time is 50 min. Under these conditions, the yield of essential oil from Cinnamomum camphora leaves reached a relatively high level of 2.29%, which was significantly higher than that obtained by microwave-assisted steam distillation(1.72%) and traditional steam distillation(1.43%). Furthermore, Gas Chromatography-Mass Spectrometry(GC-MS) was employed to analyze the chemical components of the essential oil extracted by this method. The results showed that the main components were camphor, caryophyllene, and humulene, accounting for 72.22%, 4.95%, and 3.54%, respectively. This study provides new research perspectives for the development and utilization of Cinnamomum camphora resources.