Abstract
［［Objective ］］ This study aimed to improve the added value of the industry of Illicium verum Hook.f.［［Methods ］］ The anise oil in I.verum was separated by steam distillation,and the high -purity shikimic acid was obtained from the crude by ion exchange.During the distillation process,parameters such as particle size of I.verum powder,material liquid ratio,and number of steam distillation times were determined.In the separation and purification process of shikimic acid,single factor experiments and response surface methodology were used to optimize the pH of the sample solution,elution flow rate,and volume fraction of HCl of the elution solution.The steam distillation method was compared with the thermal reflux method.［［Results］］ The yield of anise oil reached 13.55% with the particle size of I.verum powder (100 mesh ),the material liquid ratio 1∶15 (g/mL ),and steam distillation twice;In the ion exchange purification process,when the pH of the sample solution was 4.0,the elution flow rate was 27 mL/h,and the volume fraction of HCl of the eluent was 4.40%,the yield and purity of shikimic acid reached 11.05% and 98.50%,respectively;The steam distillation method had more industrial value.［［Conclusion ］］ This method achieved the goal of high -yield rate comprehensive extraction of two active ingredients.
Publication Date
2-18-2025
First Page
174
Last Page
180
DOI
10.13652/j.spjx.1003.5788.2024.80034
Recommended Citation
Shenyan, WANG; Simei, LI; Jifu, LI; Keyi, MENG; and Jie, YANG
(2025)
"Extraction of shikimic acid and and anise oil from Illicium verum Hook . f. using steam distillation method,"
Food and Machinery: Vol. 40:
Iss.
10, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2024.80034
Available at:
https://www.ifoodmm.cn/journal/vol40/iss10/25
References
[1] 包正宇,李耀文,李言,等.八角茴香的生物学活性及其应用[J].食品与发酵工业,2023,49(11):323-329.BAO Z Y,LI Y W,LI Y,et al.Biological activity and application of Illicium verum [J].Food and Fermentation Industries,2023,49(11):323-329.
[2] LI X,MO K B,TIAN G,et al.Shikimic acid regulates the NF-kB/MAPK signaling pathway and gut microbiota to ameliorate DSS-induced ulcerative colitis [J].Journal of Agricultural and Food Chemistry,2023,71(23):8 906-8 914.
[3] MIRELLA B,HELENA R.Shikimic acid in the light of current knowledge [J].Journal of Cosmetic Dermatology,2022,21(2):501-505.
[4] 李健,杨慧,黎晨晨,等.八角茴香中精油和莽草酸提取工艺优化 [J].食品科学,2011,32(20):30-33.LI J,YANG H,LI C C,et al.Simultaneous extraction of volatile oil and shikimic acid from star anise [J].Food Science,2011,32(20):30-33.
[5] 黄芳芳,苏小建.利用吸附法从八角中提取分离莽草酸的研究[J].时珍国医国药,2010,21(8):1 977-1 980.HUANG F F,SU X J.Study on the extraction and separation of shikimic acid from Illicium verum by adsorption method [J].Lishizhen Medicine and Materia medica Research,2010,21(8):1 977-1 980.
[6] 吕琪,张耀元,倪贺,等.八角中茴香油与莽草酸的提取和分离纯化 [J].华南师范大学学报 (自然科学版 ),2019,51(2):69-75.LU Q,ZHANG Y Y,NI H,et al.Extraction,separation and purification of anise oil and shikimic acid from star anise [J].Journal of South China Normal University (Natural Science Edition ),2019,51(2):69-75.
[7] BAI J R,WU Y P,BU Q,et al.Comparative study on antibacterial mechanism of shikimic acid and quinic acid against Staphylococcus aureus through transcriptomic and metabolomic approaches [J].LWT-Food Science and Technology,2022,153:112441.
[8] 周邦华,龙杰凤,王小羽,等.八角茴香渗漉法的工艺优化及莽草酸的薄层色谱鉴别 [J].凯里学院学报,2020,38(3):45-52.ZHOU B H,LONG J F,WANG X Y,et al.Process optimization of percolation method and TLC identification of shikimic acid in star anise [J].Journal of Kaili University,2020,38(3):45-52.
[9] ZHANG S J,GONG X C,QU H B.A simple and effective method for the preparation of high-purity shikimic acid from chromatography wash effluent of Ginkgo biloba leaf extract by macroporous resin considering the effect of varying feed solution compositions [J].Journal of Pharmacy and Pharmacology,2021,73(4):447-459.
[10] 于彩云,穆阿丽,杨在宾,等.水蒸气蒸馏法提取八角茴香油工艺参数的研究 [J].中国粮油学报,2018,33(12):63-68.YU C Y,MU A L,YANG Z B,et al.The process parameters of extracting star anise oil by steam distillation [J].Journal of the Chinese Cereals and Oils Association,2018,33(12):63-68.
[11] 郭明遗,邓艳,王天鑫,等.超声辅助酶解提取水蜜桃果核多酚工艺优化及抗氧化性研究 [J].食品与机械,2023,39(11):204-210.GUO M Y,DENG Y,WANG T X,et al.Optimization of extraction and antioxidant activities of polyphenols from honey peachkernel by ultrasonic-assisted enzymolysis approach[J].Food & Machinery,2023,39(11):204-210.
[12] 桂正杰,熊友鹏,黄启东,等.多不饱和脂肪酸油脂微胶囊的工艺优化 [J].食品与机械,2022,38(8):202-206,233.GUI Z J,XIONG Y P,HUANG Q D,et al.Process optimization of polyunsaturated fatty acid oil microcapsule [J].Food & Machinery,2022,38(8):202-206,233.
[13] NUNO R C,BENEDICTA A,SVILEN P.S.Production and synthetic modifications of shikimic acid [J].Chemical Reviews,2018,118(20):10 458-10 550.
[14] 郭向阳.八角茴香油化学成分、香气性能及活性研究 [D].杭州:浙江工业大学,2013:29-30.GUO X Y.Study on chemical composition,perfume property and activities of star anise oil [D].Hangzhou:Zhejiang University of Technology,2013:29-30.
[15] 孙素琴,周群,秦竹.中药二维相关红外光谱鉴定图集 [M].北京:化学工业出版社,2003:324.SUN S Q,ZHOU Q,QIN Z.Atlas of two-dimensional correlation infrared spectroscopy for traditional Chinese medicine identification [M].Beijing:Chemical Industry Press,2003:324.
