This research investigates the extraction of compounds from Nepeta crispa (N. crispa), utilizing supercritical carbon dioxide green solvent, for the first time. Using RSM, the study examines the impact of pressure (15–25 MPa), temperature (313–333 K), and co-solvent (0.5–3.5%) on the extraction yield. The antioxidant activity of the essential oil is assessed through Ferric Reducing Antioxidant Power (FRAP) assay, while its antibacterial properties are evaluated against four bacterial strains. The SCFE method achieved a maximum yield of 1.812 % at optimum conditions (P= 25 MPa, T= 313 K and co-solvent= 3.5%). GC-Mass analysis revealed that the primary constituents of N. crispa essential oil which are 1,8-cineol and 4aα,7α,7aα-nepetalactone in both extraction methods. The antioxidant and antibacterial results of N. crispa showed the superiority of SC-CO2 over hydrodistillation method. These observed antioxidant and antibacterial attributes highlight the plant’s potential suitability for applications within the food and pharmaceutical industries.

中文翻译：

---

脆皮荆荆荆的超临界 CO2 绿色溶剂萃取：工艺优化、化学分析和生物活性评价


本研究首次调查了利用超临界二氧化碳绿色溶剂从 Nepeta crispa （N. crispa） 中提取化合物。使用 RSM，该研究检查了压力 （15-25 MPa）、温度 （313-333 K） 和助溶剂 （0.5-3.5%） 对萃取率的影响。精油的抗氧化活性是通过铁还原抗氧化能力 （FRAP） 测定来评估的，而其抗菌性能则根据四种细菌菌株进行评估。SCFE 方法在最佳条件下（P= 25 MPa，T= 313 K，助溶剂 = 3.5%）实现了 1.812% 的最大产率。GC-Mass 分析显示，在两种提取方法中，N. crispa 精油的主要成分是 1,8-桉醇和 4aα，7α，7aα-荆芥内酯。N. crispa 的抗氧化和抗菌结果显示 SC-CO2 优于加氢蒸馏法。这些观察到的抗氧化和抗菌特性突出了该植物在食品和制药行业应用的潜在适用性。