目的研究用脱脂肉桂粉为原料提取肉桂多酚的工艺条件。方法肉桂经超临界CO_2萃取得到脱脂肉桂粉,脱脂肉桂粉用乙醇回流提取后,经滤过、浓缩、真空干燥即得肉桂多酚提取物。考察提取时间、乙醇体积分数、料液比、提取温度对肉桂多酚提出率的影响。结果脱脂肉桂粉中肉桂多酚的最佳提取条件为时间2 h,乙醇体积分数55%,料液比1∶8,温度60℃。在此提取条件下,其多酚提出率为106.4 mg/g;肉桂多酚提取物(干物)的产率为20.7%,其多酚质量分数为51.4%,其香豆素质量分数为104μg/g。结论采用超临界CO_2萃取技术对肉桂粉进行脱脂处理,可以大幅度提高肉桂多酚的提出率,大大降低肉桂多酚提取物中香豆素的量。 Objective To study the technological conditions of extracting cinnamon polyphenol from defatted ground cinnamon as raw material. Methods Cinnamon was extracted by supercritical CO_2 to obtain defatted cinnamon powder. The defatted cinnamon powder was extracted with ethanol and then filtered, concentrated and dried under vacuum to obtain cinnamon polyphenol extract. The effects of extraction time, ethanol volume fraction, solid-liquid ratio and extraction temperature on the yield of cinnamon polyphenols were investigated. Results The optimal extraction conditions of cinnamon polyphenol in defatted cinnamon powder were as follows: time 2 h, ethanol volume fraction 55%, solid-liquid ratio 1: 8 and temperature 60 ℃. Under this condition, the extraction rate of polyphenols was 106.4 mg / g. The yield of cinnamon polyphenol extract (dry matter) was 20.7%, the content of polyphenols was 51.4% and the content of coumarin was 104μg / g. Conclusion The supercritical CO 2 extraction of cinnamon powder degreasing treatment, can significantly improve the rate of cinnamon polyphenols, cinnamon polyphenol extract significantly reduce the amount of coumarin.