水蒸馏法提取金桔精油的工艺研究_张蕾.pdfVIP

食品科技 FOOD SCIENCE ＆ TECHNOLOGY 水蒸馏法提取金桔精油的工艺研究 张 蕾， 余 雯， 周晓睛， 邓丹雯* （南昌大学生命科学与食品工程学院， 南昌， 330047 ） 摘要：采用水蒸汽蒸馏法从金桔干燥果皮中提取精油，通过正交实验得到最优条件：干果皮破碎度 目， 24 提取助剂 的质量浓度 ，提取时间 。 实验所得金桔果皮精油为黄色澄清液体，具有新鲜金桔皮的 NaCl 1% 2h 特征香气，其折光率为 ，气相色谱 质谱 分析显示柠檬烯是金桔果皮精油的主导成 1.4720-1.4750 - (GC-MS) 分。 结果表明金桔精油在外观，色泽，香气，折光率等方面与国际标准接近，品质较好。 关键词：水蒸馏法；金桔精油；工艺 中图分类号： 献标识码： 文章编号： Study on the extraction technics of kumquat essential oil by steam distillation Zhang Lei, Yu Wen, Zhou Xiaoqing, Deng Danwen* （School of life science and food engineering Nanchang University, Nanchang 330047 ） Abstract: The kumquat essential oil was extracted from dried kumquat peels using steam distillation. The orthogonal experiment was designed and the best extraction conditions are 24 degree of size breakage of dried kumquat peels, 1% (w/w) of sodium chloride added in dosage liquor, and 2h of extraction time. The kumquat essential oil is clear yellow liquid with characteristic smelling of fresh kumquat peel, and has the refractive index of 1.4720-1.4750. That limonene is dominant component of the kumquat essential oil was identified by chromatography-mass spectrometry (GC-MS). The results of test indicate the kumquat essential oil has good qualities which were near to the national standards. Key words: Steam distillation; kumquat essential oil; technics CLC number: Document code: A Article IC: 金桔属芸香科（Rutaceae ）柑橘亚科（Aurantioideae ）柑 于植物中精油含量的测定也是采用水蒸馏法。 本文采用 橘族（Citreae