[柚皮精油的提取及其对荔枝保鲜作用的研究28.doc

柚皮精油的提取及其对荔枝保鲜作用的研究 Extraction of Essential Oil from Gold Pomelo Peel and Preservation Effect of the Oil on Litchi [摘要]以金柚皮为材料，采用均匀设计，超声波辅助方法提取精油，考察不同溶剂对精油提取的效果，同时，检测精油对荔枝的保鲜作用。结果表明，当料液比为1:9 ，温度55℃，时间50min时，获得柚皮精油的最高提取率是5.195%，且正己烷是柚皮精油提取的最佳溶剂。以此工艺参数获得精油用95%酒精配成5个浓度：10 μL/ml、15μL/ml、 20μL/ml 25μL/ml、 30μL/ml处理荔枝，在5℃环境里储藏，以3天为间隔，检测荔枝呼吸强度、维生素C、蛋白质、总酸、总可溶性固形物含量等生理指标，结果表明：柚皮精油处理后的荔枝外观较好，对抑制荔枝的呼吸强度、蛋白质和酸、糖、维生素C含量下降有一定效果,以25μL/ml处理效果最佳。 Abstract:Gold Pomelo peel as raw material was used to extract essential oil by ultrasonic extracting with uniform design experiment.Extract effect was observed in different solvents,similarly,preservation effect of the essential oil was tested on Litchi.The results found that the best extraction rate was 5.195% when solid-liquid ratio 1:9 ,temperature 55℃ and time 50min ,moreover,hexane was the best solvents of extraction of essential oil. Litchi were treated by the essential oil of Gold Pomelo peel with 95% alcohol which was prepared for 10 μL/ml、15μL/ml、20μL/ml、25μL/ml、30μL/ml ,then storaged at 5℃ temperature .At three days interval,the freshness of the litchi was determined by respiration intensity, Vc, Protein, soluble total sugar and soluble solid content.The results showed that essential oil of Gold Pomelo peel could restrain respiration intensity, and inhibit decline of Vc ,Protein,soluble,total sugar and soluble solid content of litchi to some degree.Furthermore,the litchi could maintain better look than without treation by essential oil of Gold Pomelo. Besides,concentration of 25μL/ml had the best effect on fresh－keeping of litchi． [关键词]金柚；精油；超声波辅助萃取；荔枝；保鲜 Key Words: Gold Pomelo; Essential Oil; Ultrasound-assisted Extraction; Litchi; Preservation 前言：我国柚产量位居世界首位，而市面上仅以销售鲜果和罐头为主。柚皮占整个柚子的43%~48%，除了含部分人体必需营养素外，还含有很多有益的生理活性成分，近几年来引起了一些国内外学者的关注。研究范围涉及到柚皮苷、精油、膳食纤维、果胶、色素的提取 ，其中精油提取这方面已有很多研究方法，据大量相关文献可知，国内已见压榨法、蒸馏法、溶剂萃取法、微波辅助萃取法、无溶剂微波提取法、超临界 萃取、亚临界流体提取柚皮精油，未见超声波辅助萃取柚皮精油的研究报道。国外常见水蒸气蒸馏、同时蒸馏萃取、无溶剂微波萃取、微波辅助萃取、超声波萃取或超声波辅助萃取、超临界 流体萃取、亚临界水萃取