水蒸汽蒸馏法提取柑桔类果皮香精油的工艺研究  

Extraction of the Essential Oils from Citrus Peels by Steam Distillation

作　　者：赵文红[1] 赵翾[1] 白卫东[1] 陈树均 

机构地区：[1]仲恺农业技术学院,轻工食品学院,广东广州510225

出　　处：《现代食品科技》2007年第9期42-44,41,共4页Modern Food Science and Technology

基　　金：广东省科技计划资助项目(项目号2006B20701007);广东省科技计划资助项目(项目号2005B20461014)

摘　　要：本文研究了利用水蒸汽蒸馏法从沙田柚皮、芦柑皮、柠檬皮中提取香精油的工艺。考察了各种因素对得油率的影响。结果表明:沙田柚皮、芦柑皮、柠檬皮的最佳提取时间是90min;适当破碎果皮可以提高得油率,但破碎度过大反而使得油率降低;烘干的沙田柚皮、芦柑皮、柠檬皮的得油率分别比新鲜的提高了55.2%、19.5%、77.5%,但香精油的质量比新鲜的差;添加助剂氯化钠、硫酸钠、碳酸钙能提高沙田柚皮和柠檬皮的得油率,但不能提高芦柑皮的得油率。The extraction of the essential oils from the peels of Shatin pomelo,orange and lemon by steam distillation were studied.The effects of the factors on the oil yield were determined.The results showed that the optimum extracting time was 90 min.Proper smash of the peels could improve the oil yield but excessive smash of the peels led to the decrease of the oil yield.The yields of the essential oils from dried peels of Shatin pomelo,orange and lemon were 55.2%,19.5%,77.5% higher than those from the fresh peels respectively,while the quality of the essential oil was worse than that of the fresh peels.Besides,the addition of sodium chloride,sodium sulfate,calcium carbonate improved the yields of essential oils from Shatian pomelos and lemon peels,but had little effect on the oil yield from orange peels.

关 键 词：香精油 水蒸汽法 柑桔类果皮 

分 类 号：TS264.3[轻工技术与工程—发酵工程]