柑橘类精油提取技术的研究进展  

Research on Extraction Technology of Citrus Essential Oil

作　　者：赵文红[1] 白卫东[1] 白思韵[1] 蔡培钿[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《农产品加工（下）》2009年第5期18-21,46,共5页Farm Products Processing

基　　金：广东省科技攻关项目(2005B20401014;2006B20701007)

摘　　要：综述了国内外提取柑橘类精油的工艺方法(包括传统的水蒸气蒸馏法、冷榨法、有机溶剂浸提法,CO2超临界萃取法)和作用机理,以及提取所得香精油的出油率及香气成分,并在此基础上对我国柑橘类精油提取技术的前景进行了展望。Each production extraction process method of the citrus essential oil at home and abroad was summarized, including the traditional steam distillation and cold-squeeze, as well as the organic solvent soaks, the supercritical carbon dioxide extraction method. Compared with each method＇s technological requirement, the mechanism and obtained fragrant volatile oil＇s extraction rate and the fragrance ingredient were studied, the extraction technology prospect of citrus fruits essential oil were proposed based on the above content.

关 键 词：柑橘 精油 蒸馏法 冷榨法 溶剂浸提 超临界流体萃取法 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程] S666[轻工技术与工程—食品科学与工程]