苦水玫瑰精油提取及其成分的GC/MS分析  

Extraction of essential oil from Ku-shui rose and component analysis by GC/MS

作　　者：周学森[1] 蒋玉梅[1] 毕阳[1] 李霁昕[1] 齐治国[1] 张顺花[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2009年第11期226-229,共4页Science and Technology of Food Industry

摘　　要：对苦水玫瑰精油的生产工艺进行了优化研究,探讨了影响玫瑰精油得率的主要因素,结果显示:苦水玫瑰精油提取的最佳工艺条件为:料液比1:4、蒸馏时间3h、蒸馏速率每小时馏出液为原料液体体积的10%,在最佳的提取工艺条件下苦水玫瑰精油得率达到了3.982×10-4。最佳工艺所得苦水玫瑰精油气相-质谱(GC/MS)分析显示:主要香气成分含量为香茅醇54.58%、橙花醇0.09%、香叶醇10.55%、芳樟醇2.90%。The production process of Ku-shui rose essential oil was optimized.Some main affecting factors were analyzed about yield of extraction.The results showed-the optimum extraction conditions of Ku-shui rose essential oil：the rose-water ratio was 1：4,the time of distillation was 3h, distillation rate： distillate materials was 10% of the volume of liquid per hour. Under the best conditions of the extracted, Ku- shui rose essential oil yield reached 3.982×10-44.Ku-shui rose essential oil from the optimum technology was analyzed by GC/MS,the main ingredients for the fraclrance was citronellol 54.58%, nerol 0.09%, cleraniol 10.55%. linalool 2.90%.

关 键 词：苦水玫瑰 精油 得油率 GC/MS 

分 类 号：TS201.2[轻工技术与工程—食品科学]