水蒸馏法提取金桔精油的工艺研究  

Study on the extraction technics of kumquat essential oil by steam distillation

作　　者：张蕾[1] 余雯[1] 周晓睛[1] 邓丹雯[1] 

机构地区：[1]南昌大学生命科学与食品工程学院,南昌330047

出　　处：《江西食品工业》2010年第3期16-19,共4页Jiangxi Food Industry

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24目,提取助剂NaCl的质量浓度1%,提取时间2h。实验所得金桔果皮精油为黄色澄清液体,具有新鲜金桔皮的特征香气,其折光率为1.4720-1.4750,气相色谱-质谱(GC-MS)分析显示柠檬烯是金桔果皮精油的主导成分。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。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.

关 键 词：水蒸馏法 金桔精油 工艺 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]