不同工艺制得玫瑰精油香气差异对比分析  

Comparison of Aroma Differences among Rose Essential Oils Obtained by Different Methods

作　　者：巩民浩[1] 迟逸仙[2] 张景茹 王蔡真[2] 李春燕[1] 迟玉森[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]大连工业大学生物工程学院,辽宁大连116034 [3]烟台市龙口矿局中心医院,山东烟台265700

出　　处：《精细化工》2010年第11期1094-1099,共6页Fine Chemicals

基　　金：山东省科技厅攻关项目(620408)~~

摘　　要：采用水蒸气蒸馏法、溶剂萃取法、超临界CO2萃取法提取玫瑰精油,采用气质联用技术对精油进行成分分析,结果表明,超临界CO2萃取法得到的玫瑰精油共有56种成分,以高级醇类和酯类为主,其中酯类相对质量分数是3种方法中最高的,为13%,特征清香成分相对质量分数为4.568%,总体上香气甜而饱满,拥有厚重优雅的底香,油脂味很淡,清香气息相对突出;水蒸气蒸馏工艺玫瑰精油含有60种成分,以高级醇类为主要成分,相对质量分数高达74.492%,主体香气成分相对质量分数最高,为72.057%,但苯乙醇的相对质量分数却只有0.711%,气息虽然香甜,但略显单薄,缺少蜜样香气;溶剂萃取玫瑰精油含有48种成分,以高级醇类和酯类为主要成分,烷酮类的相对质量分数较高,达到4.257%,所以油脂味较重,清香气息不突出,天然感较差.With the purpose of comparing the quality of rose essential oils extracted by the methods of steam distillation,solvent extraction,and supercritical CO2 extraction,the essential oil compositions were analyzed by GC-MS.The results show that there are 56 components in the supercritical CO2 extraction oil,with higher alcohols and esters as the main ingredient,and its ester content was the highest among the three kinds of oil,up to 13%.Besides its characteristic fragrance ingredients were as high as 4.568%.Its fragrance was sweet and full,and has a heavy elegant bottom fragrance,of which the fatty odor was very light,while a faint scent was prominent.The essential oil obtained by the steam distillation extraction method has 60 components,with higher alcohols as the main ingredient,up to 74.492%,and its main aroma components were the highest,which was 72.057%,but its phenylethanol aroma content was only 0.711%,which made it give a sweet smell,but slightly thin,with the lack of the honey-like aroma.The essential oil obtained by the solvent extraction method has 48 components,with higher alcohols and esters as the main ingredient.Its flavanone class was relatively high,reaching 4.257%.Therefore its fatty odor was heavy,while the fragrance flavor was not outstanding,with a poor natural sense.

关 键 词：玫瑰精油 成分分析 香气差异 香料与香精 

分 类 号：TQ651.2[化学工程—精细化工]