柑橘类精油的粗提及浓缩精制研究进展  

Research Progress on Extraction and Refining of Citrus Essential Oil

作　　者：陆胜民[1] 施迎春[1,2] 杨颖[1] 

机构地区：[1]浙江省农业科学院食品科学研究所,浙江杭州310021 [2]南京农业大学,江苏南京210095

出　　处：《食品与发酵科技》2012年第1期1-6,共6页Food and Fermentation Science & Technology

基　　金：浙江省面上科研农业项目(项目编号:2009R15A52D03)

摘　　要：柑橘类精油是天然香精香料中的一大类,在食品、日化及医疗保健行业具有广泛的应用。本文结合课题组的前期研究,论述了柑橘类精油提取方式的发展以及提取方法对精油品质的影响,阐述了对柑橘类精油进行浓缩精制的必要性和益处,探讨了浓缩精制方法的特点与高倍浓缩精油的发展前景,为提高我国柑橘类精油的品质和市场竞争力拓宽思路。Essential oil from citrus is a large type of natural flavors and fragrances,which is popularly used in food industry,daily chemical products and health care field.Combined with our previous research results,the development of oil extraction methods from citrus peel and their effects on oil quality were summarized in this paper.The necessity of refining and the characteristic of each refining and concentration method were discussed.The advantages and application prospect of high-fold concentrated citrus essential oil were also stated.All these would help to widen ideas on quality up-grading and competitive power improvement for citrus essential oil in China.

关 键 词：柑橘 精油 提取 浓缩 精制 

分 类 号：TQ657.1[化学工程—精细化工] TS264.3[轻工技术与工程—发酵工程]