不同贮藏方式下橘皮精油含量的变化  

Changes of essential oil content in citrus peel during storage at different storage conditions

作　　者：郭润霞[1,2] 张喻[1,2] 谭兴和[1,2] 王锋[1,2] 蔡文[1,2] 胡笑安[1,2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《食品与机械》2012年第2期190-192,195,共4页Food and Machinery

基　　金：湖南省产学研结合专项计划项目(编号:2009XK6001-5)

摘　　要：为探讨橘皮在不同贮藏方式下精油含量的变化规律,以温州蜜柑皮、椪柑皮和柚皮为原料,分别采用-20℃和-40℃低温冻藏,以及避光、不避光常温干藏4种方式贮藏橘皮,并定期测定橘皮中精油含量。结果表明:不同品种柑橘皮中精油含量不同;贮藏期间,3种橘皮精油含量均有不同程度的减少;温州蜜柑皮和椪柑皮-40℃低温冻藏,柚皮避光和不避光常温干藏,均能较好地保留其中精油。To study the changes of essential oil contents in citrus peel,three different variety of citrus peel,i.e wenzhou tangerine peel,ponkan peel and pomelo peel were chosen as material.The fresh citrus peel were respectively stored at-40 ℃,-20 ℃ temperature,and the dried citrus peel were first packed in transparent and dark package,then stored at room temperature.Samples were taken regularly for determination of essential oil content.The results showed that the essential oil contents in these three varieties of citrus peel were differently reduced gradually during storage.Moreover,these groups of Wenzhou Tangering peel and Ponkan peel kept at-40 ℃,dried Pomelo peel in transparent and dark package kept at room temperature could help to retain the essential oil in the respective group.

关 键 词：橘皮 贮藏方式 精油含量 变化 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]