不同提取方法对琯溪蜜柚果皮精油性质及组分的影响  

Effects of Different Extraction Methods on Components of the Essential Oil from Guanxi Honey Pomelo

作　　者：吴光斌[1] 谢功昀[1] 陈发河[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《集美大学学报（自然科学版）》2013年第6期420-430,共11页Journal of Jimei University：Natural Science

基　　金：厦门市科技计划项目(3502Z20103024)

摘　　要：以琯溪蜜柚果皮为原料,研究了蒸馏法和同时蒸馏萃取法对蜜柚精油性质及组分的影响.结果显示:两种方法提取所得蜜柚精油为黄色澄清液体,具有新鲜蜜柚果皮的特征香气,所得精油理化指标相差不大,均具有良好的品质.利用气质联用技术对精油进行组分鉴定分析得知:蜜柚果皮精油中的主要成分为d-柠檬烯、β-月桂烯、圆柚酮、吉马烯、香叶醇,新鲜果皮精油中柠檬烯含量最高,占总量的52.37%;其次为β-月桂烯,占26.07%.同时蒸馏萃取法所得精油中圆柚酮的质量分数(8.64%)是蒸馏法的(3.43%)两倍多.The pericarp of Guanxi honey pomelo （Citrus grandis L. Osbeck） was used to investigate the effects of water steam distillation method （WSD） and simultaneous distillation and solvent extraction （SDE） on physical-chemical properties and component of the essential oil. The results showed that essential oil ex- tracted from pericarp of Guanxi honey pomelo was clear and yellow in color with characteristic aroma. No difference was indentified in physical-chemical properties of essential oils prepared by WSD and SDE. The composition of essential oil was further analyzed by GC-MS, the results showed that the dominating component were d-limonene, β-myrcene, nootkatone, germacrene, geraniol. The content of d-limonene in the essen- tial oil of fresh pericarp was the highest, accounting for 52.37% of the total, followed by β-myrcene, which was 26. 07% of the total. However, the content of nootkatone in the essential oil from SDE （8.64%） was much higher than that in the essential oil from WSD （3.43 % ）.

关 键 词：琯溪蜜柚 精油 水蒸气蒸馏法 同时蒸馏萃取法 

分 类 号：S377[农业科学—农产品加工]