椪柑精油提取工艺与稳定性研究  

The Technical Process and Stability of Essential Oil Extracted from Ponkan Peels

作　　者：秦荣欢[1] 叶芳慧[2] 谢秋季[1] 

机构地区：[1]玉林师范学院化学与材料学院,广西玉林537000 [2]玉林师范学院数学与信息科学学院,广西玉林537000

出　　处：《玉林师范学院学报》2013年第5期41-44,共4页Journal of Yulin Normal University

基　　金：玉林师范学院基金项目(2013YJYB09)

摘　　要：选用水蒸气蒸馏法提取椪柑皮中的香精油,并对椪柑皮精油的稳定性进行了初步研究.通过紫外分光光度法对精油于208nm处吸光值的测定,研究光照、温度变化及不同金属离子对椪柑精油稳定性的影响大小.研究结果显示,光照、温度均影响精油的稳定性,Na+、Al3+在低浓度范围内对精油的稳定性影响不明显,Fe3+对椪柑精油的稳定性影响较大.Perfume essential oil was extracted from essential oil from ponkan peels was subjected to ponkan peels by steam distillation. The stability of the perfume spectral scanning in the wavelength of 208nm in this paper. The influences of illumination, temperature, and different metal ions on the stability of the essential oil were investigated. The results show that the illumination and temperature affect the stability of the essential oil from ponkan peels in different degree. The presence of Na＋, AP＋ affected the stability of essential oil was not obvious at a low concentration range. But Fe3＋ have severe effect at varying concentration range.

关 键 词：椪柑 香精油 稳定性 水蒸气蒸馏 

分 类 号：TQ654[化学工程—精细化工]