压榨法制备甜橙油的研究  

Compression Method for Essential Oils Extraction from Citrus sinensis

作　　者：白雨佳 张丽荣[1] 黄佳琪[1] 钟雨巧 沈胜[1] 易封萍[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《食品工业》2015年第7期87-90,共4页The Food Industry

基　　金：上海市科委地方院校能力建设项目(No.11520502600);上海市联盟计划项目(No.LM201247)

摘　　要：为了探索压榨法制取甜橙精油的最佳工艺条件研究了四种压榨条件。并且采用GC-MS的方法对所制备出的甜橙油进行香气成分测定。结果表明:压榨法制取的甜橙精油较好的保持了甜橙的香气成分,具备较佳的香气。若需要去除果胶,则压榨提取甜橙精油的最佳工艺条件为:浸泡剂石灰水浓度为1.7%、浸泡时间为6 h、柑橘果皮破碎度为0.25 cm。甜橙精油得率为0.53%。若不去除果胶,甜橙精油得率则随着果皮质量的增加而增加。Abstract In order to explore the optimal conditions of compression process for essential oil from Citrus sinensis, four squeezing method was studied. And the GC-MS was used to determinate the fragrance composition of the sweet orange oil. The results showed that compression method could keep the aroma compositions better and express good flagrance. If need to remove pectin, the optimal compression conditions for extraction of sweet orange essential oil is soaking agent limewater concentration was 1.7%, soaking time was 6 h, citrus peel fragmentation is 0.25 cm and sweet orange essential oil yield was 0.53%. If you do not remove pectin, sweet orange essential oil yield increased with the increasing of skin quality.

关 键 词：压榨法 甜橙精油 工艺条件 香气成分 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]