红葱头香味精油提取工艺研究  

Research of the extraction of shallot essential oil

作　　者：崔燕玲[1] 曾瑞君 曾庆祝[1] 孔令会 

机构地区：[1]广州大学化学化工学院食品科学与工程,广东广州510006 [2]广东汇香源生物科技股份有限公司,广东广州510663

出　　处：《食品工业科技》2016年第20期285-289,344,共6页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2014A010107029;2015A020209192);广州市科技计划项目(201604020089);广州市黄埔区科技计划项目(201516;20150000644)

摘　　要：本文研究了在超声波辅助减压蒸馏条件下从红葱头中提取精油的工艺。进行单因素实验和正交优化实验,得到最佳条件:料液比1∶1、超声功率75 W、超声时间7 min、减压蒸馏温度50℃、减压蒸馏时间90 min。此条件下,精油提取率为1.21%,硫代亚磺酸酯含量为69.12%。此外,气相色谱-质谱法(GC-MS)确定了红葱精油的23种物质,其中主要成分为含硫物质,高达54.33%。This research extracted essential oil from shallot under the condition of vacuum distillation extraction assisted by ultrasound.The investigation of single factors was studied, and then orthogonal optimization test was proceeded.The best conditions of shallot essential oil extraction were that the ratio of material to liquid was 1： 1, ultrasonic power was 75 W, ultrasonic time was 7 minutes, the temperature of vacuum distillation was 50 ℃, and vacuum distillation time was 90 minutes.Under these conditions,the yield of shallot essential oil was 1.21%, and the content of thiosulfinates was 69.12%. In addition, the GC- MS confirmed 23 kinds of substances of the shallot essential oil, including 54.33% sulfurous substances.

关 键 词：红葱头 精油 超声波 减压旋转蒸馏法 硫代亚磺酸酯 气相色谱-质谱法(GC-MS) 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]