柑橘果皮精油提取工艺及成分分析研究  

The Study on Essential Oil Extraction Technology and Component Analysis of Citrus Peel

作　　者：王会全[1] 刘鑫[2] 吴英祥 吴少华[2] 李永裕[2] WANG Hui-quan;LIU Xin;WU Ying-xiang;WU SHAO-hua;LI Yong-yu(Fujian Vocational College of Agriculture,Fuzhou 350119,Fujian,China;Institute of Natural Products of Horticultural Plants,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;Qingyuan Agricultural Science and Technology Extension Service Center,Qingyuan 511518,Guangdong,China)

机构地区：[1]福建农业职业技术学院,福建福州350119 [2]福建农林大学园艺植物天然产物研究所,福建福州350002 [3]清远市农业科技推广服务中心,广东清远511518

出　　处：《食品研究与开发》2018年第21期92-99,共8页Food Research and Development

基　　金：福建省教育厅青年基金项目(JA12423)

摘　　要：采用水蒸汽蒸馏法提取柑橘果皮精油,通过单因素和正交试验研究蒸馏时间、超声波处理时间、超声波功率、NaCl浓度和料液比5个因素对柑橘果皮精油出油率的影响,并采用气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)技术鉴定柑橘果皮精油的化学成分。结果表明,柑橘果皮精油出油率的主要影响因素及其顺序为:蒸馏时间>料液比>超声波功率>超声波处理时间>NaCl浓度;在本试验考察范围内,柑橘果皮精油的最佳提取工艺条件为蒸馏时间20 min、超声波处理时间15 min、超声波功率190.0 W、NaCl浓度1.5%和料液比1∶10(g/mL),在此条件下的柑橘果皮精油出油率为2.24%。柑橘果皮精油共含有31个组分,主要成分为D-柠檬烯,相对含量达到了84.22%,其次为萜品烯(6.55%),月桂烯(1.67%),α-蒎烯(1.13%),芳樟醇(0.87%)。The essential oil of citrus peel was extracted by steam distillation.The effects of five factors,such as distillation time,ultrasonic treatment time,ultrasonic power and NaCl concentration and the ratio of material to liquid,on the oil yield of citrus peel essential oil were studied by single factor and orthogonal test.The chemical constituents of citrus peel essential oil were identified by gas chromatography-mass spectrometry(GC-MS).The results showed that the main factors affecting the oil yield of citrus peel were distillation time>ratio of solid to liquid>ultrasonic power>ultrasonic treatment time>NaCl concentration.Under the conditions of 20 min distillation time,15 min ultrasonic treatment time,190.0 W ultrasonic power,1.5%ultrasonic power NaCl concentration and 1∶10(g/mL)ratio of solid to liquid,the oil yield of citrus peel essential oil was 2.24%.Citrus peel essential oil contains 31 components,the main component is D-limonene,the relative content is 84.22%,followed by terpinene(6.55%),myrcene(1.67%),α-pinene(1.13%),linalool(0.87%).

关 键 词：柑橘果皮 精油 超声波 水蒸气蒸馏法 提取 成分分析 

分 类 号：TS209[轻工技术与工程—食品科学]