超临界CO2萃取果皮挥发油工艺的研究  

Research on supercritical fluid CO2 extraction of volatile oil from fruit peel

作　　者：李宝志[1] 李锋[1] 朴永革[1] 王瑞停 任瑞冰[1] 张文龙[1] 佟亚楠[1] LI Bao-zhi;LI Feng;PIAO Yong-ge;WANG Rui-ting;REN Rui-bing;ZHANG Wen-long;TONG Ya-nan(Center of Technology,Jilin Tobacco Industry Co.Ltd.,Changchun 130031;Yanji Changbaishan Science and Technology Service Co.Ltd.,Yanji 133001)

机构地区：[1]吉林烟草工业有限责任公司技术中心,长春130031 [2]延吉长白山科技服务有限公司,延吉133001

出　　处：《中国食品添加剂》2020年第10期52-57,共6页China Food Additives

摘　　要：采用超临界CO2萃取法提取金橘皮、陈皮和柚子皮中挥发油成分,通过单因素试验和正交试验优化了超临界CO2萃取挥发油的工艺,并对挥发油进行气相色谱-质谱分析。结果表明:超临界CO2萃取3种果皮挥发油的工艺条件为:萃取温度45℃,萃取压力25MPa;分离釜I温度42℃,压力8MPa,萃取时间120min,CO2流量25L/h,挥发油收率为4.75%。从挥发油中共分离鉴定出51种成分,主要有月桂烯、(+)-柠檬烯、γ-松油烯、(+)-二氢香芹酮、β-蒎烯、大根香叶烯、香芹酮、芳樟醇、柠檬醛、香茅醇、香芹醇、桉叶油醇等物质。The volatile oil components from peels of kumquat,pomelo and shaddock were extracted by supercritical fluid extraction method.Supercritical fluid CO2 extraction technology was optimized by single factor experiment and orthogonal experiment,and the volatile oil were separated and identified by GC-MS on its chemical constituents.The results showed that the optimum extraction conditions were as follow:Extraction temperature of 45℃;extraction pressure of 25MPa;separation temperature of 42℃,separation pressure 8Mpa;extraction time of 120min and flow rate of CO225L/h.The content of volatile oil was 4.75%.51 components in the extract were identified by GC/MS,and the important constituents were myrcene,(+)-limonen,γ-terpinene,dihydrocarvone,β-pinene,germacrene,carvone,linalool,citral,citronellol,carveol and cineole.

关 键 词：超临界CO2萃取 挥发油 正交试验 气相色谱-质谱(GC-MS) 香味成分 

分 类 号：O657.71[理学—分析化学] TQ654[理学—化学]