贮藏时间对柠檬果皮精油化学组分的影响研究  

Effects of Storage Time on Chemical Components of Lemon Peel Essential Oil

作　　者：凌赏 章斌[1] 侯小桢[1] 丁心 秦轶 任嘉平 LING Shang;ZHANG Bin;HOU Xiaozhen;DING Xin;QIN Yi;REN Jiaping(College of Life Sciences and Food Engineering,Hanshan Normal College,Chaozhou 521041,China;Guangdong Zhongxing Lüfeng Development Co.,Ltd.,Heyuan 517000,China)

机构地区：[1]韩山师范学院生命科学与食品工程学院,广东潮州521041 [2]广东中兴绿丰发展有限公司,广东河源517000

出　　处：《现代食品》2021年第14期214-216,共3页Modern Food

基　　金：广东省“扬帆计划”引进创新创业团队专项资助(2015YT02H049);广东省科技计划项目(2012A020603008);基于仙湖茶和柠檬为主原料的产品研发与效益评价(粤韩师科研合同[2019]70号);省部产学研项目(2012B091000074)。

摘　　要：取6批次采用冷磨法制取的尤力克柠檬果皮精油,于4℃下避光分别贮放不同时间后,检测分析其挥发性成分组成。试验结果表明,6个精油样品所含化学组分总体在28~30种,以醇类和萜烯类为主,单一组分均以D-柠檬烯含量最高,其次为β-蒎烯和γ-萜品烯;化合物总峰值占比介于90.09%~95.39%。Taking 6 batches of eureka lemon peel essential oil extracted by method of cold grinding and stored at 4℃as well as avoiding light,and the volatile components was analyzed.Results showed that the total chemical constituents in 6 batches of lemon peel essential oil samples were 28~30 and sterols as well as terpenes were the main compounds,D-limonene was the most abundant single component followed byβ-Pinene andγ-Terpinene,the total peak value of compound was between 90.09%~95.39%.

关 键 词：柠檬果皮精油 贮藏时间 化学组分 

分 类 号：TQ654.2[化学工程—精细化工]