葡萄柚精油“除萜赋香”工艺的优化研究  

Optimization of“terpenoids removing and aroma enhancing”process for grapefruit essential oil

作　　者：杨颖[1] 施迎春[1,2] 邢建荣[1] 刘哲 郑美瑜[1] 陆胜民[1] YANG Ying;SHI Yingchun;XING Jianrong;LIU Zhe;ZHENG Meiyu;LU Shengmin(Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

机构地区：[1]浙江省农业科学院食品科学研究所,浙江杭州310021 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《浙江农业学报》2021年第11期2128-2136,共9页Acta Agriculturae Zhejiangensis

基　　金：农业部公益性行业科研专项经费(201303076-05)。

摘　　要：葡萄柚精油中的主要化学成分柠檬烯易氧化呈异味,是影响货架期和赋香性能的主要原因。为解决这一问题,本文以温度和压力为影响因子,以馏出物中的柠檬烯含量(Y_(1))、馏余浓缩物中的柠檬烯(Y_(2))、芳樟醇(Y_(3))及葵醛含量(Y_(4))为响应值,采用气相色谱技术检测各组分含量,设计中心组合试验对分子蒸馏工艺进行响应面优化,分离去除原油中的柠檬烯,制备高倍浓缩精油。结果表明:温度和压力对Y_(2)、Y_(3)、Y_(4)均有显著影响,响应面模型的优化温度为44.89℃,压力为500 Pa,Y_(1)、Y_(2)、Y_(3)、Y_(4)的预测值分别为94.84%、49.75%、1.63%、2.39%,对应实际值分别为94.89%、49.72%、1.59%、2.34%,与预测值基本吻合,验证了该模型的合理性。浓缩后的精油呈棕褐色,香气更加醇厚、柔润,氧化物含量从3.41%上升到29.31%,实现了8.6倍浓缩。本研究可为其他柑橘类精油的浓缩提供参考。Limonene,the main component of grapefruit essential oil,is easy to be oxidized and presents a peculiar smell,which will affect the shelf life and aroma profile.In this study,molecular distillation technology was adopted to partially remove the limonene from raw oil and prepare highly concentrated essential oil.Molecular distillation process was optimized using central composite design with temperature and pressure as variables.Limonene contents in distillated fraction(Y_(1)),limonene contents in residual concentrated fractions(Y_(2)),linalool(Y_(3))and decanal(Y_(4))in residual concentrated fractions were set as response values.The concentrations of limonene,linalool,and decanal were determined by GC.The results of response surface analysis indicated that Y_(2),Y_(3) and Y_(4) were significantly affected by temperature and pressure,the optimized conditions were 44.89℃for temperature and 500 Pa for pressure,under which the predicted values of Y_(1),Y_(2),Y_(3) and Y_(4) were 94.84%,49.75%,1.63%and 2.39%,respectively.Further verification experiments confirmed the validity of the predicted model(Y_(1),Y_(2),Y_(3) and Y_(4) values were 94.89%,49.72%,1.59%and 2.34%,respectively).The color of concentrated oil was dark brown and its odor was much more mellow,richer and softer than that of raw oil.Total content of oxygenated compounds increased from 3.41%to 29.31%,which indicated that 8.6 folds concentrated grapefruit essential oil was obtained through molecular distillation.This study can provide a reference for the concentration of other citrus essential oils.

关 键 词：葡萄柚精油 除萜赋香 分子蒸馏 响应面分析 柠檬烯 

分 类 号：TS201[轻工技术与工程—食品科学]