不同除萜条件对甜橙油香气组分含量的影响  

Effects of Different Terpene Removal Conditions on the Content of Aroma Components in Sweet Orange Oil

作　　者：余君华 王欣伟 苏晓方 邹婉婷 刘佳浩 朱涛 YU Junhua;WANG Xinwei;SU Xiaofang;ZOU Wanting;LIU Jiahao;ZHU Tao(Artsci Biology Technologies Hangzhou Corporation,Hangzhou 311202,China)

机构地区：[1]杭州安赛生物科技有限公司,浙江杭州311202

出　　处：《食品安全导刊》2022年第10期80-82,共3页China Food Safety Magazine

摘　　要：甜橙油是甜橙加工过程中的重要副产物。甜橙油中挥发性成分复杂且不稳定,以萜烯类成分为主。本文以甜橙油为原料,研究不同除萜条件对甜橙油除萜效果的影响,并以除萜后柠檬烯含量为指标进行了除萜条件优化。结果表明除萜温度、处理时间和酒精浓度对于除萜效果均有显著影响,当除萜温度降低、除萜时间延长、酒精浓度升高,均可提高除萜效果,该研究结果对于甜橙精油加工提供参考。Sweet orange oil is an important by-product of the processing of oranges.The volatile components in sweet orange oil are complex and unstable,dominated by terpenes.In this paper,the effect of different terpene removal conditions on sweet orange oil was studied.The results showed that the terpene removal temperature,treatment time and alcohol concentration all had a significant effect on the terpene removal effect,and when the terpene removal temperature decreased,the terpene removal time was prolonged,and the alcohol concentration increased,the terpene removal effect could be improved.The results of this study provided a reference for the processing of sweet orange essential oil.

关 键 词：甜橙油 除萜条件 组分 含量 

分 类 号：TS209[轻工技术与工程—食品科学]