佛手精油的提取技术研究  

Study on the Extraction Technology of the Essential Oil of Bergamot

作　　者：陈树喜 陈铭辉 张淑芝 CHEN Shuxi;CHEN Minghui;ZHANG Shuzhi(Guangdong Suntree Foodstuff Co.,Ltd.,Chaozhou,Guangdong 515634,China)

机构地区：[1]广东展翠食品股份有限公司,广东潮州515634

出　　处：《农产品加工》2023年第21期47-49,共3页Farm Products Processing

摘　　要：以佛手果为研究对象,测定其精油的含量,并通过水蒸气蒸馏法对佛手中的精油进行分离提取,在料液比1∶2,蒸馏时间4 h,NaCl添加量为3%的条件下,获得最高提取得率3.01‰。The content of Bergamot essential oil was determined,and the essential oil was separated and extracted by steam distillation.The optimal extraction conditions were obtained:solid-liquid ratio of 1∶2,distillation time of 4 h,the concentration of NaCl solution was 3%,and the highest extraction rate was 3.01‰in the conditions.

关 键 词：佛手果 精油 含量 提取 

分 类 号：TS264.3[轻工技术与工程—发酵工程]