摘要
采用低温连续相变萃取技术提取广佛手精油,以精油得率为主要指标,研究了萃取温度、压力、时间等因素对广佛手精油得率的影响,并通过正交实验确定最佳提取工艺条件,同时对精油的质量及化学组成进行分析。研究表明,低温连续相变提取广佛手精油的最佳工艺为:原料堆密度0.4 kg/L,萃取温度60℃,萃取压力0.6 MPa,萃取时间75 min,颗粒度30目,此时精油得率为9.25‰。所得广佛手精油为黄色至深棕色半固体膏状物,具有佛手挥发油特有的浓郁香味,无异味,其主要化学组成为酸类、烯烃类、酯类,分别达到了广佛手精油相对百分含量的44.3%、26.67%、7.89%。
Low-temperature continuous phase transition extraction technology was applied to extracted bergamot essential oil,orthogonal test was used to study the effects of granularity,extraction time,extraction temperature, extraction pressure and bulk density on the yield of essential oil of bergamot. At the same time,the quality of essential oil and chemical composition were analysed. The optimum parameters was determined by using yield as the main evaluation index,and the quality of essential oil was made out of evaluation. The results showed that the optimum extraction process of transition was obtained as follows：bu bergamot essential oil extracted by low-temperature continuous phase k density 0.4 kg/L,extraction temperature 60 ℃,extraction pressure 0.6 MPa,extraction time 75 min,and granularity 30 mesh,the extraction rate was 9.25‰ and the bergamot essential oil was yellow to dark brown semisolid paste,with pure bergamot flavor. Its main chemical compositions were acid, olefins and esters,which the relative percentage were 44.3%,26,67%, 7.89%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第16期289-293,共5页
Science and Technology of Food Industry
基金
广东省省部产学研结合重点项目(2012B091000003)
关键词
广佛手
水蒸汽蒸馏法
精油
化学组成
bergamot
iow temperature continuous phase transition extraction
bergamot volatile essential oil
GC-MS
作者简介
杨慧（1989-），女，硕士研究生，研究方向：食品科学，农产品加工，E-mail：yangh19890407@163.com.
通讯作者：周爱梅（1971-），女，副教授，研究方向：食品化学与营养，功能食品，水产品和农产品加工与综合利用，E—mail：zhouam@scau．edu．cn．
