摘要
利用水热法、超临界萃取法、有机溶剂萃取三种不同的方法从沙田柚皮中提取柚皮精油,比较了提取出的三种精油的理化指标、香气特征,并且对精油的主要官能团进行了鉴定。通过对柚皮精油进行综合评价,得出最佳的提取方法。结果表明用水热法提取的精油香气比较纯正,精油含量较高,而且生产成本投资较少,综合评价值最高。
Essential oil of Citrus Grandis peel was obtained by steam distillation,organic solvent extraction and supercritical（carbon dioxide）extraction methods,respectively.The physical and chemical properties as well as the major functional group were compared and identified.It could be concluded from the results that the quality of the essential oil obtained by steam distillation was better than that obtained by the other two extraction methods.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第7期202-205,共4页
Science and Technology of Food Industry
基金
特派员专项(2009B090600049
2009B090200031)
广州市重大科技专项计划(2010UE-D00021)
关键词
精油
沙田柚
超临界CO_2
灰色关联度
综合评价
essential oil
Citrus Grandis
supercritical carbon dioxide
gray related degree
comprehensive evaluation
