食品科学 ›› 2017, Vol. 38 ›› Issue (2): 170-175.doi: 10.7506/spkx1002-6630-201702028

• 成分分析 • 上一篇    下一篇

改进型Clevenger装置提取柠檬果皮精油及成分分析

傅曼琴,肖更生,陈于陇,吴继军,徐玉娟,陈卫东   

  1. 广东省农业科学院蚕业与农产品加工研究所,农业部功能食品重点实验室,广东省农产品加工重点实验室,广东 广州 510610
  • 出版日期:2017-01-25 发布日期:2017-01-16
  • 基金资助:
    广东省自然科学基金项目(2015A030310284;2015A030312001);公益性行业(农业)科研专项(201503142-03); “十二五”国家科技支撑计划项目(2015BAD16B09);广东省农业攻关项目(2015A020209065)

Volatile Components of Lemon Peel Essential Oils Extracted by An Improved Clevenger Apparatus

FU Manqin, XIAO Gengsheng, CHEN Yulong, WU Jijun, XU Yujuan, CHEN Weidong   

  1. Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
  • Online:2017-01-25 Published:2017-01-16

摘要: 研究Clevenger装置改进前后对尤力克柠檬精油提取率和精油成分的影响;采用改进型Clevenger装置分别提取了青柠、尤力克、艾伦尤力克、费米耐劳、无籽里斯本5 个不同柠檬品种的果皮精油,通过气相色谱-质谱法对其进行成分分析和结构鉴定,得到不同品种的柠檬果皮精油成分的指纹图谱。结果表明,Clevenger装置改进后尤力克柠檬精油的提取率增加了63.37%,且对精油挥发性成分种类无显著影响;5 个柠檬品种中分别检测到51、50、41、43 种和42 种挥发性成分,主要为烯烃类、醇类、醛类、酯类以及少量的酸类和酮类。烯烃类物质是各个品种精油成分中最主要的组分,其中特征香气成分D-柠檬烯相对含量最高,β-蒎烯、γ-松油烯次之。品种间差异较大,除了含有32 个共有成分之外,每个品种都存在自身特有的挥发性成分。

关键词: 柠檬, 精油, 气相色谱-质谱法

Abstract: In the present study, the yield and volatile components of essential oils from lemon peel (Eureka lemon) extracted by a Clevenger apparatus with and without improvement were investigated. The improved Clevenger apparatus was adopted to extract essential oils from peels of five lemon cultivars grown in Guangzhou (Guangdong Province, China). The volatile components were analyzed structurally characterized by using gas chromatography-mass spectrometry (GC-MS). The results indicated that the improved apparatus gave 63.37% higher essential oil yield than the unimproved one, while having no effects on the types of essential oil volatiles. A total of 51, 50, 41, 43 and 42 components were detected from Citrus hystrix, Eureka, Allen Eureka, Femminello and seedless Lisbon, respectively, consisting mainly of alkenes, alcohols, aldehydes and esters along with small amounts of acids and ketones. Alkenes were the most dominant compounds in all the essential oils with the characteristic component D-limonene being the most abundant, followed by β-pinene and γ-terpinene. There were significant differences in the volatile components of peel essential oils from different lemon varieties. Except for 32 common components, each cultivar contained unique volatile components.

Key words: lemon, essential oil, gas chromatography-mass spectrometry (GC-MS)

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