同时蒸馏萃取制备富含圆柚酮的柚皮油研究

食品科学 ›› 2006, Vol. 27 ›› Issue (12): 490-492.

同时蒸馏萃取制备富含圆柚酮的柚皮油研究

樊猛，谢建春，孙宝国

北京工商大学化学与环境工程学院；

出版日期:2006-12-15 发布日期:2011-11-23

Study on the Preparation of Pomelo Peel Oil Rich in Nootkatone by Simultaneous Distillation and Solvent Extraction

FAN Meng, XIE Jian-Chun, SUN Bao-Guo

School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China

Online:2006-12-15 Published:2011-11-23

摘要/Abstract

摘要： 采用同时蒸馏萃取,通过连续蒸馏和不同时段蒸馏提取沙田柚柚皮精油,连续蒸馏10h精油提取率(1.27%)低于4个时段精油提取率的和(2.05%)。用气相色谱-质谱(GC-MS)联用技术分析,鉴定出主要成分为圆柚酮、D-柠檬烯、王草素、顺式-芳樟醇氧化物、糠醛、反式-芳樟醇氧化物。采用面积归一化方法计算其质量分数,结果表明,在不同蒸馏时段提取,第四时段所得柚皮油圆柚酮的质量分数高达49.90%,连续蒸馏10h时所得柚皮油圆柚酮的质量分数达到30.76%。采用同时蒸馏萃取方法,较长的蒸馏时间有利于柚皮油中圆柚酮含量的提高。

关键词: 同时蒸馏萃取, 圆柚酮, 精油, 柚皮

Abstract: Applying simultaneous distillation and solvent extraction (SDE), essential oil of Shatian pomelo peel is extracted by continuous distillation and distillation at different time intervals. It approved that the extract yield in continuous distillation was less than that of the sum in distillation at four time intervals (2.05%). The oils were analyzed by GC-MS and percentages were obtained by normalized peak areas, where main components are nootkatone, D-limonene, osthole, cis-linaloloxide, furfural, and trans-linaloloxide. What is important, relative amount of nootkatone of the oil extracted at 4th peroid is amounted to 49.90%, while relative amount of nootkatone of the oil extracted by continuous distillation of 10h is amounted to 49.90%. This result implied that to get the pomelo peel oil rich in nootkatone by SDE, longer distillation times were better.

Key words: , simultaneous distillation and solvent extraction (SDE)； nootkatone； essential oil； peel of pomelo；

樊猛, 谢建春, 孙宝国. 同时蒸馏萃取制备富含圆柚酮的柚皮油研究[J]. 食品科学, 2006, 27(12): 490-492.

FAN Meng, XIE Jian-Chun, SUN Bao-Guo. Study on the Preparation of Pomelo Peel Oil Rich in Nootkatone by Simultaneous Distillation and Solvent Extraction[J]. FOOD SCIENCE, 2006, 27(12): 490-492.

[1]	陆敏涛，任廷远，杨建，陆龙发，秦礼康. 花椒精油对链脲佐菌素诱导的糖尿病小鼠糖代谢的影响[J]. 食品科学, 2021, 42(9): 115-122.
[2]	郭娟，张进，王佳敏，朱全山. 天然抗菌剂在食品包装中的研究进展[J]. 食品科学, 2021, 42(9): 336-346.
[3]	肖瀛，许豪杰，杨昌铭，宋晓秋，周小理. 肉桂精油对小鼠肝肠组织抗氧化能力以及肠道菌群结构的调节作用[J]. 食品科学, 2021, 42(7): 198-206.
[4]	许梦月，李青，吴华，万芝力，杨晓泉. 甘草酸纤维茶树精油乳液凝胶的制备及其结构表征[J]. 食品科学, 2021, 42(4): 15-22.
[5]	陈雪昱，邹秀容，韦莹莹，许凤，王鸿飞，邵兴锋. 茶树精油对扩展青霉线粒体功能的影响[J]. 食品科学, 2021, 42(3): 7-13.
[6]	宋晓秋，徐亚杰，肖瀛，王一非，陈佳昊. 肉桂精油微胶囊对小鼠抗氧化活性与肠道菌群的影响[J]. 食品科学, 2021, 42(17): 143-152.
[7]	汤酿，刘静宜，陈小爱，杨玉洁，陈树喜，张子明，周爱梅. 基于GC-MS和GC-IMS联用法分析不同采收期广佛手精油挥发性成分[J]. 食品科学, 2021, 42(16): 193-202.
[8]	王婵，李荣，吴杨，王颖，汤书华，谭津，姜子涛. 调味香料荜茇精油中清除游离基活性成分的快速筛选[J]. 食品科学, 2021, 42(14): 226-231.
[9]	胡阳，晏幸，伍菱，李利君，杨远帆，杜希萍，翁淑燚，倪辉，李清彪. 琯溪蜜柚幼果中柚皮苷含量变化规律[J]. 食品科学, 2021, 42(12): 159-165.
[10]	石泽栋，蒋雅萍，孙英杰，李富军，闵德栋，张新华，李晓安. 牛至精油微胶囊的制备、表征及在杏贮藏期的抑菌效果[J]. 食品科学, 2021, 42(11): 186-194.
[11]	陈梦玲，蓝蔚青，李函笑，任智楚，芦子萱，谢晶. 牛至精油对腐生葡萄球菌抑制作用机制[J]. 食品科学, 2020, 41(7): 46-51.
[12]	周亚军，李圣桡，王淑杰，薛长美，姚光明. 高压脉冲电场协同酶法辅助提取玫瑰精油工艺优化[J]. 食品科学, 2020, 41(6): 270-277.
[13]	朱晓凤，刘政权，宛晓春，陶勐，肖志鹏，程淑华. SDE和HS-SPME结合GC-MS分析霍山黄大茶香气成分的比较[J]. 食品科学, 2020, 41(4): 214-221.
[14]	王雪燕，陈瑛，张嘉敏，施永清. 草鱼鱼鳞抗菌肽与肉桂精油联合抑菌作用及机理[J]. 食品科学, 2020, 41(23): 100-106.
[15]	袁康，胡振阳，陈可欣，卢臣，都立辉. 紫苏精油抑制灰绿曲霉的活性与机理[J]. 食品科学, 2020, 41(23): 63-69.