FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 221-223.doi: 10.7506/spkx1002-6630-200902050

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Technological Study and GC-MS Analysis on Bergamot Essential Oil Extracted with Supercritical Fluid CO2

MA Yue,WANG Li-ming,WANG Xiao-jie,YANG Guo-wei   

  1. Beijing Electronic Science and Technology Vocational College, Beijing 100029, China
  • Received:2008-10-10 Online:2009-01-15 Published:2010-12-29
  • Contact: MA Yue E-mail:mayuebj@sina.com

Abstract:

In this study supercritical fluid CO2 extraction was applied to extract bergamot essential oil, orthogonal designing was used to study the influence of extracting temperature, extracting pressure, separating temperature and separating pressure on the extracting ratio of bergamot essential oil and its components. Using extracting ratio as the main standard, technological conditions was optimized and underlay the future realization of industrial-scale production. The optimal extracting parameters are as following: extracting temperature 60 ℃, extracting pressure 40 MPa, separating temperature 35 ℃ and separating pressure 10 MPa. The essential oil appears to be transparent in orange color with rich fragrance. Through GC-MS analysis, 54 kinds of main components were identified.

Key words: bergamot, essential oil, supercritical fluid CO2 extraction, GC-MS

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