FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (4): 167-170.

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Comparison of Extraction Methods for Volatile Oil from Citrus medica L.var.Sarcodactylis(Noot)Swingle

 ZHAO  Xing-Jie, JI  Bao-Ping, ZHAO  Lei, LI  Ji-Hai   

  1. College of Food Science and Nutritional Engineering,China Agricultrual University,Beijing 100083,China
  • Online:2007-04-15 Published:2011-12-31

Abstract: Volatile oils of Citrus medea L.var.Sarcodactylis(Noot)Swingle were respectively extracted by cold-press,steam distillation(SD),organic solvent extraction(OSE)and simultaneous distillation-solvent extraction(SDE).Through comparing the yields and content of potential components on GC and GC-MS for the volatile oils,the optimal extraction method is determined. The results showed that steam distillation is superior to other methods.This method has the advantages of fast and thorough extraction,time sating,low cost and high yield of volatile oil.

Key words: Citrus medica L.vat.Sarcodactylis(Noot)swingle, volatile oils, extraction method, chemical constitution, content determination