FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (6): 270-277.doi: 10.7506/spkx1002-6630-20191104-042

• Processing Technology • Previous Articles     Next Articles

Optimization of Extraction of Rose Essential Oil by High Intensity Pulsed Electric Field Combined with Enzymatic Treatment-Assisted Steam Distillation

ZHOU Yajun, LI Shengrao, WANG Shujie, XUE Changmei, YAO Guangming   

  1. (1. College of Food Science and Engineering, Jilin University, Changchun 130062, China;2. College of Biological and Agriculture Engineering, Jilin University, Changchun 130025, China;3. Panjin Dentist Stomatology Department, Panjin 124000, China)
  • Received:2020-03-26 Revised:2020-03-26 Online:2020-03-25 Published:2020-03-23

Abstract: In order to explore a high-efficiency method for extracting rose essential oil, the extraction of rose essential oil by combined use of high intensity pulsed electric field (PEF), celluase hydrolysis and steam distillation was optimized by one-factor-at-a-time method and response surface methodology coupled with Box-Behnken. The composition of the essential oil was analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that compared with single and enzyme-assisted steam distillation extraction, PEF followed by enzyme-assisted steam distillation increased the oil yield by about 43.83% and 20.48%, and shortened the extraction time by 25% and 40%, respectively. The optimal parameters of PEF followed by enzyme-assisted steam distillation were obtained as follows: distillation time 1.7 h, pulse number 10, and electric field strength 21 kV/cm. Under these conditions, the oil yield was 0.116 5%. A total of 63 components were identified from the essential oil, accounting for 95.04% of the total essential oil. PEF combined with enzymatic treatment could promote the release of essential oil components and as a result, provide an efficient method for the extraction of rose essential oil.

Key words: high intensity pulsed electric field, rose essential oil, extraction, celluase

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