水蒸汽蒸馏法提取广佛手挥发精油及其组成分析
目的 本文以广佛手为研究对象, 确定水蒸气蒸馏法提取广佛手精油的最佳工艺条件, 同时对精油的质量及化学组成进行分析。方法 采用水蒸汽蒸馏法提取广佛手精油, 以精油得率为主要指标, 研究了料液比、蒸馏时间及助剂对广佛手精油得率的影响, 通过正交实验确定了最佳提取工艺条件; 采用气质联用技术(gas chromatography-mass spectrometer, GC-MS)测定分析精油组成成分。结果 采用水蒸气蒸馏法提取广佛手精油时, 料液比、提取时间对精油提取有明显影响, 助剂对广佛手精油的提取有帮助, 以NaCl的效果为最好。水蒸汽蒸馏法提取广佛手精油的最佳工艺为: 料液比1:3, 蒸馏时间6 h, 助剂氯化钠浓度9%, 此时精油得率为3.81‰。所得广佛手精油为浅黄色油状液体, 透明度高, 有纯正佛手香味, 其主要由烯烃类、醇类和醛类组成, 分别占佛手果挥发精油相对百分含量的39.75%、24.73%、26.38%。结论 该法设备简单、容易操作、成本低、对环境友好, 所得广佛手精油为浅黄色油状液体, 有纯正佛手香味、透明度高。
Objective The fresh bergamot of Guangdong province was used as raw materials to determine the suitable extracting condition by steam distillation and analyze the quality of essential oil and chemical composition. Methods Bergamot essential oil was extracted by steam distillation, the effects of the ratio of material to liquid, extracting time and additives on the yield of essential oil of bergamot was studied by orthogonal test, the chemical composition was determined by gas chromatography-mass spectrometer (GC-MS). Results Liquid ratio and extraction time had obvious effects on oil extraction, and the additives were helpful to wide bergamot essential oil extraction, in which the effect of NaCl was the best. The optimum parameters were determined using extraction rate as evaluation index. The optimum extraction process of bergamot essential oil extracted by steam distillation was obtained as follows: the ratio of material to liquid was 1:3, distillation time was 6 h, and the additive(sodium chloride) concentration was 9%. The extraction rate was 3.81 ‰. The light and yellow, essential oil obtained had a specific bergamot flavor and was transparency. The main chemical compositions were olefins, alcohols and aldehydes, and its percentage was 39.75%, 24.73%, and 26.38%, respectively. Conclusion This method is simple, inexpensive and environmentally friendly. The bergamot essential oil obtained is pale yellow oily liquid with pure bergamot flavor and high transparency.
标题：水蒸汽蒸馏法提取广佛手挥发精油及其组成分析
英文标题：Research on the extraction of bergamot essential oil by steam distillation and component analysis
作者：
林敏浩 华南农业大学食品学院
周爱梅 华南农业大学食品学院
杨慧 华南农业大学食品学院
谢维 华南农业大学食品学院
李雪楠 华南农业大学食品学院
刘仲豪 华南农业大学食品学院
陈旭美 华南农业大学食品学院
中文关键词:广佛手,水蒸汽蒸馏法,精油,化学组成,气相色谱-质谱联用技术,
英文关键词:bergamot,steam distillation,bergamot volatile essential oil,orthogonal experiment,gas chromatography-mass spectrometry,
发表日期：2014-11-17
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