摘要
以菏泽牡丹花为原料,采用水蒸气蒸馏法、超声波辅助水蒸气蒸馏法和超高压提取法三种方法提取牡丹精油,研究不同提取方法对牡丹精油的理化性质和成分的影响。结果表明,三种方法提取所得的牡丹精油为黄色澄清液体,具有牡丹花的特征香气,所得精油理化指标相差不大,均具有良好的品质。利用气质联用技术对精油进行组分鉴定分析得知,三种方法所得精油有效成分的种类分别为44,45和54种,其中有17种成分相同。水蒸气蒸馏法在提取过程中的高温会导致部分精油成分挥发或分解,超声辅助水蒸气蒸馏法和超高压提取法可较好的保持牡丹精油中的芳香成分。
The Heze peony was used to investigate the effects of steam distillation extraction, ultrasound assisted steam distillation extraction and ultrahigh pressure extraction on physical-chemical properties and components of the essential oil. The results showed that essential oil extracted from peony was clear and yellow in color with characteristic aroma. No difference was indentified in physical-chemical properties of essential oils prepared by different extraction methods. The results of GC MS analysis showed that, the kinds of effective components of essential oils obtained by the three methods were 44, 45 and 54, and there were 17 kinds of the same components. The high temperature in the extraction process of steam distillation would cause evaporation or decomposition of some essential oil components. Ultrasound assisted steam distillation extraction and ultrahigh pressure extraction could keep the components of peony essential oil well.
出处
《食品工业》
北大核心
2015年第7期170-174,共5页
The Food Industry
关键词
牡丹精油
水蒸气蒸馏法
超声波辅助水蒸气蒸馏法
超高压提取法
理化性质
成分
peony essential oil
steam distillation extraction
ultrasound assisted steam distillation extraction
ultrahigh pressure extraction
physical-chemical properties
components
