共 51 条
- [51] TAN Y, WANG G Q, WU J Z, Et al., Analysis of volatile flavour components in four pomelo peel essential oils based on GC-MS and GC-IMS[J], Science and Technology of Food Industry, 42, 15, pp. 256-268, (2021)
Effects of Different Extraction Methods on the Composition and Properties of Jinggang Pomelo Peel Essential Oil
被引：0
|作者：
Li X.
[1
]
Hua J.
[1
]
Luo J.
[1
]
Wang G.
[2
]
Chen G.
[2
]
Zhou A.
[1
]
机构：
[1] Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou
[2] Ji’an Jinggang Agricultural Biotechnology Co., Ltd., Ji’an
关键词：
Fourier transform infrared spectroscopy (FTIR);
gas chromatography-mass spectrometry (GC-MS);
headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS);
Jinggang pomelo peel essential oil (JPPEO);
low-temperature continuous phase transition;
steam distillation;
D O I：
10.13386/j.issn1002-0306.2023030289
中图分类号：
学科分类号：
摘要：
Taking Jinggang pomelo peel essential oil (JPPEO) as the research object, two methods of steam distillation and low-temperature continuous phase transition were used for extraction. Orthogonal test was used to study the effects of extraction temperature, extraction pressure and extraction time on the yield of essential oil of Jinggang pomelo peel. At the same time, the physicochemical properties and chemical composition of essential oil were analysed. The results showed that the optimum extraction process of essential oil extracted by low-temperature continuous phase transition （L-JPPEO）was obtained as follows: particle size 30 mesh, extraction temperature 55 ℃, extraction pressure 0.6 MPa, extraction time 60 min, and the analysis temperature 70 ℃. At this time, the extraction rate was 10.99‰, the yield of L-JPPEO was 2.88 times higher than that extracted by steam distillation (H-JPPEO). The physicochemical properties of the essential oil of JPPEO extracted by low-temperature continuous phase transition showed that the content of unsaturated fat acid was higher, the content of free fatty acid was lower, the content of esters was lower. FTIR identified L-JPPEO and H-JPPEO containing terpenes, alcohols, phenols, aldehydes and carbonyl compounds. GC-MS technology identified 23 and 32 compounds from H-JPPEO and L-JPPEO samples, respectively. Among which 15 compounds were detected in both essential oils, the relative content of D-limonene was the highest, the relative content in L-JPPEO was 4.75±0.16 μg/mL, while the relative content in H-JPPEO was 640.93±44.47 μg/mL. HS-GC-IMS identified 71 compounds from both extraction methods of essential oils. Compared with steam distillation, low-temperature continuous phase change extraction technology extracted more terpenes (45.75%), ketones (7.68%), esters (15.85%), and acids (5.62%). © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：83 / 97
页数：14
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