CAJ | 학술논문

通过水蒸气蒸馏法分别对冷冻、氯化钠、柠檬酸及自然干燥保存的桂花进行精油提取，并采用 GC-MS 对所得精油的有效成分进行分析，比较不同保存方法处理及保存30、60和90 d后桂花的精油得率及香气成分的差别。结果表明：冷冻保存、氯化钠保存及柠檬酸保存是较好桂花的保存方法，自然干燥保存法不可取；氯化钠、柠檬酸保存桂花较合适的保存时间为60 d。
통과수증기증류법분별대냉동、록화납、저몽산급자연간조보존적계화진행정유제취，병채용 GC-MS 대소득정유적유효성분진행분석，비교불동보존방법처리급보존30、60화90 d후계화적정유득솔급향기성분적차별。결과표명：냉동보존、록화납보존급저몽산보존시교호계화적보존방법，자연간조보존법불가취；록화납、저몽산보존계화교합괄적보존시간위60 d。
The influence of the storage method of Osmanthus fragrans, which were kept under frozen, citric acid pre-servative, NaCl preservative and dryness conditions,respectively,on the quality of essential oils were analyzed by GC-MS. The results show that the yield and the fragrant components of essential oils from the frozen, citric acid preservative and NaCl preservative flower were very similar to those from the fresh flower. As the citric acid preservative, NaCl pre-servative time increased, their main fragrant components of O. fragrans kept unchanged, but their contents showed a nonlinear decreasing trend which accelerated significantly after two months of cryopreservation, suggesting that O. fra-grans should not be stored for longer than 60 d under citric acid or NaCl preservative conditions.