CAJ | 학술논문

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。
목적본문이엄불수위연구대상,학정수증기증류법제취엄불수정유적최가공예조건,동시대정유적질량급화학조성진행분석。방법채용수증기증류법제취엄불수정유,이정유득솔위주요지표,연구료료액비、증류시간급조제대엄불수정유득솔적영향,통과정교실험학정료최가제취공예조건；채용기질련용기술(gas chromatography-mass spectrometer, GC-MS)측정분석정유조성성분。결과채용수증기증류법제취엄불수정유시,료액비、제취시간대정유제취유명현영향,조제대엄불수정유적제취유방조,이NaCl적효과위최호。수증기증류법제취엄불수정유적최가공예위：료액비1：3,증류시간6 h,조제록화납농도9%,차시정유득솔위3.81‰。소득엄불수정유위천황색유상액체,투명도고,유순정불수향미,기주요유희경류、순류화철류조성,분별점불수과휘발정유상대백분함량적39.75%、24.73%、26.38%。결론해법설비간단、용역조작、성본저、대배경우호,소득엄불수정유위천황색유상액체,유순정불수향미、투명도고。
ABSTRACT:ObjectiveThe 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. MethodsBergamot 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).ResultsLiquid 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. ConclusionThis method is simple, inexpensive and environmentally friendly. The bergamot essential oil obtained is pale yellow oily liquid with pure bergamot flavor and high transparency.