| 分子蒸馏法富集甜橙油特征香气成分 |
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| 引用本文： | 刘克海,陈秋林,谢晶,王锡昌. 分子蒸馏法富集甜橙油特征香气成分[J]. 食品科学, 2012, 33(10): 200-203. DOI: 10.7506/spkx1002-6630-201210041 |
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| 作者姓名： | 刘克海 陈秋林 谢晶 王锡昌 |
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| 作者单位： | 1.上海海洋大学食品学院2.上海爱普香料有限公司 |
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| 基金项目： | 上海市教育委员会重点学科建设项目(J50704) |
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| 摘 要： | 采用分子蒸馏法(短程分子蒸馏器)富集甜橙精油中的特征香气成分，如癸醛、辛醛、芳樟醇及巴伦西亚桔烯等，同时采用气相色谱-质谱联用法进行检测。通过各参数优化比较，最终确定分子蒸馏条件为温度30℃、压力150Pa、转速200r/min、流速8mL/min。在此条件下，各成分富集结果为辛醛(由0.46%提高到1.55%)、癸醛(由0.59%提高到9.11%)、芳樟醇(由0.71%提高到5.84%)、巴伦西亚桔烯(由0.24%提到高7.96%)。分子蒸馏技术可用于甜橙油特征香气成分的高效富集。
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| 关 键 词： | 分子蒸馏 富集 甜橙油 气相色谱-质谱法(GC-MS) |
Enrichment of Characteristic Aroma Compounds in Sweet Orange Oil by Molecular Distillation |
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| LIU Ke-hai,CHEN Qiu-lin,XIE Jing,WANG Xi-chang. Enrichment of Characteristic Aroma Compounds in Sweet Orange Oil by Molecular Distillation[J]. Food Science, 2012, 33(10): 200-203. DOI: 10.7506/spkx1002-6630-201210041 |
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| Authors: | LIU Ke-hai CHEN Qiu-lin XIE Jing WANG Xi-chang |
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| Affiliation: | (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China；2. Shanghai Apple Flavor and Fragrance Co. Ltd., Shanghai 201809, China) |
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| Abstract: | A molecular distillation method was developed to enrich characteristic aroma compounds including octanal, linalool, decanal and valencene in sweet orange oil, while gas chromatography-mass spectrometry (GC-MS) was used for detection. The optimum parameters of molecular distillation were: temperature of 30 ℃; pressure of 150 Pa; rotation speed of 200 r/min and flow rate of 8 mL/min. Under such an optimum condition, the enrichment results were: octanal (0.46%→ 1.55%), linalool (0.71%→5.84%), decanal (0.59%→9.11%) and valencene (0.24%→7.96%). Finding here reveals that molecular distillation technique is promising in the fast and effective enrichment of the characteristic aroma compounds in citrus oil. |
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| Keywords: | molecular distillation enrichment sweet orange oil gas chromatography-mass spectrometry (GC-MS) |
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