柑橘皮中精油的提取工艺优化

通过单因子和正交试验对橘皮精油的提取进行了优化,优化工艺为:采用挥发油提取装置蒸馏对橘皮精油进行提取,原料粉碎度为40目,蒸馏瓶中加入2.0%的NaCl,蒸馏时间为60 min,优化后橘皮精油的收率达到2.19%。     

超临界CO2萃取柑橘精油的工艺研究

以柑橘皮为实验材料,以柑橘精油萃取率为指标,用超临界二氧化碳萃取方法,在萃取温度、萃取压力、萃取时间、投料量试验的基础上,经正交试验对柑橘皮中精油的萃取工艺条件进行了优化。研究发现柑橘皮中精油超临界二氧化碳萃取的最佳萃取工艺条件为压力30 MPa,温度32℃,投料量120 g,萃取时间2.5 h,柑橘精油的萃取率为3.60%。     

溶剂、微波萃取法提取柑橘皮精油

用溶剂萃取和微波萃取法提取柑桔皮精油,研究了溶剂种类、浸泡时间、颗粒大小、料液比、微波功率对精油提取率的影响。结果表明,最佳溶剂为乙醇,溶剂萃取最佳工艺为:料液比1∶6 g/mL,浸泡时间48 h,颗粒粒度>60目,精油提取率可达到10.2%;微波萃取最佳提取工艺为:料液比为1∶6 g/mL,浸泡时间48 h,颗粒粒度40目,微波时间90 s,精油提取率可达到14.7%。     

从废弃的柑橘皮中提取d-柠檬烯的工艺研究

从废弃的柑橘皮中提取柠檬烯的提取工艺进行了研究,实验采用较环保的水蒸气蒸馏法提取柑橘皮中柠檬烯,并对其提取工艺、条件进行研究。从而确定工艺条件。对分离得到的产品通过测定折射率、比旋光度和紫外扫描谱图等对其进行了鉴定,证明提取产物为d-柠檬烯。     

改性柑橘果胶-乳清蛋白稳定的精油Pickering乳液

以改性柑橘果胶和乳清蛋白为乳化剂,对月桂精油、百里香精油、牛至精油及佛手柑精油进行包埋,通过高压均质法制备了改性柑橘果胶-乳清蛋白复合纳米粒稳定的四种精油Pickering乳液。采用马尔文激光粒度仪、SEM、FTIR和哈克流变仪等对乳液进行了表征,并通过药敏实验评价了乳液的抑菌效果。结果表明,经过辐照处理后的改性果胶的乳化能力显著增强,提高至548.11 m2/g。红外光谱证明了聚合物的形成和精油的成功包封。乳液粒径大小在829~1147 nm之间,耐受离心且贮存77d后的稳定性均高于90%。流变学测试表明,四种乳液均属于假塑性流体。乳液对不同精油的包封率为5.81%~21.54%,负载率为0.81%~5.81%,且对包埋的精油具有控释效果。四种乳液对两种食品微生物（大肠杆菌和金黄色葡萄球菌）均具有显著抑制作用,抑菌圈范围为7.51~34.98 mm。     

柑橘皮精油提取工艺研究

柑橘果皮中含有丰富的精油,其清新的气味有提振精神的作用,广泛应用于食品、化妆品、医药及化工等领域.为探究柑橘皮中精油的提取工艺,文中采用了水蒸气蒸馏法提取柑橘皮中的精油,用单因素试验和正交试验,以精油提取率为衡量指标,分别考察料液比、提取次数、加酶用量、超声处理、提取时间对柑橘皮中提取精油的影响.得出最佳提取工艺为:料...     

柑橘精油中呋喃香豆素的超高效液相色谱分析

建立了柑橘类精油中4种呋喃香豆素(异补骨脂素、补骨脂素、5-甲氧基补骨脂素和欧前胡素)的超高效液相色谱(UPLC)分析方法。样品经甲醇稀释定容,高速离心分离后,取上清液进样分析。采用Agilent Zorbax Eclipse Plus C18色谱柱(2.1 mm×50 mm,1.8μm)分离,以水-乙腈二元流动相梯度洗脱,流速0.3 m L·min-1,检测波长300 nm。4种呋喃香豆素在0.5~100 mg·L-1范围内呈良好线性,相关系数均达到0.999,检出限为1.5~3.0 mg·kg-1,平均回收率为97.5%~105.6%,相对标准偏差为0.4%~2.9%(n=3)。采用已建立的方法对25批柑橘类精油样品进行测定,发现1个批次的甜圆柚油中含有5-甲氧基补骨脂素,质量分数为60.5 mg·kg-1。     

利用橘皮精油制备“绿色”洗涤剂及其性能测试

橘皮精油中的主要成分D-柠檬烯具有较强的去污能力、抑菌功效以及天然芳香味。本研究以橘皮精油为有效成分,研制了一种绿色环保型洗衣液。通过单因素试验研究了洗衣液配方中AES、AEO-7的初步配比及质量分数,并采用正交试验优化了洗衣液中各组分的配比:D-柠檬烯15%,AEO-7 14%,AES 8%,乙醇8%,柠檬酸钠2%,KCl 0.25%,余量为蒸馏水。将含D-柠檬烯的洗衣液与市售LB洗衣液进行了去污效果、发泡力、pH值对比测试。结果表明,所制备的洗衣液洗涤效果优于市售LB洗衣液(去污比值大于1)。     

用废EPS制备低毒清香型胶粘剂

以橙皮为原料提取精油并对其作GC分析,以精油、乙酸乙酯及丙酮作混合溶剂,用废聚苯乙烯泡沫塑料(EPS)制备胶粘剂;对制备胶粘剂条件作了正交分析,比较了该胶与市售白乳胶的性能差异。结果表明,橙皮提取的精油中柠檬烯质量分数高达96%;V乙酸乙酯/V丙酮/V精油=5/2/3的混合溶剂,对废EPS的溶解力最强。制备胶粘剂最优条件为:乳化剂0.75g,MAA3.0g,酚醛树脂2.0g,BPO0.30g。制备的低毒清香型胶粘剂,剥离强度为0.35kN/m。     

柑橘类精油的研究进展

柑橘精油是天然香料精油中的一大类,其主要成分是萜烯类、倍半萜烯类以及高级醇类醛类、酮类、酯类等组成的含氧化合物;无色透明,具有诱人的橘香味,在食品以及化妆品行业具有广泛的应用价值。我国是仅次于美国和巴西的第三大柑橘生产国,生产柑橘油的原料充足,但在品种和质量上与外国先进水平尚有差距。希望我国的柑橘精油通过不断的研究与进步可以走出国门。     

Direct Extraction-Separation of Essential Oils from Citrus Peels by Supercritical Carbon Dioxide

Abstract

Essential oils from citrus peels were extracted and separated with CO₂ under supercritical conditions in a single process. The peels were placed together with ethanol, as an entraining solvent, inside a high pressure cell filled with carbon dioxide at a pressure < 130 bar and a temperature of 35°C. The extract was fractionated in various pressure ranges after achieving equilibrium, and it was analyzed with a gas chromatograph. The initial fraction contained most of the water content of the peels while the following fractions were rich in essential oils. A mechanism for the extraction and separation is also given.     

压榨法与蒸馏法提取柑橘香精油的比较研究

为寻找一条适合工业连续生产的低成本、低能耗、高效率的柑橘香精油生产工艺路线,用水蒸气蒸馏和压榨法提取柑橘香精油。通过对两种方法比较发现:水蒸气蒸馏的柑橘油为无色液体,出油率为1.2%～2.1%,增加破碎度和添加氯化铵可以提高出油率;利用压榨法生产的香精油,色泽为淡黄色液体,出油率较低,为1.0%～1.6%,但有较佳的气味,其香气更接近于天然鲜橘果香,压榨后的残渣仍可用水蒸气蒸馏法提取得到部分橘油。压榨法适合于工业大规模连续生产柑橘香精油。     

醇-磷酸酯法降解废旧聚氨酯的研究

选用不同的降解剂,采用醇-磷酸酯法降解废旧聚氨酯泡沫,对降解产物进行性能测试。结果表明：以一缩二乙二醇和磷酸三正丁酯为降解剂降解聚氨酯软质泡沫效果较好。以降解产物作为部分原料制备聚氨酯硬质泡沫塑料体,对其性能测试并与不加降解产物制备的聚氨酯硬质泡沫体比较,结果表明：降解产物作为部分原料对聚氨酯硬质泡沫塑料的性能影响不大。     

微波辅助萃取-GC/MS联用分析蜂胶挥发油

用均匀实验设计,二次多项式逐步回归法,优化了蜂胶挥发油的微波辅助萃取工艺,最佳条件为:以蜂胶为原料,石油醚为溶剂,萃取温度30℃,按蜂胶10g、石油醚110mL的比例进行萃取,萃取时间32min,重复提取2次,在此条件下,蜂胶挥发油提取率为13.83%。与溶剂法相比,微波辅助萃取法提取时间缩短为溶剂萃取法的2/45,蜂胶挥发油提取率提高至溶剂萃取法的1.51倍。通过GC-MS分析蜂胶挥发油,共分离得到54个峰,鉴定了52种,占总峰面积的98.63%。主要成分为17-三十五碳烯(21.36%),二十七烷(11.96%),1-十九烯(9.09%),二十九烷(7.96%),正二十一烷(6.26%),1-二十二烯(6.19%),羊毛甾醇醋酸酯(Lanosta-8,24-dien-3β-ol,acetate)(5.57%),萜烯类及酯类衍生物总相对质量分数为17.86%。     

柑桔属精油的制取与应用

本文综述了柑桔属香精油的制取技术及其进展,并介绍了柑桔属香精油的组成及其应用。     

Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout

The antioxidant effects of oil‐in‐water nanoemulsion based on edible citrus peel essential oils on the fatty acid composition of rainbow trout fillets stored at 4 ± 2 °C are investigated. Fish fillets are treated with nanoemulsion and stored for 16 days. Lipid samples are converted into fatty acid methyl esters which are then detected by gas chromatagrophy (GC). The results show that palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), vaccenic acid (C18:1?‐7), oleic acid (C18:1?9), eicosenoic acid (C20:1?9), linoleic acid (C18:2?6), linolenic acid (C18:3?3), eicosapentaenoic acid (EPA) (C20:5?3), and docosahexaenoic acid (DHA) (C22:6?3) are the most important fatty acids in fish meat. While polyene index and hypocholesterolemic:hypercholesterolaemic fatty acid ratios decrease in trout fillets during cold storage, thrombogenicity index and atherogenicity index generally increase (especially in control and Tween 80 groups). The concentrations of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) are higher in the treatment groups and the saturated fatty acids (SFAs) are lower in all groups compared to those of the control group. Application of nanoemulsion based on citrus essential oils prevents oxidation of PUFA especially EPA and DHA, thus has potential as a preservative for fish oil. Practical Applications: In recent years, nanotechnological applications have been increasingly applied to the protection of food. Similarly, natural essential oils are used to increase the shelf life of foods. This study demonstrates the combined effect of a new method of nanoemulsions and essential oils on the safety of foods.     

柑桔精油中d-苧烯的转化研究

本课题以冷榨、高速离心分离、己烷低温浓缩的方法从柑桔皮渣中成功地提取了柑桔精油 ,产率达 8.81克 /千克柑桔皮。并探讨了以粉碎———绝氧陈化———紫外线激活的方法 ,让柑桔皮中的自体酵素发酵催化 ,将柑桔精油中的d-烯转化成含氧萜烯类 ,降低了精油中碳氢萜类 ,相对提高了含氧萜烯类含量 ,从而明显地提高了柑桔精油的产量和香气品质。     

柑橘类精油在农药领域的应用进展研究

柑橘类精油以其良好的农药生物活性日益受到关注,本文从柑橘类精油对害虫的生物活性和对农药的协调增效作用两方面综述了柑橘类精油作为一种生物农药用于防治农业害虫、病菌的研究进展。柑橘类精油作为生物农药具有独特优势,发展前景十分广阔。     

The Beneficial Effects of Essential Oils in Anti-Obesity Treatment

Obesity is a complex disease caused by an excessive amount of body fat. Obesity is a medical problem and represents an important risk factor for the development of serious diseases such as insulin resistance, type 2 diabetes, cardiovascular disease, and some types of cancer. Not to be overlooked are the psychological issues that, in obese subjects, turn into very serious pathologies, such as depression, phobias, anxiety, and lack of self-esteem. In addition to modifying one’s lifestyle, the reduction of body mass can be promoted by different natural compounds such as essential oils (EOs). EOs are mixtures of aromatic substances produced by many plants, particularly in medicinal and aromatic ones. They are odorous and volatile and contain a mixture of terpenes, alcohols, aldehydes, ketones, and esters. Thanks to the characteristics of the various chemical components present in them, EOs are used in the food, cosmetic, and pharmaceutical fields. Indeed, it has been shown that EOs possess great antibiotic, anti-inflammatory, and antitumor powers. Emerging results also demonstrate the anti-obesity effects of EOs. We have examined the main data obtained in experimental studies and, in this review, we summarize the effect of EOs in obesity and obesity-related metabolic diseases.