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分子蒸馏法富集甜橙油特征香气成分
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
作者姓名:刘克海  陈秋林  谢晶  王锡昌
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
基金项目:上海市教育委员会重点学科建设项目(J50704)
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。

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
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
Authors:LIU Ke-hai  CHEN Qiu-lin  XIE Jing  WANG Xi-chang
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)
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.
Keywords:molecular distillation  enrichment  sweet orange oil  gas chromatography-mass spectrometry (GC-MS)  
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