椪柑果皮精油集成提取新技术研究

以靖安椪柑鲜果皮为原料,采用超声-微波协同萃取,有机溶剂相结合的集成技术提取果皮精油。通过单因素、正交优化工艺条件。结果表明,最佳提取工艺条件:正己烷为萃取剂、提取温度55℃、料液比为1∶8(g/mL)、萃取时间为15 min,此时精油粗品的得率为2.11%。利用气相色谱-质谱联用法对柑橘叶精油的化学组成进行分析,用归一化法测定其相对百分含量,鉴定了其中的27种成分,主要成分是D-柠檬烯(88.945%),γ-松油烯(5.195%),α-月桂烯(1.838%),α-蒎烯(0.930%),α-异松油烯(0.238%),β-水芹烯(0.231%),3,7-二甲基-6-辛烯醛(0.134%),α-水芹烯(0.187%),肉蔻豆醛(0.10%)。此方法能进一步提高精油的质量和得率,同时大大缩短提取时间。

Integration New Technology for Extracting Essential Oils from Ponkan Mandarin Orange Peels

The essential oils of ponkan mandarin orange peels was extracted by coupling with ultrasonic-microwave synergistic and organic solvent technology.The optimal extraction conditions were determined as follows: the extractant was n-hexane,the extraction temperature was 55 ℃,the material/liquid ratio was 1∶8(g/mL),and the extraction time was 15 min by single factor and orthogonal array design.With such conditions,the essential oils yield was 2.11%.The chemical constituents of essential oils were determined by GC-MS.The relative contents were determined by area normalizing method.Twenty-seven constituents were identified.The main compounds were D-limonene(88.945%),γ-terpinene(5.195%),α-myrcene(1.838%),α-pinene(0.930%),α-terpinolene(0.238%),β-phellandrene(0.231%),3,7-Dimethyl-6-octenal(0.134%),α-phellandrene(0.187%),myristicaldehyde(0.10%).The method could significantly improve the quality and yield of essential oils,and reduce the extraction time.