基于水蒸气蒸馏法的狮头柑精油提取工艺优化及成分分析

为优化狮头柑精油的水蒸气蒸馏提取工艺，以狮头柑果皮鲜样为材料，采用超声辅助处理，在优选蒸馏设备和单因素实验基础上，对超声温度、超声功率及超声时间3因素进行响应面优化研究，并采用气相色谱-质谱法（GC-MS）对所得精油进行成分分析。结果表明:采用Clevenger挥发油蒸馏仪的提取效果优于其他3种蒸馏设备；响应面分析得到狮头柑精油最优提取工艺为:超声温度33 ℃、超声功率80 W、超声时间32 min，此条件下精油得率可达到2.50%±0.02%。从狮头柑精油中共鉴定出29种化合物，占总挥发物的99.16%，包括烯烃类（主要为D-柠檬烯，含量可达88.35%）、醇类（主要为芳樟醇0.18%）、醛类（主要为正辛醛0.17%）等。该研究技术可用于狮头柑果皮精油的提取。

Optimization of Extraction Process and Composition Analysis of Essential Oil from Citrus reticulata Blanco cv. Manau Gan Based on Steam Distillation

In order to optimize the steam distillation extraction process of essential oil from Citrus reticulata Blanco cv. Manau Gan, fresh peel samples were used as materials, and ultrasonic assisted treatment was adopted. On the basis of optimized distillation equipment and single factor tests, Box-Behnken experiment was used to design for ultrasonic temperature, ultrasonic power and ultrasonic time. The essential oils were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the extraction effect of Clevenger distillation apparatus was better than the other three distillation devices. The optimal oil extraction process was obtained by response surface analysis: ultrasonic temperature 33 ℃, ultrasonic power 80 W, ultrasonic time 32 min. Under the optimal conditions, the extraction yield of essential oil reached 2.50%±0.02%. Twenty-nine compounds were identified by gas chromatography-mass spectrometry (GC-MS), accounted for 99.16% of the total volatiles, including alkenes (mainly D-limonene, content up to 88.35%), alcohols (mainly Linalool 0.18%), aldehydes (mainly Octanal 0.17%), et al. This research technique could be used for the extraction of essential oil from Citrus reticulata Blanco cv. Manau Gan.