摘要
柑橘类果皮中富含柑橘精油,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。本文主要介绍了柑橘类精油的物理性质;柑橘类精油的水蒸气蒸馏法、压榨法、溶剂提取法、超临界萃取法等提取方法以及影响提取效果的各种因素;柑橘类精油在糖果饮料等食品,化妆品以及在饲料等行业中的的应用现状以及发展趋势。
the peel of citrus contains abundant of Citrus Oil which is the most common natural essential oil.Citrus oil consists of terpene,double-half-terpene and many oxo compounds,such as alcoholic,aldehyde,ester etc.The citrus oil,a clear,colorless liquid,full of odor of citrus fruits,is widely used in food and cosmetic industries.Citrus oil physical property,its extracting methods such as water steam distillation,squeezing,solvent extraction,supercritical fluid extraction,and the factors which affect the extracti...
出处
《中国食品添加剂》
CAS
北大核心
2009年第1期70-73,56,共5页
China Food Additives
关键词
柑橘精油
提取
应用
citrus peel oil
extraction
application
