摘要
选取储存1,3,5,7,9,10年的陈皮样品,以水蒸气蒸馏法提取各陈皮样品中的精油,用气相色谱-质谱法(GC-MS)对各精油样品进行分析,考察陈皮精油的组成及挥发性成分含量随陈皮储存年份增加的变化。从6个储存年份的陈皮精油中共鉴别出46种挥发性成分,共有成分有26种,各精油样品中右旋萜二烯的含量最高。随着陈皮储存年份的增加,其精油总量及挥发性成分数目逐渐减少,单位质量陈皮中挥发性成分的含量呈现出随储存年份的增加先递减后趋于稳定的趋势。进一步采用减压精馏方法对陈皮精油进行精制,收集塔底成分进行GC-MS分析,发现塔底陈皮精油中低沸点、具有刺激性气味的右旋萜二烯的浓度降低,而高沸点、具有特殊香气的2-(甲氨基)苯甲酸甲酯的浓度升高,减压精馏精制后的陈皮精油具有清香醇厚的橘子香气而无刺激性,其品质远优于常规水蒸气蒸馏制备的陈皮精油。
Select Citri reticulatae pericarpium samples stored for 1, 3, 5, 7, 9, 10 years, extract essential oil from Citri reticulatae pericarpium samples by steam distillation method, and then analyze each essential oil sample by gas chromatography-mass spectrometry(GC-MS), investigate the change of Citri reticulatae pericarpium essential oil composition and content of volatile components with the increase of storage years. A total of 46 volatile components are identified from the essential oil of six Citri reticulatae pericarpium samples with different storage years, including 26 common components. The content of(+)-limonene in each essential oil sample is the highest. With the increase of storage years, the total amount of essential oil and the number of volatile components decrease gradually, the content of volatile components in Citri reticulatae pericarpium per unit mass decreases firstly and then tends to be stable. The essential oil from Citri reticulatae pericarpium is further refined by vacuum distillation, and the components at the bottom of column are collected for GC-MS analysis. It is found that the concentration of(+)-limonene with low boiling point and irritating odor in the essential oil from Citri reticulatae pericarpium at the bottom of column decreases,while the concentration of methyl 2-(methylamino)benzoate with high boiling point and special aroma increases.Thus,the essential oil from Citri reticulatae pericarpium refined by vacuum distillation has a mellow aroma of orange,without irritating odor,and its quality is much better than that of Citri reticulatae pericarpium essential oil extracted by steam distillation.
作者
侯焕瑶
杨子夜
倪力军
张立国
栾绍嵘
HOU Huan-yao;YANG Zi-ye;NI Li-jun;ZHANG Li-guo;LUAN Shao-rong(College of Chemistry and Molecular Engineering,East China University of Science and Technology,Shanghai 200237,China)
出处
《中国调味品》
CAS
北大核心
2023年第2期1-8,共8页
China Condiment
基金
上海市科研计划项目(19391902400)。
关键词
储存年份
陈皮
精油
气质联用法
减压精馏
storage years
Citri reticulatae pericarpium
essential oil
GC-MS
vacuum distillation
