PAN Cong- fei, HUANG Ying, SI Hui-qing. Effects of moisture contents of Chimonanthus praecox decorated ware on essential oils quality and substance components[J]. Science and Technology of Food Industry, 2017, (04): 163-169. DOI: 10.13386/j.issn1002-0306.2017.04.023
Citation: PAN Cong- fei, HUANG Ying, SI Hui-qing. Effects of moisture contents of Chimonanthus praecox decorated ware on essential oils quality and substance components[J]. Science and Technology of Food Industry, 2017, (04): 163-169. DOI: 10.13386/j.issn1002-0306.2017.04.023

Effects of moisture contents of Chimonanthus praecox decorated ware on essential oils quality and substance components

  • The passage study the effects of moisture contents of Chimonanthus praecox decorated ware on essential oils quality and substance components by supercritical CO_2 extraction technique. The result showed that with the reduction of moisture contents of Chimonanthus praecox decorated ware,the quality of essential oils had changed a lot,suggested that going down first and then going up,going down at last,the quality of essential oils was better when moisture contents of Chimonanthus praecox decorated ware was on 78.3% or 28.0%.When moisture contents of Chimonanthus praecox decorated ware was higher( 59.9% ~78.3%),the main components of extracted essential oils changed much,with the decline of moisture content,the material composition of extracted essential oils tended to stabilize gradually. The material composition of extracted essential oils mainly included alcohols,esters,alkenes,phenols,alkanes and ketones,and the content of Trans- α,α- 5- trimethyl- 5- vinyl-tetrahydronaphthalene-2- furanmethanol( linalool oxide) and Benzyl alcohol was more.When the moisture content of decorated ware was on 28.0% or 44.7%,the kinds of substances was most,up to 62 kinds.When moisture contents of decorated ware was on 59.9%,the kinds of substances was less,45 kinds.
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