RAO Jian- ping, WANG Wen-cheng, ZHANG Yuan-zhi, CHEN Hong-kun, XU Da- hua, YOU Hui-jun, SHEN Chun-song, LIN Ya-min. Study on the extracting process of essential oil from Citrus maxima flower by steam distillation and the analysis for the composition of the essential oil[J]. Science and Technology of Food Industry, 2017, (04): 278-282. DOI: 10.13386/j.issn1002-0306.2017.04.044
Citation: RAO Jian- ping, WANG Wen-cheng, ZHANG Yuan-zhi, CHEN Hong-kun, XU Da- hua, YOU Hui-jun, SHEN Chun-song, LIN Ya-min. Study on the extracting process of essential oil from Citrus maxima flower by steam distillation and the analysis for the composition of the essential oil[J]. Science and Technology of Food Industry, 2017, (04): 278-282. DOI: 10.13386/j.issn1002-0306.2017.04.044

Study on the extracting process of essential oil from Citrus maxima flower by steam distillation and the analysis for the composition of the essential oil

  • The extraction condition of essential oil from freeze- dried Citrus maxima flower by steam distillation was studied by single factor experiment and further the response surface method.The optimum condition was obtained as follows: the liquid to solid ratio 16 ∶ 1,the concentration of salt solution 3.51%,extraction time 8.15 h. The extraction ratio was 0.3856%. The composition of essential oil from Citrus maxima flower by steam distillation was analyzed by GC- MS,a total of 50 compounds which accounted for 87.60% of the essential oil were identified including farnesol,ethyl linoleate,ethyl linolenate,ethyl palmitatethe,nerolidol as the main components.
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