不同干燥方式对橘皮精油和黄酮的影响

邢颖; 王瑞芳; 邓随胜

doi:10.13386/j.issn1002-0306.2018.06.014

不同干燥方式对橘皮精油和黄酮的影响

运城学院生命科学系, 山西运城 044000

基金项目:

山西省"1331"工程重点学科项目(098-091704)。

详细信息

作者简介:
邢颖(1988-),女,硕士,助教,研究方向:果蔬贮藏与加工,E-mail:xingyingnice@163.com。

中图分类号: TS255.36
计量
- 文章访问数: 212
- HTML全文浏览量: 42
- PDF下载量: 8
出版历程
- 收稿日期: 2017-07-31
- 网络出版日期: 2020-11-23
- 刊出日期: 2018-03-14

The effects of different drying methods on essential oils and flavonoids from orange peels

Department of Life Science, Yuncheng University, Yuncheng 044000, China

摘要

摘要: 采用晒干、阴干、烘干及真空干燥4种方式对橘皮进行处理,研究不同干燥方式对橘皮精油含量、精油组分和黄酮含量的影响。结果表明,烘干得到的橘皮精油含量最高为2.11%,其次是晒干(1.91%)、真空干燥(1.95%)和阴干(1.65%)。通过GC-MS分析,新鲜及4种干燥方式得到的橘皮精油共鉴定出23种组分,主要成分为D-柠檬烯。橘皮中的精油组分主要分为6类,分别是萜烯类、醇类、醛类、酚类、醚类及苯类。干燥之后橘皮中的黄酮含量均有所下降,其中阴干橘皮中黄酮含量最高为15.73 mg/g,其次是烘干为15.49 mg/g。综合比较四种干燥方法,烘干干燥时间短,不受天气影响,得到的橘皮精油及黄酮含量均比较高,因此烘干更适合橘皮的干燥。
- 干燥方式 /
- 橘皮 /
- 精油 /
- 气相色谱-质谱联用仪 /
- 黄酮
Abstract: The effects of different drying methods(sun drying,shade drying,hot air drying,vacuum drying)on the content and compositions of essential oils and flavonoids of orange peel were studied. The results showed that the highest essential oil yields were obtained by hot air drying(2.11%),followed by sun drying(1.91%),vacuum drying(1.95%),shade drying(1.65%). Twenty-three different components were identified in essential oils of fresh and dried orange peels and the main component was D-limonene. All those volatiles components were clustered into the following families:terpenes,alcohols,aldehydes,phenols,ethers and benzene. The content of flavonoids in orange peels decreased after drying. The highest content of flavonoids was dried by shade,followed by hot air drying,which were 15.73 mg/g and 15.49 mg/g,respectively. By comprehensive comparison of the four drying methods,the time of hot air drying was shortest and not affected by the weather easily. Meanwhile,the essential oils and flavonoids dried by hot air drying was relatively high,which would more suitable for orange peels drying.
- drying method /
- orange peel /
- essential oil /
- GC-MS /
- flavonoids

HTML全文

参考文献(1)

[1]	Research and Investigation

施引文献(6)

期刊类型引用(5)

1.	古丽米热·努尔麦麦提，冯作山，白羽嘉，王晨，张亚征，朱志鹏. 基于模糊数学评定与响应面法优化杏子与玫瑰花酱复合果丹皮的研制. 中国调味品. 2024(07): 127-136 . 百度学术
2.	孙军涛，郭瑞芳，王德国，肖付刚，赵兰星，尹百灵. 黄精山楂山药果丹皮的研制. 中国调味品. 2023(08): 155-158+163 . 百度学术
3.	李雨奇，胡宇晶. 特色沙棘果丹皮加工工艺研究. 食品研究与开发. 2021(11): 115-120 . 百度学术
4.	戢得蓉，乔明锋，何江红，曾佐玉，何莲，桂超. 慈姑全粉对曲奇饼干品质影响及配方研究. 食品研究与开发. 2019(15): 130-136 . 百度学术
5.	樊梓鸾，柳雅馨，杨蕾玉，张华，绰尔鹏，李娜. 3种浆果-藕复合果丹皮体外消化物抗氧化研究. 南京林业大学学报(自然科学版). 2018(03): 86-92 . 百度学术