不同品种的陈皮挥发油含量的比较研究

A Comparative Study on Volatile Oil Content of Orange Peel from Different Varieties

陈皮中挥发油含量作为陈皮质量控制指标之一,收集不同品种来源的陈皮(橘子、茶枝柑、大红袍、温州蜜橘、福橘),用水蒸气蒸馏法对其挥发油含量进行测定。结果表明:不同品种陈皮挥发油含量由大到小的顺序依次为温州蜜橘、福橘、茶枝柑、大红袍、橘子;通过对五种不同品种陈皮挥发油含量差异的对比研究,温州蜜橘挥发油含量最高,在临床应用时应根据临床需要区别应用,并为陈皮的进一步开发利用研究提供理论依据。

Orange peel volatile oil content as orange peel quality control of the indicators of different variety,to collect the different variety of orange peel（Citrus reticulate Blanco,Citrus reticulata Chachi,Citrus reticulata Dahongpao,Citrus reticulata Unshiu,Citrus reticulata Tangerina,by steam distillation of them were on the content determination.Results show orange peel volatile oil content discretion order from maximum to minimum is Citrus reticulata Unshiu,Citrus reticulata Tangerina,Citrus reticulata Chachi,Citrus reticulata Dahongpao,Citrus reticulate Blanco.Through to the five different variety of the comparison of the differences between the volatile oil content,Citrus reticulata Unshiu orange peel volatile oil is the highest content for the further development of the dried tangerine or orange peel of research to provide the theory basis.