佛手油提取工艺优化及成分分析

Optimization of Extraction Process and Component Analysis of Bergamot Oil

研究优化佛手油的索氏提取工艺并分析其风味成分,为进一步提高佛手油的提取效率和开发价值奠定基础。以佛手为材料,采用响应面法优化其索氏提取工艺,并对所得的佛手油组分进行GC-MS分析。结果表明,索氏提取佛手油的最佳工艺参数为:液料比20.19 m L/g、提取温度83℃、提取时间3.09 h,最佳工艺条件下油的提取率达5.79%。所得佛手油为黄色油状液体,有浓郁的佛手香气,经GC-MS分析共鉴定出55种化合物,相对质量分数在5%以上的成分有甲酸、5-羟基甲基糠醛、1-羟基-2-丙酮、3-乙氧基丙酸乙酯、6,7-二甲基香豆素、L-抗坏血酸-2,6-二棕榈酸酯。因此采用响应面法优化的佛手油索氏提取工艺简单可靠,可以应用于佛手油的工业化生产。

In order to improve extraction efficiency and utilization value of bergamot oil, the optimization of soxhlet extraction of bergamot oil was investigated by response surface methodology, and the components in obtained oil were also analyzed by GC- MS. The results showed that the optimal soxhlet extraction condition was as follows： ratio of solution- sample 20.19 m L/g, extraction temperature 83 ℃, extraction time 3.09 h, accordingly the yield of oil was 5.79%. The oil was yellow transparent oily liquid with intense and special bergamot flavor. Forty- five kinds of components were identified by GC- MS analysis, in which the contents of 6 kinds of components were higher than 5%, namely formic acid, 5- hydroxymethylfurfural, 1- hydroxyl- 2-propanone, ethyl 3- ethoxypropionate, 6,7- dimethylcoumarin, L- ascorbic acid- 2,6- dipalmitate. Hence, the obtained soxhlet extraction process for bergamot oil using response surface methodology was simple and reliable, which could be applied to the industrial production of bergamot oil.