柠檬精油提取工艺优化及抗氧化性测定

Extraction Process Optimization and Antioxidation of Essential Oil of Lemon

柠檬精油的提取工艺需要进一步的进行优化,针对其优化问题以及精油的抗氧化性进行了研讨。采用超声波萃取法和微波辅助法提取柠檬精油挥发性成分,其结果存在一定的差异。经研究得出:超声波萃取法和微波辅助法提取柠檬精油的挥发性成分各为41种和29种,占其精油量总的99.99%和99.91%。浓度处于1~1.8mg/mL的柠檬精油,清除比例呈不断上升的趋势,当其浓度达1.8mg/mL时,清除比例能够到91.29%。其清除OH能力比VC更强。不同提取实验所提取出的柠檬精油的挥发性成分均以萜烯类、醇类、醛类和酯类为主,但是其含量却存在显著差异。超声法提取出的柠檬精油中的特有成分为8种,微波法未检测出特有成分;所以,通过超声法提取出的柠檬精油的质量较好。采用超声法提取柠檬精油,并对其工艺进行优化,以及进行抗氧化的测定。

The extraction process of lemon essential oils needs to be further optimized.This article focuses on the optimization issues and the antioxidant properties of essential oils.Through the use of ultrasonic extraction and microwave-assisted extraction of volatile components of lemon essential oil,the results there are some differences.According to the research,the volatile components of lemon essential oil extracted by ultrasonic extraction and microwave assisted method were forty-one and twenty-nine,accounting for 99.99%and 99.91%of the total essential oil.The percentage of lemon essential oil with a concentration range of 1 to 1.8 mg/mL showed a tendency of continuous increase.When the concentration was 1.8 mg/mL,the clearing ratio could reach 91.29%.Its ability to clear OH is stronger than VC.The volatile components of lemon essential oil extracted from different extraction experiments were mainly terpenes,alcohols,aldehydes and esters,but their contents were significantly different.Ultrasonic extraction of lemon essential oil in the eight components,the microwave method does not detect the unique components;Therefore,the ultrasonic extraction of lemon oil quality is relatively good.Then,the essential oil of lemon was extracted by ultrasonic method,and the process was optimized,and the determination of antioxidation was carried out.