保存方法对桂花精油提取及香气成分的影响

Influence of storage method on the fragrant components of essential oils of Osmanthus fragrans

通过水蒸气蒸馏法分别对冷冻、氯化钠、柠檬酸及自然干燥保存的桂花进行精油提取,并采用GC-MS对所得精油的有效成分进行分析,比较不同保存方法处理及保存30、60和90 d后桂花的精油得率及香气成分的差别。结果表明:冷冻保存、氯化钠保存及柠檬酸保存是较好桂花的保存方法,自然干燥保存法不可取;氯化钠、柠檬酸保存桂花较合适的保存时间为60 d。

The influence of the storage method of Osmanthus fragrans, which were kept under frozen, citric acid pre-servative, NaCl preservative and dryness conditions,respectively,on the quality of essential oils were analyzed by GC-MS. The results show that the yield and the fragrant components of essential oils from the frozen, citric acid preservative and NaCl preservative flower were very similar to those from the fresh flower. As the citric acid preservative, NaCl pre-servative time increased, their main fragrant components of O. fragrans kept unchanged, but their contents showed a nonlinear decreasing trend which accelerated significantly after two months of cryopreservation, suggesting that O. fra-grans should not be stored for longer than 60 d under citric acid or NaCl preservative conditions.