柑橘类精油提取技术的研究进展_赵文红.pdf

农产品加工 ·学刊 2009 年第5 期 第5 期(总第172 期) 农产品加工 ·学刊 No.5 2009 年5 月 Academic Periodical of Farm Products Processing May. 文章编号：1671- 9646 ( 2009 ) 05- 0018- 04 柑橘类精油提取技术的研究进展 * 赵文红， 白卫东，白思韵，蔡培钿 （仲恺农业工程学院轻工食品学院，广东广州 510225） 摘要：综述了国内外提取柑橘类精油的工艺方法（包括传统的水蒸气蒸馏法、冷榨法、有机溶剂浸提法，CO 超临界 2 萃取法）和作用机理，以及提取所得香精油的出油率及香气成分，并在此基础上对我国柑橘类精油提取技术的前景 进行了展望。 关键词：柑橘；精油；蒸馏法；冷榨法；溶剂浸提；超临界流体萃取法 中图分类号：TS225.6 ；S666 文献标志码：A Research on Extraction Technology of Citrus Essential Oil * Zhao Wenhong，Bai Weidong，Bai Siyun ，Cai Peidian （College of Light Industry and Food ，Zhongkai University of Agricultural and Engineering， Guangzhou ，Guangdong 510225 ，China） Abstract ：Each production extraction process method of the citrus essential oil at home and abroad was summarized ，including the traditional steam distillation and cold- squeeze ，as well as the organic solvent soaks ，the supercritical carbon dioxide extraction method. Compared with each methods technological requirement ，the mechanism and obtained fragrant volatile oils extraction rate and the fragrance ingredient were studied ，the extraction technology prospect of citrus fruits essential oil were proposed based on the above content. Key words：citrus ；essential oil；steam distill；cold- squeeze ；organic impregnant；supercritical fluid