保存方法对桂花精油提取及香气成分的影响

施婷婷; 杨秀莲; 赵林果; 王良桂

doi:10.3969/j.issn.1000-2006.2014.S1.021

保存方法对桂花精油提取及香气成分的影响

施婷婷,杨秀莲,赵林果,王良桂

南京林业大学学报（自然科学版） ›› 2014, Vol. 38 ›› Issue (增刊) : 105-110.

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南京林业大学学报（自然科学版） ›› 2014, Vol. 38 ›› Issue (增刊) : 105-110. DOI: 10.3969/j.issn.1000-2006.2014.S1.021

研究论文

保存方法对桂花精油提取及香气成分的影响

施婷婷,杨秀莲,赵林果,王良桂^*

作者信息 +

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

SHI Tingting, YANG Xiulian, ZHAO Linguo, WANG Lianggui^*

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文章历史 +

摘要

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。

Abstract

The influence of the storage method of Osmanthus fragrans, which were kept under frozen, citric acid preservative, 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 preservative 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. fragrans should not be stored for longer than 60 d under citric acid or NaCl preservative conditions.

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施婷婷,杨秀莲,赵林果,王良桂. 保存方法对桂花精油提取及香气成分的影响[J]. 南京林业大学学报（自然科学版）. 2014, 38(增刊): 105-110 https://doi.org/10.3969/j.issn.1000-2006.2014.S1.021

SHI Tingting, YANG Xiulian, ZHAO Linguo, WANG Lianggui. Influence of storage method on the fragrant components of essential oils of Osmanthus fragrans[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY. 2014, 38(增刊): 105-110 https://doi.org/10.3969/j.issn.1000-2006.2014.S1.021

中图分类号： S685.13 TQ651

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基金

收稿日期:2014-09-10
基金项目:国家林业公益性行业科研专项项目(201204607)
第一作者:施婷婷,硕士生。*通信作者:王良桂,教授。E-mail: wlg@njfu.com.cn。
引文格式:施婷婷,杨秀莲,赵林果,等. 保存方法对桂花精油提取及香气成分的影响[J]. 南京林业大学学报:自然科学版,2014,38(S1):105-110.