不同干燥方法对天竺葵精油含量和成分的影响

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-03-23 DOI:10.3989/gya.0226221

S. Akçura, R. Çakmakçı, Z. Ürüşan

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引用次数: 1

摘要

在本研究中，测定了不同干燥方法（新鲜植物、阴凉干燥、阳光干燥和30和60°C烘箱干燥）对玫瑰香味天竺葵精油（EO）成分的影响。采用加氢蒸馏法提取精油样品，并用GC和GC-MS系统进行分析。新鲜植物中EO含量最高（1.98%），其次是遮荫干燥（1.34%）和30°C烘箱干燥（1.20%）。主要成分为香茅醇（23.99-39.87%）、香叶醇（4.15-17.09%）、薄荷醇（4.48-8.34%）、芳樟醇（1.96-7.42%）、β-石竹烯（2.63-4.32%）、香樟酯（0.99-4.52%）、丁酸香茅烯（0.53-5.31%）和顺式玫瑰氧化物（0.71-3.15%）。干燥方法对EO样品的成分有显著影响。结果表明，新鲜天竺葵地上部分的干燥、遮荫干燥和30°C烘箱干燥是获得最高出油率的最佳方法，油中香茅醇、香叶醇和芳樟醇含量最高。

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Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods

In this study, the effect of various drying methods (fresh plant, shade-drying, sun-drying, and oven-drying at 30 and 60 °C) on the essential oil (EO) composition of rose-scented geranium were determined. Essential oil samples were extracted by hydrodistillation and analyzed by GC and GC-MS systems. The highest EO contents were obtained in the fresh plant (1.98%), followed by shade-drying (1.34 %) and oven-drying at 30 °C (1.20 %). The main components were citronellol (23.99-39.87%), geraniol (4.15-17.09%), menthone (4.48-8.34%), linalool (1.96-7.42%), β-caryophyllene (2.63-4.32%), geranyl tiglate (0.99-4.52%), citronellyl butyrate (0.53-5.31%) and cis-rose oxide (0.71-3.15%). The drying methods showed a marked impact on the constituents of the EO samples. The results demonstrated that drying the aerial parts of fresh geranium, and shade-drying and oven-drying at 30 °C were the best optimal methods to obtain the highest oil yield, and citronellol, geraniol, and linalool contents in the oil.

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality