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食品研究与开发:2021,42(20):173-179
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柑橘类植物精油的提取及其应用研究进展
(1.南昌大学食品科学与技术国家重点实验室,江西南昌330047;2.江西中烟工业有限责任公司,江西南昌330096)
Research Progress on Extraction and Application of Essential Oil from Citrus Plant
(1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,Jiangxi,China;2.Tobacco Jiangxi Industrial Co.,Ltd.,Nanchang 330096,Jiangxi,China)
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投稿时间:2021-02-04    
中文摘要: 柑橘类植物为柑橘属(Citrus L.)、金柑属(Fortunella)和枳属(Poncirus)植物的总称,主要包括橙子、橘子、柠檬、柚子、香橼等,在世界各地均有广泛种植。柑橘类植物精油主要成分为萜烯类化合物及其含氧衍生物,在不同的产地、季节气候和栽培条件下,其化学成分的种类与含量有一定差异。柑橘类精油的提取方法主要有冷榨法、水蒸气蒸馏法、溶剂提取法、微波提取法和超临界流体提取法。随着技术的进步和需求的提高,还出现了一些新颖且有效的技术。这些提取技术制备得到的柑橘类植物精油往往具有浓郁的香气和多种功效,在食品、卷烟、日化、医疗等领域应用广泛。该文对柑橘类植物精油的成分、提取方法及其应用的最新研究进展进行综述,以期为进一步研究与利用柑橘类精油提供理论依据。
中文关键词: 柑橘类植物  精油  提取  应用  香味
Abstract:Citrus plant is the general term for Citrus L.,Fortunella,and Poncirus,which include oranges,tangerines,lemons,grapefruits,and citrons widely grown throughout the world.The primary essential oil components of citrus plants are terpene compounds and their oxygenated derivatives.Although there are certain differences in the types and content of chemical components according to production areas,seasons,climates,and cultivation conditions,the extraction methods of citrus plant essential oils mainly include cold pressing and steam distillation,solvent extraction,microwave extraction,and supercritical fluid extraction.With advances in technology and increases in demand,more novel and effective technologies have emerged in this field.Citrus plant essential oils prepared by these extraction techniques often have a strong aroma and multiple effects;these essential oils are widely used in food,cigarettes,daily chemicals,medical products,and other products.In the study,the composition,extraction methods,and applications of citrus plant essential oils were reviewed to provide a theoretical basis for further research and utilization of these essential oils.
文章编号:202120026     中图分类号:    文献标志码:
基金项目:国家自然科学基金青年项目(31901648);国家自然科学基金面上项目(31770861);国家自然科学基金地区科学基金项目(31960464)
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