Effect of Second Cooling on the Chemical Components of Essential Oils from Orange Peel (Citrus sinensis)

文献类型： 外文期刊

第一作者： Chen, Yulong

作者： Chen, Yulong;Wu, Jijun;Xu, Yujuan;Fu, Manqing;Xiao, Gengsheng

作者机构：

关键词： Clevenger-type apparatus;extraction;essential oil;thermal reaction

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： A second cooling was added to the oil collectors of an improved Clevenger-type apparatus (ICT) to investigate the thermal reaction of essential oils from orange peel compared to a traditional Clevenger-type apparatus (CT). The results demonstrated the yield rate of essential oil from ICT was significantly higher (p < 0.05) than that from CT. The major components of the essential oils consisted of monoterpenes, such as d-limonene, β-myrcene, β-pinene,γ-terpinene, α-pinene. Interestingly, ICT prevented the thermal reaction—the transformation of β-myrcene to β-thujene—and reduced the oxidation oft α-pmette and β-pmene of the essential oil in comparison to CT. In addition, the yield rate of γ-terpinene can also be improved via ICT compared to CT. Thus, ICT is an effective improvement to traditional CT.

分类号： R15`S

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