橘皮精油提取、成分分析及其貯藏加工過程中的品質(zhì)變化研究.pdf

1、華中農(nóng)業(yè)大學(xué)碩士學(xué)位論文橘皮精油提取、成分分析及其貯藏加工過程中的品質(zhì)變化研究姓名：柴倩申請學(xué)位級別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：潘思軼20070601華中農(nóng)業(yè)大學(xué)2007屆碩士學(xué)位論文Abs仃actEncompassingthecentraltaskofextractionaromacomposition，thediversificationduringstoreandprocessincitruspeelessentialoil，c

2、hoosingthecharacteristiccitrusproeducedinHubeiprovince，ChinaCitruspeelessentialoilswereextractedbySupercriticalC02FluidandaromacompoundswereanalyzedbyusingGasChromatogramandMassSpectrum(GCMS)comparativelyAlso，polymethoxy

3、latcdflavonesincitruspeelessentialoilwereanalyzedbyHighperformanceliquidchromatogramandhighperformanceliquidchromatogramMass—SpcctnanThenthediversificationduringstoreandprocessincitruspeelessentialoilwereanalyzedbyHeadSp

4、ace—Gas—ChromatogramMass—SpectrumandHcadSpaccGasChromatogramThroughthestudiesaboveconclusionsweremadeasfollows：1TheextraaedratiosofSupercriticalC02Huidwerehigherthancoldpressedincitruspeelessentialoiland∞paratedlowterpen

5、eandterpenecitruspeelessentialoil，andtheextractedratioswere378％0and456％0respectivelyWhenweaddedmod謝e巧iⅡtheextractiontheextractedratiowerenotabilityimpmvedandtheextractedratioswere879％0and5903％0respectivelyButthequalityof

6、werepoorduringsolventcallback2ThearomacompositionswereanalyzedbyBitterorangeoilJinchenoil，Grapefruitoil，OwarioilusingGCMSAccordingtothedifferentpolarofcapillarycolumnandnalkane，wecanassurethenamesofandthecontentsofcompos

7、itionsD—limoneneisthemaincompositionofcitruspeelessentialoil3Polymethoxylatedflavonesincitruspeelessential0nwereanalyzedbyHighperformanceliquidchromatogramandKghperformanceliquidchmmatogramMass—SpectrumAccordingtOtheUVju

8、niormassspectraandseniormⅨspectra，wemassure14speciespolymethoxylatedflavones，buttherewere2speciespolymethoxylatedflavonesunknownweneedfurtherstudy4ThevolatilecompositionswereanalyzedbyHS—GSMSCitruspeelessentialoilweredeg