食品工业科技2009，Vol.30Issue(11)：226-229,4.
苦水玫瑰精油提取及其成分的GC/MS分析
Extraction of essential oil from Ku-shui rose and component analysis by GC/MS
周学森 1蒋玉梅 1毕阳 1李霁昕 1齐治国 1张顺花1
作者信息
- 1. 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070
- 折叠
摘要
Abstract
The production process of Ku-shui rose essential oil was optimized.Some main affecting factors were analyzed about yield of extraction.The results showed.the optimum extraction conditions of Ku-shui rose essential oil:the rose-water ratio was 1:4,the time of distillation was 3h,distillation rate:distillate materials was 10％ of the volume of liquid per hour. Under the best conditions of the extracted, Ku- shui rose essential oil yield reached 3.982 x 10 -4.Ku-shui rose essential oil from the optimum technology was analyzed by GC/MS,the main ingredients for the fragrance was citronellol 54.58％, nerol 0.09％, geraniol 10.55％, linalool 2.90％.关键词
苦水玫瑰/精油/得油率/GC/MSKey words
Ku-shui rose/ essential oil/ yield of extraction/ GC/MS分类
轻工纺织引用本文复制引用
周学森,蒋玉梅,毕阳,李霁昕,齐治国,张顺花..苦水玫瑰精油提取及其成分的GC/MS分析[J].食品工业科技,2009,30(11):226-229,4.
