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摘要：柑橘类精油作为天然食品添加剂与赋香剂，具有令人愉悦的香气，是天然香精香料中最受欢迎的一大类。为了解决加热条件导致的精油产率低且品质欠佳的问题，本设计利用冷榨法提取橘子精油，对影响精油提取率的工艺条件进行全面的分析。利用DPPH法定量测定橘子精油的抗氧化能力。利用GC-MS设备对提取出的橘子精油香气成分进行检测。实验结果表明利用压榨法提取橘子精油的最佳工艺条件：浸泡剂为Ca(OH)2，料液比为1:5，果皮破碎度为4cm，Ca(OH)2浓度为2.97%，浸泡时间为3.68h，NaCl浓度为0.12%，精油得率为0.673%。IC50值为：80.91mg/ml。该法提取出的精油除了含有大量的萜烯类，倍半萜烯类，还包括对香气作出主要贡献的(主要发香成分如)醇类，醛类，酮类和酯类化合物。香气接近鲜果果香，颜色橙黄，精油透明澄亮。50524
毕业论文关键词： 冷榨法；橘子精油；工艺条件；香气成分；抗氧化
The extraction and research of orange essential oil
Abstract：Citrus oil as a natural food additive and aromatic agent, has a pleasant aroma, is the most popular category in natural flavors and fragrances.In order to solve the problem of low yield and poor quality caused by heating conditions , this design extracts orange essential oil by cold pressing ,and researches comprehensive effects of conditions on extraction yield . DPPH method was used to carry on quantitative analysis the antioxidant capacity of orange essential oil.The GC-MS was used to determinate the aroma composition of the oil. The results showed that the optimal pressing conditions for extraction of orange essential oil is soaking agent was calcium hydroxide, ratio of material to liquid was 1:5,peel fragmentation was 4 cm ,and calcium hydroxide solution concentration was 2.97%, soaking time was 3.68 h, sodium chloride was 0.12%,and the yield was 0.673%.The IC50 value of the essential oil was 80.91mg/ml.The compounds of the oil includes the alcohols, aldehydes ，ketones and esters which do main contribution to the aroma of orange essential oil besides terpenes and sesquiterpenes. The fragrance of the oil is close to fresh fruit，the color of the oil is glassy orange.
Keywords：cold pressing method ；orange essential oil ；process conditions；aroma composition；antioxidation
目录
1 前言 1
1.2 柑橘精油的应用 1
1.3 柑橘精油国内外提取现状 2
1.3.1 目前橘子精油提取遇到的阻碍 2
1.3.2压榨法提取橘子精油的国内外现状 3
1.3.2.1 人工法 3
1.3.2.2 优扣里（Ecuelle）法 4
1.3.2.3 FMC在线操作压榨法 4
1.3.2.4 履带压榨法 4
1.3.2.5 整果压榨法 5
1.3.2.6 螺旋压榨法 5
1.4 冷榨法提取橘子精油优化方案 6
2 实验方法和实验内容 8
2.1 材料与设备 8
2.1.1 材料与试剂 8
2.2 实验内容 8
2.2.1 实验方法 8
2.2.2 样品浸泡前处理 9
2.2.3 压榨法橘子精油的制备