Abstract
Steam distillation (SD), solvent extraction (SE) and supercritical CO2 extraction (SFE-CO2) were individually used to extract the essential oil in mango peel. The components and contents of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 80 compounds were identified in essential oils obtained by the three methods, including 22 terpenes, 8 hydrocarbons, 19 alcohols, 8 carboxides, 14 esters and 9 acids. The three methods detected 49 (SD), 56 (SE) and 59 (SFE-CO2) compounds respectively. Comparison of the three methods showed, SD suit for the extraction of low boiling point and volatile compounds, SE suit for the extraction of esters and acids, SFE-CO2 was the most effective method which could keep the components of essential oil of mango peel.
Publication Date
3-28-2017
First Page
155
Last Page
159,173
DOI
10.13652/j.issn.1003-5788.2017.03.033
Recommended Citation
Xiumei, LIANG; Zhuoyan, HU; Lei, ZHAO; and Kai, WANG
(2017)
"Study on Components of Essential Oil of Mango Peel Extracted by Different Methods,"
Food and Machinery: Vol. 33:
Iss.
3, Article 32.
DOI: 10.13652/j.issn.1003-5788.2017.03.033
Available at:
https://www.ifoodmm.cn/journal/vol33/iss3/32
References
[1] 赖必辉, 毕金峰, 庞杰, 等. 芒果加工技术研究进展[J]. 食品与机械, 2011, 27(3): 152-155.
[2] 王瑞兰, 张培丽. 芒果皮活性成分的萃取及其生理活性研究[J]. 怀化学院学报, 2010(2): 72-74.
[3] 李建强, 陆利霞, 熊晓辉. 芒果皮中功效成分应用研究进展[J]. 食品研究与开发, 2012(1): 176-178.
[4] WANG Miao-miao, FAN Chuan-hui, ZHAO Kai-li, et al. Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid[J]. International Journal of Biological Macromolecules, 2016(91): 794-803.
[5] 陈建烟, 李永裕, 吴少华. 植物精油生物活性作用机理研究进展[J]. 天然产物研究与开发, 2012(1): 176-178.
[6] SHAABAN H A E, EL-GHORAB A H, SHIBAMOTO T. Bioactivity of essential oils and their volatile aroma components: Review[J]. Journal of Essential Oil Research, 2012, 24(2): 203-212.
[7] SATOU T, MIYAHARA N, MURAKAMI S, et al. Differences in the effects of essential oil from Citrus junos and (+)-limonene on emotional behavior in mice[J]. Journal of Essential Oil Research, 2012, 24(5): 493-500.
[8] TAMURA H, BOONBUMRUNG S, YOSHIZAWA T, et al. The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar (Mangifera indica L.)[J]. Food Science and Technology Research, 2001, 7(1): 72-77.
[9] 张劲. 芒果香气特征分析研究[D]. 桂林: 广西大学, 2011: 26-27.
[10] WANG Hong-wu, LIU Yan-qing, WEI Shou-lian, et al. Comparison of microwave-assisted and conventional hydrodistillation in the extraction of essential oils from mango (Mangifera indica L.) flowers[J]. Molecules, 2010, 15(11): 7 715-7 723.
[11] OMOLO M V. Essential oil chemistry of some Mangifera indica varieties from Kenya[J]. American Journal of Essential Oils and Natural Products, 2015, 2(5): 18-23.
[12] 杨君, 张献忠, 高宏建, 等. 天然植物精油提取方法研究进展[J]. 中国食物与营养, 2012(9): 31-35.
[13] 李双, 王成忠, 唐晓璇, 等. 不同提取方法对牡丹精油理化性质和成分的影响[J]. 食品工业, 2015(7): 170-174.
[14] 杜丽君, 郑国华, 牛先前, 等. 溶剂萃取法提取胡椒木叶片精油影响因子的分析[J]. 福建热作科技, 2015(4): 42-44.
[15] 戴琳, 单银花, 王志祥, 等. 超临界CO2萃取玫瑰精油的工艺优化[J]. 食品工业科技, 2015(3): 266-269, 274.
[16] PINO J A, MESA J, MUOZ Y, et al. Volatile components from mango (Mangifera indica L.) cultivars[J]. Journal of Agricultural and Food Chemistry, 2005, 53(6): 2 213-2 223.
[17] PINO J A, MESA J. Contribution of volatile compounds to mango (Mangifera indica L.) aroma[J]. Flavour and Fragrance Journal, 2006, 21(2): 207-213.
[18] 宋平, 宋元德. 不同方法提取沙田柚柚皮精油成分的研究[J]. 保鲜与加工, 2014(1): 41-46.
[19] 何丽芝, 王婧, 赵振东, 等. 3-蒈烯资源及其生物活性应用研究进展[J]. 林产化学与工业, 2011(3): 122-126.
[20] 刘晓宇, 陈旭冰, 陈光勇. β-石竹烯及其衍生物的生物活性与合成研究进展[J]. 林产化学与工业, 2012(1): 104-110.
[21] 黄巧娟, 孙志高, 龙勇, 等. D-柠檬烯抗癌机制的研究进展[J]. 食品科学, 2015(7): 240-244.
[22] 钟佳, 徐小军, 陈尚钘, 等. 柠檬醛衍生物的合成及其活性研究进展[J] . 广东化工, 2015, 42(9): 109-111.
[23] 向俊, 樊蕊, 王磊, 等. 柠檬醛微胶囊化研究进展[J]. 中国食品添加剂, 2014(9): 176-183.
[24] 张春娥, 张惠, 刘楚怡, 等. 亚油酸的研究进展[J]. 粮油加工, 2010(5): 18-21.
[25] 杨静, 常蕊. α-亚麻酸的研究进展[J]. 农业工程, 2011(1): 72-76.