Analysis of essential oil extracted by subcritical fluid extraction from honeyorange peel and preparation of microemulsion

Authors

ZHAN Shaoying, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei 430023, China
HE Jingren, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei 430023, China
CHANG Lingping, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei 430023, China
SUI Lushan, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei 430023, China
YANG Ning, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei 430023, China
HE Yi, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei 430023, China
JIN Weiping, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei 430023, China

Abstract

The essential oils of Yichang honeyorange peel were extracted by subcritical fluid extraction, and the headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) method was applied to analysis the volatile components and fatty acids. O/W-type essential oil microemulsion was prepared by using SE-15 as emulsifier to determine the optimum amount of emulsifier, optimum ratio of oil-to-water and optimum homogenization condition of emulsifier for stable microemulsion. The results showed that the yield of essential oil was 1% by subcritical fluid extraction. And the volatile components in essential oil were mainly composed of hydrocarbons compounds and acid compounds, accounting for 58.68% and 40.34% of the total, respectively. GC-MS analysis of fatty acids showed that the essential oils mainly include unsaturated fatty acids, which account for 77.35%. linoleic acid account for 37.80% of the total. Saturated fatty acid mainly included palmitic acid, accounting for 14.18%. To prepare the homogeneous microemulsion, the optimum emulsifier content is 6%, the optimum quality ratio of oil to water is 125, the optimum homogenization condition is: pressure 50 MPa, the number is 4 times.

Publication Date

7-28-2017

First Page

160

Last Page

164,179

DOI

10.13652/j.issn.1003-5788.2017.07.035

Recommended Citation

Shaoying, ZHAN; Jingren, HE; Lingping, CHANG; Lushan, SUI; Ning, YANG; Yi, HE; and Weiping, JIN (2017) "Analysis of essential oil extracted by subcritical fluid extraction from honeyorange peel and preparation of microemulsion," Food and Machinery: Vol. 33: Iss. 7, Article 35.
DOI: 10.13652/j.issn.1003-5788.2017.07.035
Available at: https://www.ifoodmm.cn/journal/vol33/iss7/35

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