不同工艺制得玫瑰精油香气差异对比分析

Comparing the Aroma Differences Between Rose Essential Oil Obtained By Different Methods

摘要:

为分析对比水蒸汽蒸馏法、溶剂萃取法、超临界CO2萃取法所提取的玫瑰精油的品质，本实验采用三种工艺提取玫瑰精油，并采用气质联用技术对精油进行成分分析，结果表明超临界CO2萃取法得到的玫瑰精油共有56种成分，以高级醇类和酯类为主，其中酯类含量是三种方法种最高的，为13%，特征清香成分含量为4.568%，总体上香气甜而饱满，拥有厚重优雅的底香，油脂味很淡，清香气息相对突出；水蒸馏工艺玫瑰精油含有60种成分，以高级醇类为主要成分，含量高达78%，主体香气成分含量最高，为71.037%，但苯乙醇的香气含量却只有0.711%，使得气息虽然香甜，但略显单薄，缺少蜜样香气；溶剂萃取玫瑰精油含有48种成分，以高级醇类和酯类为主要成分，烷酮类的含量相对较高，达到4.257%，所以油脂味较重，清香气息不突出，天然感较差。

Abstract:

On consideration of comparing the quality of rose essential oil extracted by the methods of steam distillation, solvent extraction, and supercritical CO2 extraction, the essential oil composition were analyzed by GC-MS. The results show that there are 56 components in supercritical CO2 extraction oil, with higher alcohols and esters as the main ingredient, and its esters content was the highest among the three kinds of oil, up to 13%, Besides this, its characteristic fragrance ingredients were as high as 4.568%. Its fragrance was sweet and full, and has a heavy elegant bottom fragrance, of which fatty odor was very light, while faint scent was prominent; The essential oil obtained by steam distillation extraction method has 60 components, with higher alcohol as the main ingredient, up to 78%, and its main aroma components was the highest, which was 71.037%, but its phenylethanol aroma content was only 0.711%, which made it give sweet smell, but slightly thin, with the lack of the honey-like aroma; The essential oil obtained by solvent extraction method has 48 components, with higher alcohols and esters as the main ingredient. Its flavanone classes was relatively high, reaching 4.257%, therefore, its fatty odor was heavy, while fragrance flavor was not outstanding, with poor natural sense.