腊梅花保存方法对精油成分的影响

The influence of the storage method on the main fragrant components of essential oils of Chimonanthus praecox (L.) Link

摘要:

通过水蒸气蒸馏法分别对冷冻保存、干燥处理的腊梅花进行精油提取，并采用GC-MS对所得精油进行成分分析，比较不同保存方法处理后腊梅花的精油产率及香气成分的差别，结果表明冷冻保存为较好的保存方法； 对冷冻保存7 d、14 d、30 d、45 d、60 d、75 d和90 d的腊梅花精油中香气成分的变化规律进行研究，结果表明腊梅花的合适保存时间为60 d 。

Abstract:

The influence of the storage method of Chimonanthus praecox (L.) Link(CPF)., which were kept under frozen and dryness conditions, respectively, on the quality of essential oils had also been studied. The results showed that the yield and the fragrant components of essential oil from the frozen flower were very similar to the fresh flower. As the frozen time increased, the main fragrant components of CPF kept unchanged, but their contents showed a nonlinear decreasing trend which accelerated significantly after two months of cryopreservation, suggesting that CPF should not be stored for longer than two months under frozen conditions.