6种芳香植物精油的提取及综合品质评价

[目的]为芳香精油的生产提供理论指导。[方法]分别从蓝桉、猴樟、香叶天竺葵、柠檬草、薄荷和柑橘中提取芳香精油，然后比较其出油率并采用灰色关联度法对6种精油的品质进行综合评价。[结果]蓝桉、猴樟、香叶天竺葵、柠檬草、薄荷和柑橘的平均出油率分别为0．86％、0．33％、0．24％、1．29％、1．27％和1．88％。精油颜色由亮到暗为：猴樟〉薄荷〉蓝按〉柠檬草〉香叶天竺葵〉柑橘；香味强弱为：柠檬草〉香叶天竺葵〉猴樟〉蓝桉〉薄荷〉柑橘；香味持久性为：蓝桉〉柑橘〉香叶天竺葵〉柠檬草〉猴樟〉薄荷；透明度为：猴樟〉薄荷〉柠檬草〉香叶天竺葵〉蓝桉〉柑橘；香味好感度为：柠檬草〉猴樟〉香叶天竺葵〉薄荷〉柑橘〉蓝桉。综合评价值最高的是柠檬草精油。[结论]该试验建立了精油品质的综合评价体系。

Extraction of Essential Oils from 6 Aromatic Plants and Evaluation on Their Comprehensive Quality

[Objective] The purpose was to provide theoretical direction for the production of aromatic essential oil.[Method] The aromatic essential oils were extracted from Eucalyptus globules,Cinnamomum bodinier,Pelargonium graveolens,Cymbopogon citratus,Mentha haplocalyx and Citrus reticulata.Then their oil yielding rates were compared and the qualities of 6 essential oils were evaluated comprehensively by gray related degree method.[Result] The average oil yielding rates of E.globules,C.bodinier,P.graveolens,C.cit...