Superheated water extraction of fragrance compounds from Rosa canina

被引：28

作者：

Özel, MZ

Clifford, AA

机构：

[1] Univ Pamukkale, Fac Sci & Arts, Dept Chem, TR-20017 Denizli, Turkey

[2] Univ Leeds, Sch Chem, Leeds LS2 9JT, W Yorkshire, England

来源：

FLAVOUR AND FRAGRANCE JOURNAL | 2004年 / 19卷 / 04期

关键词：

superheated water extraction; Rosa canina; solid phase extraction; rose petal oil; floral fragrance; essential oils; fast GC-TOF/MS;

D O I：

10.1002/ffj.1317

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Floral oil of Rosa canina was isolated using superheated water extraction (SWE). The effects of different temperatures (50 degreesC, 100 degreesC and 150 degreesC) and pressures (25, 50 and 75 bar) on the recovery of fragrance compounds were investigated. The components of rose oil were removed from the aqueous extract by C18 solid phase extraction. Qualification and quantification were carried out by fast gas chromatography-time of flight/mass spectroscopy (GC-TOF/MS) and gas chromatography-flame ionization detection (GC-FID), respectively. SWE of rose petal oils shows a highest extraction efficiency at 100 degreesC, 2 ml/min flow rate and 50 bar pressure for 2 h. The SWE-based method is quicker, more environmentally friendly and more efficient than the Soxhlet extraction method. Copyright (C) 2004 John Wiley Sons, Ltd.

引用

收藏

页码：354 / 359

页数：6

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