Effect of second cooling on the chemical components of essential oils from orange peel (Citrus sinensis).
Identifieur interne : 000351 ( PubMed/Checkpoint ); précédent : 000350; suivant : 000352Effect of second cooling on the chemical components of essential oils from orange peel (Citrus sinensis).
Auteurs : Yulong Chen [République populaire de Chine] ; Jijun Wu ; Yujuan Xu ; Manqing Fu ; Gengsheng XiaoSource :
- Journal of agricultural and food chemistry [ 1520-5118 ] ; 2014.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Oils, Volatile, Plant Oils.
- chemistry : Citrus sinensis, Fruit.
- instrumentation : Distillation.
- chemical , isolation & purification : Oils, Volatile, Plant Oils.
- methods : Distillation.
Abstract
A second cooling was added to the oil collectors of an improved Clevenger-type apparatus (ICT) to investigate the thermal reaction of essential oils from orange peel compared to a traditional Clevenger-type apparatus (CT). The results demonstrated the yield rate of essential oil from ICT was significantly higher (p < 0.05) than that from CT. The major components of the essential oils consisted of monoterpenes, such as d-limonene, β-myrcene, β-pinene, γ-terpinene, α-pinene. Interestingly, ICT prevented the thermal reaction-the transformation of β-myrcene to β-thujene-and reduced the oxidation on α-pinene and β-pinene of the essential oil in comparison to CT. In addition, the yield rate of γ-terpinene can also be improved via ICT compared to CT. Thus, ICT is an effective improvement to traditional CT.
DOI: 10.1021/jf501079r
PubMed: 24945493
Affiliations:
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pubmed:24945493Le document en format XML
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<front><div type="abstract" xml:lang="en">A second cooling was added to the oil collectors of an improved Clevenger-type apparatus (ICT) to investigate the thermal reaction of essential oils from orange peel compared to a traditional Clevenger-type apparatus (CT). The results demonstrated the yield rate of essential oil from ICT was significantly higher (p < 0.05) than that from CT. The major components of the essential oils consisted of monoterpenes, such as d-limonene, β-myrcene, β-pinene, γ-terpinene, α-pinene. Interestingly, ICT prevented the thermal reaction-the transformation of β-myrcene to β-thujene-and reduced the oxidation on α-pinene and β-pinene of the essential oil in comparison to CT. In addition, the yield rate of γ-terpinene can also be improved via ICT compared to CT. Thus, ICT is an effective improvement to traditional CT.</div>
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<Abstract><AbstractText>A second cooling was added to the oil collectors of an improved Clevenger-type apparatus (ICT) to investigate the thermal reaction of essential oils from orange peel compared to a traditional Clevenger-type apparatus (CT). The results demonstrated the yield rate of essential oil from ICT was significantly higher (p < 0.05) than that from CT. The major components of the essential oils consisted of monoterpenes, such as d-limonene, β-myrcene, β-pinene, γ-terpinene, α-pinene. Interestingly, ICT prevented the thermal reaction-the transformation of β-myrcene to β-thujene-and reduced the oxidation on α-pinene and β-pinene of the essential oil in comparison to CT. In addition, the yield rate of γ-terpinene can also be improved via ICT compared to CT. Thus, ICT is an effective improvement to traditional CT.</AbstractText>
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