Extraction Of Essential Oil From Cinnamomum Camphora Fruit And Development Of Microencapsulated Products

Cinnamomum camphor is a rich plant resource with abundant fruit yield.The annual yield of C.camphora per plant is about 100-200 kg.C.camphora fruit is a natural antibacterial product with many active ingredients,rich aroma and essential oil,but it has not been fully utilized.Therefore,in the study,C.camphor fruit was taken as raw materials,the optimal process parameters of essential oil from C.camphora fruit were optimized by ultrasonic-microwave assisted extraction;the components of essential oil extracted from C.camphora fruit by different processes were analyzed and compared;the inhibitory effect of essential oil of C.camphora fruit on several common bacteria was studied.The essential oil microcapsules of C.camphora fruit were prepared,and the application of fresh-keeping of strawberries was carried out by using the slow-release effect of the microcapsules.Specific research results are as follows:1.Through response surface optimization,the optimal extraction parameters of essential oil from C.camphora fruit by ultrasonic-microwave assisted extraction(UMAE)were obtained as follows: extraction time 15 min,microwave power 800 W,liquid-solid ratio 20:1,and the extraction rate reached 3.3%.2.The extraction rates of essential oil from C.camphora fruit obtained by different extraction methods were: HD(1.79%)<UAE(2.02%)<MAE(2.05%)<UMAE(3.3%).GC-MS and heat map analysis showed that the main components of the essential oil extracted by different methods were methyl eugenol,tert-eucalyptus alcohol,linalool,celerene,dextral camphor,and so on.Among them,The contents of methyl eugenol were the highest,which were 12.91%,17.93%,21.16% and 21.86%,respectively.The abundant terpenoids made the essential oil have good antioxidant and antibacterial properties.The essential oil extracted by UMAE method contains more oxygen-containing compounds,which gives it a stronger aroma.SEM results showed that the surface structure of fruit residue extracted by UMAE method was most damaged,with large and numerous holes.The essential oils extracted by different methods were compared by E-nose.The results showed that the main components of the essential oils extracted by different methods were alcohols,ethers,aldehydes and ketones,and the differentiation degree was obvious,which was consistent with the results of GC-MS.3.The essential oil of C.camphora fruit has a good antibacterial effect on Bacillus subtilis,Saccharomyces cerevisiae,Staphylococcus aureus,Escherichia coli,Botrytis cinerea and so on.4.Through orthogonal experiment optimization,the optimal process parameters for preparing essential oil microcapsules using β-cyclodextrin as wall material were obtained as follows: core-wall ratio of 1:7,embedding temperature of 45 ℃,embedding time of 2.5 h,and the embedding rate of 63%.5.The fresh-keeping effect of essential oil microcapsules on strawberry fruits was studied and the changes in storage qualities were analysed.It was found that the treatment was helpful for maintaining the moisture,strawberry fruit hardness,soluble solids(TSS),vitamin C(VC)content of titratable acid(TA),which effectively reduced the fruit decay rate,improved the polyphenol oxidase(PPO)activity,and retarted the decline of quality.