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Study On Aroma Components Of Chinese Kushui Rose Water Obtained By Different Process

Posted on:2017-08-06Degree:MasterType:Thesis
Country:ChinaCandidate:G J HuFull Text:PDF
GTID:2381330488471015Subject:Environmental Science and Engineering
Abstract/Summary:PDF Full Text Request
Chinese Kushui rose water is a by-product of rose essential oil extraction. It is a distilled water which is steam distilled from the flowers and buds of Kushui Rose(Rosa sertata x Rosa rugosa). Chinese Kushui rose water does not contain any artificial ingredients, but contains a certain amount of(saturated) rose aromatic substances which give it a special full-bodied and natural rose aroma. Analysis of the aroma components is the main basis on evaluating the quality of the Chinese Kushui rose water.The main research works of aroma components in Kushui rose water are listed as follow:(1) The parameters of three different processing methods(liquid-liquid extraction,solid phase micro extraction, headspace method) are optimized and compared in the study. It is indicated that there are more peaks in gas chromatography of Kushui rose water processed by liquid-liquid extraction, and the response of peaks are higher.Liquid-liquid extraction is relatively simple, and more suitable for the measurement of aroma components in Kushui rose water.(2)The main aroma components of Kushui rose water are linalool, citronellol,nerol, geraniol,benzyl alcohol,phenethyl alcohol, methyleugenol and eugenol.(3)A method was established for the analysis of 8 kinds of aroma components in Kushui rose water by liquid-liquid extraction and gas chromatography. The results showed that the linear relations of 8 kinds of aroma components were good in their corresponding concentration range, and the relative standard deviations(RSD) were lower than 9.45%. The overall recoveries varied from 71.25% to 104.05%. The minimum limits of detection(LODs) of those constituents was 0.4mg/L.(4)The contents of aroma components in Kushui rose water obtained by two different processes were compared. The contents of linalool, benzyl and eugenol of rose water produced by the steam distillation are more than vacuum plant essential oil extraction device. The content of volatile aroma components was influenced by processing time and temperature when using vacuum plant essential oil extraction device.
Keywords/Search Tags:Kushui Rose Water, Liquid-liquid Extraction, Gas chromatography, Aroma components, Different production process, Vacuum plant essential oil extraction device
PDF Full Text Request
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