Study On The Extraction , Analysis Of Kumquat Essential Oil And After-product Utilization

Suichuan kumquat is a traditional landscape and eatable fruit,which has high edible and medical value. In the market,a large part of kumquat are sold as primary product,minority are sold after processes. They are employed in the production of preserves,cans and liqueurs etc. New insights have been put in to agriculture products. Since more and more attention has been paid to the comprehensive utilization of fritus. It becomes important to integrate traditional kumquat products.The water distillation technique was used to extract essential oil from the peels of Suichuan kumquat. Single factor experiment and orthogonal experiment were designed for the selection of the optimum conditions. Dry peels are the martial,the optimum extraction technological conditions according to the test are as follows:solution ratio of 1:10,seed fragmentation degree of 24 mesh,distilling for 4h,assistant concentration of 1.5%. Under the optimum conditions,the essential oil rate is 4.41mL/100g.Physics and chemistry indexes of kumquat essential oil were detected in accordance with reference standard. Kumquat essential oil is achromatic or yellow clarification liquid,which has distinctive amore of kumquat,relative density of 0.836,refractive index of 1.4743,optical rotation of+95°,acid value 1.3,and ester value of 11.4.34 compounds were detected by GC-MS in the essential oil. The result showed that,the major composition were Limonene,which has high physiological activity. Additionally the kumquat water was detected and analyzed by GC-MS.13 compounds were determined through the process. The result showed that there were still some aroma compound in the water.Antioxidant activity of essential oil was also studied. Via three indexes:DPPH radical scavenging activities,anti-superoxide activities and anti-hydroxy radical activities. BHT, VE and Vc was used as the comparative groups. Chemiluminesence and spectrophotometry are used to determine the abilities of scavenging free radicals in analytes. In the experiment for DPPH free radicals scavenging,BHT and Vc showed more activity than kumquat essential oil. However in anti-superoxide activity aspect and anti-hydroxy radical activity aspect,essential oil has better perform. In our concentration range,they all have does-effect relationship.When essential oil was extracted from the peels,there are some fruitages left after processing. The fruitages can provide us some new ideas for further study. Our thesis focus on kumquat brandy using the fruitage. The contrast of ferment method and aging method has been done to study the influence of brandy quality. The result shows that enternal yeast has a better ferment effect and a low Methyl alcohol content;Titanium aging can reduce methyl alcohol content,enhance total volatile substances for non-alcohol and get more flavor. In the short aging period,titanium ageing has a certain appaliation value,but we need further test for long-term effect.