Manufacture Condition of Oleoresin using Citron Peel

유자과피를 이용한 Oleoresin의 제조 조건

  • 정진웅 (한국식품개발연구원) ;
  • 이영철 (한국식품개발연구원) ;
  • 이경미 (한국식품개발연구원) ;
  • 김인환 (고려대학교 보건전문대학 식품영양과) ;
  • 이미순 (덕성여대 식품영양학과)
  • Published : 1998.02.01

Abstract

This study was performed to provide fundamental data on the optimum manufacture condition of oleoresin using citron peel. Oleoresin was extracted from freeze-dried or hot air dried citron peels using various solvents (hexane, ether, dichloromethane, acetone. and methanol), mixing ratio, extraction temperature, and time. As a result, optimum extraction conditions of oleoresin were: solvent mixing ratio 1:10 (w/v), extraction time 2 hours, and extraction temperature $60^{\circ}C$ when used methanol, and their dichloromethane 1:10 (w/v), 4 hours and $20^{\circ}C$, respectively. At optimum extraction conditions, the yield of oleoresin was shown that 35.79% at hot air drying samples, 32.04% at freeze-dried ones when extracted by methanol, but shown 5.86% and 6.16% when used dichloromethane respectively. The number of volatile components present in citron oleoresin were confirmed as thirty two in methnol extracion method and twenty nine in dichloromethane extraction method by GC and GC/MS, respectively. But, in the kinds and amounts of volatile flavor components, relatively greater numbers of volatiles were identified in freeze-dried sample extracted by dichloromethane compared with other methods. In freeze-dried sample extracted by dichloromethane, volatile components of citron oleoresin predominantly occupied by limonene and ${\gamma}-terpinene$ with about 85%. Other important compounds were shown hydrocarbons. such as ${\alpha}-pinene$, myrcene, terpinolene, ${\beta}-farnesene\;and,\;{\delta}-elemene$, and linalool as alcohols.

Keywords

citron peel;yield of oleoresin;extraction condition;volatile flavor components