Analysis of Essential Oils from the Peel of Mandarine (Citrus unshiu Marc. Var. Okitsu)

온주 밀감의 껍질로부터 정유의 분리 및 분석

  • Kim, Yu-Kyoung (Agricultural Environment Research Division, Cheju-do Agricultural Research and Extension Services) ;
  • Hyun, Seung-Won (Agricultural Environment Research Division, Cheju-do Agricultural Research and Extension Services) ;
  • Ko, Young-Hwan (Department of Food Science and Engineering, Instiute of Life Science, Cheju National University)
  • 김유경 (제주도농업기술원 농업환경과) ;
  • 현승원 (제주도농업기술원 농업환경과) ;
  • 고영환 (제주대학교 식품공학과 . 생명과학연구소)
  • Published : 1999.10.31


Essential oils were isolated from the peel of mandarin (Citrus unshiu Marc. Var. Okitsu) cultivated in Cheju Island. Among three different isolation methods investigated, simultaneous distillation gave higher yield 1.14%(w/w) than solvent extraction or cold pressing. The densities of essential oils were between 0.8409 and 0.8530, which showed no significant effect of the isolation methods. Some variations in the number of constituents detected and the content of d-limonene in the peel oils were observed depending upon the isolation methods. The citrus fruit was collected seasonally from the field and used as a sample for analysis. The peel thickness and the peel content of citrus fruit were around 2 mm and about 17% on wet weight basis, respectively, in harvest season. The maximum yield of essential oils was obtained in September from citrus peels just prior to ripeness and thereafter the yield had a tendency of decrease but remained over 1%(w/w). The relative content of d-limonene, the major constituent of citrus peel oils. increased gradually with ripening up to 68.69%(relative peak area, RPA). The other minor constituents were ${\gamma}-terpinene,\;{\beta}-elemene$, farnesene, hexadecanoic acid, ${\alpha}-pinene,\; {\beta}-myrcene$ and linalool in the decreasing order of their own contents of 7.75, 2.96, 2.29, 1.76, 1.63, 1.56 and 1.46%(RPA).


essential oils;citrus peel;d-limonene;analysis