Belsito Emilia L, Carbone Concetta, Di Gioia Maria L, Leggio Antonella, Liguori Angelo, Perri Francesca, Siciliano Carlo, Viscomi Maria C
Dipartimento di Scienze Farmaceutiche, Via P. Bucci, Cubo 15/C, Università della Calabria, I-87030 Arcavacata di Rende (CS), Italy.
J Agric Food Chem. 2007 Sep 19;55(19):7847-51. doi: 10.1021/jf070997q. Epub 2007 Aug 16.
The vacuum distillation of bergamot peels furnishes a high-quality essential oil that is totally bergapten-free. This oil was compared with that produced by distillation of cold-pressed oils and those commercially available. The oil obtained by vacuum distillation of the bergamot vegetable matrix shows a composition quite similar to that of the cold-pressed oil. It also displays qualitative characteristics that are superior with respect to those normally observed for essential oils isolated by distillation of cold-pressed oils. Oils isolated by the method presented here can constitute ideal candidates in producing foods, for example, Earl Grey tea, and cosmetic preparations.
佛手柑皮的真空蒸馏可得到高品质的香精油，且完全不含佛手柑内酯。将这种油与冷榨油蒸馏所得的油以及市售油进行了比较。通过佛手柑植物基质真空蒸馏得到的油，其成分与冷榨油十分相似。在品质特性方面，它也优于通常通过冷榨油蒸馏分离得到的香精油。采用此处介绍的方法分离得到的油，可成为生产食品（如伯爵茶）和化妆品的理想选择。
