Zhang Liang-Liang, Lv Shuang, Xu Jian-Guo, Zhang Li-Fang
a School of Chemistry and Material Science , Shanxi Normal University , Linfen , China.
b Xi'an Agricultural Technology Extension Centre , Xi'an , China.
Nat Prod Res. 2018 May;32(10):1184-1188. doi: 10.1080/14786419.2017.1320791. Epub 2017 Apr 24.
The influence of natural, hot-air and infrared drying on chemical composition and bioactivity of lemon peel essential oil are investigated in this study. The results showed that drying resulted in losses or increases of some components or production of some new substances, but the d-limonene (59.52-70.01%) was found as the main component of essential oil. Drying brought about decreases in the yield, antioxidant and antibacterial activity of essential oil. However, the natural drying had little effect, while the hot-air and infrared drying resulted in significant decreases in these parameters, especially at the higher temperature. The yield was the lowest under hot-air drying (60 °C) and decreased by 78%, while infrared drying (60 °C) sample exhibited the lowest antioxidant and antibacterial activities. Infrared drying was easier to lead to the decrease in bioactivity than hot-air drying at the same temperature. These results provided the theoretical basis for drying lemon peel.
本研究考察了自然干燥、热风干燥和红外干燥对柠檬皮精油化学成分和生物活性的影响。结果表明，干燥导致某些成分的损失或增加，或产生一些新物质，但发现d-柠檬烯（59.52-70.01%）是精油的主要成分。干燥使精油的产量、抗氧化和抗菌活性降低。然而，自然干燥影响较小，而热风干燥和红外干燥导致这些参数显著降低，尤其是在较高温度下。热风干燥（60℃）时产量最低，降低了78%，而红外干燥（60℃）样品的抗氧化和抗菌活性最低。在相同温度下，红外干燥比热风干燥更容易导致生物活性降低。这些结果为柠檬皮干燥提供了理论依据。
