Abstract:
To improve the qualities of Osmanthus absolute extract and essential oil, and provide a basis for optimizing the process of their preparation, Osmanthus samples were treated with β-glucosidase-pectinase, rhamnosidase, β-glucosidase 1, and β-glucosidase 3. Osmanthus absolute extract and essential oil were obtained by petroleum ether extraction and water vapor distillation, respectively. Gas chromatography-mass spectrometry (GC-MS) analysis showed that the performance of enzyme complexes was better than that of individual enzymes. Compared with the control, the content of dihydrolinalool, γ-decalactone, dihydro-β-ionone, β-ionone, geraniol, and limonene was increased by 27.27%, 116.36%, 247.06%, 100.00%, 72.84%, and 14.29%, respectively. Nerolidol and β-ionol were also detected, and the content of phthalate esters was reduced by 56.84% in the Osmanthus absolute. Additionally, the content of linalool, β-ionone, dihydro-β-ionone, β-ionol, γ-decalactone, geraniol, perillyl alcohol, and nerol in the essential oil was increased by 156.33%, 104.38%, 121.54%, 269.07%, 156.52%, 330.92%, 257.47%, and 254.41%, respectively, and the content of phthalate esters was reduced by 40.08%. Enzymatic treatment could increase the types of aroma compounds and the content of the main aroma components, and reduce the content of harmful substances in Osmanthus absolute and essential oil, thus improving their quality.
