玫瑰花瓣中精油提取工艺的研究进展及应用
Research Progress on Extraction Technology of Essential Oil from Rose Petals and Applications
DOI: 10.12677/hjfns.2026.154045, PDF,    科研立项经费支持
作者: 金元波, 张木子, 徐 静*：辽宁科技大学化学工程学院，辽宁 鞍山
关键词: 玫瑰精油；提取工艺；水蒸气蒸馏法；超临界萃取法；Rose Essential Oil； Extraction； Steam Distillation； Supercritical Extraction
摘要: 玫瑰精油是玫瑰花瓣中一类重要的天然挥发性成分，具有抗氧化、美白、抑菌及舒缓情绪等多种生理活性，在食品、化妆品及医药等领域应用广泛。系统阐述了玫瑰精油的主要提取工艺，包括水蒸气蒸馏法、有机溶剂萃取法、超临界二氧化碳萃取法，以及超声辅助、微波辅助、高压脉冲电场辅助等联用技术，分析了不同方法的提取原理，并探讨了不同工艺参数对精油得率和品质的影响，为玫瑰精油提取工艺的优化选择与产业化应用提供理论参考。
Abstract: Rose essential oil is an important class of natural volatile components derived from rose petals, exhibiting various physiological activities such as antioxidant, whitening, antibacterial, and mood-relieving effects. Consequently, it has been widely applied in the food, cosmetic, and pharmaceutical industries. This review systematically elaborates on the main extraction techniques of rose essential oil, including steam distillation, organic solvent extraction, supercritical carbon dioxide extraction, as well as combined/hybrid techniques such as ultrasound-assisted, microwave-assisted, and high-voltage pulsed electric field-assisted methods. The extraction principles of different methods are analyzed, and the effects of various process parameters on the yield and quality of the essential oil are discussed. This review aims to provide a theoretical reference for the optimized selection of rose essential oil extraction processes and their industrial applications.
文章引用：金元波, 张木子, 徐静. 玫瑰花瓣中精油提取工艺的研究进展及应用[J]. 食品与营养科学, 2026, 15(4): 411-418. https://doi.org/10.12677/hjfns.2026.154045

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