Abstract：The purpose of this study was to optimize the extraction process of citronella essential oil using ultrasonic-assisted steam distillation and to evaluate its effect on keeping the freshness of gold pomfret. The optimization was carried out using single factor and orthogonal array design experiments. The effect of citronella essential oil emulsion on keeping the freshness of gold pomfret was evaluated by measuring its thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content and freshness quality index (K value). The optimal extraction conditions were as follows: solid-to-solvent ratio 1:25 (g/mL), ultrasonic time 30 min and ultrasonic power 260 W. Under these conditions, the average yield of citronella essential oil was 6.77%. Citronella essential oil emulsion reduced the TBARS value, TVB-N content and K value of gold pomfret during storage. Citronella essential oil can keep the freshness of gold pomfret.
吴亦朵，胡之恒，卢紫腈，吴梅艳，杭瑜瑜，陈耀贤，胡亚芹. 超声辅助法提取香茅草精油的工艺优化及其对金鲳鱼的保鲜作用[J]. 肉类研究, 2024, 38(7): 48-54.
WU Yiduo, HU Zhiheng, LU Zijing, WU Meiyan, HANG Yuyu, CHEN Yaoxian, HU Yaqin. Optimization of Ultrasonic-Assisted Extraction of Citronella Essential Oil and Its Effect on Keeping Freshness of Gold Pomfret. Meat Research, 2024, 38(7): 48-54.
2024, Vol. 38 
