分子蒸馏技术分离纯化佛手精油的工艺研究
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  • 英文篇名:Refining of finger citrus essential oil by molecular distillation
  • 作者:胡安福 ; 李泽桦 ; 杨君 ; 蒋健 ; 蔡铭 ; 黄芳芳
  • 英文作者:HU An-fu;LI Ze-hua;YANG Jun;JIANG Jian;CAI ming;HUANG Fang-fang;China Tobacco Zhejiang Industrial Co.,Ltd.;College of Ocean,Zhejiang University of Technology;
  • 关键词:分子蒸馏 ; 佛手精油 ; 提取 ; 正交试验
  • 英文关键词:molecular distillation;;finger citron essential oil;;extraction;;orthogonal test
  • 中文刊名:SSPJ
  • 英文刊名:Food Science and Technology
  • 机构:浙江中烟工业有限责任公司;浙江工业大学海洋学院;
  • 出版日期:2016-03-20
  • 出版单位:食品科技
  • 年:2016
  • 期:v.41;No.293
  • 语种:中文;
  • 页:SSPJ201603051
  • 页数:5
  • CN:03
  • ISSN:11-3511/TS
  • 分类号:234-238
摘要
分子蒸馏技术(Molecular Distillation,MD)是一种适合分离纯化热敏性混合物料的新型分离技术。研究采用分子蒸馏技术对佛手精油进行分离纯化,以佛手精油特征香味物质α-蒎烯和主要成分柠檬烯为目标产物,分析蒸馏温度、真空度、刮板转速和进料速度对分离效果的影响,并通过正交试验得出最佳工艺条件:蒸馏温度35℃,真空度200 Pa,刮板转速250 r/min,进料速度0.3 L/h,目标成分含量从44.2%上升到75.3%。
        Molecular distillation technology was widely applied to separate and enrich heat-sensitive active materials with no deterioration of their natural properties.In this study,effects of different factors on extraction and purity of finger citron essential oil were explored by using molecular distillation technology.The optimum parameters of molecular distillation were that temperature of 35 ℃;pressure of 200 Pa,rotationspeed of 250 r/min and flow rate of 0.3 L/h.The yield and content of characteristic aromatic compounds of finger oil(α-pinene and limonene) increased from 44.2% to 75.3%.
引文
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