摘要
提取工艺和设备是影响肉桂油的品质和后续单离加工产品的关键因素之一,通过生产规模工艺试验,确定了超声波辅助提取肉桂油的设备和生产工艺,生产出的肉桂油中肉桂醛含量超过90%。与传统工艺相比,得油率提高0.5%。
Extraction technology and equipment is one of the key factors which affect the quality of cinnamon oil and the subsequent product purified and separated from cinnamon oil. The equipment and producing process were described about ultrasonic assisted extraction of cinnamon oil. The content of cinnamaldehyde is more than 90% in cinnamon oil. Comparing with the traditional process, the ratio of oil obtained increased by 0.5%.
引文
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