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%.
出处
《食品科技》
CAS
北大核心
2016年第3期229-233,共5页
Food Science and Technology
关键词
分子蒸馏
佛手精油
提取
正交试验
molecular distillation
finger citron essential oil
extraction
orthogonal test
