分子蒸馏纯化八角精油的工艺研究  

Study on Technology of Molecular Distillation for Purification of Star Anise Essential Oil

作　　者：王琴[1] 蒋林[2] 温其标[1] 黄海滨[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]仲恺农业技术学院轻工食品学院

出　　处：《林产化学与工业》2007年第3期77-80,共4页Chemistry and Industry of Forest Products

基　　金：广西科技攻关项目资助(桂科攻0424008 -1C)

摘　　要：研究分子蒸馏技术纯化八角精油的工艺条件，利用GC-MS对精油及分离纯化的馏分进行化学组成分析。重点考察分子蒸馏工艺过程的蒸馏温度、操作压力和进料速率等对八角精油馏出物得率的影响，其中蒸馏温度和操作压力是影响得率的重要因素。结果表明适宜的分离工艺是：第一次蒸馏温度58℃、压力4000Pa；第二次蒸馏温度50℃、压力60Pa，其他条件均为进料流速1滴／s、刮膜转速305～315r／min、冷凝温度20℃。经两次蒸馏得到的最终产品得率为79％，反式一茴香醚含量由原来的79．58％提高至90．73％，八角精油的颜色由原来的棕黄色变为浅黄色，气味纯正，具有八角茴香特有的浓郁香味，口感甘甜。The technology of molecular-distillation （MD） for purifying star anise essential oil was researched, and chemical constitutions of essential oil and distilled substance were analyzed by GC-MS. Among all operation parameters being studied （such as evaporation temperature, pressure, feed flow rate ）, evaporation temperature and pressure are two key factors, which influence the yield of product primarily. The result showed that the yield of end product was 79 % , with the first distillation step at 58 ℃ and 4 000 Pa, the second distillation step at 50 ℃ and 60 Pa. Other conditions are ： feed rate 1 drop/s, agitation speed 305-315 r/rain, and condensation temperature 20 ℃. The content of trans-anethole of star anise essential oil was increased from 79.58 % to 90.73 % , the color of product was changed from brown yellow to buff, and its flavor became stronger and sweeter.

关 键 词：分子蒸馏 八角精油 纯化 分离工艺 

分 类 号：TQ028.31[化学工程] O629.6[理学—有机化学]