分子蒸馏技术分离纯化大蒜精油的研究  

Studies on Purification of Garlic Essential Oil by Molecular Distillation

作　　者：毕艳红[1] 乔旭光[1] 田云[2] 

机构地区：[1]山东农业大学食品科学与工程学院 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与发酵工业》2007年第5期153-157,共5页Food and Fermentation Industries

基　　金：国家"863"计划资助项目(No.2001AA248021)

摘　　要：应用刮膜式分子蒸馏技术对大蒜油中的有机硫化物二烯丙基二硫醚（DADs）和二烯丙基三硫醚（DATs）进行的提纯。试验研究了温度、真空度、进料速度、刮膜转速对有效成分（DADs和DATs）分离纯度和得率的影响，在单因素试验基础上通过L5（3^4）正交设计试验，确定了一级分子蒸馏的最佳．32艺参数为：温度50℃，真空度200Pa，进料速度1．5mL／min，刮膜转速200r／min。以一级分子蒸馏所得原料进行多级蒸馏试验，通过五级分子蒸馏，最终产品中DADs和DATs的纯度和得率分别可达到85．03％和54．35％。Diallyl Disulfide（DADs） and Diallyl Trisulfide（DATs）were purified from garlic essential oil by agitated molecular distillation. The effects of evaporation temperature, operating pressure, feed flow rate, rotator rate on the organic sulfide purification and yield were studied. On the basis of single factor experiments, the technological parameters were optimized by orthogonal tests including 4 factors and 3 levels. The optimum condition of molecular distillation temperature, operating pressure, feed flow rate and rotor rate in first-stage were 50℃, 200Pa, 2.0 ml/min, 200 rpm respectively. The purity and yield of DADs and DATs obtained up to 85.03% and 54.35% after 5 stages of molecular distillation.

关 键 词：分子蒸馏 大蒜油 有机硫化物 纯化 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]