肉桂油水蒸气蒸馏提取工艺研究  

Stuties on the Extraction Technology of Cinnamon by Steam Distillation

作　　者：赵文红[1] 赵翾[1] 白卫东[1] 陈晰卉 刘晓艳[1] 

机构地区：[1]仲恺农业技术学院轻工食品学院,广州510230

出　　处：《中国食品学报》2008年第2期95-99,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省科技计划项目(No2006B20701007)

摘　　要：目的:研究水蒸气蒸馏法提取肉桂皮中肉桂油的提取工艺,并探讨破乳剂的破乳效果。方法:通过单因素试验和正交试验获得最佳的提取工艺和破乳条件。结果:破碎度对出油率有显著性影响,最佳的提取工艺条件为:原料粉碎度40目,提取时间1.8h,添加10%NaCl作助剂。加入1.0mg/mLNaCl,60℃时破乳效果最好,油珠凝聚时间可达0.11min。结论:用水蒸气蒸馏法提取的肉桂油色泽金黄,肉桂香味突出,质量较好。Objective： The extraction of cinnamon from cinnamon bark by steam distillation and the effect of demulsifiers on the demulsify result were studied. Method： The optimal extraction condition and emulsifying condition were obtained through single factor and orthogonal experiments. Results： The degree of fragmentation had significant effect on the oil rate and the optimal extraction condition was shown as 40 mesh fragmentation for material, an 10% addition of NaCl as an aids and 1.8 h for extraction time. The demulsification experiment showed that the best result was gained with 1.0 mg/mL NaCl addition under 60 ℃, with 0.11 min cohension time for oil droplet. Conclusion： The cinnamon extracted by steam distillation has good quality with gold yellow color and prominent cinnamon scent.

关 键 词：肉桂皮 肉桂油 水蒸气蒸馏 提取 破乳剂 

分 类 号：TQ461[化学工程—制药化工]