水蒸气蒸馏提取桂叶精油的工艺优化  

Study on the Extraction of Cinnamon Leaf Oil from Cinnamon Leaf by Steam Distillation

作　　者：谭烨[1] 刘鑫[1] 喻世涛[1] 

机构地区：[1]湖北中烟工业有限责任公司技术中心,湖北武汉430051

出　　处：《食品研究与开发》2010年第6期111-113,共3页Food Research and Development

摘　　要：采用水蒸气蒸馏提取桂叶精油,研究物料比、提取温度、提取时间等因素对桂叶精油得率的影响,进行最佳工艺优化;同时对桂叶精油的成分进行分析。结果表明,最佳工艺条件为:物料比1/20、提取温度130℃、提取时间8h,精油得率0.15%。气-质分析表明,桂叶精油主要成分为肉桂醛(39.8%)、安息香醛(17.92%)、苯丙醛(7.69%)、邻-甲氧基肉桂醛(1.89%)等物质。The research aimed to study the extraction of cinnamon leaf oil from cinnamon leaf by steam distillation.The effects of adding water,distilling temperature,distilling time on the extraction rate of cinnamon leaf were studied.The optimum extraction technological conditions of cinnamon leaf oil as follows： Adding water 20 times,distilling temperature 130 ℃,and distilling time 8 h.The extraction rate was 0.15 %.The products of cinnamon leaf oil analyzed by gas chromatography/mass spectrometer,including cinnamaldehyde,benzaldehyde,benzenepropanal,o-Methoxy-cinnamaldehyde etc.

关 键 词：桂叶 精油 水蒸气蒸馏 

分 类 号：TS264.3[轻工技术与工程—发酵工程]