多级分子蒸馏精制姜黄挥发油  

Purification of essential oil from Curcuma longa L. by multistage molecular distillation

作　　者：李琼[1] 文震[2] 吕杨效[1] 

机构地区：[1]华南理工大学化学与化工学院,广东广州510640 [2]深圳大学化学与化工学院食品科学与工程系,广东深圳518060

出　　处：《食品工业科技》2012年第2期338-341,共4页Science and Technology of Food Industry

基　　金：深圳市科技计划基础研究项目(JC200903120089A);深圳市产学研项目(2008342);国家自然科学基金项目(20606013);深圳市功能高分子产品实验室开放基金

摘　　要：目的:为提高姜黄挥发油中姜黄酮与姜黄烯的含量,采用多级分子蒸馏的方法对姜黄挥发油进行精制。方法:以超临界CO2萃取的姜黄油为原料,考察蒸馏温度、进料速度、刮膜转速等因素对姜黄油蒸馏效果的影响,再逐步提高真空度与蒸馏温度,对姜黄油进行多级蒸馏。结果:根据正交实验结果,确定一次蒸馏条件为蒸馏温度70℃,进料速率1.5mL/min,转子转速250r/min。经五次蒸馏后,姜黄油中姜黄酮和姜黄烯的质量分数提高到80%以上,总得率为30.29%。结论:多级分子蒸馏技术使姜黄酮和姜黄烯分别与单萜等轻质组分、脂肪酸等重质成分依次分离,为姜黄挥发油的分离提纯提供了一条新途径。To improve the content of curcumene and turmerone, turmeric oil extracted by supercritical carbon dioxide from Curcuma Ionga L.were purified by multistage molecular distillation.Effects of distillation temperature, feed rate and wiper speed on one-time distillation of turmeric oil were discussed.The turmeric oil was distillated by increasing the vacuum degree and temperature gradually. The conditions were optimized according to the orthogonal experiments as following：70℃ as distillation temperature, 1.5mL/min as feed rate and 250r/min as wiper speed.The content of curcumene and turmerone and total yield of turmeric oil were above 80% and 30.29%, respectively with five-time distillation.The results showed that multistage molecular distillation provided a valid way for separation of curcumene and turmerone from monoterpenes and fatty acids in the turmeric oil.

关 键 词：姜黄挥发油 分子蒸馏 姜黄烯 姜黄酮 

分 类 号：TS201.1[轻工技术与工程—食品科学]