减压蒸馏分离柑桔皮精油中柠檬烯的研究  

Study on the vacuum distillation separation of Limonene from Citrus peels oil

作　　者：徐宁[1,2] 谭兴和[1,2] 王锋[1,2] 张喻[1,2] 蔡文[1,2] 黄薪安[1,2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]柑桔资源综合利用国家地方联合工程实验室,湖南长沙410128

出　　处：《食品工业科技》2014年第2期222-225,共4页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划项目(2012BAD31B02);2012年湖南省研究生科研创新项目(CX2012B314)

摘　　要：采用减压蒸馏分离椪柑皮精油中柠檬烯,对分离得到的产物通过测定折光率、比旋光度和相对密度等进行了鉴定,同时运用气相色谱-质谱联用技术分析了产物的成分,实验还探讨了蒸馏时间、蒸馏温度对柠檬烯分离效果的影响,结果表明,在真空度为0.1MPa下,柠檬烯最佳分离条件为:蒸馏温度170℃、蒸馏时间10min,此条件下的脱萜率约为92.38%。The limonene from citrus peels essential oils were separated by vacuum distillation in this article,and identified the separated product through the refractive index,the specific rotation and the relative density. The composition of product were analysised by the Gas chromatography-mass spectrometry technology. The effects of distillation time,temperature on limonene separation were discussed. The results showed that under vacuum 0.1MPa,the optimal separating process for limonene was 170℃,and 10min. Under this condition the terpene separate rate was about 92.38%.

关 键 词：柠檬烯 减压蒸馏 分离 脱萜率 

分 类 号：TS209[轻工技术与工程—食品科学]