水共沸精馏法制备无萜薄荷油的工艺研究  

Study on the Preparation of Terpeneless Peppermint Oil by Water Azeotropic Distillation

作　　者：朱俊峰[1,2,3] 姚日升[1] 赵国平 柳小平 金劲松 陈东晨 

机构地区：[1]合肥工业大学医学工程学院,安徽合肥230009 [2]安徽丰乐香料有限责任公司,安徽合肥230088 [3]安徽省香料工程技术研究中心,安徽合肥230088

出　　处：《安徽农业科学》2013年第34期13383-13384,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]由普通薄荷油制备香气较佳的无萜薄荷油。[方法]通过考察加水量、柱高、回流比和真空度对无萜薄荷油收率的影响,确定最佳试验条件。[结果]最佳制备条件为:加水量为薄荷油重量的50%,柱高1.0 m,回流比为3:1,真空度为-0.08 MPa;在此条件下,无萜薄荷油的收率达到85%以上,香气较佳。[结论]制备的无萜薄荷油香气较佳,收率较高,精馏温度适中,素油无焦糊味,表明该方法在香料制备行业值得推广应用。[ Objective ] To prepare Terpeneless peppermint oil with better aroma by the ordinary peppermint oil. [ Method ] Through the or- thogonal test, the effect of the amount of water, the height of column, the ratio of reflux and the degree of vacuum were researched and the op- timum experimental condition was confirmed. [ Result] The optimum experimental conditions are ： the amount of water is 50% weight of pep- permint oil, the height of column is 1.0 m, the ratio of reflux is 3 ： 1 and the degree of vacuum is - 0.08 MPa. Yield reached more than 85%, simultaneously, the aroma of Terpeneless peppermint oil was better. [ Conclusion] The aroma of Terpeneless peppermint oil is better and the method should be widely applied.

关 键 词：水共沸精馏法 无萜薄荷油 

分 类 号：S509.9[农业科学—作物学]