摘要
利用分子蒸馏技术精制粤产茶树油。鉴于原料为热敏性物质,采用二级蒸馏工艺对茶树油进行脱臭脱色,考察了压强、温度等因素对茶树油精制效果的影响,确定最佳工艺为:一级蒸馏温度70℃,压强6500Pa;二级蒸馏温度100℃,压强5Pa。经GC分析,精制茶树油中活性成分4-松油醇含量达47.52%,1,8-桉叶油素的含量降至2.42%,达到茶树油日化级标准。分子蒸馏技术用于国产茶树油深加工,不仅能得到精制效果,还可保护其天然品质。
Tea Tree Oil （TTO） from Guangdong was purified by molecular distillation technology. With variables for pressure, temperature, the two-step distillation of TTO were investigation. The conditions were： temperature 70℃, pressure 6 500 Pa in first distillation; temperature 100℃, pressure 170 Pa in second distillation. The content of main ingredients in purified TTO were analyzed by GC： 4-Terpineol reached to 47.52 %, 1,8-Cineole reduced to 2.42 %, conformed to its daily-used chemicals standard. Molecular distillation technology used for Chinese -TTO＇ s further processing can protect its natural quality.
出处
《食品研究与开发》
CAS
北大核心
2008年第4期60-63,共4页
Food Research and Development
关键词
茶树油
分子蒸馏
精制
4-松油醇
tee tree oil
molecular distillation
purification
4-terpineol
