分子蒸馏法分离提取大蒜精油_崔刚.pdfVIP

236 2010, Vol. 31, No. 24 食品科学 ※工艺技术 分子蒸馏法分离提取大蒜精油 崔刚 (盐城工学院化学与生物工程学院，江苏盐城 22405 1) 摘 要：采用分子蒸馏技术，依据Box-Behnken 设计原理和响应面分析法，探讨分子蒸馏不同因素对分离、提取 大蒜中大蒜精油的影响，选择最佳提取条件。结果表明：当控制系统的压力105P a 、进料速度1.2g/m in 、进料温 度4 0 ～55 ℃范围内，蒸馏温度4 5 . 1℃时具有最好的二次分子蒸馏效果，大蒜精油的外观质量明显提高，平均总提 取率可达0 .4 7 6% ，大蒜精油中水分为0 . 15% ，纯度达99 .85% 。 关键词：大蒜；分子蒸馏；提取；大蒜精油 Extraction of Garlic Oil by Molecular Distillation Method CUI Gang (College of Chemical and Biological Engineering, Yancheng Institute of Technology, Yancheng 224051, China) Abstract：Effects of different factors on extraction and separation efficiency of garlic oil were explored by using modern molecular distillation technology on the basis of Box-Behnken design principle and response surface analy sis. The optimal extraction processing parameters were system pressure of 105 Pa, material-feeding rate of 1.2 g/min, material-feeding temperature of 40 － 55 ℃and distillation temperature of 45.1 ℃. Under the optimal processing conditions, the quality of garlic oil was markedly improved, and the average yield of garlic oil was 0.476%. The content of water in garlic oil was 0.15% and the purity of garlic oil was up to 99.85%. Key words ：garlic ；molecular distillation ；extraction ；garlic oil 中图分类号：TS207.3 文献标识码：A 文章编号：1002-6630(20 10)24-0236-05 分子蒸馏技术是一种特殊的液- 液分离技术，它产 1 材料与方法 生于20 世纪20 年代，是伴随着真空技术及真空蒸馏技 [ 1-2] 1.1 材料与试剂 术的发展而发展起来的一种高新分离技术 ，以其蒸馏 压力低、物料受热时间短、操作温度低和分离程度高 新鲜大蒜( 产于盐城) 市购；高锰酸钾、硫酸、 等独特的优势，尤其适用于高沸点和热敏性混合物料的 硝酸、氯化钡等化学试剂皆为分析纯；实验用水为为二 分离和提取，应用前景广阔。国外已成功用于从油菜