作　　者： ; ; ; ;

机构地区： 茂名学院化学与生命科学学院应用化学系

出　　处： 《化工进展》 2006年第3期340-342,共3页

摘　　要： 利用分子蒸馏新技术从天然香料肉桂油和山苍子油中分离提纯肉桂醛和柠檬醛,用GC-MS联用仪对分离物中肉桂醛和柠檬醛的质量分数进行分析,重点研究了压力和温度等主要影响因素。结果表明:在其他条件一定时,从山苍子油中分离柠檬醛较优的蒸馏压力和蒸馏温度分别为0.15kPa和45℃,此条件下可获得柠檬醛含量为98.2%的馏余物产品;从肉桂油分离提纯肉桂醛较理想的蒸馏压力和蒸馏温度分别为0.2kPa和60℃,此条件下可获得肉桂醛含量为98.7%的馏出物产品。 Such factors as distillation temperature and distillation pressure, etc. which affect the process of preparing citral from Litsea cubeba oil and of preparing cinnamaldehyde from cassia oil by molecular distillation were investigated under rotation of 370-390 r/min,flow rate of ldrop/s,and temperature of cooling water 4-5℃. The percentage composition of citral and cinnamaldehyde were determined by gas chromatography-mass spectrometry （GC-MS）. The optimum conditions for obtaining distillate containing 98.2% citral and for obtaining distillate containing 98.7% cinnamaldehyde were distillation temperature 45℃, system pressure 0.15 Pa and distillation temperature 60℃, system pressure 0.2 kPa, respectively.

关 键 词： 分子蒸馏 天然香料 肉桂醛 柠檬醛

领　　域： [化学工程]