肉桂叶水扩散蒸馏提取肉桂油的研究

Study on the extraction of cinnamon oil from cinnamon leaf by hydro-diffusion distillation method

以肉桂叶为原料,在5 L不锈钢蒸馏釜中采用水扩散蒸馏提取肉桂油,考察了蒸馏时间、投料量、进口压力3个因素对肉桂油得油率的影响。结果表明,水扩散提取的适宜条件为:蒸馏时间90 min,投料量200 g/L,蒸汽进口压力为1 750 Pa,此时得油率为8.88‰,肉桂油的主要成分为肉桂醛(86.89%)、苯甲醛(1.55%)、乙酸肉桂酯(3.92%)、邻甲氧基肉桂醛(4.56%)。

Cinnamon leaf as the major raw materials and cinnamon oil was extracted by hydro-diffusion distillation method in a 5 L stainless still. Effect of distillation time,material inventory and inlet steam pressure on cinnamon oil rate were investigated. The results showed that the extraction time was optimized to 90 min and the optimal inventory of the material is 200 g /L and the best inlet steam pressure is1 750 Pa,under these conditions,the extraction rate can reach 8. 88‰. The oil extracted by hydro-diffusion distillation is made of four major components-cinnamal dehyde（ 86. 89%）,benzoic aldehyde（ 1.55%）,cinnamyl acetate（ 3.92%）,methoxy cinnamyl dehyde（ 4.56%）.