分子蒸馏技术纯化大蒜油工艺的研究

Study on Purification of Garlic Oil by Molecular Distillation

研究分子蒸馏技术纯化大蒜油的最佳工艺条件,分别考察分子蒸馏中蒸馏温度、蒸馏压力、进料速度及刮膜转速四个因素对大蒜油纯度的影响。综合确定分子蒸馏纯化大蒜油最佳工艺条件为:蒸馏温度50℃、蒸馏压力150 Pa、进料速度1. 5 g/min、刮膜转速200 r/min。经过验证性试验,分子蒸馏纯化后的大蒜油平均纯度为86. 12%,未检测出非活性成分,产品外观质量明显提高。

The optimum technological conditions for purification of garlic oil by molecular distillation were studied. The effects of four factors, distillation temperature, distillation pressure, feed rate and speed of scraping film on the purity of garlic oil were investigated. The optimum conditions for purifying garlic oil by molecular distillation were as follows： distillation temperature was 50 ℃, distillation pressure was 150 Pa, feeding speed was 1.5 g/min, scraping film speed was 200 r/min. After verification test, the average purity of garlic oil purified by molecular distillation was 86. 12% , the inactive ingredients were not detected, and the appearance quality of the products was obviously improved.