Fractionation of citronella (Cymbopogon winterianus) essential oil and concentrated orange oil phase by batch vacuum distillation

被引：48

作者：

Beneti, Stephani C. ^{[1
]}

Rosset, Eline ^{[1
]}

Corazza, Marcos L. ^{[2
]}

Frizzo, Caren D. ^{[3
]}

Di Luccio, Marco ^{[1
]}

Vladimir Oliveira, J. ^{[1
]}

机构：

[1] Univ Reg Integrada Alto Uruguai & Missoes, Dept Food Engn, BR-99700000 Erechim, RS, Brazil

[2] Univ Fed Parana, Dept Chem Engn, BR-80060000 Curitiba, Parana, Brazil

[3] Aripe Citrus Ltda, BR-95780000 Montenegro, RS, Brazil

来源：

JOURNAL OF FOOD ENGINEERING | 2011年 / 102卷 / 04期

关键词：

Citronella; Cymbopogon winterianus; Fractionation; Essential oil; Vacuum distillation; Orange oil phase; Orange essence; BIOTRANSFORMATION; (+)-VALENCENE; L;

D O I：

10.1016/j.jfoodeng.2010.09.011

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The aim of this work was to assess the performance of a vacuum fractionating column for the fractionation of citronella essential oil and concentrated orange oil phase during batch mode operation at different pressures, from 20 to 1 mbar and reflux ratios from 1:1 to 10:1. Fractions from column top and bottom were analyzed by gas chromatography (GC/FID) using authentic standards of major constituents of the oils. Good fractionation results for citronella essential oil were achieved, affording complete removal of limonene, with a rich citronellal fraction and an output stream constituted mainly by citronellol and geraniol. Likewise, the use of the vacuum fractionation column allowed almost complete removal of limonene (similar to 0.7 wt% at column bottom) from the orange oil phase at the lowest operating pressure, 1 mbar, while the higher valencene content (20.5 wt%) was obtained at 10 mbar and reflux ratio of 1:1. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：348 / 354

页数：7

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