Chưng cất tinh dầu Hương thảo bằng phương pháp lôi cuốn hơi nước

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Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2020

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ID: 316048

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Cây Hương thảo du nhập vào Việt Nam khoảng năm 2007. Tinh dầu Hương thảo có các đặc tính chống oxi hóa, kháng khuẩn, kháng nấm
được chiết xuất bằng các phương pháp: chưng cất trực tiếp trong nước, chưng cất lôi cuốn hơi nước, chưng cất trực tiếp có sự hỗ trợ của vi sóng hoặc sóng siêu âm. Bài báo nghiên cứu các yếu tố ảnh hưởng đến quá trình chưng cất lôi cuốn hơi nước. Hiệu suất tinh dầu thu được là 3,04% với các điều kiện: 300g nhập liệu Hương thảo khô xay (0,1-0,3cm), nhiệt độ nồi đun 195oC trong 70 phút (cho tốc độ bay hơi 0,045ml/s). Kết quả phân tích bằng GC-MS cho thấy các thành phần chính có trong tinh dầu: α-pinene 23,630%, 1,8-cineole 15,349%, borneol 5,563% và geraniol 5,517%. Thực hiện so sánh hiệu suất và thành phần tinh dầu thu được với các phương pháp chưng cất trực tiếp trong nước và chưng cất có sự hỗ trợ của vi sóngRosemary was introduced to Vietnam in around 2007. Rosemary essential oil has some useful properties such as antioxidant, antibacterial, and antifungal
It is extracted by several methods: hydrodistillation, steam distillation, and microwaves/ultrasonic waves assisted hydrodistillation. This study researched the factors influencing the steam distillation process. The yield of obtained essential oil is 3.04% with the conditions: 300g input of dried and blended rosemary leaf (0.1-0.3cm), the temperature of the boiler at 195oC for 70 minutes (for the evaporation rate of 0.045ml / S). Analysis results by GC-MS showed that the main components in essential oils: 23,630% of α-pinene, 15,349% of 1,8-cineole, 5,563% of borneol, and 5,517% of geraniol. The performance and composition of rosemary essential oil were compared to the hydrodistillation and the microwave-assisted hydrodistillation methods.

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