Nghiên cứu mô hình động học của quá trình chiết xuất và thành phần hóa học của tinh dầu vỏ Cam (Citrus sinensis)=Assessing the kinetic model on exraction of essential oil and chemical composition from orange pells (Citrus sinensis)

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Tác giả: Tấn Phát Đào, Đình Nhật Đỗ, Xuân Cường Lưu, Huỳnh Cang Mai, Thị Cẩm Quyên Ngô, Thanh Việt Nguyễn, Trí Nhựt Phạm, Thị Kim Ngân Trần, Thiện Hiền Trần

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2019

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Bộ sưu tập: Metadata

ID: 472897

Thêm vào giỏ

Nghiên cứu này nhằm mô hình hóa động lực học của quá trình chưng cất thủy điện của vỏ cam (Citrus sinensis) để hiểu và tối ưu hóa quá trình chiết xuất. Ngoài ra, nghiên cứu này, lần đầu tiên, xác định các thành phần hóa học của dầu vỏ cam bằng cách sử dụng cả mô hình động học bậc nhất, mô hình rửa và khuếch tán đồng thời. Kết quả chỉ ra rằng mô hình rửa và khuếch tán đồng thời mô tả tốt hơn cơ chế chưng cất thủy điện của tinh dầu vỏ cam. Thời gian tối ưu, tỉ lệ nước-vật liệu và mức nhiệt để chiết xuất lượng tinh dầu cao nhất được tìm thấy lần lượt là khoảng 80 phút, 31ml/g và 60%. Tinh dầu màu vàng với mùi mạnh và năng suất 2,3% (v/w) được chiết xuất bằng thiết bị chưng cất thủy điện. Ngoài ra, tinh dầu vỏ cam thu được trong điều kiện tối ưu tiến hành phân tích thành phần bởi GC-MS. Limonene là thành phần chính của tinh dầu (98,343%). Từ nghiên cứu này, có thể ứng dụng làm tăng giá trị thương mại của tinh dầu tại Việt Nam.This study aims to model the kinetic of the hydro-distillation of orange peels (Citrus sinensis) to understand and optimize the extraction process. In addition, this study, for the first time, aims to determine the chemical composition of orange peel oil. By accessing both first-order kinetic model and the model of simultaneous washing and diffusion, the result indicated that the model of simultaneous washing and diffusion better describes the hydro-distillation mechanism of the essential oil from orange peel. The optimum time, the water-to-material ratio and the heat level for extracting the highest amount of essential oil were found to be around 80 minutes, 31ml/g and 60%, respectively. Yellow essential oil with strong odor and yield at 2.3% (v/w) was extracted by hydro-distillation Clevenger apparatus. In addition, orange peel oil obtained under optimal conditions got its components analysed by GC-MS. the main component (98.343%) of the essential oil is limonene, which can increase the commercial value of essential oils in Vietnam.

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