化工学报 ›› 2015, Vol. 66 ›› Issue (9): 3542-3548.DOI: 10.11949/j.issn.0438-1157.20150895

• 分离工程 • 上一篇    下一篇

分子蒸馏、薄膜蒸发与精馏耦合技术分离肉桂油组分

吴海波1, 张玉姣2, 方岩雄2, 杨祖金1,3, 芮泽宝3, 叶超1, 禤耀明4, 纪红兵1,3   

  1. 1 中山大学惠州研究院, 广东 惠州 516081;
    2 广东工业大学轻工化工学院, 广东 广州 510006;
    3 中山大学化学与化学工程学院, 广东 广州 510275;
    4 佛山汉维科技有限公司, 广东 佛山 528244
  • 收稿日期:2015-06-10 修回日期:2015-06-20 出版日期:2015-09-05 发布日期:2015-09-05
  • 通讯作者: 纪红兵
  • 基金资助:

    国家自然科学基金项目(21376279,21425627);广东省重大科技专项项目(2012A080103005);高校基本业务项目(14lgpy28);广州市科技计划项目(2014J4100125);大亚湾科技计划项目(2013A01013)。

Separation of components from cinnamon oil by molecular distillation, thin-film evaporation coupling distillation technology

WU Haibo1, ZHANG Yujiao2, FANG Yanxiong2, YANG Zujin1,3, RUI Zebao3, YE Chao1, XUAN Yaoming4, JI Hongbing1,3   

  1. 1 Huizhou Research Institute of Sun Yat-sen University, Huizhou 516081, Guangdong, China;
    2 Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, Guangdong, China;
    3 School of Chemistry and Chemical Engineering, Sun Yat-sen University, Guangzhou 510275, Guangdong, China;
    4 Foshan Hanwei Technology Co., Ltd., Foshan 528244, Guangdong, China
  • Received:2015-06-10 Revised:2015-06-20 Online:2015-09-05 Published:2015-09-05
  • Supported by:

    supported by the National Natural Science Foundation of China (21376279, 21425627), the Science and Technology Major Program of Guangdong Province (2012A080103005), the Fundamental Research Funds for the Central Universities (14lgpy28), Guangzhou Science and Technology Plan Projects (2014J4100125) and Dayawan Science and Technology Plan Projects (2013A01013).

摘要:

本文采用分子蒸馏、薄膜蒸发与精馏耦合技术对肉桂油主要成分的分离进行研究。系统的温度、压力和回流比对5种组分的得率和纯度的影响分别进行了研究,实验结果表明这种技术成功地用于分离肉桂油。为了进一步理解分离因素相互之间对分离效果的影响,本文选择肉桂醛为模型化合物,采用中心响应面法对肉桂醛分离的影响因素进行研究。实验结果表明:温度95℃,压力50 Pa时,肉桂醛的得率和纯度最高。实验验证的数值与响应面法模拟的数值一致,表明响应面法可以用于指导肉桂油的生产。

关键词: 肉桂油, 蒸馏, 预测, 优化, 分离

Abstract:

In this study, a triple-integration technology including molecular distillation, thin-film evaporation, and distillation was adopted to separate cinnamon oil. The effects of distillation temperature, pressure and reflux ratio on the yield and purity of five components were investigated. Statistical calculations showed that the technology is successful in the separation of cinnamon oil. In order to understand the effects of separation factors, cinnamaldehyde is selected as a model compound. Based on a central composite design, the statistic model shows that distillation temperature and pressure have significant effects on the separation of cinnamaldehyde. The optimal values for highest yield and purity are as follows: temperature 95℃ and pressure 50 Pa. The experimental results are in agreement with the predicted values, indicating a successful application of response surface methodology in the optimization of separation parameters for cinnamon oil.

Key words: cinnamon oil, distillation, prediction, optimization, separation

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