Separation of terpenes from lemon essential oil by selective fractionation under a vacuum
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2019, Vol 2, Issue 11
Abstract
<p>The paper reports basic modern methods for isolating terpenes, outlines the advantages and reasons for this particular technological processing of essential oils, specifically lemon oil. The qualitative composition and quantitative ratios of components in lemon essential oil were determined by gas chromatography on a packed column (the stationary phase-dinonylphthalate). Based on the chromatographic profile, it was found that the key component of the oil is monoterpene d-limonene (70.60±4.61 %), which masks a harmonious manifestation of lemon flavor.</p><p>The paper reports results from theoretical calculations of selective fractionation under a vacuum that have been tested at a laboratory installation for the fractional distillation of essential oils, which simulates a full cycle of fractionation. The basic nodes of the installation were aligned with the schemes of universal plants that are common in industry.</p><p>The optimal modes for the selection of terpenes and terpenoid factions are given, namely the value for the limit and working reflux number, pressure, and boiling temperature ranges.</p><p>The fraction of terpene, selected at a cube temperature from 67 °C to 70 °C, under a pressure of 2.64 kPa at a reflux ratio of 1:3, makes up 30.0 % by weight. The fraction of terpenoids, selected at a cube temperature from 84 °C to 96 °C, under a residual pressure from 0.33 to 0.66 kPa and at a reflux ratio of 1:14, makes up 60.0 % by weight.</p><p>Following the organoleptic study, it was established that the terpene fraction has a lemon flavor, due to the high content (80.0 %) of limonene, with notes of bergamot (β-myrcene ‒ 5.12 %). Among other terpenoids, citral adds a muscat tone to the aroma, which, together with geraniol and linalool, acquires a noble aroma of citrus with a fine floral note.</p><p>All fractions of essential oils should be used in the food and cosmetic technology because the fraction of terpenes could be a valuable component in the creation of original composite fragrances.</p>
Authors and Affiliations
Natalya Frolova, Anatoliy Ukrainets, Irуna Sуlka, Aleksandra Nemirich, Oleg Kuzmin
Keywords
Related Articles
- EP ID EP666350
- DOI 10.15587/1729-4061.2019.160220
- Views 45
- Downloads 0
Investigation of force factors and stresses at singular points of plate elements in special cranes
The work addresses studying the possibilities of a numerical-analytical variant of the boundary elements method (BEM) in determining the internal force factors and stresses at singular points when bending thin isotropic...
Calculation of toothed gear mechanisms in machines and assemblies considering the effect of lubricants
<p>The basic criteria of operational efficiency of most toothed gear mechanisms is the contact endurance of the conjugated surfaces of the teeth and the flexural endurance of teeth legs. In this case, the calculation bas...
Development of engobe composition with the use of pharmaceutical glass waste for glazed ceramic granite
<p>This paper reports results of research into the application of pharmaceutical glass waste, which is a mixture of medical ampoules, in the production of ceramic tiles. Disposal of such waste reduces the negative impact...
An algebraic method for calculating PageRank
<p>An algebraic method is proposed for finding PageRank estimates for pages of websites. The amount of calculation in the proposed method does not depend on the value of the damping coefficient, which allows obtaining mo...
Development of methods to control quality of the structure of cross-wound packages
<p>The process of winding is one of the principal processes in the textile industry. Quality of the formed packages largely defines the quality of the finished product in the textile industry, as well as labor productivi...