摘要
肉桂精油是从肉桂树皮、树枝和树叶中提取的具有芳香味的挥发油,具有抗氧化、抗菌性、降血糖、降血脂、抗癌抑瘤等优性能,被广泛用于食品、医药和化工行业。综述了近年来肉桂精油的提取工艺技术现状,讨论了各提取技术的特点和存在的不足,提出了肉桂精油以及植物精油提取未来的发展方向。
Cinnamon essential oil is an aromatic volatile oil extracted from cinnamon bark,branches and leaves.It has excellent properties such as anti-oxidation,anti-bacterial,hypoglycemic and hypolipidemic,anti-cancer and anti-tumor,and is widely used in food,medicine and chemical industries.The recently extraction technologies of cinnamon essential oil were reviewed.The characteristics and existing deficiencies of each extraction technique were discussed.The future development direction of cinnamon essential oil and plant essential oil extraction was proposed.
作者
王守桂
朱庆书
韩瑞
陈玲
王小玉
Wang Shou-gui;Zhu Qing-shu;Han Rui;Chen Ling;Wang Xiao-yu
出处
《化工设计通讯》
CAS
2019年第11期42-42,56,共2页
Chemical Engineering Design Communications
关键词
肉桂精油
传统提取工艺
新型提取工艺
extraction
conventional extraction technology
new extraction technology
