Fractionating of green mandarin (Citrus deliciosa Tenore) essential oil by vacuum fractional distillation
This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separat...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Silvestre, W.P. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016transfer abstract |
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| Schlagwörter: |
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| Umfang: |
5 |
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| Übergeordnetes Werk: |
Enthalten in: Al - Luo, Xixi ELSEVIER, 2018, Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:178 ; year:2016 ; pages:90-94 ; extent:5 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.jfoodeng.2016.01.011 |
|---|
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| 520 | |a This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. | ||
| 520 | |a This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. | ||
| 650 | 7 | |a Fractioning column |2 Elsevier | |
| 650 | 7 | |a Vacuum distillation |2 Elsevier | |
| 650 | 7 | |a Green mandarin essential oil |2 Elsevier | |
| 650 | 7 | |a Terpenes |2 Elsevier | |
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| 700 | 1 | |a Agostini, F. |4 oth | |
| 700 | 1 | |a Muniz, L.A.R. |4 oth | |
| 700 | 1 | |a Pauletti, G.F. |4 oth | |
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10.1016/j.jfoodeng.2016.01.011 doi GBVA2016008000009.pica (DE-627)ELV035210427 (ELSEVIER)S0260-8774(16)30011-5 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Silvestre, W.P. verfasserin aut Fractionating of green mandarin (Citrus deliciosa Tenore) essential oil by vacuum fractional distillation 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. Fractioning column Elsevier Vacuum distillation Elsevier Green mandarin essential oil Elsevier Terpenes Elsevier GC/MS Elsevier Agostini, F. oth Muniz, L.A.R. oth Pauletti, G.F. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:178 year:2016 pages:90-94 extent:5 https://doi.org/10.1016/j.jfoodeng.2016.01.011 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 178 2016 90-94 5 045F 630 |
| spelling |
10.1016/j.jfoodeng.2016.01.011 doi GBVA2016008000009.pica (DE-627)ELV035210427 (ELSEVIER)S0260-8774(16)30011-5 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Silvestre, W.P. verfasserin aut Fractionating of green mandarin (Citrus deliciosa Tenore) essential oil by vacuum fractional distillation 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. Fractioning column Elsevier Vacuum distillation Elsevier Green mandarin essential oil Elsevier Terpenes Elsevier GC/MS Elsevier Agostini, F. oth Muniz, L.A.R. oth Pauletti, G.F. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:178 year:2016 pages:90-94 extent:5 https://doi.org/10.1016/j.jfoodeng.2016.01.011 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 178 2016 90-94 5 045F 630 |
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10.1016/j.jfoodeng.2016.01.011 doi GBVA2016008000009.pica (DE-627)ELV035210427 (ELSEVIER)S0260-8774(16)30011-5 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Silvestre, W.P. verfasserin aut Fractionating of green mandarin (Citrus deliciosa Tenore) essential oil by vacuum fractional distillation 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. Fractioning column Elsevier Vacuum distillation Elsevier Green mandarin essential oil Elsevier Terpenes Elsevier GC/MS Elsevier Agostini, F. oth Muniz, L.A.R. oth Pauletti, G.F. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:178 year:2016 pages:90-94 extent:5 https://doi.org/10.1016/j.jfoodeng.2016.01.011 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 178 2016 90-94 5 045F 630 |
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10.1016/j.jfoodeng.2016.01.011 doi GBVA2016008000009.pica (DE-627)ELV035210427 (ELSEVIER)S0260-8774(16)30011-5 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Silvestre, W.P. verfasserin aut Fractionating of green mandarin (Citrus deliciosa Tenore) essential oil by vacuum fractional distillation 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. Fractioning column Elsevier Vacuum distillation Elsevier Green mandarin essential oil Elsevier Terpenes Elsevier GC/MS Elsevier Agostini, F. oth Muniz, L.A.R. oth Pauletti, G.F. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:178 year:2016 pages:90-94 extent:5 https://doi.org/10.1016/j.jfoodeng.2016.01.011 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 178 2016 90-94 5 045F 630 |
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10.1016/j.jfoodeng.2016.01.011 doi GBVA2016008000009.pica (DE-627)ELV035210427 (ELSEVIER)S0260-8774(16)30011-5 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Silvestre, W.P. verfasserin aut Fractionating of green mandarin (Citrus deliciosa Tenore) essential oil by vacuum fractional distillation 2016transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. Fractioning column Elsevier Vacuum distillation Elsevier Green mandarin essential oil Elsevier Terpenes Elsevier GC/MS Elsevier Agostini, F. oth Muniz, L.A.R. oth Pauletti, G.F. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:178 year:2016 pages:90-94 extent:5 https://doi.org/10.1016/j.jfoodeng.2016.01.011 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 178 2016 90-94 5 045F 630 |
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Fractionating of green mandarin (Citrus deliciosa Tenore) essential oil by vacuum fractional distillation |
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This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. |
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This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. |
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This work aims to evaluate the technical viability of vacuum fractional distillation to separate the components of green mandarin (Citrus deliciosa Tenore) essential oil. Thermal degradation was also analyzed. The obtained results demonstrate that vacuum fractional distillation is capable to separate the hydrocarbon terpenes, which were removed from the top/stages of the column, from the terpenes with other chemical functions, which remained in the bottom. Some trace compounds, such as methyl-N-methyl anthranilate (mass fraction of 0,006 in the raw oil) and alpha sinensal (mass fraction of 0,004 in the raw oil), had their concentrations increased more than ten times after the separation, to mass fraction of 0,153 and 0,109, respectively. The mass fraction of the major compound of the essential oil, d-limonene, was reduced from 0,707 in the raw oil, to 0,218 in the bottom. There was no evidence of thermal degradation in the products of the separation. |
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