Method for separating high-purity cinnamyl aldehyde and cinnamyl acetate from cinnamon oil

Abstract

The invention discloses a method for separating high-purity cinnamyl aldehyde and cinnamyl acetate from cinnamon oil. The method comprises the following steps of: (1) performing pre-treatment, specifically, taking the cinnamon oil obtained by extracting cinnamon branches and leaves via steam distillation as a raw material, and adding water-absorbed salt substances in the cinnamon oil to remove water; and (2) pouring the cinnamon oil after the pre-treatment is finished in the tower kettle of a rectification tower, controlling the temperature of the tower kettle, a reflux ratio and a vacuum degree, performing low-temperature and high-vacuum rapid rectification, and separating simultaneously to obtain two products, namely, high-purity cinnamyl aldehyde and cinnamyl acetate, wherein the purity of cinnamyl aldehyde is not less than 99%, and the yield thereof is not less than 80%; and the purity of cinnamyl acetate is not less than 95%, and the yield thereof is not less than 60%. With the adoption of the method disclosed by the invention, cinnamyl aldehyde can be prevented from being oxidized at a high temperature, thus increasing the yield and increasing the separation efficiency.

Description

technical field [0001] The invention relates to the field of purification and processing of spice monomers, in particular to a method for separating high-purity cinnamaldehyde and cinnamyl acetate from cinnamon oil. Background technique [0002] Cinnamon, also known as cinnamon, has a strong cinnamon aroma from its bark, branches, leaves, and fruit receptacle. It is extracted by steam distillation to obtain cinnamon oil. Its main chemical components are cinnamaldehyde, cinnamyl acetate, ethyl cinnamate, and benzyl benzoate. Esters, benzaldehyde, coumarin, trans-cinnamic acid, trans-methoxycinnamyl ester, etc. Cinnamaldehyde is mainly used to make daily flavors such as jasmine, lily of the valley, rose, etc. It is also used in food spices to make food have cinnamon flavor. Cinnamaldehyde is also an intermediate of medicine. Cinnamyl acetate is mainly used as a blending spice and fixative for hyacinth, clove, lily of the valley, jasmine, mast and other flavors, and a flavor c...

AI Technical Summary

Problems solved by technology

The cinnamon aldehyde is purified by the freeze-out method, although the stability of the heat-sensitive substance can be guaranteed, but the purity cannot meet the high requirements; the addition method adopts the addition of thiosulfite and aldehydes, and the addition Dissolve in water, separate and remove non-aldehyde substances, and then release aldehyde substances with acid substances to achieve the purpose of purifying aldehyde substances, but consume a large amount of thiosulfite, which increases the cost and increases environmental protection. pressure

Chinese patent CN101768510A discloses a method for increasing the content of trans-cinnamaldehyde in cinnamon oil, using cinnamon oil as a raw material, using sonochemical reaction method, and cooperating with acid-catalyzed hydrolysis to reduce o-methoxy trans-cinnamaldehyde and cinnamon acetate in cinnamon oil Although the ester content can increase the content of trans-cinnamaldehyde, the purity is not high, while o-methoxy trans-cinnamaldehyde and cinnamyl acetate can be isolated as another product, but they are lost by the reaction during the process Lose

At present, the content of cinnamaldehyde produced by cinnamon oil processing manufacturers is below 98%, and it is difficult to reach more than 99%.

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