Comparison of microwave-assisted hydro distillation with the traditional hydrodistillation method in the extraction of essential oils from Thymus vulgaris L.

被引：314

作者：

Golmakani, Moharnmad-Taghi ^{[1
]}

Rezaei, Karamatollah ^{[1
]}

机构：

[1] Univ Tehran, Fac Biosyst Engn, Dept Food Sci & Engn, Karaj, Iran

来源：

FOOD CHEMISTRY | 2008年 / 109卷 / 04期

关键词：

essential oil composition; microwave assisted hydrodistillation; scanning electron microscopy; Thymus vulgaris L;

D O I：

10.1016/j.foodchem.2007.12.084

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Microwave-assisted hydrodistillation (MAHD) is an advanced hydrodistillation (HD) technique utilizing a microwave oven in the extraction process. MAHD of essential oils from the aerial parts (tops) of Thymus vulgaris L. (common thyme) was studied and the results were compared with those of the conventional HD in terms of extraction time, extraction yield/efficiency, chemical composition, quality of the essential oils and cost of the operation. MAHD was superior in terms of saving energy and extraction time (75 min, compared to 4 h in HD). Scanning electron microscopy (SEM) of thyme leaves undergone HD and MAHD provided evidences as to a sudden rupture of essential oil glands with MAHD. Gas chromatography-mass spectrometry analysis of the extracted essential oils indicated that the use of microwave irradiation did not adversely influence the composition of the essential oils. MAHD was found to be a green technology. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：925 / 930

页数：6

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