| 摘要 |
A method for the preparation of natural flavors provides for fractionization of clary essential oil under vacuum with separation to terpenic fraction and deterpenized essential oil. Deterpenized clary essential oil is further fractionated to first (1F), second (2F), third (3F) fractions, and a still residue (4F), wherein first fraction is extracted under pressure of 2.60-2.64 KPa in amount of 1.40-1.63 %, second fraction is extracted under pressure of 1.30-1.32 KPa in amount of 25.57-26.34 %, third fraction is extracted under pressure of 0.89-0.92 KPa in amount of 61.04-61.86 %, and still residue is extracted in amount of 1.09-1.17 % with further combination of fractions at such weight ratios as 1F:2F:3F:4F = (37.5-38.08):(16.20-18.45):(1.15-1.80):(12.00-12.20), 1F:2F:3F:4F = (5.50-5.85):(39.00-39.40):(35.30-35.50):(0.80-1.00), 1F:2F:3F:4F = (4.03-4.65):(24.00-24.80):(30.1-30.60):(2.20-2.60). |
