The Effect of Underwater Shock Waves on Steam Distillation of Alpinia zerumbet leaves
The Effect of Underwater Shock Waves on Steam Distillation of Alpinia zerumbet leaves
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水下冲击波对良姜叶水蒸气蒸馏的影响
DOI：
10.14723/tmrsj.39.447
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
S. Itoh
中科院分区：
文献类型：
--
作者：
Eisuke Kuraya;Y. Miyafuji;A. Takemoto;S. Itoh
(每名。)B.L.Burtt&R.M.Smith是一种芳香植物，广泛分布于日本琉球群岛。由于其精油具有多种生物学功能，因此得到了广泛的研究。水下冲击波由瞬间高压组成，穿透整个植物细胞，并通过剥落破坏选择性地摧毁叶和茎的细胞壁。因此，预计将叶子置于冲击波中作为前处理步骤，可以更有效地通过随后的水蒸气蒸馏来提取挥发油。在这项研究中，我们准备了
(Pers.) B.L. Burtt & R.M. Smith is an aromatic plant, distributed widely in the Ryukyu Islands, Japan. It has been extensively studied because its essential oil has a variety of biological functionalities. Underwater shock waves consist of instantaneous high pressures that penetrate entire plant cells and selectively destroy the cell walls of leaves and stems by spalling destruction. Therefore, it is expected that exposing leaves to shock waves as a preprocessing step draws more effective extraction of essential oil by subsequent steam distillation. In this study, we prepared