Thursday, August 2, 2012
Grand Ballroom
The study researched oil productivity, hydrosol yield, and aroma intensity that were produced per steam distillation method and cooling condensing equipment length in order to produce domestic essential oil of hinoki cypress in large quantity. The oil production amount of the water–steam distillation method was 2.0µ¤ (/100kg), and oil productivity has increased by 19.8% compared to the water-distillation method and hydrosol yield has also increased. Oil productivity and hydrosol yield per length of cooling condensing equipment using the water-distillation apparatus had decreased as the length of cooling condensing equipment was long. The aroma intensity rating hinoki cypress leaves and fruits was 6–8 with intensity of over 4,000 when aroma intensity of unprocessed pure air, and aroma intensity increases as the length of water–steam distillation method and cooling condensing equipment increase. The quality of natural oil extracted from hinoki cypress leaves was 0.53 (mg KOH/g) of acid value,127.83 (g/100g) of iodine value, 166.2 (mg/g) of KOH of saponification value, and 118.71 (mg/g) of NaOH. The quality of natural oil extracted from hinoki bypress fruits was 0.76 mg KOH/g of acid value, 130.37 (g/100g) of iodine value, 149.4 (mg/g) of KOH of saponification value, and 103.71 (mg/g) of NaOH. Natural oil from hinoki cypress leaves showed faster volatilization and it was vulnerable to acidification compared to hinoki cypress fruits due to high degree of unsaturation and characteristics of drying oil.