摘要：This study aimed to determine the optimum condition of the column distillation and column packingdistillation to reduce the levels of residual ethanol in cinnamon distillate using variations of temperatures (73,78,and 83'C) and the distillation times (3,4,and 5 hours),to determine the levels of residual ethanol incinnamon oleoresin after oven drying,and to determine the characteristics of cinnamon oleoresin,such as activecompound content and volatile oil levels.Predicted value by RSM showed that residual ethanol level ofcinnamon distillate at 0 ppm were obtained by column distillation at 85"C for 3 hours 8 minutes and column.packing distillation at 83"C for 6 hours 40 minutes.However,the experimental values of cinnamon distillateresidual ethanol level were higher than the predicted value which were 201957,4 ppm (column distillation) and107631 ppm was (column packing distillation).Oven drying of distillate at 80'C for 3 hours revealed thephysical characteristic of oleoresin at red-brown paste form which the levels of residual ethanol 0 ppm ofcolumn distillation distillate and 82.75 ppm of column packing distillation distillate.The quality characteristicsof column distillation cinnamon oleoresin were 6.83% cinnamaldehyde,51.11% coumarin,and 9.91% volatileoil.The quality characteristics of column packing distilation cinnamon oleoresin were 69.48% cinamaldehidand 9.96% volatile oil.
其他摘要：Tujuan dari penelitian ini adalah untuk mengetahui kondisi proses destilasi kolom serta kondisi proses destilasi kolom packing yang optimum dalam mereduksi kadar sisa pelarut etanol destilat kayu manis (Cinnamomum burmannii) pada variasi suhu destilasi (7
