ASSESSMENT OF THE QUALITY OF THE GREEN ANISE (PIMPINELLA ANISUM L.) ALCOHOLIC DISTILLATE OBTAINED BY FRACTIONAL DISTILLATION

• Autores: Tunqui Quispe, Clesez, Figueroa Dianderas, Alexia Pardo, Tejada Flores, Gustavo, Cjuro Farfán, Ivette del Rosario
• Formato: artículo
• Fecha de Publicación: 2018
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/72
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/72
• Nivel de acceso: acceso abierto
• Materia: green anise (P. anisum L.); alcoholic distillate; fractional distillation; trans-Anethole; anís verde (P. anisum L.); destilado alcohólico; destilación fraccionada; trans-Anetol

In this research work, it was evaluated the quality of the green anise (P. anisum L.) alcoholic distillate obtained by fractional distillation in a column of one, two and three plates; which is an intermediate product for the production of aniseed. The production process involved the mixture of schnapps and green anise grains for subsequent maceration. The macerated was distilled in a fractional column pot still. The evaluation methodology included organoleptic, physicochemical, spectroscopic (UV-visible) and chromatographic (TLC, HPLC and GC/ MS) analysis. In order to obtain five samples for each column size (one, two and three plates), five production runs were carried. In general, the alcoholic distillate of green anise had characterized by the high presence of carbonyl compounds, and the moderate presence of unsaturated compounds and carbohydrates. The analysis of TLC, HPLC and GC/MS demonstrate the presence of trans-Anethole. Based on its characteristics, it was concluded that the best distillate for the production of aniseed is obtained in the distillation with two (02) plates.