Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing rose cut flower flavouring agent and use method of flavouring agent

A technology for flavoring agent and fresh cut flowers, applied in the direction of sugar derivatives, organic chemistry, etc., can solve the problems of short fragrance retention time, easy volatility, limited use effect, etc., and achieves obvious flavoring effect, no harmful residue, and low cost. Effect

Inactive Publication Date: 2008-02-27
ANHUI AGRICULTURAL UNIVERSITY
View PDF0 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because aryl alkanol is highly volatile, it is extremely volatile under normal temperature conditions, resulting in a short fragrance retention time, which limits the use effect to a certain extent

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing rose cut flower flavouring agent and use method of flavouring agent
  • Method for preparing rose cut flower flavouring agent and use method of flavouring agent
  • Method for preparing rose cut flower flavouring agent and use method of flavouring agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The following describes in detail the processing method of the rose fresh-cut flower fragrance enhancer.

[0020] 1. Chemical synthesis method

[0021] Using the improved Helferich synthesis method, glucose was used as raw material, the functional group was protected and deprotected, and BF 3 ·Et 2 Using O as a catalyst, two aryl alkanol-β-D-glucosides were stereoselectively synthesized. This method reduces one step from the traditional Koenigs-Knorr method. Calculated by glucose, the final yields of the target products were 53% (3a) and 49% (3b), respectively, higher than the yields reported in the existing literature. Using acetone as the crystallization solvent, a high-purity recrystallized product was obtained. The chemical synthesis steps are shown in Figure 1.

[0022] 2. Examples of synthetic methods

[0023] Synthesis of 1,2,3,4,6-penta-O-acetyl-β-D-glucose (1)

[0024] Mix 100g of anhydrous sodium acetate and 12.5g of anhydrous glucose, add to 625mL of a...

Embodiment 2

[0037] The method of using the flavor enhancer will be described below.

[0038] Add aryl alkanol-β-glucoside chemically synthesized as a rose fragrance enhancer to the water base at a concentration of 10-50mg / mL, and cut off the white rose flower branches obliquely, leaving about 30cm to insert into the water base. Aryl alkanol-β-glucoside is absorbed into fresh cut roses along with water and nutrients, and under the action of endogenous β-glucosidase in flowers, aryl alkanol-β-glucoside is partially hydrolyzed to release Aryl alkanols are naturally rose-like and fruity, giving cut roses their intense aroma. Within the above concentration range, the fragrance enhancer has the characteristics of maintaining and prolonging the vitality of cut rose flowers, and can prolong the flowering period by 2-3 days compared with roses without adding aryl alkanol-β-glucoside. A more preferred scheme is that the rose fragrance enhancer is added to the water base at a concentration of 20-30...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a making method of flavouring agent of fresh-cut rose and usage of the flavouring agent based on the fresh-cut rose with beautiful color and slight scent, which is characterized by the following: using beta-glycosides as the flavouring agent to synthesize aromatic substance through chemical method to add in water-based according to a proper density; absorbing the beta-glucosidase accompanied by absorption of water and nutrient into the fresh-cut rose; releasing the natural scent of rose and fruit of the aromatic substance to make the fresh-cut rose with fragrant flavour after hydrolyzing the beta-glycosides partially under effect of fresh flower endogenous glucosidase. The invention extends the life of bottle flower by addition of amylaceum of the fresh flower because of producing a large amount amylaceum after hydrolytic decomposition of the beta-glycosides, which displays characters of holding and extending the vital force of the fresh-cut rose.

Description

technical field [0001] The invention relates to a processing technology and a use method of a fresh-cut rose fragrance enhancer. Background technique [0002] With the requirements of daily chemistry, food and beverage for aroma and fragrance, the synthesis of fragrance has been developed rapidly. In the 1950s, there were no more than 500 varieties of synthetic spices in the world, but in the 1990s, the number had grown to more than 6,000. Synthetic spices are mainly used in the flavoring and flavoring of daily chemicals and foods, but there are few reports on improving the fragrance of flowers. However, free spices are prepared into stable β-glucosides by chemical synthesis, and used There has not been any report on the fragrance enhancement and fragrance adjustment of roses after in vitro. [0003] The scientific name of rose is Rosa cvs, also known as modern rose and four seasons flower. It is a plant of the genus Rosa in the family Rosaceae and is listed as one of the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C07H15/18
Inventor 张正竹宛晓春王灼琛张雷
Owner ANHUI AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com