A method for extracting aroma components of prickly ash and its extract and application

An extraction method and extraction technology, which is applied in the direction of essential oil/fragrance, fat production, etc., can solve the problems of not widely used in industrialization, unaffordable for small enterprises, and high cost of extraction equipment, so as to achieve the retention of heat-sensitive ingredients, strong natural feeling, and aroma good richness effect

Active Publication Date: 2019-10-25
SHENZHEN BOTON FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But each has its advantages and disadvantages. Among them, the temperature of steam distillation is too high, it is easy to destroy the fragrance, and the solvent extracts too many impurities, and the aroma is not pure.
Supercritical CO 2 The cost of extraction equipment is high, which is unaffordable for small businesses
Subcritical extraction is easy to extract waxes, etc., which is inconvenient to use
The microwave extraction method still has technical problems in industrial production, and its industrial application is not widespread.

Method used

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  • A method for extracting aroma components of prickly ash and its extract and application
  • A method for extracting aroma components of prickly ash and its extract and application
  • A method for extracting aroma components of prickly ash and its extract and application

Examples

Experimental program
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Effect test

experiment example 1

[0030]The Zanthoxylum bungeanum was ultrafinely pulverized to a particle size of 6 μm; 6 times the weight of the Zanthoxylum bungeanum was added in deionized water, soaked for 30 minutes, and then stirred at a speed of 150 rpm, while infrared radiation was carried out for 10 minutes, and the radiation temperature was 60°C. Repeat once and combine the 2 extracts. The extract was centrifuged at 10000 rpm, and the centrifuged supernatant was taken. When extracting, put the supernatant into a cylindrical extraction column filled with glass beads, use chloroform as the extraction solvent, heat at 65°C, pass through the supernatant in the extraction column from top to bottom, and perform breakthrough extraction for 1 hour. After the extraction is completed, the solvent containing the fragrance is concentrated under reduced pressure under the condition of a vacuum of 80 Pa, and after the extraction solvent is removed, the aroma component of Zanthoxylum bungeanum is obtained.

experiment example 2

[0032] The Zanthoxylum bungeanum was ultrafinely crushed to a particle size of 10 μm; 4 times the weight of Zanthoxylum bungeanum was added in deionized water, soaked for 30 minutes, then started stirring at a speed of 120 rpm, and radiated infrared radiation for 6 minutes at a temperature of 75°C. Repeat once and combine the 2 extracts. The extract was centrifuged at 12000 rpm, and the centrifuged supernatant was taken. During extraction, the supernatant is loaded into a cylindrical extraction column filled with glass beads, and dichloromethane is used as the extraction solvent at a heating temperature of 42°C, passing through the supernatant in the extraction column from top to bottom to penetrate the extraction 1.5h. After the extraction is completed, the solvent containing the fragrance is concentrated under reduced pressure under the condition of a vacuum of 40 Pa, and after the extraction solvent is removed, the aroma component of Zanthoxylum bungeanum is obtained.

experiment example 3

[0034] The Zanthoxylum bungeanum was ultrafinely crushed to a particle size of 10 μm; 4 times the weight of Zanthoxylum bungeanum was added in deionized water, and after soaking for 30 minutes, the stirring was started at 150 rpm, and infrared radiation was carried out for 6 minutes at a radiation temperature of 80°C. Repeat once and combine the 2 extracts. The extract was centrifuged at 12000 rpm, and the centrifuged supernatant was taken. During the extraction, the supernatant was loaded into a cylindrical extraction column filled with glass beads, and a mixture of chloroform and dichloromethane with a mass ratio of 1:1 was used as the extraction solvent. The heating temperature was 50°C and passed through from top to bottom The supernatant in the extraction column was subjected to breakthrough extraction for 2 hours. After the extraction, the solvent containing the fragrance is concentrated under reduced pressure under the condition of a vacuum of 60 Pa, and after the extr...

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Abstract

The invention discloses a method for extracting aroma constituents of pepper, extract obtained through the method and application of the extract. The method for extracting the aroma constituents of the pepper comprises the following steps that S1, the pepper is subjected to superfine grinding till the particle size ranges from 5 micrometers to 10 micrometers, the pepper is added into water with the weight 4-6 times that of the pepper, and an extraction solution is obtained after full soaking; S2, the extraction solution in the step S1 is subjected to centrifugal separation, and supernate obtained after centrifugation is extracted; S3, the supernate is placed in a container filled with granular filler which does not react with the supernate and an extraction solvent, the extraction solvent passes through the supernate in the container from top to bottom, and spice effective constituents in the supernate are extracted; S4, the extraction solvent containing the spice effective constituents in the step S3 is subjected to vacuum concentration, and after the extraction solvent is removed, the aroma constituents of the pepper are extracted. The extract through the method for extracting the aroma constituents is pure in aroma and contains few impurities, and the extraction process is suitable for actual industrial application.

Description

【Technical field】 [0001] The invention relates to the extraction and processing of aroma components, in particular to a method for extracting aroma components of prickly ash and its extract and application. 【Background technique】 [0002] Pepper (scientific name: Zanthoxylum bungeanum Maxim.), aliases: Zanthoxylum, Dajiao, Qinjiao, Shujiao, Chuanjiao or Sanjiao. It is a deciduous shrub or small tree of Rutaceae and Zanthoxylum genus, which can be planted alone or used as a protective hedge. At present, Zanthoxylum bungeanum is mainly used as a food seasoning spice. Zanthoxylum bungeanum also has a certain effect in traditional Chinese medicine. It is warm in nature, pungent in taste, warms the middle and relieves pain, kills insects and relieves itching. For epigastric cold pain, vomiting and diarrhea, worm accumulation abdominal pain, ascariasis; external treatment of eczema itching. In addition, there are other uses. "Shen Nong's Materia Medica Notes" records: "It was ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02
CPCC11B9/025
Inventor 余汉谋姜兴涛陈亚飞肖海鸿李剑政杨文彬
Owner SHENZHEN BOTON FLAVORS & FRAGRANCES
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