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Method for performing ultrasonic-assisted supercritical carbon dioxide extraction on vanilla bean essential oil

A technology of vanilla bean extract and carbon dioxide, which is applied in the directions of essential oils/spices, chemical instruments and methods, solvent extraction, etc., can solve the problems of changing the flavor and aroma of spices, and achieve accelerated diffusion speed, high production efficiency, and production short cycle effect

Inactive Publication Date: 2018-05-01
丽华(广州)香精香料股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a method for ultrasonic-assisted supercritical carbon dioxide extraction of vanilla bean essential oil, which can solve the problem that the traditional ethanol extraction method changes the flavor and aroma of spices , using this method to produce vanilla bean essential oil has high production efficiency, and the product aroma is pure and natural

Method used

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  • Method for performing ultrasonic-assisted supercritical carbon dioxide extraction on vanilla bean essential oil

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Crush the vanilla beans and sieve the 60-70 mesh powder; put the vanilla bean powder obtained by the above sieving into the ultrasonic equipment, add absolute ethanol, the solid-liquid ratio is 1:1, and the ultrasonic treatment temperature is normal temperature, power 200W, the time is 4min; then put the vanilla beans after ultrasonic treatment into supercritical CO 2 In the extraction kettle, adjust the temperature, pressure and time required for extraction to carry out extraction, wherein: the pressure of the extraction kettle is set to 10MPa, the temperature is 35°C, the time is 160min, the flow rate of supercritical carbon dioxide is 20L / h, the first separation The separation pressure of the tank is set to 6.0MPa, and the separation temperature is set to 35.0°C; the separation pressure of the second separation tank is set to 4.0MPa, and the separation temperature is set to 25.0°C; the extraction is collected from the first separation tank solution, weighed to obtain...

Embodiment 2

[0025] Crush the vanilla beans and sieve the 70-80 mesh powder; put the vanilla bean powder obtained by the above sieving into the ultrasonic equipment, add anhydrous ethanol propylene glycol 50:50 mixed solution, solid-liquid ratio 1:0.6, ultrasonic The treatment temperature is normal temperature, the power is 300W, and the time is 6min; then the ultrasonically treated vanilla beans are put into supercritical CO 2 In the extraction kettle, adjust the temperature, pressure and time required for extraction to carry out extraction, wherein: the pressure of the extraction kettle is set to 12MPa, the temperature is 40°C, the time is 170min, the flow rate of supercritical carbon dioxide is 16L / h, the first separation The separation pressure of the tank is set to 6.0MPa, and the separation temperature is set to 35.0°C; the separation pressure of the second separation tank is set to 4.0MPa, and the separation temperature is set to 25.0°C; the extraction is collected from the first sep...

Embodiment 3

[0027] Crush the vanilla beans and sieve the 80-90 mesh powder; put the vanilla bean powder obtained by the above sieving into an ultrasonic device, add a 70:30 mixture of absolute ethanol medium-chain triglycerides, the solid-to-liquid ratio 1:0.8, the temperature of ultrasonic treatment is normal temperature, the power is 400W, and the time is 8min; then the vanilla beans after ultrasonic treatment are put into supercritical CO 2 In the extraction kettle, adjust the temperature, pressure and time required for extraction to carry out extraction, wherein: the pressure of the extraction kettle is set to 14MPa, the temperature is 45°C, the time is 180min, the flow rate of supercritical carbon dioxide is 18L / h, the first separation The separation pressure of the tank is set to 6.0MPa, and the separation temperature is set to 35.0°C; the separation pressure of the second separation tank is set to 4.0MPa, and the separation temperature is set to 25.0°C; the extraction is collected f...

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Abstract

The invention discloses a method for performing ultrasonic-assisted supercritical carbon dioxide extraction on vanilla bean essential oil. The method comprises the following steps: crushing dried vanilla beans into 60 to 90 meshes; performing ultrasonic treatment and adding a solvent, so that the solid-liquid ratio is 1:(0.2-1), the temperature is normal temperature, the power is 200 to 400 W andthe time is 4 to 8 minutes; putting into a supercritical carbon dioxide extraction tank and performing extraction, wherein the flow quantity of the carbon dioxide is 16 to 20 L / h, the extraction temperature is 35 to 45 DEG C, the extraction pressure is 10 to 14 Mpa and the extraction time is 160 to 180 minutes; separating for the first time, wherein the separation pressure is 6 to 8 Mpa and the separation temperature is 35 to 45 DEG C; separating for the second time, wherein the separation pressure is 4 to 5 Mpa and the separation temperature is 25 to 30 DEG C. By the method, the problem thatthe flavor and the aromaticity of perfume are changed by the traditional ethanol extraction method can be solved, the production efficiency of the vanilla bean essential oil is high and the product has pure and natural fragrance.

Description

technical field [0001] The invention relates to the technical field of essential oil production, in particular to a method for extracting vanilla bean essential oil through supercritical carbon dioxide. Background technique [0002] The vanilla bean is the ripe fruit of the vanilla plant of the Orchidaceae vanilla genus, native to the tropical rainforests of southern Mexico through Honduras to Costa Rica. Vanilla beans are now mainly produced in Madascar, Tahiti, Comoros, Réunion, Indonesia and Seychelles, and are also planted in Hainan, Fujian and Yunnan in my country. The unique fragrance of vanilla beans makes it a high-grade cigarette, famous wine, tea and high-grade cakes, biscuits and candies in the food industry. It is known as the "king of food spices" by the world. At present, in-depth research on the aroma of vanilla beans at home and abroad has found that it contains alcohols, acids, aldehydes, ketones, phenols, and esters, and its main volatile aroma components ...

Claims

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Application Information

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IPC IPC(8): C11B9/02B01D11/02
CPCB01D11/0203B01D11/0265B01D11/0284B01D11/0288C11B9/02C11B9/022C11B9/025
Inventor 梁汝顺卢少明
Owner 丽华(广州)香精香料股份有限公司
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