Method for preparing rose cut flower flavouring agent

A technology of fresh cut flowers and flavor enhancer, applied in the direction of sugar derivatives, organic chemistry, etc., to achieve high purity, simple operation, maintaining and prolonging the effect of rose cutting peanut machine

Inactive Publication Date: 2011-01-12
ANHUI AGRICULTURAL UNIVERSITY
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  • 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

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  • Method for preparing rose cut flower flavouring agent
  • Method for preparing rose cut flower flavouring agent
  • Method for preparing rose cut flower flavouring agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[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. Chemical synthesis steps such as figure 1 shown.

[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 acetic anhydride, heat and stir in a boiling water bath to reflux, after 2h, pour the reaction mixture into 5L of ice...

Embodiment 2

[0037] 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 mg / mL, and the flower branches of white roses are cut obliquely, leaving 2...

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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 preparation 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 top five cut flower...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07H15/18
Inventor 张正竹宛晓春王灼琛张雷
Owner ANHUI AGRICULTURAL UNIVERSITY
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