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Extraction method of tuber mustard volatile oil

An extraction method and technology for volatile oil, applied in the field of biochemistry, can solve problems such as hindering in-depth research on volatile oil components, weak extraction method of mustard volatile oil, etc., and achieve the effects of high product yield and low preparation process cost.

Inactive Publication Date: 2009-06-10
CHONGQING UNIV
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

[0004] At present, the research on the extraction method of mustard mustard volatile oil is still quite weak, and there is no complete set of extraction methods for mustard mustard volatile oil, which hinders the in-depth study of mustard mustard volatile oil components during processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In this embodiment, volatile oil is extracted from mustard mustard from Chongqing Fuling Mustard Mustard Group as raw material.

[0022] Chop the mustard sample into 4 ~ 8mm 3 The fritter, weighs 100g, is contained in the distillation flask of 1000ml, adds 400ml deionized water, 50 ℃ of insulations, enzymolysis 1 hour, obtain mustard mustard enzymolysis solution.

[0023] Connect the distillation flask containing the enzymatic hydrolysis solution to one end of the simultaneous distillation and extraction device, and control the temperature at 100°C through a heating mantle to maintain a slight boiling state. At the other end, the temperature is controlled at about 40°C by means of water bath heating, and at the same time, distillation and extraction are carried out for 3 hours.

[0024] At the same time, after distillation and extraction are completed, remove the distillation bottle containing ether, add about 8g of anhydrous sodium sulfate to it for dehydration for 15...

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Abstract

The invention discloses a method of extracting naphtha of preserved szechuan pickle. In the invention, first, preserved szechuan pickle is chipped, deionized water in right amount is added, heat preservation enzymolysis is performed in an extracted container, preserved szechuan pickle enzymolysis liquid is extracted by distillation extraction method to obtain a mixture containing water, aether and naphtha, aether is removed through dehydration, filtering and decompression inspissation obtaining naphtha of preserved szechuan pickle. The invention fills up a blank about extracting naphtha of preserved szechuan pickl, provides a simple and effective extracting method, lays the foundation of specific change of flavor components and forming mechanism of volatile flavor of preserved szechuan pickle in the curing process.

Description

technical field [0001] The invention belongs to the field of biochemistry, and in particular relates to a method for extracting volatile oil from mustard mustard as raw material. Background technique [0002] Pickled mustard is a kind of vegetable pickled product made by pickling and processing the big-leaf mustard variety Stem mustard (also known as green cabbage head) of the Brassica genus Brassica leaf mustard subspecies. Slightly lactic-acid-fermented pickles category. Mustard mustard is well-known in China and the world for its unique quality of freshness, fragrance, tenderness and crispness. Its products are exported to dozens of countries and regions such as Japan, Southeast Asia, Europe, and the Americas. Three famous pickles in the world. [0003] Due to the action of endogenous enzymes and microorganisms, mustard mustard will produce a variety of flavor components during the pickling process, and these flavor components have a great impact on the quality of musta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/02A23L1/218A23L1/28A23L1/221
Inventor 李正国刘明春王心宇邓伟杨迎伍王国民
Owner CHONGQING UNIV
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