Chimonanthus salicifolius perfume and preparation method thereof

A technology of perfume and wintersweet, applied in the field of willow-leaf wintersweet perfume and its preparation, can solve the problems of public reports

Inactive Publication Date: 2011-05-25
LISHUI TONGZHOU MEDICAL & EDIBLE SOURCES TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But, also do not have the document that willow-leaf

Method used

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  • Chimonanthus salicifolius perfume and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 Preparation of natural essential oils

[0033] ① Use clean and dry stems and leaves of the willow-leaf Plum, with a weight ratio of 3:1, crushed into a diameter of 0.2-0.5cm;

[0034] ②Put the crushed raw materials into the distillation pot, and divide into two layers, the upper and lower layers are 5-10cm thick;

[0035] ③ Direct steam from the bottom of the still pot to conduct distillation to collect aromatic water;

[0036] ④Separate the aromatic water, and separate the crude essential oil from the distillation separator;

[0037] ⑤ Take the crude essential oil and refrigerate, the refrigeration temperature is 1~3 ℃, set aside for 48 hours, use the separator to carry out oil-water separation, and obtain natural essential oil.

Embodiment 2

[0038] Example 2 Preparation of ethanol solution

[0039] Take edible alcohol, enter the decompression concentration separator, add activated carbon powder, reflux at normal pressure for 2 hours, then collect ethanol under reduced pressure, 1 / 50 volume of ethanol before sample removal, collect 48 / 50 volume of ethanol, and cool as a preparation with ethanol solution.

Embodiment 3

[0040] Example 3 Fragrance

[0041] Under the conditions of room temperature 20 ~ 25 ℃, according to the following volume ratio deployment:

[0042]

[0043] The prepared perfume is matured for 2 to 3 months under the condition of 20 to 25 ℃, and then filled.

[0044] The natural essential oil of the present invention is frozen and then prepared with an ethanol solution, and the product is stabilized after a period of aging, and the patterns are consistent through gas chromatographic measurements at different periods. It shows that the process is stable after freezing and preparation.

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Abstract

The invention relates to perfume, in particular to chimonanthus salicifolius perfume and a preparation method thereof. The chimonanthus salicifolius perfume is prepared from 10 to 30 volume percent of natural essential oil which is extracted from chimonanthus salicifolius by a steam distillation method, and 90 percent to 100 percent-60 percent to 90 percent of ethanol solution refined from food grade ethanol. The chimonanthus salicifolius perfume is extracted from chimonanthus salicifolius by a physical method and is prepared from refined pure natural plant essential oil and refined food grade alcohol solution, does not contain any synthetic substance, keeps the original faint scent of plant and has the effects of refreshing brain and the environment when applied to offices, households and automobiles.

Description

technical field [0001] The invention relates to a perfume, in particular to a willow-leaved wintersweet perfume and a preparation method thereof. Background technique [0002] willow-leaved wintersweet [0003] 【Latin name】 Chimonanthus salicifolius S. Y. Hu [0004] 【Family and genus】Ceresaceae [0005] [Chemical Composition] Wax plum blossoms contain volatile oils, including borneol, eucalyptol, linalool, cereidium, isocecumine, cereidin, a-carotene, linoleic acid, oleic acid, etc. Chemical composition, the leaves contain yrethysine, yrethysine, and isoyesyline; fresh leaves contain cyanohydrogen acid. Seeds contain fatty oil, fatty acid, linoleic acid, linolenic acid and other components. [0006] [nature and flavor] flower buds are warm in nature, sweet and slightly bitter. Root and stem, pungent, warm. [0007] 【Efficacy】Relieves summer heat and promotes fluid production, appetizing and dispelling stagnation, clearing milk and moistening dryness, relieving cough....

Claims

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Application Information

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IPC IPC(8): A61K8/97C11B9/02A61Q13/00
Inventor 万树文程舟费俭
Owner LISHUI TONGZHOU MEDICAL & EDIBLE SOURCES TECH DEV
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