Chimonanthus salicifolius perfume and preparation method thereof
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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: 2012-08-08
LISHUI TONGZHOU MEDICAL & EDIBLE SOURCES TECH DEV
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But, also do not have the document that willow-leaf wintersweet is made into perfume to report publicly
Method used
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Embodiment 1
[0032] Example 1 Natural essential oil preparation
[0033] ① Use clean and dry stems and leaves of willow-leaved wintersweet, with a weight ratio of 3:1, and crush them into diameters of 0.2 to 0.5 cm;
[0034] ②Put the crushed raw materials into the distillation pot and divide them into upper and lower layers, the thickness of the upper and lower layers is 5-10cm;
[0035] ③ Direct steam from the bottom of the still pot to distill and collect aromatic water;
[0036] ④ Separation of aromatic water and separation of crude essential oil from the distillation separator;
[0037] ⑤ Take the crude essential oil and refrigerate it at a temperature of 1-3°C, place it for 48 hours, and use a separator to separate oil and water to obtain natural essential oil.
Embodiment 2
[0038] Example 2 Ethanol solution preparation
[0039] Take edible alcohol, put it into a decompression concentration separator, add activated carbon powder, reflux at normal pressure for 2 hours, then collect ethanol under reduced pressure, collect 1 / 50 volume of ethanol before removing the sample, collect 48 / 50 volume of ethanol, and cool it as a preparation with ethanol solution.
Embodiment 3
[0040] Example 3 Perfume blending
[0041] Under the condition of room temperature 20~25℃, prepare according to the following volume ratio:
[0042]
[0043] The prepared perfume is matured at 20-25°C for 2-3 months before filling.
[0044] The natural essential oil of the present invention is prepared through ethanol solution after being frozen, and then the product is stabilized after a period of aging, and is determined by gas chromatography in different periods, and the patterns are consistent. It shows that the process is stable through freezing and blending products.
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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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Patent Type & Authority Patents(China)
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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