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Method for extracting citrus pericarp essential oil

An extraction method and citrus technology are applied in the field of extraction of citrus peel essential oil, which can solve the problems of low yield and the like, and achieve the effects of simple operation, improved efficiency, and cheap and easy-to-obtain raw materials.

Active Publication Date: 2012-07-18
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method is simple to operate, and the obtained essential oil is pure in texture, but the yield is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Choose fresh citrus fruit-navel orange, take the skin and remove the white skin layer until the peel thickness is 0.1cm, the processed navel orange peel is crushed, and the diameter of the crushed particles is 0.2cm; the crushed navel orange peel particles are frozen at -5℃ for 10 minutes Then move to 10°C to thaw, and then freeze the thawed navel orange peel pellets at -5°C for 10 minutes and then move to 10°C to thaw; select pectinase and cellulase according to the mass ratio of pectinase to cellulase 1 :1 Prepare the composite enzyme, then use the composite enzyme and water to prepare the enzyme solution with a mass percentage of 0.2% (the mass percentage of the composite enzyme in the enzyme solution), and adjust the pH of the enzyme solution to 3.5 with a citric acid-disodium hydrogen phosphate buffer solution. The molar concentration of the citric acid solution is 0.1 mol / l, and the molar concentration of the disodium hydrogen phosphate solution is 0.2 mol / l; the na...

Embodiment 2

[0031] Select fresh citrus fruit-grapefruit, take the skin and remove the white skin layer until the thickness of the peel is 0.15cm, crush the processed grapefruit peel, and the diameter of the crushed particles is 0.3cm; freeze the crushed grapefruit peel particles at -15°C for 30 minutes Then move to 20°C to thaw, freeze the thawed pomelo peel particles at -10°C for 20 minutes and then move to 20°C to thaw. Repeat freezing and thawing for a total of 3 times; select pectinase and cellulase according to The mass ratio of pectinase to cellulase is 1:3 to prepare a composite enzyme, and then the composite enzyme is added with water to prepare an enzyme solution with a mass percentage of 0.35% (mass percentage of the composite enzyme in the enzyme solution), and citric acid-disodium hydrogen phosphate The buffer solution adjusts the pH of the enzyme solution to 4.5, the molar concentration of the citric acid solution is 0.1 mol / l, and the molar concentration of the disodium hydrog...

Embodiment 3

[0034] Choose fresh citrus fruit-lemon, take the skin and remove the white skin layer, crush the treated lemon peel, the diameter of the crushed particles is 0.5cm; freeze the crushed navel orange peel particles at -30°C for 90 minutes and then move to 60°C Thaw, the thawed navel orange peel particles are frozen at -30°C for 90 minutes and then moved to 60°C for thawing. Repeated freezing and thawing for 5 times; select pectinase and cellulase according to the mass ratio of pectinase and cellulase 6 :1 Prepare the composite enzyme, then use the composite enzyme to add water to prepare the enzyme solution with a mass fraction of 0.6% (mass percentage of the composite enzyme in the enzyme solution), and adjust the pH of the enzyme solution to 5.5 with a citric acid-disodium hydrogen phosphate buffer solution. The molar concentration of the citric acid solution is 0.1 mol / l, and the molar concentration of the disodium hydrogen phosphate solution is 0.2 mol / l; the lemon peel and the...

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Abstract

The invention discloses a method for extracting citrus pericarp essential oil, which comprises the following steps: selecting fresh citrus pericarps, removing the white pericarp layer until the pericarp thickness is 0.1-0.2cm, mincing, repeatedly freezing and thawing for 2-5 times, preparing a compound enzyme from pectinase and cellulose at a mass ratio of (1-6):1, preparing an enzyme solution, mixing the pretreated citrus pericarp particles with the compound enzyme solution, and performing enzymolysis in a dark place for 5-30min; and performing condensation and reflux extraction of the hydrolyzed citrus pericarps with n-hexane, and removing n-hexane to obtain essential oil. The method disclosed by the invention adopts a physical process of repeated freezing and thawing to conduct initialbreak of cell walls of citrus pericarps, and then performs enzymolysis of the citrus pericarps with the compound enzyme, so as to greatly increase the extraction rate of citrus pericarp essential oil. The method also has the following advantages: the extraction process is simple, the natural fragrance is less damaged, and the use value of the citrus processing byproduct - citrus pericarps - can be utilized to a maximum extent. The essential oil extracted using the method disclosed by the invention has pure texture and has the natural fragrance of citrus fruits.

Description

Technical field [0001] The invention relates to a citrus peel essential oil, in particular to a method for extracting citrus peel essential oil. Background technique [0002] Citrus peel essential oil is a fragrance oil extracted from citrus peel. It has the characteristics of natural environmental protection and pleasant aroma. It is widely used in food, cosmetics and other industries. At the same time, as a natural non-toxic organic solvent, it is widely used in medicine and chemical industries. Studies have shown that citrus peel oil has the effects of expectorating, relieving cough, promoting gastrointestinal peristalsis, promoting digestive juice secretion, analgesia, dissolving gallstones, anti-inflammatory and antibacterial effects. [0003] At present, the extraction methods of essential oils widely used in production mainly include steam distillation, squeezing, and solvent extraction. In addition, there is supercritical fluid extraction. However, due to high equipment req...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02
Inventor 白卫东赵文红钱敏秦艳
Owner ZHONGKAI UNIV OF AGRI & ENG
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