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.
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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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