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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 essential oils from citrus peels, which can solve the problems of low yield and the like, and achieve the effects of simple operation, improved efficiency and promotion of leaching.

Active Publication Date: 2013-07-03
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] Select a fresh citrus fruit—navel orange, take the peel and remove the white skin layer until the thickness of the peel is 0.1cm, crush the treated navel orange peel, and the diameter of the crushed particles is 0.2cm; freeze the crushed navel orange peel particles at -5°C for 10 minutes Then move to 10°C to thaw, and then freeze the thawed navel orange peel particles at -5°C for 10 minutes and then move to 10°C to thaw; select pectinase and cellulase, and use pectinase and cellulase mass ratio of 1 : 1 prepare compound enzyme, add water with compound enzyme to prepare the enzyme liquid that mass percentage is 0.2% (the mass percentage of compound enzyme in enzyme liquid), and adjust the pH of enzyme liquid with citric acid-disodium hydrogen phosphate buffer solution to be 3.5, The molar concentration of the citric acid solution is 0.1mol / L, and the molar concentration of the disodium hydrogen phosphate solution is 0.2mol / L; the navel orange peel and the compound enzyme ...

Embodiment 2

[0031]Select the fresh citrus fruit - pomelo, remove the peel and remove the white skin layer until the thickness of the peel is 0.15cm. The treated pomelo peel is crushed, and the diameter of the crushed particles is 0.3cm; the crushed pomelo peel particles are frozen at -15°C for 30min Then move to 20°C to thaw. The thawed pomelo peel particles are frozen at -10°C for 20 minutes and then moved to 20°C to thaw. Repeated freezing and thawing, a total of 3 times of freezing and thawing; use pectinase and cellulase, according to The mass ratio of pectinase and cellulase is 1:3 to prepare a compound enzyme, and then add water to prepare a compound enzyme with a mass percentage of 0.35% (the mass percentage of the compound enzyme in the enzyme liquid), and use 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 0.1mol / L, and the molar concentration of the disodium hydrogen p...

Embodiment 3

[0034] Select fresh citrus fruit - lemon, remove the peel and remove the white skin layer, and 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 After thawing, the thawed navel orange peel particles were frozen at -30°C for 90 minutes and then moved to 60°C for thawing, and the freezing and thawing was repeated 5 times; pectinase and cellulase were selected according to the mass ratio of pectinase and cellulase of 6 : 1 prepare compound enzyme, add water with compound enzyme to prepare the enzyme liquid that mass fraction is 0.6% (the mass percent of compound enzyme in enzyme liquid) again, and adjust the pH of enzyme liquid with citric acid-disodium hydrogen phosphate buffer solution to be 5.5, The molar concentration of the citric acid solution is 0.1mol / L, and the molar concentration of the disodium hydrogen phosphate solution is 0.2mol / L; the lemon peel a...

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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 the citrus peel essential oil. Background technique [0002] Citrus peel essential oil is a spice oil extracted from citrus peels. 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 functions of expectorant, cough, gastrointestinal peristalsis, digestive juice secretion, pain relief, gallstone dissolution, anti-inflammatory and antibacterial effects. [0003] At present, there are three main methods of extracting essential oils widely used in production: steam distillation, pressing, and solvent extraction. In addition, there is supercritical fluid extraction. However, due to high requirements for equipment and ...

Claims

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Application Information

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Patent Type & Authority Patents(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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