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Preparation method of rose oil

A rose oil and rose flower technology, which is applied in the production of essential oils/fragrances, fat oil/fat, and fat production. It can solve the problems affecting the aroma and yield of rose oil, so as to maintain the original components and aroma and improve the yield. efficiency and quality improvement

Inactive Publication Date: 2013-01-02
YUNNAN LORRAINE AROMATIC PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to factors such as long-term high temperature of the steam distillation method, the aroma and yield of rose oil are affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Put 100kg of picked fresh roses in a cool place for 4 hours;

[0020] 2) Add 500kg of drinking water to the still, adjust the pH value to 3.0 with commercially available industrial grade hydrochloric acid, add 0.25kg of commercially available industrial grade cellulase in the water, stir well, add 100kg of roses from step 1), and Destroy the cellulose, pectin, etc. of the rose plant tissue through biological enzymes, thereby opening the channel of the rose plant tissue, which is conducive to the water vapor entering the cells and taking the rose oil out, thereby increasing the yield;

[0021] 3) Put steam into the still jacket as usual to heat the solution in the still to 35°C and keep it warm for 2.5 hours to activate the biological activity of the enzyme through heating and keeping warm, so that it can fully exert its enzymatic hydrolysis effect, so that The water vapor enters the cells smoothly and takes the rose oil out;

[0022] 4) Put steam into the distillati...

Embodiment 2

[0027] 1) Put 100kg of picked fresh roses in a cool place for 10 hours;

[0028] 2) Add 700kg of drinking water to the still, adjust the pH value to 5.0 with commercially available industrial grade nitric acid, add 1.05kg of commercially available industrial grade pectinase in the water, stir well, add 100kg of roses from step 1), and Destroy the cellulose, pectin, etc. of the rose plant tissue through biological enzymes, thereby opening the channel of the rose plant tissue, which is conducive to the water vapor entering the cells and taking the rose oil out, thereby increasing the yield;

[0029] 3) Put steam into the still jacket as usual to heat the solution in the still to 45°C and keep it warm for 1.5 hours to activate the biological activity of the enzyme by heating and keeping warm, so that it can fully exert its enzymatic hydrolysis effect, so that The water vapor enters the cells smoothly and takes the rose oil out;

[0030] 4) Put steam into the distillation kettle ...

Embodiment 3

[0035] 1) Put 100kg of picked fresh roses in a cool place for 7 hours;

[0036] 2) Add 600kg of drinking water to the still, adjust the pH value to 4.0 with commercially available industrial grade citric acid and acetic acid, add 0.3kg commercially available industrial grade compound cellulase and 0.3kg commercially available industrial grade amylase to the water, and stir Evenly, put 100kg of roses in step 1) to destroy the cellulose, pectin, etc. of the rose plant tissue through biological enzymes, thereby opening the channel of the rose plant tissue, which is conducive to the entry of water vapor into the cells and the rose oil out , thereby increasing the yield;

[0037] 3) Put steam into the still jacket as usual to heat the solution in the still to 40°C, and then keep it warm for 2.0 hours to activate the biological activity of the enzyme through heating and keeping warm, so that it can fully exert its enzymatic hydrolysis effect, so that The water vapor enters the cell...

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PUM

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Abstract

The invention provides a preparation method of rose oil, which comprises the following steps: putting roses in a shady and cool place, adding water and biological enzyme, heating, and keeping the temperature to activate the biological activity of the biological enzyme, thereby fully displaying the enzyme digestion of the biological enzyme, effectively destroying celluloses, pectins and the like of rose plant tissues, and quickly opening channels of the rose plant tissues; carrying out steam distillation under reduced pressure so that steam can smoothly enter the cells and bring rose oil out; and adding table salt and freezing, thereby effectively preventing the solubility of the rose oil in water, greatly enhancing the yield of the rose oil by more than 30%, maximally maintaining the original components and fragrance in the rose oil, and improving the quality of the rose oil.

Description

technical field [0001] The invention relates to a preparation method of rose oil, which belongs to the technical field of plant extraction. Background technique [0002] Rose is a kind of flower that is loved by people for its bright color and pleasant fragrance. At the same time, rose also has medicinal and edible value, and is also one of the important spices. Marisa Idolo and others have done a survey. They surveyed 28,277 people involved in 145 industries such as pharmaceutical research, food processing, veterinary treatment, collection, and management. The results show that among the many plant varieties, Rosaceae ( Rosaceae) plants are the plants mentioned and used by most of the respondents, and some of them also use rose (Rosa) flowers or leaves in the Rosaceae to treat coughs, colds, eye fatigue, or use roses to Beauty and more. This investigation shows that: while rose is a cultural symbol, it also has multiple functions such as medicine, beauty care product...

Claims

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Application Information

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IPC IPC(8): C11B9/02C11B1/14
Inventor 王亚明叶志恒胡翔飞
Owner YUNNAN LORRAINE AROMATIC PROD CO LTD
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