Ecological flower growing method before extracting of aroma substance of sweet osmanthus

A technology for aroma substances and sweet-scented osmanthus, which is applied in the field of natural product chemistry, can solve the problems of no aroma emission, inconsistent aroma emission during opening time, affecting the extraction rate of sesame oil, etc., and achieves the effect of improving the utilization rate.

Inactive Publication Date: 2014-01-22
广西芳香植物开发应用有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0027] In addition, due to the inconsistency between the variety of sweet-scented osmanthus and the picking time and process, for example, some sweet-scented osmanthus is picked in rainy weather, and the sweet-scented osmanthus has not yet reached the opening t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Adopt the following ecological flower-growing steps before the extraction of sweet-scented osmanthus aroma substances:

[0040] 1. On a sunny or cloudy day, pick 100 kg of osmanthus flower buds and store them in a red or green plastic bag or cloth bag in the greenhouse. The temperature should not exceed 40 °C;

[0041] 2. In the evening, carry out three temperature adjustments to control the flower blooming, the first temperature is 25-30°C, and the time is 3-5 hours; the second temperature is 30-40°C, and the time is 3-5 hours; the third time is 40-45°C , 3-5 hours; the humidity is controlled at 50-85% for the three temperature adjustments, and the flowers are opened by fluorescent lamps during the temperature control process;

[0042] 3. Aroma adsorption; Put the flowers into a closed container immediately after the flower has just opened and emit fragrance. The temperature is 30-40°C. After basically inhaling the fragrance, take out the adsorbent and immediately put...

Embodiment 2

[0045] 1. On sunny or cloudy days, pick 200 kg of sweet-scented osmanthus flower buds and store them in red or green plastic bags or cloth bags in the greenhouse. The temperature should not exceed 40 °C;

[0046] 2. In the evening, carry out three temperature adjustments to control the flower blooming, the first temperature is 25-30°C, and the time is 4-6 hours; the second temperature is 30-40°C, and the time is 3-6 hours; the third time is 40-45°C , 2-4 hours; the humidity is controlled at 50-85% during the three temperature adjustments, and the flowers are opened by fluorescent lamps during the temperature control process;

[0047] 3. Aroma absorption; put the flowers into a closed container immediately after the flower has just opened and emit fragrance. The temperature is 30-40°C. After basically inhaling the fragrance, take out the adsorbent and immediately put it in an airtight container, put it in a cold storage or refrigerator, and store it tightly at 4-10°C.

[0048]...

Embodiment 3

[0051] Adopt the following ecological flower-growing steps before the extraction of sweet-scented osmanthus aroma substances:

[0052] 1. On a sunny or cloudy day, pick 300 kg of sweet-scented osmanthus flower buds and store them in red or green plastic bags or cloth bags in the greenhouse. The temperature should not exceed 40 °C;

[0053] 2. In the evening, carry out three temperature adjustments to control the flower blooming, the first temperature is 25-30°C, and the time is 2-6 hours; the second temperature is 30-40°C, and the time is 3-5 hours; the third time is 40-45°C , 3-4 hours; the humidity of the three temperature control controls is controlled at 50-85%, and the flowers are opened by fluorescent lamps during the temperature control process;

[0054] 3. Aroma absorption; put the flowers into airtight containers immediately after they open and emit aroma. The airtight container is filled with 1,000 kg of absorbent degreased cotton to absorb aroma; one layer of flower...

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Abstract

The invention provides an ecological flower growing method before extracting of aroma substance of sweet osmanthus. The ecological flower growing method is realized by the following steps: 1) picking up flower buds about to bloom in 1-3 days, placing the flower buds into a common cloth bag; 2) placing the common cloth bag into a room temperature and humidity of which can be controlled, wherein the temperature is controlled to be 20-45 DEG C: controlling the temperature to 25-30 DEG C for 3-6 hours, controlling the temperature to be 30-40 DEG C for 3-6 hours and then controlling the temperature to be 40-45 DEG C for 3-6 hours, and controlling the humidity to be 50-85%, and controlling lights to cause the flowers to bloom by utilizing a fluorescent lamp; 3) carrying out an adsorption process, namely packing the bloomed flowers and an adsorbent into a closed container in the manner that 0.5-1kg of adsorbent is packed for every kilogram of flowers and a flower layer and an adsorbent layer are alternately accumulated, adsorbing aroma for 5-10 hours, after the aroma is completely adsorbed, taking out the adsorbent and placing the adsorbent into a container, and storing the adsorbent at the temperature of 4-10 DEG C in a sealing manner; 4) extracting aroma in the adsorbent by adopting a CO2 liquid supercritical or soaking method.

Description

technical field [0001] The invention relates to an ecological method for growing osmanthus flowers before extraction of aroma substances, and belongs to the technical field of natural product chemistry. Background technique [0002] Osmanthus fragrans (Osmanthus fragrans I_our.) is a plant of the genus Osmanthus osmanthus, mainly produced in Guangxi, Hunan, Guizhou, Jiangsu, Zhejiang, Fujian and other places in my country. The reputations of "fragrance from the sky" and "ambergris dare not be fragrant in the world" have always been loved by people, and it is one of the top ten traditional famous flowers in my country. Sweet osmanthus is rich in protein, fat, carbohydrate, crude fiber, multiple amino acids, vitamins, trace elements, enzymes, auxin, osmanthus, carotene, aromatic oil, anthocyanins and other components. In addition to being used for viewing, osmanthus is mainly used to make various snacks, wine, tea and so on. The sweet-scented osmanthus aroma of its extract an...

Claims

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Application Information

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IPC IPC(8): C11B9/02
Inventor 林富威
Owner 广西芳香植物开发应用有限公司
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