Method for extracting and separating components of osmanthus flower or arabian jasmine flower

Abstract

The invention discloses a method for extracting and separating components of an osmanthus flower or an arabian jasmine flower. The method comprises the following steps: picking up fresh flowers, removing obvious impurities; storing and extracting by using edible 95% ethanol, filtering to obtain a fresh flower alcohol extract; concentrating the fresh flower alcohol extract by using a vacuum absorption method; absorbing high-volatility components which are extracted together with gaseous ethanol during concentration by adopting an adsorbent; recovering the gaseous ethanol by a cold well behind the adsorbent; forming fresh flower extractum by using vacuum concentrated components; extracting the adsorbent absorbing the high-volatility components of the fresh flowers by using a supercritical CO2 extraction technology, so as to obtain fragrance volatile essential oil of the fresh flowers; separating the fresh flower extractum by using a molecular distillation technology, so as to obtain medium volatile absolute oil and high-volatility balm of the fresh flowers. By adopting the method, the components of the osmanthus flower or the arabian jasmine flower can be obtained, so that the method is simple in technological steps and environment-friendly, the problem that easy-to-loss fragrance volatiles when the solvent is recovered is overcome by using a vacuum absorption method in a concentrating manner, a residual solvent is avoided by using the supercritical CO2 extraction technology and the molecular distillation technology, and the raw materials are high in utilization rate.

Description

technical field [0001] The invention belongs to the chemical field of separation of natural spices, in particular to a method for extracting and separating components of flower spices Background technique [0002] Classification of spices: top note: low boiling point, high volatile components, short fragrance retention time, and the fragrance retention time on the fragrance evaluation paper is less than 2 hours. Body note: It is the middle main body aroma that can be smelled immediately after the top note. It can keep the aroma stable and consistent for a long time, and the fragrance retention time on the fragrance evaluation paper is 2 to 6 hours. It is the main component of spices and represents the main aroma of spices. Basic note: the last fragrance left, with high boiling point and low volatility, the fragrance lasts for more than 6 hours on the fragrance evaluation paper, which is the basic part of the fragrance. [0003] At present, the methods of extracting spices ...

AI Technical Summary

Problems solved by technology

Osmanthus osmanthus flowers have a very short fresh-keeping period and are difficult to preserve. In only 2-3 days, the enzyme will turn brown and lose fragrance. If the adsorption time is short, the aroma will not be absorbed completely. If the adsorption time is long, the osmanthus flower enzyme will be damaged. Extract solvent residues are difficult to remove

[0009] Patents CN101705150A and CN200910154352.1: fresh osmanthus is soaked in salt water to overcome the problem that the flowers are not easy to preserve, but before the salted osmanthus is extracted, a large amount of water is used to wash away the salt and cause the loss of water-soluble aroma components. The top notes are completely lost, so only some components of the spices in the flowers can be obtained, and none of the components of the spices in the flowers can be obtained

[0010] Patent CN200910059925: A method for simultaneously preparing sweet-scented osmanthus essence, water-soluble essence powder, and fiber micropowder uses tissue crushing, vacuum distillation and molecular distillation to separate the spices of sweet-scented osmanthus. When this method only uses a cooling device to obtain an oil-water mixture during vacuum distillation, many The aroma components that are insoluble in water are lost because they cannot be condensed, and the yield of essential oils is low

Above-mentioned patent all only obtains some composition of spices in sweet-scented osmanthus, does not all obtain the whole composition of spices in sweet-scented osmanthus

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