Method for extracting and separating components of osmanthus flower or arabian jasmine flower
A technology of jasmine and sweet-scented osmanthus, which is applied in the chemical field of separation of natural spices, can solve the problems of short shelf life, failure to obtain each component, and failure to obtain all components, so as to achieve no organic solvent residue, improve quality and added value, and avoid The effect of enzyme browning and loss of aroma
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[0069] Example 2, 1 Fresh jasmine flowers were picked to remove obvious impurities to obtain 10 kg of jasmine flowers. The flowers were preserved with 50 kg of edible 95% ethanol, soaked overnight at room temperature, and 60 kg of 95% edible ethanol was added the next day, and then stirred Extraction for 3hr, extraction temperature is 35℃, after filtration, stir extraction with 50kg ethanol for the second time, extraction temperature is 35℃, extraction time 2hr, combine the two extractions, filter with 300 mesh gauze to obtain jasmine alcohol Extract 138kg;
[0070] 2 Use vacuum adsorption to concentrate the above-mentioned jasmine alcohol extract at a temperature of 60°C and a time of 5hr; use 5kg of activated carbon as an adsorbent to absorb the aroma of jasmine, while the alcohol extract is concentrated to obtain 280g of jasmine extract
[0071] 3Use supercritical CO 2 Extraction The adsorbent activated carbon is extracted, the temperature of the extraction kettle is 40°C, the p...
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