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Method for assisting and extracting lavandula essential oil by enzyme method

A lavender essential oil and auxiliary extraction technology, which is applied in the direction of essential oil/fragrance, fat production, etc., can solve the problems of low extraction rate, thermal decomposition or hydrolysis, loss of active ingredients of essential oil, etc., and achieve short extraction time, low cost and effective The effect that there is little destruction of ingredients

Inactive Publication Date: 2014-11-19
NANJING FEIMA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to the operation at a higher temperature for a long time, it is easy to cause thermal decomposition or hydrolysis of the heat-sensitive compounds and easily hydrolyzed components in the essential oil, resulting in the loss of the active components of the essential oil, resulting in a low extraction rate.

Method used

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Embodiment 2

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Abstract

The invention relates to a method for assisting and extracting lavandula essential oil by an enzyme method, and belongs to the technical field of biology. The method comprises the following steps: impurities of lavandula spikes are removed, the cleaned lavandula spikes are dried, crushed and mixed with water, a composite enzyme is added for enzymolysis, enzymatic hydrolysate is distilled through vapor, the lavandula essential oil is obtained, and finally, the anhydrous sodium sulfate is used for removing water in the essential oil. The method disclosed by the invention has the characteristics that a biologic enzyme method is used for assisting and extracting the essential oil, the technology is simple, the conditions are mild, the extracting time is short, the yield of the essential oil is high, and the essential oil does not have organic solvent residues, so that products are environment-friendly.

Description

technical field [0001] The invention provides a production method for enzymatically assisted extraction of lavender essential oil, which belongs to the field of biotechnology. Background technique [0002] Lavender, also known as Lavender, is a perennial plant of the genus Lavender of the Labiatae family. It is native to the Mediterranean region and has been transplanted all over the world. Since 1952, my country began to introduce varieties from France, and in 1960, it was planted on a large scale in Xinjiang, Jiangsu and other places. Lavender essential oil is the oily liquid extracted from the flower spikes of Lavandula angustifolia plants. It contains a variety of aromatic compounds, with a tangy fragrance and strong fragrance. It is an important natural fragrance. It also has various physiological functions such as insect repellent, odor removal, sterilization, calming, hypnosis, and mental stress relief. Food additives and other fields. Commonly used essential oi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02
Inventor 李春阳李世科张红城
Owner NANJING FEIMA FOOD
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