Method for preparing tea tree flower essential oil

A technology of tea tree flowers and essential oils, applied in the directions of essential oils/spices, fat production, etc., can solve the problems of high operation cost, organic reagent pollution, low yield of essential oils, etc., and achieve the expansion of mass transfer area, rapid recovery, and extraction yield. high effect

Inactive Publication Date: 2015-05-27
ANJI E SWEET CANDY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods still have problems such as low yield of essential oil, high operating cost, and contamination of organic reagents.

Method used

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  • Method for preparing tea tree flower essential oil
  • Method for preparing tea tree flower essential oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Weigh 10 kg of dried camellia flowers (derived from Anji white camellia, and the tea tree flowers in the following examples are all Anji white camellias), pulverize them with a pulverizer, and add 100 L of distilled water, hydrogen phosphate according to the amount of tea tree flowers: water is 1:10 Adjust the pH value of disodium-sodium dihydrogen phosphate buffer to 4.0; heat the temperature to 45°C; The compound enzyme system enzymatically hydrolyzes the tea tree flower material for 2 hours;

[0028] (2) Transfer the above-mentioned enzymatically hydrolyzed slurry to a rotating cone distillation column (SCC), and add 0.5‰ polyethylene glycol to the slurry;

[0029] (3) The operating conditions of SCC equipment are: material feed flow rate: 350L / h; rotating cone speed: 200r / min; vacuum degree: 40kPa; steam flow rate: 25kg / h; primary condensation temperature: 30°C; The secondary condensation temperature is: 5°C; distillation is carried out to recover the tea tree ...

Embodiment 2

[0032] (1) Weigh 10 kg of camellia flowers, add 50 L of distilled water according to the ratio of tea tree flowers: water 1:5, make pulp, adjust the pH value of disodium hydrogen phosphate-sodium dihydrogen phosphate buffer to 4.5; heat to 45 °C; According to the ratio of β-glucosidase: cellulase: pectinase of 1:0.5:0.5, add 60U / kg feed liquid compound enzyme system to enzymatically hydrolyze the tea tree flower material for 2 hours;

[0033] (2) Transfer the above-mentioned enzymatically hydrolyzed slurry to a rotating cone distillation column (SCC), and add 0.5‰ polyethylene glycol to the slurry;

[0034] (3) The operating conditions of SCC equipment are: material feed flow rate: 350L / h; rotating cone speed: 200r / min; vacuum degree: 40kPa; steam flow rate: 25kg / h; primary condensation temperature: 30°C; The secondary condensation temperature is: 5°C; distillation is carried out to recover the primary condensed tea tree flower aroma extract and the secondary condensed tea tre...

Embodiment 3

[0037] (1) Weigh 10kg of dried camellia flowers, pulverize them with a pulverizer, add 200L of distilled water according to the ratio of tea tree flowers: water 1:20, adjust the pH value of disodium hydrogen phosphate-sodium dihydrogen phosphate buffer to 5.0; heat to 50°C ;According to the ratio of β-glucosidase: cellulase: pectinase of 1:0.5:0.2, add the compound enzyme system of 40U / kg feed liquid to enzymolyze the tea tree flower material for 2h;

[0038] (2) Transfer the above-mentioned enzymatically hydrolyzed slurry to a rotating cone distillation column (SCC), and add 0.5‰ of GPE20 to the slurry;

[0039] (3) The operating conditions of SCC equipment are: material feed flow rate: 500L / h; rotating cone speed: 350r / min; vacuum degree: 50kPa; steam flow rate: 30kg / h; primary condensation temperature: 30°C; The secondary condensation temperature is: 5°C; distillation is carried out to recover the tea tree flower aroma extract;

[0040] (4) Separation by an oil-water separ...

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Abstract

The invention discloses a method for preparing tea tree flower essential oil. The method comprises the following steps: firstly, preparing a tea tree flower raw material into an sizing agent, adding a composite enzyme system for enzymolysis on the sizing agent so as to obtain first slurry; secondly, adding a defoaming agent into the first slurry so as to obtain second slurry; finally conveying the second slurry to a rotational conical distillation column for enhancing the fragrance, collecting a tea tree flower fragrance extract, and further separating by using an oil-water separator, thereby obtaining the tea tree flower essential oil. The composite enzyme system is adopted to treat tea tree flowers, so that the content of the effective fragrance component in the tea tree flowers is remarkably increased, release of precursor substances of the tea tree flower fragrance is promoted, the tea tree flower aromatic substances can be efficiently and comprehensively recycled by using SCC equipment, the yield of tea tree flower essential oil is greatly increased, and the natural flavor of the tea tree flower essential oil is effectively maintained.

Description

technical field [0001] The invention relates to a method for preparing plant essential oil, in particular to a method for preparing tea tree flower essential oil. Background technique [0002] Studies in recent years have shown that the chemical composition of tea tree flowers and fresh tea leaves is similar, and has broad development and utilization value. The extraction and application of tea tree flower essential oil is also a major trend. Studies have shown that tea tree flower essential oil has anti-oxidation, antibacterial, skin protection, and anti-aging effects. Natural plant extracts are widely used in food, cosmetics, medicine and other fields. [0003] At present, the traditional extraction methods of tea tree flower essential oil mainly include distillation, leaching, pressing, adsorption, and crystallization. In recent years, some new processing methods have emerged, such as supercritical CO 2 Extraction, microwave extraction, ultrasonic extraction, membrane ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02
CPCC11B9/02C11B9/022C11B9/027
Inventor 金杰
Owner ANJI E SWEET CANDY FOOD
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