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Extraction method of black pepper volatile oil

A technology of black pepper and volatile oil, which is applied in the field of extraction of black pepper volatile oil, can solve the problems of complex essential oil components, many impurities, and less essential oil, and achieve the effect of easy operation of the extraction device, simple extraction device, and improved extraction rate

Inactive Publication Date: 2015-07-15
JILIN INST OF CHEM TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because the essential oil content in plants is very small, and the obtained essential oil components are complex, it is difficult to purify
Solvent extraction of essential oils is a commonly used extraction method. Although the equipment is simple, cheap, and high in yield, it requires a large amount of organic solvents and contains many impurities; supercritical CO 2 Although the fluid extraction method has the advantages of high efficiency, low temperature, high yield, greenness, and no solvent residue, it has large equipment investment, high technical requirements, and great limitations.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Crush black pepper through a 120-mesh sieve, weigh 50.00 g and place it in a 2000 mL three-neck flask, soak in 150 mL of distilled water for 6 hours, add 100 mL of diethyl ether, add distilled water to 8 times the amount of solvent, and extract with steam for 12 hours , control the extraction temperature below 100°C. The extracted product was fully cooled, extracted with 10 mL of ether each time until the liquid was colorless, dried with anhydrous sodium sulfate, and collected by rotary evaporation to obtain a light yellow transparent liquid, namely black pepper volatile oil, with an extraction rate of 2.5974%.

Embodiment 2

[0026] Crush black pepper through a 120-mesh sieve, weigh 50.00 g and place it in a 2000 mL three-necked flask, soak in 150 mL of distilled water for 8 hours, add 100 mL of diethyl ether, add distilled water to 9 times the amount of solvent, and extract with steam for 14 hours , control the extraction temperature below 100°C. The extracted product was fully cooled, extracted with 10 mL of ether each time until the liquid was colorless, dried with anhydrous sodium sulfate, and collected by rotary evaporation to obtain a light yellow transparent liquid, namely black pepper volatile oil, with an extraction rate of 2.6087%.

Embodiment 3

[0028] Crush black pepper through a 140-mesh sieve, weigh 50.00 g and place it in a 2000 mL three-neck flask, soak in 150 mL of distilled water for 4 hours, add 100 mL of ether, add distilled water to 8 times the amount of solvent, and extract with steam for 14 hours , control the extraction temperature below 100°C. The extracted product was fully cooled, extracted with 10 mL of ether each time until the liquid was colorless, dried with anhydrous sodium sulfate, and collected by rotary evaporation to obtain a light yellow transparent liquid, namely black pepper volatile oil, with an extraction rate of 2.6481%.

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Abstract

The invention relates to an extraction method of black pepper volatile oil. The extraction method comprises the following steps: drying fresh black peppers in the air, storing dried black peppers at a low temperature, grinding the dried black peppers, extracting black peppers through a combined method of water steam distillation and ether extraction, carrying out salting-out, drying by a drying agent, and recovering the solvent under reduced pressure so as to obtain the black pepper volatile oil. In the provided extraction method, the operation is simpler, and the extraction time is shorter. In the conventional water steam distillation method, part of essential oil is absorbed by the wall of an extraction container, the extraction rate is affected, and the provided method avoids the phenomenon mentioned above. The provided method is widely used to extract volatile components from black peppers at present, and is a novel technology for extracting black pepper volatile oil.

Description

technical field [0001] The invention relates to a method for extracting black pepper volatile oil. Background technique [0002] Volatile oil is also called essential oil, essential oil or aromatic oil. The composition of essential oil is mainly composed of terpenoids (mainly monoterpenes and sesquiterpenes), as well as non-terpenoid aromatics and aliphatics. Volatile oil (essential oil), as one of the effective components of pepper, has a variety of biological activities and physiological effects, and has shown gratifying effects on the cardiovascular and cerebrovascular systems, nervous system, and digestive system. Because it has a good inhibitory effect on a variety of bacteria and fungi, it can accelerate blood circulation in local tissues and promote epithelial cell regeneration, so it can play a role in detoxification, weight loss, beauty and moisturizing; in addition, it can be used in food processing industry, As a food preservative and flavoring agent, it can impr...

Claims

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Application Information

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IPC IPC(8): C11B9/02G01N30/88
CPCC11B9/025C11B9/027G01N30/88G01N2030/884
Inventor 吉惠杰杨艳俊薛俊礼
Owner JILIN INST OF CHEM TECH