Extraction method of cinnamon oil

An extraction method, the technology of cinnamon oil, is applied in the direction of essential oil/spice, fat production, etc., which can solve the problems of inability to mass-produce, small extraction tank volume, and limited production capacity, so as to speed up extraction, reduce diffusion resistance, and improve The effect of absorption rate

Inactive Publication Date: 2016-02-03
INFINITUS (CHINA) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the need for a high-pressure environment, the requirements for equipment are high, and the investment in equipment is large. Due to the extraction under high pressure, the volume of the extraction tank is small and the production capacity is limited. It is impossible to form industrialized large-scale production, and the product cost is high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Crush and temper the cinnamon:

[0045] Grind the cinnamon, pass through a 40-mesh sieve, evenly moisten it with 5% NaCl aqueous solution (concentration: 2%) accounting for the mass of the raw material, stir evenly, and then seal it and let it stand for 2 hours to complete conditioning to obtain conditioned cinnamon powder.

[0046] Freezing and thawing ground cinnamon:

[0047] Put the conditioned cinnamon powder into a freezer at -10°C for 9 hours, take it out, and thaw it quickly with microwave radiation for 10 minutes in a microwave device to obtain the thawed cinnamon powder.

[0048] Low-temperature extraction of cinnamon powder:

[0049] Put the thawed cinnamon powder into a 150-mesh net bag and tie the mouth, put it into a 1.3MPa pressure-resistant extraction tank with a cover that can be sealed, vacuumize the extraction tank, and then inject butane into it. The ratio of solvent to material is 7:1 (V / m); adjust the temperature of the extraction tank to 30°C, a...

Embodiment 2

[0053] Crush and temper the cinnamon:

[0054] Cinnamon is pulverized, crosses 60 mesh sieves, uses the NaHCO that accounts for 15% of raw material quality 3 The aqueous solution (with a concentration of 10%) is evenly moistened, stirred evenly, and then sealed and left to stand for 5 hours to complete the tempering to obtain the tempered cinnamon powder.

[0055] Freezing and thawing ground cinnamon:

[0056] Put the tempered cinnamon powder into a freezer at -15°C for 8 hours, take it out, and thaw it quickly with microwave radiation for 5 minutes in a microwave device to obtain the thawed cinnamon powder.

[0057] Low-temperature extraction of cinnamon powder:

[0058] Put the thawed cinnamon powder into a 200-mesh net bag and tie the mouth, put it into a 1.3MPa pressure-resistant extraction tank with a cover that can be sealed, vacuumize the extraction tank, and then inject butane into it. The ratio of solvent to material is 10:1 (V / m); adjust the temperature of the ext...

Embodiment 3

[0062] Crush and temper the cinnamon:

[0063] Cinnamon is crushed, passed through an 80 mesh sieve, and mixed with NaCl and NaHCO which account for 15% of the mass of the raw material 3 (Mixed mass ratio 1:2) aqueous solution (concentration: 12%) is uniformly moistened, stirred evenly, sealed and allowed to stand for 8 hours to complete the tempering, and the tempered cinnamon powder was obtained.

[0064] Freezing and thawing ground cinnamon:

[0065] Put the tempered cinnamon powder into a freezer at -20°C for 5 hours, take it out, and thaw it quickly with microwave radiation for 20 minutes in a microwave device to obtain the thawed cinnamon powder.

[0066] Low-temperature extraction of cinnamon powder:

[0067]Put the thawed cinnamon powder into a 300-mesh net bag and tie the mouth, put it into a sealable pressure-resistant 1.3MPa extraction tank with a cover, vacuumize the extraction tank, and then inject propane into it. The ratio of solvent to material is 5:1 (V / m);...

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Abstract

The invention discloses an extraction method of cinnamon oil. The method comprises the following steps: firstly, mixing and tempering powdered cinnamon and a water solution of a sodium salt to obtain tempered powdered cinnamon; secondly, freezing the tempered powdered cinnamon obtained in the previous step, and quickly unfreezing the powdered cinnamon to obtain the unfrozen powdered cinnamon; and finally, mixing the unfrozen powdered cinnamon with a gaseous solvent, carrying out pressurized liquid extraction and separating to obtain the cinnamon oil. According to the method for extracting the cinnamon oil from cinnamon at a low temperature, the water solution of the sodium salt is added to temper the powdered cinnamon; slow freezing and quick unfreezing processes are adopted; the gaseous solvent which is easy to liquefy through pressurization is adopted; the gaseous solvent can be liquefied to be separated from an extract without heating; the gaseous solvent does not contact air in the extraction process; the extract is not easy to oxidize; and a heat-sensitive component is not damaged. The extraction method disclosed by the invention has the advantages of low extraction temperature, short time, high yield, simplicity in technology and mild reaction conditions, and is free of a solvent residue basically; and industrialization is easy to achieve.

Description

technical field [0001] The invention relates to the technical field of extraction of volatile oil, in particular to a method for extraction from cinnamon oil. Background technique [0002] Cinnamon, formerly known as Jungui, Mugui, also known as Yugui, Dagui, Chinese cinnamon, etc., first appeared in "Tang Materia Medica", and was first recorded in "Shen Nong's Materia Medica". It is the dry tree of Lauraceae Cinnamomum cassia Presl. The bark is mainly produced in Guangdong, Guangxi, Yunnan and other provinces and regions. The bark is fragrant and can be used as a spice. It is a plant material for both medicine and food announced by the Ministry of Health of my country. [0003] Cinnamon is pungent, sweet, and hot, and returns to the kidney, spleen, heart, and liver meridian. Decline and epigastric cold pain and other card. The main functional components of cinnamon are volatile oil, terpenoids, flavanols, etc., and the content of volatile oil is 1.2% to 2%. Cinnamon oil i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02
CPCC11B9/025C11B9/027
Inventor 马忠华马方励从仁怀寇秀颖秦垂新
Owner INFINITUS (CHINA) CO LTD
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