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A kind of compound enzyme assists the method for preparing sweet-scented osmanthus extract and essential oil

The technology of osmanthus extract and compound enzyme is applied in the field of development and utilization of natural active substances. The effect of improving the content, yield and quality of

Active Publication Date: 2019-11-12
NANJING FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process technology is relatively backward, the product yield of osmanthus extract is low, the product quality is poor, and the extraction rate of osmanthus extract has been hovering at a low level (1% to 2%)
At the same time, the traditional extraction process consumes a lot of organic solvents, pollutes the environment, and has high production costs. In the context of the current market price of osmanthus fragrance products continuing to rise, improving the extraction and preparation process of osmanthus fragrance to increase product yield and product quality has been achieved. Become an urgent problem to be solved in the osmanthus deep-processing industry

Method used

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  • A kind of compound enzyme assists the method for preparing sweet-scented osmanthus extract and essential oil
  • A kind of compound enzyme assists the method for preparing sweet-scented osmanthus extract and essential oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 10g of dried sweet-scented osmanthus, add pH4.5 citric acid-sodium citrate buffer solution according to the ratio of material to liquid (g / mL) 1:20, add 2.5g β-glucosidase and 2.5mg pectinase, and hydrolyze at 45°C 2.5h. After the reaction is finished, filter, dry the sample under vacuum at 50°C, and reflux extract with petroleum ether with a distillation range of 30-60°C at 40°C for 2 hours. After filtering, the filtrate was rotary evaporated and dried under vacuum at 50°C to obtain dried sweet-scented osmanthus extract. The yield of sweet-scented osmanthus extract was 3.27%. Extract the sweet-scented osmanthus extract with 200 mL of absolute ethanol at 50°C for 1 hour, then freeze the reflux at -20°C for 3 hours, filter and dry it in vacuum at 20°C to obtain the essential oil. The yield of osmanthus essential oil was 2.71%. The gas chromatography-mass spectrometer Trace DSQ was used for detection, the components of the extract were dissolved in n-hexane, and ...

Embodiment 2

[0020] Weigh 10g of dried sweet-scented osmanthus, add pH4.5 citric acid-sodium citrate buffer solution according to the ratio of solid to liquid (g / mL) 1:20, add 5g of β-glucosidase, and hydrolyze at 45°C for 2.5h. After the reaction is finished, filter, dry the sample under vacuum at 50°C, and reflux extract with petroleum ether with a distillation range of 30-60°C at 40°C for 2 hours. After filtering, the filtrate was rotary evaporated and dried under vacuum at 50°C to obtain dried sweet-scented osmanthus extract. The yield of sweet-scented osmanthus extract was 2.55%. Extract the sweet-scented osmanthus extract with 200 mL of absolute ethanol at 50°C for 1 hour, then freeze the reflux at -20°C for 3 hours, filter and dry it in vacuum at 20°C to obtain the essential oil. The yield of essential oil was 2.12%.

Embodiment 3

[0022] Weigh 10g of dried sweet-scented osmanthus, add pH4.5 citric acid-sodium citrate buffer solution according to the ratio of solid to liquid (g / mL) 1:20, add 5mg of pectinase, and hydrolyze at 45°C for 2.5h. After the reaction is finished, filter, dry the sample under vacuum at 50°C, and reflux extract with petroleum ether with a distillation range of 30-60°C at 40°C for 2 hours. After filtering, the filtrate was rotary evaporated and dried under vacuum at 50°C to obtain dried sweet-scented osmanthus extract. The yield of sweet-scented osmanthus extract was 2.15%. Extract the sweet-scented osmanthus extract with 200 mL of absolute ethanol at 50°C for 1 hour, then freeze the reflux at -20°C for 3 hours, filter and dry it in vacuum at 20°C to obtain the essential oil. The yield of essential oil was 1.68%.

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Abstract

A method for compound enzyme auxiliary preparation of a sweet scented osmanthus extract and essential oil is provided; a compound enzyme composed of beta-glucosidase and pectinase is adopted, and a hydrolysis reaction is carried out in a citric acid-sodium citrate buffer solution with addition of sweet scented osmanthus. With a traditional solvent direct extraction method, the method treats the sweet scented osmanthus through compounding of beta-glucosidase and pectinase, and the yield of the sweet scented osmanthus extract is increased to 3.27% from 2.04%, is increased by 60% and is 40% higher than that of a method having single use of beta-glucosidase for treatment and reported in the literature. The yield of the sweet scented osmanthus essential oil is increased to 2.71% from the direct extraction yield of 1.77% and is increased by 53%, and the typical aroma components are increased significantly. The effect of the compound enzyme is better than that of use of the single enzyme.

Description

technical field [0001] The invention belongs to the development and utilization of natural active substances, in particular to a method for preparing sweet-scented osmanthus extract and essential oil assisted by compound enzymes. Background technique [0002] The sweet-scented osmanthus extract and essential oil extracted from sweet-scented osmanthus are precious spices produced in my country, and are exported to countries all over the world with high economic value. At present, the production of sweet-scented osmanthus extract in my country adopts the traditional process, that is, sweet-scented osmanthus is used as raw material, extracted with spice grade petroleum ether, and the yellow or brown paste made from the extract is evaporated and concentrated to recover the solvent. paste. In addition to the aromatic components, the extract contains impurities such as vegetable wax, pigment, fat, fiber starch, and sugar. The process technology is relatively backward, and the pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02
CPCC11B9/025
Inventor 赵林果张雪松房仙颖葛林汤锋岳永德
Owner NANJING FORESTRY UNIV
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