Preparation method of rose scent type essential oil and product prepared thereby

A technology of rose fragrance and essential oil, applied in the field of bioengineering, can solve the problems of high cost, poor effect, low yield of rose fragrance essential oil, etc., and achieve the effect of low cost, stable quality and energy production

Inactive Publication Date: 2016-06-15
湖北同泽堂生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] For the above defects or improvement needs of the prior art, the invention provides a rose-flavored essential oil and a preparation method thereof, the purpose of which is to prepare biological essential oils with rose-flavored and rose essential oils with similar functions through microbial fermentation, thus solving the problem of The technical problems of the existing rose-scented essential oils are low yield, high cost or poor effect

Method used

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  • Preparation method of rose scent type essential oil and product prepared thereby
  • Preparation method of rose scent type essential oil and product prepared thereby
  • Preparation method of rose scent type essential oil and product prepared thereby

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preparation example Construction

[0032] The preparation method of the rose-flavored essential oil provided by the present invention adopts a yeast fermentation method, extracts the yeast metabolites with an organic solvent and then volatilizes the organic solvent to obtain the rose-flavored essential oil; the organic solvent is preferably n-hexane or petroleum ether. Specifically, the method includes the following steps:

[0033] (1) inserting the yeast into the culture medium to carry out hierarchical expansion culture to obtain the yeast seed liquid;

[0034] The yeast seed liquid is obtained as follows:

[0035] (1-1) Insert the lyophilized and preserved yeast into the sterilized primary seed medium, the composition of the primary seed medium is (g / L): glucose 10, peptone 4, and K 2 HPO 4 0.5, the inoculum size is 5%, and cultivated for 20 to 40 hours to obtain the first-grade seed liquid;

[0036] (1-2) The primary seed liquid obtained in step (1-1) is inserted into the secondary seed medium, and the ...

Embodiment 1

[0049] A preparation method of rose-flavored essential oil, specifically comprising the following steps:

[0050] (1) Insert the yeast into the culture medium for hierarchical expansion culture to obtain the yeast seed liquid:

[0051] (1-1) Insert the lyophilized and preserved yeast liquid into the sterilized primary seed medium, the composition of the primary seed medium is (g / L): glucose 10, peptone 4, and K 2 HPO 4 0.5, the inoculum size is 5%, and cultivated for 20 to 40 hours to obtain the first-grade seed liquid;

[0052] The yeast is classified as EremotheciumashbyiiH4565, and was deposited in China Center for Type Culture Collection CCTCC on October 30, 2015, with the number CCTCCNO.M2015655.

[0053] (1-2) The primary seed liquid obtained in step (1-1) is inserted into the secondary seed medium, and the secondary seed medium consists of (g / L): glucose 15, peptone 6, and K 2 HPO 4 0.5, the inoculum size is 5%, cultivated for 20 to 30 hours to obtain yeast seed liq...

Embodiment 2

[0069] A preparation method of rose-flavored essential oil, specifically comprising the following steps:

[0070] (1) Insert the yeast into the culture medium for hierarchical expansion culture to obtain the yeast seed liquid:

[0071] (1-1) Insert the lyophilized and preserved yeast into the sterilized primary seed medium, the composition of the primary seed medium is (g / L): glucose 10, peptone 4, and K 2 HPO 4 0.5, the inoculum size is 5%, and cultivated for 20 to 40 hours to obtain the first-grade seed liquid;

[0072] The yeast is classified as EremotheciumashbyiiH4565, and was deposited in China Center for Type Culture Collection CCTCC on October 30, 2015, with the number CCTCCNO.M2015655.

[0073] (1-2) The primary seed liquid obtained in step (1-1) is inserted into the secondary seed medium, and the secondary seed medium consists of (g / L): glucose 15, peptone 6, and K 2 HPO 4 0.5, the inoculum size is 5%, and cultivated for 20 to 30 hours to obtain the secondary see...

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Abstract

The invention discloses a preparation method of rose scent type essential oil and a product prepared thereby. The preparation method of the rose scent type essential oil comprises the following steps: fermenting by utilizing saccharomycetes, extracting a culture solution obtained after fermentation is finished with an organic solvent, and distilling, so that the rose scent type essential oil is obtained, wherein the organic solvent is normal hexane or petroleum ether preferably. The rose scent type essential oil product contains volatile components obtained after saccharomycete metabolism product is extracted with the organic solvent. The method and product which are disclosed by the invention have the advantages that the product is a good substitute of natural rose essential oil and has similar aroma and effect; and meanwhile, production condition requirement is low, cost is low, and quality is reliable.

Description

technical field [0001] The invention belongs to the field of bioengineering, and more specifically relates to a rose-scented essential oil and a preparation method thereof. Background technique [0002] Rose essential oil is a natural precious fragrance extracted from the rose petals of Rosaceae. It has a strong aroma and has the effects of relieving fatigue, calming the nerves, relieving stress, and broadening the mind. It is mostly used as high-grade natural food additives, luxury cosmetics and daily chemical products, and has a very broad market prospect. [0003] At present, the production method of high-grade rose essential oil on the market is mainly extracted from fresh rose petals, usually by steam distillation and organic solvent extraction. The rose essential oil extracted by steam distillation has a low oil yield, and due to the adverse effects of high-temperature steam, the extracted essential oil has a deep color, contains about 20% wax (ie long-chain alkanes),...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00C11B9/02
CPCC11B9/0003C11B9/0007C11B9/0015C11B9/0034C11B9/0042C11B9/0046C11B9/0061C11B9/02C11B9/025
Inventor 何峰何晓罡刘守德
Owner 湖北同泽堂生物科技有限公司
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