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A kind of prickly ash essential oil and preparation method thereof

A technology of Zanthoxylum bungeanum essential oil and Zanthoxylum bungeanum oil, which is applied in the directions of essential oil/spice, fat production, etc., can solve the problems of unsatisfactory Zanthoxylum bungeanum essential oil flavor, high equipment requirements, long extraction time, etc., and achieves short extraction time, high yield, Good quality product

Inactive Publication Date: 2018-04-17
GUANGDONG YUJIN FOOD CO LTD
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  • Summary
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  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

In order to improve the extraction efficiency, the existing supercritical extraction method often requires higher pressure. Therefore, the requirements for equipment are higher, and some components that are not conducive to flavor are also extracted while extracting flavor components.
[0006] Chinese patent application CN 101756145A discloses a method for extracting peppercorn essential oil and peppercornin. Through supercritical extraction and two separations, peppercorn essential oil and peppercornin are obtained respectively, but the method has long extraction time and insufficient flavor of peppercorn essential oil ideal deficiency

Method used

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  • A kind of prickly ash essential oil and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0027] The preparation of embodiment one pepper powder

[0028] Wash the prickly ash, remove the seeds, dry to a water content of 8.2%, and crush to 40-50 mesh to obtain prickly ash powder.

Embodiment 2

[0029] The preparation of the crude product of Chinese prickly ash oil of embodiment two

[0030] Get the Zanthoxylum bungeanum powder 8.0kg that embodiment one makes, pack in extraction kettle (comprising the extraction column that stainless steel theta ring filler is housed), supercritical CO 2 Enter the extraction kettle from the bottom of the extraction kettle, after the first extraction and the second extraction, collect and combine the CO2 containing the extract 2 , after the first analytical separation and the second analytical separation, the separation liquid I and the separation liquid II were collected and combined to obtain the crude product of Zanthoxylum bungeanum oil; the pressure of the first extraction was 18MPa, the temperature was 42°C, CO 2 The flow rate is 420L / h, the time is 45min; the pressure of the second extraction is 26MPa, the temperature is 52℃, CO 2 The flow rate is 420L / h and the time is 20min; the pressure of the first analytical separation is ...

Embodiment 3

[0032] Example 3 Preparation of Crude Pepper Oil

[0033] Get the Zanthoxylum bungeanum powder 8.0kg that embodiment one makes, pack in extraction kettle (comprising the extraction column that stainless steel theta ring filler is housed), supercritical CO 2 Enter the extraction kettle from the bottom of the extraction kettle, after the first extraction and the second extraction, collect and combine the CO2 containing the extract 2 , through the first analytical separation and the second analytical separation, the separation liquid I and the separation liquid II were collected and combined to obtain the crude product of Zanthoxylum bungeanum oil; the pressure of the first extraction was 16MPa, the temperature was 40°C, and the CO 2 The flow rate is 420L / h, the time is 50min; the pressure of the second extraction is 28MPa, the temperature is 52℃, CO 2 The flow rate is 420L / h and the time is 20min; the pressure of the first analytical separation is 8MPa and the temperature is 52...

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Abstract

The invention provides a preparation method of Chinese prickly ash essential oil, and belongs to the technical field of food additives. The method includes the steps of 1, preparing Chinese prickly ash powder, wherein Chinese prickly ash is washed clean, deseeded, dried and smashed, and the Chinese prickly ash powder is obtained; 2, preparing a Chinese prickly ash oil crude product, wherein the Chinese prickly ash powder obtained in the step 1 is put into an extraction kettle, supercritical CO2 enters the extraction kettle from the bottom end of the extraction kettle, CO2 containing extracts is collected after first-time extraction and second-time extraction and then is mixed, separation liquid I and separation liquid II are collected after first-time dissolution separation and second-time dissolution separation and then are mixed, and the Chinese prickly ash oil crude product is obtained; 3, preparing the Chinese prickly ash essential oil, wherein the Chinese prickly ash oil crude product obtained in the step 2 is stirred under the water bath condition, oil-water separation is conducted, the oil phase is subjected to vacuum filtration, and after collecting, the Chinese prickly ash essential oil is obtained. The method has the advantages of being high in yield, short in preparation time and the like, and the prepared Chinese prickly ash essential oil is good in quality and long in shelf life.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a prickly ash essential oil and a preparation method thereof. Background technique [0002] Zanthoxylum bungeanum is the fruit of the Rutaceae shrub or tree Zanthoxylum bungeanum. It has a unique strong aroma and is widely used as a raw material for food seasoning spices. In addition, Zanthoxylum bungeanum is warm in nature and pungent in taste, and has the effects of warming the middle and relieving pain, killing insects and relieving itching. [0003] With the development of economy and society, consumers have put forward more requirements on the taste and safety of food. Zanthoxylum essential oil is extracted from Zanthoxylum bungeanum through vegetable oil extraction, solvent extraction, steam distillation or supercritical CO 2 A natural food additive extracted by methods such as extraction, which can give food the aroma and numbness of pepper. Zanthoxylum bungeanum...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02
CPCC11B9/022C11B9/025
Inventor 谭荣威田振祥樊东阳喻平杨国涛
Owner GUANGDONG YUJIN FOOD CO LTD
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