Method for extracting pimento berry oil through subcritical normal butane fluid

Abstract

The invention discloses a method for extracting pimento berry oil through subcritical normal butane fluid. The method includes the following steps of (1) raw material pretreating; (2) extracting; (3) separating; (4) material residue recycling; extracting process optimizing; the extracting time is short, operating is easy and convenient, energy dissipation is small, and the cost is low. The extracting process is carried out in the vacuum low-temperature low-pressure environment, damage to fragrance and secondary pollution are avoided, the fragrant components in pimento berries can be reserved to a maximum degree, the extracted pimento berry oil and an extracting agent are thoroughly separated, the fragrance of the product is pure, and the mobility stable is good. Under the parameter condition of the method, the extracting yield of the pimento berries ranges from 4.5% to 5.2%.

Description

technical field [0001] The invention relates to the technical field of production of flavors and fragrances, in particular to a method for extracting pimento oil with a subcritical n-butane fluid. Background technique [0002] Allspice is the dry fruit of the Myrtaceae plant Allspice. The fragrant tree likes to be born in extremely hot and arid regions. It is native to the West Indies and Central and South America. Now it is mainly produced in Jamaica, Brazil, Mexico, and Honduras. It is also widely planted in Guangxi and Yunnan in my country, but it has not yet formed large-scale production. Allspice fruit is the immature dry pulp fruit of allspice tree. It is harvested when the color of allspice fruit is still green, and it is dried under the hot sun until the peel is reddish-brown to dark brown. The dried allspice fruit has a similar A variety of mixed aromas of cloves, cinnamon, pepper and nutmeg, so it is also called allspice, mainly used as seasoning and spice. In Ma...

AI Technical Summary

Problems solved by technology

The optimization of the extraction process of the volatile oil of allspice fruit published by Liu Yin et al. uses steam distillation to extract the volatile oil of allspice fruit. The optimized process is 20 times the amount of water (w / w), soaking for 2 hours, and the distillation temperature Under the conditions of 130°C and 8h distillation time, the yield is 1.506%. However, this method has the disadvantages of long production time, high distillation temperature, low yield and serious flavor loss.

[0004] Due to the characteristics of low-temperature fluid and other characteristics of supercritical extraction method, the aroma of the produced allspice fruit oil is better, but the yield is still about 1.0%, and the one-time investment of equipment is large, and high-pressure extraction has high extraction costs and certain personal safety. Hidden danger

The organic solvent method mainly uses n-hexane as the solvent, and there are related reports using solvents such as dichloromethane or acetone aqueous solution. The extract obtained by this method is generally in the form of a paste, which may be inconvenient to use, and the method has a long extraction time. , There are solvent residues, low efficiency of target separation and other shortcomings