Flower water essential oil and multi-flavor flower water essential oil

A water essential oil and flower technology, applied in the direction of essential oil/fragrance, fat production, etc., can solve the problems of inability to enrich and concentrate, and achieve the effect of improving the extraction transfer rate, increasing the yield, and improving the quality of water essential oil

Active Publication Date: 2018-06-29
威尔芬(北京)科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to provide a fresh flower water essential oil, so as to solve the problem that the existing enrichment and concentration method of fresh flower aromatic water cannot effectively enrich and concentrate water-soluble essential oil components such as terpene alcohol and aromatic alcohol into the water essential oil

Method used

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  • Flower water essential oil and multi-flavor flower water essential oil
  • Flower water essential oil and multi-flavor flower water essential oil
  • Flower water essential oil and multi-flavor flower water essential oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] In this example, the flower species selected as Baixueta peony, and Baixueta peony fragrance water and Baixueta peony water essential oil were prepared accordingly.

[0081] Baixueta peony fragrance water is prepared by the following steps: take Baixueta peony flowers, add 1.5 times the mass of the compound salt solution, soak for 1.5 hours at room temperature, and then distill with water. The distillation rate is 0.4 times the quality of the flowers / h, distill for 2 hours, and collect The distillate is filtered to obtain Baixueta peony fragrance water. The mass content composition of the composite salt solution is: NaCl 10%, Na 2 SO 4 ·10H 2 O3%, KAl(SO 4 ) 2 ·12H 2 O 2%, the solvent is water.

[0082] Baixueta peony water essential oil is prepared by the following steps: add 2% of the mass of the aromatic water to the Baixueta peony fragrance water, and stir to dissolve it with dichloromethane and acetic acid. The ethyl ester is extracted by a mixed solvent composed of 15...

Embodiment 2

[0086] In this example, the scented water of peony and the essential oil of peony water were prepared.

[0087] Splendid ball peony fragrance water is prepared by the following steps: take Splendid ball peony flowers, add 2 times the mass of the compound salt solution, soak for 0.5h at room temperature, and then distill with water. The distillation rate is 0.4 times / h of the quality of the flowers, distill for 1h, and collect The distillate is filtered to obtain the splendid peony fragrance water. The mass content composition of the composite salt solution is: NaCl 12%, Na 2 SO 4 ·10H 2 O 5%, KAl(SO 4 ) 2 ·12H 2 O 3%, the solvent is water.

[0088] Splendid ball peony water essential oil is prepared by the following steps: add 1% of the mass of aromatic water to the fragrance water of Splendid ball peony hydrobromide [6] aromatic hydrocarbon, stir to dissolve, and dissolve with dichloromethane and acetic acid The ethyl ester is extracted by a mixed solvent composed of a volume rat...

Embodiment 3

[0092] In this example, the coral peony fragrance water and the coral peony water essential oil were prepared.

[0093] The preparation of Coraltai Peony fragrance water can refer to Example 1, the difference is only: the mass content of the composite salt solution is: NaCl 8%, Na 2 SO 4 ·10H 2 O 2%, KAl(SO 4 ) 2 ·12H 2 O 1%, the solvent is water; the added amount of the composite salt solution is 1 time the quality of the flowers.

[0094] The preparation of Coraltai peony water essential oil can refer to Example 1. The only difference is: the added mass of the trimethylammonium propyl hydrobromide column [6] is 3% of the mass of aromatic water; the extractant is dichloromethane, ethyl acetate The ester is composed of a volume ratio of 10:1, and the volume of each extraction is 1 / 15 of the volume of the aromatic water, and the extraction is performed twice.

[0095] The main components of the obtained Coraltai peony water essential oil are: 1,3,5-trimethoxybenzene 66.5%, phenethyl a...

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Abstract

The invention relates to flower water essential oil and multi-flavor flower water essential oil. The flower water essential oil is prepared by mixing fresh flower aromatic water with a pillararene derivative, then adding an organic solvent for extracting, separating an organic phase and removing the organic solvent in the organic phase; the pillararene derivate is at least one of hydrobromic acidall trimethylamine propyl column [6] arene, all trimethylamine ethyl column [6] arene and all trimethylamine butyl column [6] arene. According to the flower water essential oil disclosed by the invention, the pillararene derivative is applied to the extraction process of the fresh flower aromatic water; the pillararene derivative has the advantages that the efficiency of the extraction process canbe improved, the transfer of water-soluble essential oil components in the fresh flower aromatic water to an organic phase can be promoted and the extraction transfer rate of functional components isimproved, and thereby the problem that enrichment and transfer of water-soluble essential oil components such as terpene alcohol and aromatic alcohol cannot be realized by a traditional liquid-liquidextraction mode can be effectively solved.

Description

Technical field [0001] The invention belongs to the field of plant essential oils and flavors and fragrances, and specifically relates to a flower water essential oil and a multi-scented flower water essential oil. Background technique [0002] Essential oil is an oily liquid extracted from aromatic plants by steam distillation. It not only has good sensory quality, but also has antibacterial and anti-inflammatory, anti-tussive and expectorant, antipyretic and analgesic functions, and is widely used in fragrances. The fields of fragrance, pharmacy and aromatherapy. It should be emphasized that for most aromatic plants, only the products extracted by water distillation, steam distillation, water-steam distillation or dry distillation can be called essential oils (except for the fruits or peels of citrus plants in the Rutaceae family). , Its essential oils are prepared by cold pressing) (Rubiolo P, Sgorbini B, Liberto E, etal. Essential oils and volatiles: sample preparation and a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00C11B9/02
CPCC11B9/0003C11B9/025
Inventor 雷高明李杰段冷昕李瑞芳李艳
Owner 威尔芬(北京)科技发展有限公司
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