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Preservation method of citrus essential oil

A technology of citrus essential oils and citrus peels, which is applied in the field of fruit and vegetable preservation, can solve the problems of quality reduction and economic benefits of citrus essential oils, and achieve low cost, low cost, effective storage solutions, and obvious protective effects

Inactive Publication Date: 2020-05-22
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Fresh citrus essential oils contain more hydrocarbons. With the prolongation of storage time, these chemical components are gradually transformed into oxygen-containing compounds due to the excitation of ultraviolet rays in the light and the oxidation of oxygen in the air, which makes the citrus essential oils absorb ultraviolet rays The physical properties such as chromaticity and the functional properties such as fragrance and antibacterial ability will change accordingly, reducing its quality and greatly reducing the economic benefits of citrus essential oils.

Method used

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  • Preservation method of citrus essential oil
  • Preservation method of citrus essential oil
  • Preservation method of citrus essential oil

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Embodiment 1

[0036] The preservation method of described citrus essential oil is as follows:

[0037] (1) Primary selection and pretreatment of raw materials: collect fresh citrus peels, and wash the citrus peels sequentially with water with a mass ratio of 10 times;

[0038] (2) Preparation and preservation of citrus essential oil: Soak citrus peel with 4 times the mass ratio of saturated lime water for 16 hours; drain the saturated lime water, wash off the remaining lime water with water to make the pH value 7-8; squeeze the citrus Peel, rinse with 0.3% sodium sulfate solution during the pressing process; coarsely filter with 24-60 mesh copper mesh, then finely filter with 80-120 mesh copper mesh, let the filtrate stand for precipitation overnight, take the The clear liquid was centrifuged in a high-speed centrifuge at a speed of 5000 r / min to separate the citrus essential oil with a yield of 1.1%.

[0039] In order to simulate storage conditions, the citrus essential oil was continuous...

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Abstract

The invention provides a preservation method of citrus essential oil, belonging to the technical field of fruit and vegetable preservation. The preservation method comprises the steps of pretreatment,preparation of citrus essential oil, addition of a protective agent and a drying agent, storage, filtration, distillation and the like. The method is simple in process and low in production cost, andthe used protective agent n-hexane can be repeatedly recycled. The preservation method of the citrus essential oil can effectively inhibit ultraviolet irradiation of the citrus essential oil and thedestructive effect of oxygen on the citrus essential oil in the storage process. Therefore, the shelf life of the citrus essential oil can be prolonged, and high efficiency of processing and storage of citrus by-products is realized.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable preservation, and in particular relates to a preservation method of citrus essential oil. Background technique [0002] Citrus is the most productive fruit in the world, and it can be called the king of fruits. During the processing and utilization of citrus, a large number of by-products such as citrus peel can be used to obtain citrus essential oil through steam distillation, cold pressing or solvent extraction. Citrus essential oil is an orange-yellow, pale yellow, or colorless liquid. Although the content of its main chemical components is affected by factors such as variety, place of origin, harvesting season, and preparation method, they all mainly contain terpene compounds, followed by a small amount of oxygen-containing terpenes, alcohols, and aldehydes. These components are the chemical basis for the functional properties of citrus essential oils. The aroma of citrus essent...

Claims

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Application Information

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IPC IPC(8): C11B9/02
CPCC11B9/022C11B9/027
Inventor 郑金铠杨飞龙田桂芳王凤忠赵成英陆畅赵少杰
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI