Buckwheat plant essential oil extraction process

Abstract

The invention provides a buckwheat plant essential oil extraction process. Operation is completed through cooperation of a tripod, a distillation flask, a penetrating hole, a leading-out pipe, a three-way frame set, a chopping device, a fixing frame, a storage frame and a valve connecting pipe. According to the invention, problems that when chopped buckwheat leaves are put into the distillation flask, due to the facts that the pipe opening of the distillation flask is small, the chopped buckwheat leaves are fine, and part of the buckwheat leaves are likely to scatter when the buckwheat leavesare placed, people can cut the buckwheat leaves into large pieces according to the situation so that the buckwheat leaves can be conveniently placed into the distillation flask, but the distillation effect is often delayed due to the large buckwheat leaves, and the like are solved.

Description

technical field [0001] The invention relates to the technical field of essential oil extraction, in particular to a buckwheat plant essential oil extraction process. Background technique [0002] Buckwheat belongs to the genus Buckwheat of Polygonaceae, a dicotyledonous plant. Buckwheat grains, roots, stems, leaves and flowers are rich in flavonoids. Studies have shown that the content of flavonoids in buckwheat leaves is higher than that in other buckwheat tissues. The main active ingredients of flavonoids in buckwheat leaves are rutin and quercetin. Modern medicine has proved that rutin and quercetin have various physiological activities, which can be used to prevent and treat hepatitis and arthritis, anti-tumor, anti-asthma, and anti-oxidation Active as well as hypolipidemic and blood sugar. [0003] The essential oil is extracted from buckwheat leaves by means of distillation. When putting the chopped buckwheat leaves into the retort, since the mouth of the retort is sm...

AI Technical Summary

Problems solved by technology

[0003] The essential oil is extracted from buckwheat leaves by means of distillation. When putting the chopped buckwheat leaves into the retort, since the mouth of the retort is small and the chopped buckwheat leaves are relatively fine, when placed Part of the buckwheat leaves may be scattered, and the personnel may cut the buckwheat leaves larger for this situation, so that they can be placed in the retort bottle, but the larger buckwheat leaves often delay the distillation effect

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