Zanthoxylum bungeanum maxim essential oil and extraction process thereof

An extraction process, a technology of prickly ash essential oil, applied in the direction of essential oil/spice, fat production, etc., can solve the problems that flavor substances affect consumers' sensory enjoyment, and the flavor substances are completely volatilized, so as to save the solvent removal step and have abundant aroma , the effect of low operating cost

Pending Publication Date: 2020-09-04
成都泰罗科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The Chinese patent with the application number 201910761277.9 discloses a processing technology of Zanthoxylum bungeanum seed oil with low acid value. After subcritical extraction of crude oil, the method uses secondary deacidification to improve the oil yield and reduce the process cost. In the follow-up refining process, the problem of the volatilization of

Method used

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  • Zanthoxylum bungeanum maxim essential oil and extraction process thereof
  • Zanthoxylum bungeanum maxim essential oil and extraction process thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0035] A kind of extraction process of prickly ash essential oil

[0036] (1) Pretreatment: Fresh Zanthoxylum bungeanum was repeatedly frozen and thawed twice after removing impurities. Freezing and thawing conditions: first freeze at -9°C for 7 minutes, and then thaw at room temperature; Get pepper powder for later use;

[0037] (2) Rough extraction: The Zanthoxylum bungeanum powder is distilled and extracted first. The distillation conditions are: reflux extraction under water vapor for 3.5 hours, collect the distillate, cool to room temperature and place it in an oil-water separator for separation, dry the oil layer, and separate the distilled water. The oily crude extract is obtained for subsequent use;

[0038] (3) Fine extraction: finely extract the oily crude extract, distill it at 70°C, vacuum degree of 60 mbar, flow rate of 1ml / ml, wiper speed of 180r / min, and cool it at -5°C after distillation , to separate the light components, to obtain refined oil for future use; ...

Embodiment 2

[0042] A kind of extraction process of prickly ash essential oil

[0043] (1) Pretreatment: Fresh Zanthoxylum bungeanum is frozen and thawed twice after removing impurities. Freezing and thawing conditions: first freeze at -12°C for 6 minutes, and then thaw at room temperature; Get pepper powder for later use;

[0044] (2) Rough extraction: The Zanthoxylum bungeanum powder is distilled and extracted first. The distillation conditions are: reflux extraction under water vapor for 3 hours, collect the distillate, cool to room temperature and place it in an oil-water separator for separation, dry the oil layer, and separate the distilled water. Obtain oily crude extract for subsequent use;

[0045] (3) Fine extraction: finely extract the oily crude extract, distill it at 60°C, vacuum degree of 40mbar, flow rate of 0.5ml / ml, wiper speed of 60r / min, and cool it at -8°C after distillation , to separate the light components, to obtain refined oil for future use;

[0046] (4) Subcri...

Embodiment 3

[0049] A kind of extraction process of prickly ash essential oil

[0050] (1) Pretreatment: Freeze and thaw the fresh Zanthoxylum bungeanum for 3 times after removing impurities. Get pepper powder for later use;

[0051] (2) Rough extraction: The Zanthoxylum bungeanum powder is distilled and extracted firstly. The distillation conditions are: reflux extraction under water vapor for 4 hours, collect the distillate, cool to room temperature and place it in an oil-water separator for separation, dry the oil layer, and separate the distilled water. Obtain oily crude extract for subsequent use;

[0052] (3) Fine extraction: finely extract the oily crude extract, distill at 80°C, vacuum degree 80 mbar, flow rate 1.5ml / ml, wiper speed 300 r / min, and distill at -2°C after distillation It cools, separates the light components, and obtains refined oil for future use;

[0053] (4) Subcritical extraction: Subcritical fluid extraction is performed on the refined oil, at a temperature of...

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Abstract

The invention discloses zanthoxylum bungeanum maxim essential oil and an extraction process thereof. Removing impurities from fresh zanthoxylum bungeanum maxim, repeatedly freezing and thawing for 2-3times, then naturally placing until the room temperature is recovered, and crushing the zanthoxylum bungeanum maxim into powder to obtain zanthoxylum bungeanum maxim powder; the preparation method comprises the following steps: firstly carrying out distillation crude extraction on zanthoxylum bungeanum maxim powder, separating distilled water to obtain an oily crude extract, carrying out fine extraction on the oily extract, and carrying out subcritical fluid extraction on the fine extracted grease to obtain semi-finished essential oil; and finally, separating the semi-finished essential oil,adsorbing with an adsorbent, and filtering to obtain the zanthoxylum bungeanum maxim essential oil. The zanthoxylum bungeanum maxim essential oil prepared by the method effectively retains flavor substances in zanthoxylum bungeanum maxim; in addition, the zanthoxylum bungeanum maxim is firstly subjected to freeze thawing treatment and then is crushed, so that the alkaloid yield, the essential oilyield, the volatile oil extraction rate and the numb taste element extraction rate of the zanthoxylum bungeanum maxim essential oil retain the natural fragrance of grease to a great extent, and the zanthoxylum bungeanum maxim essential oil has a better flavor.

Description

technical field [0001] The invention belongs to the technical field of deep processing of food ingredients, and in particular relates to a prickly ash essential oil and an extraction process thereof, and a prickly ash essential oil prepared by the process, in particular to a prickly ash essential oil prepared by a subcritical extraction process. Background technique [0002] Sichuan peppercorn( Zanthoxylum bungeanum Maxim. ) is the fruit of the small deciduous tree of the Rutaceae Zanthoxylum bungeanum. It is also known as "Sichuan pepper" because it is widely planted in the Shanchuan area of ​​my country. As one of the "Eight Great Seasonings", Zanthoxylum bungeanum is pungent and numb, and its unique aroma makes it widely used in food cooking. For example, Zanthoxylum bungeanum is often used in Sichuan cuisine to enhance the flavor and taste of dishes. Zanthoxylum bungeanum essential oil can be obtained after extraction and processing of Zanthoxylum bungeanum, and its com...

Claims

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Application Information

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IPC IPC(8): C11B9/02
CPCC11B9/025C11B9/027C11B9/022
Inventor 王佐军任超李浩凡彩凤张峻川
Owner 成都泰罗科技有限公司
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