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Preparation method and application of pimenta officinalis extract

An allspice fruit and extract technology, applied in the field of flavors and fragrances, can solve the problems of reducing the extraction efficiency of effective components in the allspice fruit, and the effective components are difficult to be extracted, and achieves the advantages of short heating time, fast heating speed, and avoiding structural damage. Effect

Inactive Publication Date: 2020-12-04
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ultrasonic extraction mainly enhances the movement and migration of molecules, and has less damage to the tissue of the allspice shell, and the active ingredients deep in the allspice shell tissue are difficult to be extracted, thereby reducing the extraction efficiency of the active ingredients in the allspice fruit

Method used

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  • Preparation method and application of pimenta officinalis extract
  • Preparation method and application of pimenta officinalis extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The present invention provides a kind of method for the preparation of allspice fruit extract, and its steps are as follows:

[0042] Step 1: After washing and drying the dried allspice, perform low-temperature crushing treatment to 200 mesh, set the action temperature of low-temperature crushing to -60°C, and the action time to 2 minutes;

[0043] Step 2: Use 95% ethanol solvent to seal and soak the allspice powder, wherein the solid-liquid ratio of ethanol solvent to allspice powder is 1:5, stir for 30 minutes and then soak for 3 hours;

[0044] Step 3: Place the soaked allspice mixed solution in a microwave extraction device, set the microwave extraction temperature to 15°C, the microwave power to 150W, and the extraction time to 10min, and collect the filtrate A after filtering through a 200-mesh filter cloth;

[0045] Step 4: Put the allspice powder filter residue in step 3 into 50% ethanol solvent, then add graphene oxide and stir evenly, wherein the mass ratio of...

Embodiment 2

[0049] The present invention provides a kind of method for the preparation of allspice fruit extract, and its steps are as follows:

[0050] Step 1: After washing and drying the dried allspice, perform low-temperature crushing treatment to 250 mesh, set the action temperature of low-temperature crushing to -45°C, and the action time to 2.5 minutes;

[0051] Step 2: Use 95% ethanol solvent to seal and soak the allspice powder, wherein the solid-liquid ratio of ethanol solvent to allspice powder is 1:6, stir for 40 minutes and then soak for 4 hours;

[0052] Step 3: Place the soaked allspice mixed solution in a microwave extraction device, set the microwave extraction temperature to 20°C, the microwave power to 200W, and the extraction time to 20min, and collect the filtrate A after filtering through a 200-mesh filter cloth;

[0053] Step 4: Put the allspice powder filter residue in step 3 into 60% ethanol solvent, then add graphene oxide and stir evenly, wherein the mass ratio ...

Embodiment 3

[0057] The present invention provides a kind of method for the preparation of allspice fruit extract, and its steps are as follows:

[0058] Step 1: After washing and drying the dried allspice, carry out low-temperature crushing treatment to 300 mesh, set the action temperature of low-temperature crushing to -30°C, and the action time to 3 minutes;

[0059] Step 2: Use 95% ethanol solvent to seal and soak the allspice powder, wherein the solid-liquid ratio of ethanol solvent to allspice powder is 1:7, stir for 30 minutes and then soak for 5 hours;

[0060] Step 3: Place the soaked allspice mixed solution in a microwave extraction device, set the microwave extraction temperature to 25°C, the microwave power to 250W, and the extraction time to 30min, and collect the filtrate A after filtering through a 200-mesh filter cloth;

[0061] Step 4: Put the allspice powder filter residue in step 3 into 70% ethanol solvent, then add graphene oxide and stir evenly, wherein the mass ratio ...

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Abstract

The invention discloses a preparation method and application of a pimenta officinalis extract. The preparation method comprises the following steps of: crushing pimenta officinalis by adopting a low-temperature crushing technology, extracting fragrant substances like eugenol in the pimenta officinalis in a microwave extraction manner under the condition that ethanol is used as an extraction reagent, and adding graphene oxide into the pimenta officinalis filter residue to further improve the extraction of the fragrant substances like eugenol. The low-temperature crushing technology can avoid structural damage of high temperature to heat-sensitive fragrant substances and volatilization loss of the fragrant substances caused by high temperature; the temperature gradient can be eliminated through microwave extraction, the heating speed is high, and extraction of heat-sensitive substances is facilitated; on the one hand, graphene oxide is used as an adsorption medium, and on the other hand,hydrolysis of plant cell walls is accelerated by graphene oxide, so that the cell tissue structure of the filter residue is further destroyed, the extraction efficiency of fragrant substances in thefilter residue is improved, the loss of the fragrant substances is little, and eugenol and other fragrant substances are more in component and higher in fragrance purity, and the fragrance is pure, full and lasting.

Description

technical field [0001] The invention relates to the field of flavors and fragrances, in particular to a preparation method and application of allspice fruit extract. Background technique [0002] Allspice, also known as allspice and Jamaica pepper, is a plant of the genus Allspice in the Myrtaceae (Myrtaceae), native to the tropical regions of America. Its fruit and leaves are generally picked and dried when immature, with a strong aroma and spicy taste, similar to cloves, pepper, cinnamon, nutmeg and other spices, so it is called allspice. Allspice fruit contains a variety of chemical components, including flavonoids, phenolic acids, catechins, and essential oils. Among them, the essential oils are mainly eugenol and myrcene, which have antibacterial, anti-inflammatory, insect-proof, and anti-oxidant effects. , flavors and fragrances, cosmetics and other industries are widely used. [0003] The main components in allspice fruit extract are eugenol, methyl eugenol, myrcene...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01D11/02C11B9/02C11B9/00A24B15/26A24B3/12
CPCB01D11/0211B01D11/0288C11B9/025C11B9/02C11B9/00C11B9/0061A24B15/26A24B3/12
Inventor 苗丽坤刘吟段丽萍陈胜
Owner HUBEI CHINA TOBACCO IND
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