Method for preparing essential oil by deeply processing cypress extract

Abstract

The invention relates to the technical field of essential oil preparation, in particular to a method for preparing essential oil through deep processing of a cypress extract, which comprises the following steps: immersing 80-120g of cypress in warm water at 30-40 DEG C for 3-8 minutes, and pulverizing the dried cypress by using a pulverizer to obtain pretreated cypress; mixing the pretreated cypress with 0.5-0.7 g of cellulase, adding the mixture into 280-320 g of deionized water, filtering after the reaction is finished, and concentrating the filtrate to obtain cypress essential oil; the preparation method comprises the following steps: adding cypress essential oil into 150g-160g of a fragrance slow-release agent to prepare fragrance slow-release essential oil; cellulase destroys cell walls of cypress and promotes separation of fragrance components and fragrance bodies in the cypress so as to effectively reduce fragrance loss caused by heating, and after the cypress essential oil and the fragrance slow-release agent are mixed, the fragrance slow-release agent acts on the cypress essential oil, so that the bay leaf essential oil is protected, and the fragrance loss caused by heating is reduced. The fragrance loss in the extraction and storage processes of the cypress essential oil can be effectively reduced.

Description

Technical Field

[0001] This invention relates to the field of essential oil preparation technology, and in particular to a method for deep processing of cypress extract to prepare essential oil. Background Technology

[0002] Cypress, as an important spice, is widely used in food, medicine, and cosmetics. Its main component, limonene, possesses a unique aroma and various bioactivities, imparting distinctive flavors and antibacterial effects to products. However, traditional cypress processing methods mostly remain at the primary processing stage, failing to fully realize its high added value. With the continuous growth of the food industry and health demands, the deep processing of cypress to prepare high-quality essential oils has become a research focus. Existing technologies for preparing cypress essential oils suffer from complex processes, low yields, and unstable aromas, necessitating a new process to improve product quality and production efficiency to meet market demands. Therefore, we propose a method for the deep processing of cypress extracts to prepare essential oils. Summary of the Invention

[0003] The purpose of this invention is to address the shortcomings of existing technologies by proposing a method for deep processing of cypress extract to prepare essential oils. This method effectively reduces aroma loss caused by heating, while also achieving energy conservation and emission reduction, thereby reducing environmental pollution. It can effectively reduce aroma loss during the extraction and storage of cypress essential oils.

[0004] To achieve the above objectives, the present invention adopts the following technical solution:

[0005] A method for deep processing of cypress extract to prepare essential oils is designed, including the following steps:

[0006] S1. Soak 80-120g of cypress in 30-40℃ warm water for 3-8 minutes, then place the soaked cypress in a drying oven and dry it at 35-45℃ for 5-8 minutes. Then use a pulverizer to pulverize the dried cypress until the pulverized cypress passes through a 10-15 mesh sieve with a rate greater than 99%, thus obtaining pretreated cypress.

[0007] S2. Mix pretreated cypress with 0.5-0.7g of cellulase and add to 280g-320g of deionized water. Control the pH of the deionized water to 4-6 and react at 40-60℃ for 1.5-2.5h. After the reaction is completed, filter and concentrate the filtrate to obtain cypress essential oil.

[0008] S3. Add cypress essential oil to 150g-160g of aroma slow-release agent, stir at 650r / min for 25-35min, and then stir at 9000r / min for 15-25min in a homogenizer at 20-30℃ to obtain aroma slow-release essential oil.

[0009] Preferably, the aroma sustained-release agent comprises the following raw materials by weight: 8-12g octenyl succinate, 2-0-30g maltodextrin. The aroma sustained-release agent is prepared by the following steps: octenyl succinate and maltodextrin are added to 80-120g deionized water and stirred at a rate of 650r / min for 0.5-1h to obtain the aroma sustained-release agent.

[0010] By adopting the above technical solution, cellulase breaks down the cell walls of cypress, causing the aroma components in cypress to separate from the aroma body, thereby extracting the aroma components from cypress. The operation process is relatively simple. Furthermore, in the process of extracting the aroma components from cypress to prepare cypress essential oil using cellulase, multiple heating treatments are not required, which can effectively reduce the aroma loss caused by heating. At the same time, energy conservation and emission reduction are achieved, thereby reducing the pollution to the environment.

[0011] In addition, the cypress trees are first soaked in warm water to effectively remove the dust from their surface. While removing the dust, the thermal expansion and contraction effect can effectively improve the extraction efficiency of the aroma components in the cypress by cellulase. After mixing the cypress essential oil with the aroma release agent, the aroma release agent acts on the cypress essential oil, thereby protecting the cypress essential oil and effectively reducing the loss of aroma during the extraction and storage of the cypress essential oil.

[0012] Preferably, the mass ratio of the bay leaf, cellulase, and flavor slow-release agent is 1:(0.005-0.009):(1.4-1.6).

[0013] By adopting the above technical solution, the mass ratio of cypress, vitamin B complex and aroma slow-release agent is controlled within the above range, effectively reducing the aroma loss during the extraction and storage of cypress essential oil.

[0014] Preferably, the particle size of the pretreated cypress in step S1 is 12-16 mesh.

[0015] Preferably, the homogenization temperature in step S3 is 20-30℃, the homogenization time is 15-20 min, and the homogenization rate is 9000-11000 r / min.

[0016] Preferably, the cellulase is prepared by modification, and the modification method of the cellulase is as follows: cellulase, trehalose and sodium dodecyl sulfate are added to deionized water to react, and after the reaction is completed, the mixture is cooled to obtain modified cellulase.

[0017] By employing the above-mentioned technical solution, the hydroxyl groups on trehalose bind to cellulase, forming a glassy state within and around the cellulase molecule. This supports and encapsulates the cellulase, reducing the likelihood of changes in its spatial structure and effectively improving its stability. Furthermore, the different polarities and charges of the atoms in the cellulase molecule, along with interactions between amino acid residues, can lead to decreased cellulase activity. However, mixing cellulase with sodium dodecyl sulfate disrupts this internal balance, causing the peptide chains to extend and forming a buffer layer on the enzyme surface. This buffer layer, to some extent, resists or counteracts the effects of charge and mitigates the polarity changes within the cellulase, thereby enhancing its activity.

[0018] Preferably, the mass ratio of cellulase, trehalose, and sodium dodecyl sulfate is 1:(4-6):(0.2-0.4).

[0019] By adopting the above technical solution, the mass ratio of cellulase, trehalose, and sodium dodecyl sulfate is controlled within the above range, which effectively improves the activity and stability of cellulase in the system.

[0020] Preferably, the aroma sustained-release agent is prepared by the following steps: adding octenyl succinate and maltodextrin to deionized water and stirring until completely dissolved to obtain the aroma sustained-release agent.

[0021] By adopting the above technical solution, since cypress essential oil is an oil-soluble essential oil, and octenyl succinate has a hydrophilic carboxylic acid group and a hydrophobic alkenyl long chain, when the fragrance release agent and cypress essential oil are mixed in deionized water, according to the principle of like compatibility, octenyl succinate and geranium essential oil have good compatibility, which facilitates the encapsulation effect of octenyl succinate on cypress essential oil, and the binding stability is good, reducing the fragrance loss during the extraction and storage of cypress essential oil.

[0022] Maltodextrin itself has good film-forming properties, which allows the encapsulated cypress essential oil to form a film, reducing the excessive leakage of cypress essential oil and further reducing the loss of aroma during the extraction and storage of cypress essential oil.

[0023] Maltodextrin itself has poor emulsifying properties, while octenyl succinate has better emulsifying properties. Mixing maltodextrin and octenyl succinate can improve the film-forming properties of maltodextrin, thereby further reducing the aroma loss during the extraction and storage of cypress essential oil.

[0024] Preferably, the mass ratio of octenyl succinate to maltodextrin is 1:(2.4-2.6).

[0025] By adopting the above technical solution, the mass ratio of octenyl succinate and maltodextrin is controlled within the above range, which effectively improves the protective effect of the aroma slow-release agent on the extraction and storage of cypress essential oil.

[0026] This invention proposes a method for deep processing cypress extract to prepare essential oil, with the following advantages: 1. Cellulase breaks down the cell walls of cypress, causing the aroma components in cypress to separate from the aroma matrix, thereby extracting the aroma components from cypress. The operation process is relatively simple. Furthermore, in the process of extracting aroma components from cypress to prepare cypress essential oil using cellulase, multiple heating treatments are not required, which can effectively reduce aroma loss caused by heating, while achieving energy conservation and emission reduction, thus reducing environmental pollution. 2. After mixing cypress essential oil with an aroma slow-release agent, the aroma slow-release agent acts on the cypress essential oil, thereby protecting the cypress essential oil and effectively reducing aroma loss during the extraction and storage of cypress essential oil. Detailed Implementation

[0027] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0028] Example 1

[0029] A method for deep processing of cypress extract to prepare essential oil includes the following steps:

[0030] S1. Soak 100g of cypress in 30℃ warm water for 5 minutes, then place the soaked cypress in a drying oven and dry it at 40℃ for 6 minutes. Then use a pulverizer to pulverize the dried cypress until the pulverized cypress passes through a 14-mesh sieve with a rate greater than 99%, thus obtaining pretreated cypress.

[0031] S2. Pretreated cypress and 0.7g of cellulase were mixed and added to 300g of deionized water. The pH of the deionized water was controlled at 5. The mixture was reacted at 50℃ for 2 hours. After the reaction was completed, the mixture was filtered and the filtrate was concentrated to obtain cypress essential oil.

[0032] Example 2

[0033] S1. Soak 100g of cypress in 30℃ warm water for 5 minutes, then place the soaked cypress in a drying oven and dry it at 40℃ for 6 minutes. Then use a pulverizer to pulverize the dried cypress until the pulverized cypress passes through a 14-mesh sieve with a rate greater than 99%, thus obtaining pretreated cypress.

[0034] S2. Pretreated cypress and 0.7g cellulase were mixed and added to 300g deionized water. The pH of the deionized water was controlled at 5. The mixture was reacted at 50℃ for 2 hours. After the reaction was completed, the mixture was filtered and the filtrate was concentrated to obtain cypress essential oil.

[0035] S3. Add cypress essential oil to 150g of fragrance slow-release agent, stir at 650r / min for 30min, and then stir at 9000r / min for 20min in a homogenizer at 20℃ to obtain fragrance slow-release essential oil.

[0036] The flavor-releasing agent includes the following ingredients by weight: 10g octenyl succinate and 25g maltodextrin.

[0037] The flavor sustained-release agent is prepared using the following steps:

[0038] Octenyl succinate and maltodextrin were added to 100g of deionized water and stirred at 650r / min for 1h to prepare a flavor sustained-release agent.

[0039] Example 3

[0040] S1. Soak 100g of cypress in 30℃ warm water for 5 minutes, then place the soaked cypress in a drying oven and dry it at 40℃ for 6 minutes. Then use a pulverizer to pulverize the dried cypress until the pulverized cypress passes through a 12-mesh sieve with a rate greater than 99%, thus obtaining pretreated cypress.

[0041] S2. After mixing the pretreated cypress and 0.5g of cellulase, add it to 300g of deionized water, control the pH of the deionized water to 5, and react at 50℃ for 2h. After the reaction is completed, filter first, concentrate the filtrate, and obtain cypress essential oil.

[0042] S3. Add cypress essential oil to 160g of fragrance slow-release agent, stir at 650r / min for 30min, and then stir at 9000r / min for 20min in a homogenizer at 20℃ to obtain fragrance slow-release essential oil.

[0043] Comparative Example 1

[0044] S1. Mix 100g of cypress and 0.7g of cellulase and add them to 300g of deionized water. Control the pH of the deionized water to 5 and react at 50℃ for 2 hours. After the reaction is completed, filter and concentrate the filtrate to obtain cypress essential oil.

[0045] The aroma sustained-release properties of the essential oils prepared in Examples 1-3 and Comparative Example 1 were tested.

[0046] Performance Testing: According to the national standard GB / T14454.2-2008 "Aroma Evaluation Method for Fragrances", 10 sensory evaluators were selected and tested using the triangulation method to ensure they could quickly and accurately distinguish different aroma concentrations. 10 mL of essential oil was taken, and the sensory evaluators scored its intensity from 1 to 100 points. The 10 mL of essential oil was then left to stand at 50℃ for 2 hours, and the scoring was repeated. The percentage decrease was calculated, and the results are recorded in Table 1 below.

[0047] sample Score (2 hours ago) Score (after 2 hours) Aroma degradation rate (%) Example 1 88.3 57.7 34.7 Example 2 94.5 70.0 25.9 Example 3 93.9 69.2 26.3 Comparative Example 1 82.7 50.9 38.4

[0048] Data Analysis

[0049] As shown in Table 1, the cypress essential oil in Example 1 scored 88.3 points before 2 hours and 57.7 points after 2 hours, with a fragrance decrease of 34.7%. This indicates that the cypress essential oil prepared in this application has good fragrance sustained-release properties during the extraction process.

[0050] As shown in Table 1, the difference between Examples 2 and 3 and Example 1 is that the essential oils in Examples 2 and 3 contain a fragrance slow-release agent, while the essential oil in Example 1 does not contain a fragrance slow-release agent. Compared with Example 1, the fragrance slow-release properties of Examples 2 and 3 are significantly increased. This is because the fragrance slow-release agent encapsulates the cypress essential oil, thereby protecting it, reducing its volatility, and thus improving the fragrance slow-release properties of the essential oil during extraction and storage.

[0051] As shown in Table 1, the difference between Comparative Example 1 and Example 1 is that the cypress tree was soaked in warm water beforehand in Example 1, while the cypress tree was not soaked in warm water beforehand in Comparative Example 1. Compared with Example 1, the aroma slow-release property of Comparative Example 1 is significantly reduced. This is because the surface of the cypress tree contains more dust and does not have the thermal expansion and contraction effect, which easily reduces the amount of aroma components in the essential oil, thereby reducing the aroma slow-release property of the essential oil during the extraction process.

[0052] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for preparing an essential oil from a cypress extract, comprising the following steps: characterized in that, S1, 80-120 g of cypress is immersed in 30-40 ℃ warm water for 3-8 min, then the soaked cypress is placed in a drying oven at 35-45 ℃ for 5-8 min, and then the dried cypress is crushed with a crusher until the crushed cypress has a passing rate of more than 99% on a 14-mesh screen to obtain pretreated cypress; S2, the pretreated cypress and 0.5-0.7 g of cellulase are mixed and added to 280 g-320 g of deionized water, the pH of the deionized water is controlled at 4-6, and the reaction is carried out at 40-60 ℃ for 1.5-2.5 h, then the reaction is filtered and the filtrate is concentrated to obtain a cypress essential oil; S3, the cypress essential oil is added to 150 g-160 g of a fragrance slow-release agent, stirred at a stirring rate of 650 r / min for 25-35 min, and then stirred in a homogenizer at 20 ℃ at a stirring rate of 9000 r / min for 20 min to obtain a fragrance slow-release essential oil.

2. The method for preparing the essential oil by deep processing of the extract of the cypress according to claim 1, characterized in that, The fragrance slow-release agent comprises the following raw materials by weight: 8-12 g of octenyl succinate and 20-30 g of maltodextrin, and the fragrance slow-release agent is prepared by the following steps: the octenyl succinate and the maltodextrin are added to 80-120 g of deionized water and stirred at a rate of 650 r / min for 0.5-1 h to obtain the fragrance slow-release agent.

3. The method of claim 1, wherein the method is characterized by, The mass ratio of the cypress, the cellulase, and the fragrance slow-release agent is 1:(0.005-0.009):(1.4-1.6).

4. The method for preparing the essential oil from the deep processing of the extract of the cypress according to claim 1, characterized in that, The particle size of the pretreated cypress in step S1 is 12-16 mesh.

5. The method for preparing the essential oil from the deep processing of the extract of the cypress according to claim 1, characterized in that, The homogenization temperature in step S3 is 20-30 ℃, the homogenization time is 15-20 min, and the homogenization rate is 9000-11000 r / min.

6. The method for preparing the essential oil from the deep processing of the extract of the cypress according to claim 1, characterized in that, The cellulase is prepared after modification, and the modification method of the cellulase is as follows: the cellulase, trehalose, and sodium dodecyl sulfate are added to deionized water for reaction, and then the modified cellulase is obtained after cooling.

7. The method of claim 1, wherein the method is characterized by, The mass ratio of the cellulase, trehalose, and sodium dodecyl sulfate is 1:(4-6):(0.2-0.4).

8. The method for preparing the essential oil from the deep processing of the extract of the cypress according to claim 1, characterized in that, The fragrance slow-release agent is prepared by the following steps: the octenyl succinate and the maltodextrin are added to deionized water and stirred until completely dissolved to obtain the fragrance slow-release agent.

9. The method of claim 1, wherein the method is characterized by, The mass ratio of the octenyl succinate and the maltodextrin is 1:(2.4-2.6).