Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for extracting natural perfume by polybasic lysosome transfer

A natural fragrance and extraction technology, which is applied in the field of preparation of natural fragrance extracts, can solve the problems that fragrance substances cannot be extracted, and it is difficult to obtain natural fragrances, and achieves the effect of convenient method.

Active Publication Date: 2011-05-04
APPLE FLAVOR & FRAGRANCE GRP +1
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If water is used as a solvent, the taste components can sometimes be extracted, but the oil-soluble aroma substances cannot be extracted.
Therefore, it is difficult to obtain a natural fragrance with a unified and harmonious aroma and taste, stable performance, vivid aroma, and pure aroma.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Cumin extract: Dilute acetone with water to prepare 2000 grams of 70% dilute acetone solution, then add 500 grams of propylene glycol, and the multi-component solvent is prepared. Add 500 grams of fennel powder into the flask, install a stirring and reflux device, add multi-component solvents, and then heat and reflux for 2 hours. Wash the filter residue for the first time, gather the filtrate together, and remove part of the acetone and water with a falling film fractionation tower to obtain 800 grams of concentrated solution, the fennel extract with a solid content of more than 12%, has a mild fennel aroma, Slightly sweet, not oily after storage.

Embodiment 2

[0013] Star anise powder extract: Dilute 95% edible ethanol with water, measure it with an ethanol specific gravity meter, prepare 400 grams of 60% dilute ethanol solution, add this dilute ethanol solution to 100 grams of star anise powder, and reflux extraction for 2 hour, filtered after cooling, and the filter residue was reflux extracted with 40 grams of 60% dilute ethanol and 60 grams of propylene glycol for 2 hours, filtered after cooling, and the filter residue was washed with 50 grams of 60% dilute ethanol, and the combined filtrate was partially separated by a falling film fractionation tower. The ethanol and water are distilled off to obtain 100 grams of concentrated liquid, which is the star anise powder extract, with a clear and spicy star anise aroma and sweet taste.

Embodiment 3

[0015] Five-spice powder extract: Dilute methanol with water to prepare 6,000 grams of 80% dilute methanol solution, then add 800 grams of glycerol, and the multi-component solvent is prepared. Add 2000 grams of five-spice powder to the flask, install a stirring and reflux device, add multi-component solvents, then heat and reflux for 1 hour, after the extraction is completed, cool, filter and remove the five-spice powder residue, and wash twice with 1000 grams of 80% dilute methanol Filter residue, filtrate is gathered together, methanol is evaporated with falling film fractionation tower, obtains the concentrated solution of 1400 grams, five-spice powder extract, has the fragrance of complete five-spice powder, and storage is not short-lived.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method used to transfer and extract the natural spice with multiple solvent, at first, the natural spice material is extracted with multiple solvent, and then the components which have been extracted out will be transferred into the multiple solvent of the end product, the multiple solvent is composed of two or more than two kinds of solvent which can dissolve each other mutually, the transformation of the components having been extracted out is as following: The components of the multiple solvent are adjusted by the falling-film fractionating column, and the aroma components solved in the solvent are transferred into the ultimate multiple solvent to produce a kind of natural spice which is steady and reserved the aroma and scent. The method of this patent is simple and effective, and a kind of spice which can lead to not only olfaction response but also gestation response.

Description

Technical field: [0001] The invention relates to a method for producing spices, in particular to a method for preparing natural spice extracts. Background technique: [0002] Extracting aroma components from natural aromatic plants to prepare natural spices is a long-standing, ancient and effective method that has been passed down for thousands of years, but this method also has shortcomings. We know that the chemical composition of the constituent substances in plants can be divided into three categories. The first category is highly volatile substances with a molecular weight below 200, such as: alcohols, ketones, aldehydes, esters, and sulfur-containing compounds; the second category has a molecular weight of 200. ~400 components, such as: sesquiterpenes, diterpenes, triterpenes and their various oxygen-containing derivatives, amino acids, etc.; the third category is macromolecular compounds with a molecular weight above 400, such as: tannins, peptides, Polysaccharides a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00
Inventor 胡勇成华立明单逢三
Owner APPLE FLAVOR & FRAGRANCE GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com