Process for extracting terpineol from waste orange peel and application thereof in wine products

Abstract

The application discloses a terpineol extraction process from waste orange peel and application of the terpineol in wine products, which uses waste orange peel, a by-product of orange processing, as raw material, adopts an integrated process of ultrasonic-assisted ethanol extraction, activated carbon decolorization and molecular distillation refining, and prepares high-purity natural extract with terpineol purity greater than or equal to 80%. Experiments prove that the extract can slow down the ethanol absorption rate by 20%, reduce the blood ethanol concentration peak by 10%, prolong the drunkenness incubation period by 97% (from 10.33 min to 20.43 min), and improve the post-drinking comfort of the body. The application is based on the concept of agricultural product resource utilization, and the process is green and mild and has strong purification pertinence, so that high-value resource utilization of the waste orange peel can be realized. The application of the orange peel extract to the preparation of alcoholic beverages can obtain a functional wine body capable of smoothing blood alcohol fluctuation and relieving drunkenness reaction, and has a clear application mechanism and industrialization prospect.

Description

Technical Field

[0001] This invention belongs to the field of natural active substance extraction technology, specifically involving a green extraction process of terpineol from waste orange peel and the application of this natural terpineol in slowing down the absorption of ethanol after drinking alcohol and improving the comfort of drinking alcohol. Background Technology

[0002] my country's citrus processing industry generates a massive amount of orange peel processing waste annually, most of which is only simply processed and then reused at a low value. This not only results in a serious waste of high-quality natural resources but also easily leads to environmental pollution problems. Accelerating the high-value resource utilization of such waste agricultural products has become an inevitable trend for the transformation and upgrading of the agricultural and forestry industries. Orange peel is rich in various natural terpenoid active components, among which terpineol has unique physiological effects. Unlike traditional research approaches that focus on accelerating alcohol decomposition, this research innovatively relies on the gastrointestinal motility regulation properties of terpineol to intervene at the source of ethanol absorption. This effectively slows down the gastric emptying process, reduces the rapid absorption of ethanol in the small intestine, stabilizes the rise in blood ethanol concentration, and significantly alleviates symptoms such as dizziness, fatigue, and gastrointestinal discomfort after drinking. It effectively improves overall post-drinking comfort through a novel mechanism of action.

[0003] Currently, the industry's processing and utilization of orange peel is relatively extensive, lacking a complete set of processes for the targeted separation, efficient enrichment, and refined processing of terpineols. Furthermore, innovative applications of this natural active ingredient in regulating ethanol absorption and optimizing the drinking experience have not yet been explored, leaving significant gaps in related functional research. Most functional additives currently on the market for improving drinking experience are made from synthetic raw materials, generally exhibiting shortcomings such as poor integration with alcohol and insufficient safety for long-term consumption. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of existing technologies, provide a green and simple process for extracting terpineol from waste orange peel, verify the role of terpineol in the regulation of ethanol metabolism and post-drinking comfort, and develop functional wines with low alcohol content and high post-drinking comfort.

[0005] As a first aspect of the present invention, the present invention provides a process for extracting terpineol from waste orange peel, comprising the following steps: (1) Raw material pretreatment: Collect waste orange peels from citrus processing, wash, dry, crush, and pass through a 20-40 mesh sieve to obtain orange peel powder; (2) Ethanol extraction: Use 40% to 60% ethanol aqueous solution as the extraction solvent, weigh orange peel powder at a material-liquid ratio of 1:8 to 1:15, and extract at room temperature for 30 to 60 min; (3) Separation and decolorization: The extract is centrifuged and filtered, and static decolorization is performed using activated carbon. The amount of activated carbon added is 0.8% to 1.5% of the extract mass, the decolorization temperature is 30 to 40 ℃, and the decolorization adsorption time is 20 to 35 min. After decolorization, it is filtered again to remove macromolecular impurities. (4) Molecular distillation purification: Molecular distillation purification is then carried out with a vacuum degree of 0.1-0.3 kPa, a distillation temperature of 55-65 ℃, and a scraping speed of 200-300 r / min to separate and remove water-soluble miscellaneous sugars, organic acids, and high-boiling-point waxy impurities, and to directionally enrich the light terpenoid components of terpineol; finally, the light phase fraction is collected, and the residual organic solvent is removed by vacuum concentration to obtain a colorless, transparent, high-purity terpineol orange peel extract.

[0006] Preferably, the drying temperature in step (1) is 50°C, and the powder is pulverized and passed through a 30-mesh standard sieve to obtain dried orange peel powder.

[0007] Preferably, in step (2), a 50% ethanol aqueous solution is used as the extraction solvent, and orange peel powder is weighed at a material-to-liquid ratio of 1:10. Preferably, ultrasonic-assisted extraction is used in step (2), with an ultrasonic power of 150-250 W.

[0008] Preferably, in step (3), the vacuum degree is set to 0.2 kPa, the distillation temperature is 60 ℃, and the scraping speed is 250 r / min to extract the light fraction of terpineol.

[0009] Preferably, in step (3), residual organic solvents are removed by vacuum concentration at 45 °C and -0.08 MPa to obtain a colorless, transparent, high-purity terpineol orange peel extract.

[0010] Preferably, the main active ingredient in the orange peel extract is terpineol, and the terpineol content is not less than 80% by mass.

[0011] As a second aspect of the present invention, the present invention provides the application of the orange peel terpineol extract prepared by the above process in functional wines that promote ethanol metabolism, specifically by adding the terpineol extract to alcoholic beverages to prepare functional wines.

[0012] Preferably, the functional alcoholic beverage is an alcoholic beverage.

[0013] Preferably, the concentration of terpineol added is 0.05–0.2 mg / L.

[0014] The beneficial effects of this invention are: 1. The raw material is waste orange peel from processing, realizing high-value utilization of agricultural waste, which is green, environmentally friendly and low-cost; 2. An activated carbon decolorization coupled with molecular distillation purification system is adopted to remove macromolecular impurities and low-value components step by step, and to directionally enrich terpineols, thereby stabilizing the purity of the extract to over 80%. The resulting extract has stable physical and chemical properties, is colorless and transparent, is suitable for transparent wines, and does not damage the sensory quality of alcohol. 3. The prepared functional liquor formula is simple and safe, and can effectively smooth blood alcohol fluctuations, prolong the latency period of intoxication, and improve post-drinking comfort. It has strong industrialization potential and broad application prospects. Detailed Implementation

[0015] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are for illustrative purposes only and are not intended to limit the invention in any way. It should be noted that, unless otherwise specified, the following embodiments and features can be combined with each other. It should also be understood that the terminology used in the embodiments of this invention is for describing specific implementation schemes and not for limiting the scope of protection of this invention.

[0016] When a range of values ​​is given, it should be understood that, unless otherwise stated in this invention, the two endpoints of each range and any value between the two endpoints may be selected.

[0017] Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly used in the field to which this invention pertains. The terminology used to describe this invention is intended only to describe a particular implementation and is not intended to limit the scope of the teachings. This invention can be implemented using any prior art methods, apparatus, and materials similar to or equivalent to those described, used, or made in the embodiments of this invention.

[0018] The term “and / or” as used herein should be understood to mean any one of the options or any combination of two or more of the options.

[0019] As used herein, the term "about" indicates a range of ±20% of the following value. In some embodiments, the term "about" indicates a range of ±10% of the following value. In some embodiments, the term "about" indicates a range of ±5% of the following value.

[0020] This invention provides a process for extracting terpineol from waste orange peel, comprising the following steps: (1) Raw material pretreatment: Collect waste orange peels from citrus processing, wash, dry, crush, and pass through a 20-40 mesh sieve to obtain orange peel powder; (2) Ethanol extraction: 40% to 60% ethanol aqueous solution was used as the extraction solvent, the material-liquid ratio was 1:8 to 1:15, ultrasonic assisted extraction was performed at room temperature, ultrasonic power was 150 to 250 W, and extraction time was 30 to 60 min. (3) Separation, decolorization and molecular distillation purification: The extract was centrifuged and filtered, and static decolorization was performed using activated carbon. The amount of activated carbon added was 0.8% to 1.5% of the extract mass, the decolorization temperature was 30 to 40 °C, and the decolorization adsorption time was 20 to 35 min. After decolorization, it was filtered again to remove large molecular impurities such as pigments and colloids. Then, molecular distillation purification was performed with a vacuum degree of 0.1 to 0.3 kPa, a distillation temperature of 55 to 65 °C, and a scraping speed of 200 to 300 r / min to separate and remove water-soluble sugars, organic acids, and high-boiling-point waxy impurities, and to directionally enrich the light terpenoid components of terpineol. Finally, the light phase fraction was collected, and the residual solvent was removed by vacuum concentration to obtain a colorless, transparent, high-purity terpineol orange peel extract.

[0021] The main active ingredient in the extract is terpineol, and the terpineol content is not less than 80% after molecular distillation purification.

[0022] This invention employs ultrasound-assisted ethanol extraction to achieve crude enrichment of terpineols, utilizes activated carbon to remove large molecular impurities such as pigments and colloids, and then uses molecular distillation to directionally separate terpineols based on boiling point differences, removing organic acids, water-soluble polysaccharides, and high-boiling-point waxy impurities, ultimately obtaining a high-purity terpineol extract. This invention abandons high-purity chemical standards, using a self-made extract as the sole test sample, ensuring consistency among the test sample, application sample, and industrialization sample, and strengthening the logical correlation.

[0023] The present invention also provides the application of the orange peel terpineol extract prepared by the above process in functional wines that promote ethanol metabolism, specifically by adding the terpineol extract to alcoholic beverages to prepare functional wines.

[0024] In one specific embodiment, the functional alcoholic beverage is an alcoholic drink. The concentration of terpineol added is 0.05–0.2 mg / L.

[0025] This invention clarifies the dual regulatory logic of terpineol: first, physical absorption regulation, which inhibits gastrointestinal motility, delays gastric emptying, prolongs the gastric retention time of ethanol, slows down the absorption rate in the small intestine, and smooths out fluctuations in blood alcohol concentration; second, behavioral tolerance regulation, which prolongs the latency period of intoxication, improves post-drinking discomfort, and enhances drinking comfort.

[0026] The following embodiments are provided to aid in understanding the present invention. However, it should be understood that these embodiments are for illustrative purposes only and do not constitute any limitation. The actual scope of protection of the present invention is set forth in the claims. It should be understood that any modifications and changes can be made without departing from the spirit of the present invention. Unless otherwise specified, the raw materials used in the embodiments are all commercially available products in the art, their specifications are conventional specifications in the art, and the methods used are conventional methods in the art. The instruments and equipment used in the embodiments are conventional instruments and equipment in the art.

[0027] Example 1 This embodiment provides a process for extracting terpineol from waste orange peel, including the following steps: Fresh orange peels discarded from citrus processing plants were selected, rinsed with water to remove residual sugar and impurities, and dried in a constant temperature oven at 50 ℃ until constant weight. The dried peels were then pulverized and passed through a 30-mesh standard sieve to obtain dried orange peel powder. 100 g of the orange peel powder was accurately weighed and added to 1000 mL of 50% (v / v) ethanol aqueous solution at a material-to-liquid ratio of 1:10. Ultrasonic-assisted extraction was performed at an ultrasonic power of 200 W, an extraction temperature of 25 ℃, and an extraction time of 45 min. After extraction, the mixture was centrifuged at 8000 r / min for 10 min, and the supernatant was collected. 1.0% activated carbon was added for decolorization, and the mixture was adsorbed at 35 ℃ for 30 min. The activated carbon and colored impurities were removed by filtration. The decolorized solution was sent to a molecular distillation apparatus at a vacuum of 0.2 kPa, a distillation temperature of 60 ℃, and a scraping speed of 250 r / min to collect the light fraction of terpineol. The organic solvent was removed by concentration under reduced pressure at 45 ℃ and -0.08 MPa to obtain a colorless and transparent orange peel terpineol extract. Gas chromatography analysis showed that the purity of terpineol was approximately 83.27%.

[0028] Example 2 This embodiment provides a process for extracting terpineol from waste orange peel, including the following steps: Fresh orange peels discarded from citrus processing plants were selected, rinsed with water to remove residual sugar and impurities, and dried in a constant temperature oven at 50℃ until constant weight. The dried peels were then pulverized and passed through a 30-mesh standard sieve to obtain dried orange peel powder. 100g of the orange peel powder was accurately weighed and added to 1200mL of 50% (v / v) ethanol aqueous solution at a material-to-liquid ratio of 1:12. Ultrasonic-assisted extraction was performed at an ultrasonic power of 200 W, an extraction temperature of 30℃, and an extraction time of 45 min. After extraction, the mixture was centrifuged at 8000 r / min for 10 min, and the supernatant was collected. 1.0% activated carbon was added for decolorization, and the mixture was adsorbed at 35 ℃ for 30 min. The activated carbon and colored impurities were removed by filtration. The decolorized solution was then sent to a molecular distillation apparatus at a vacuum of 0.2 kPa, a distillation temperature of 60 ℃, and a scraping speed of 250 r / min to collect the light fraction of terpineol. The organic solvent was removed by concentration under reduced pressure at 45 ℃ and -0.08 MPa to obtain a colorless, transparent orange peel terpineol extract. Gas chromatography analysis showed that the purity of terpineol was approximately 79.12%.

[0029] Example 3 This embodiment provides a process for extracting terpineol from waste orange peel, including the following steps: Fresh orange peels discarded from citrus processing plants were selected, rinsed with water to remove residual sugar and impurities, and dried in a constant temperature oven at 50℃ until constant weight. The dried peels were then pulverized and passed through a 30-mesh standard sieve to obtain dried orange peel powder. 100g of the orange peel powder was accurately weighed and added to 1000mL of 55% (v / v) ethanol aqueous solution at a material-to-liquid ratio of 1:10. Ultrasonic-assisted extraction was performed at an ultrasonic power of 220 W, an extraction temperature of 25℃, and an extraction time of 50 min. After extraction, the mixture was centrifuged at 8000 r / min for 10 min, and the supernatant was collected. 1.0% activated carbon was added for decolorization, and the mixture was adsorbed at 35 ℃ for 30 min. The activated carbon and colored impurities were removed by filtration. The decolorized solution was then sent to a molecular distillation apparatus at a vacuum of 0.2 kPa, a distillation temperature of 60 ℃, and a scraping speed of 250 r / min to collect the light fraction of terpineol. The organic solvent was removed by concentration under reduced pressure at 45 ℃ and -0.08 MPa to obtain a colorless, transparent orange peel terpineol extract. Gas chromatography analysis showed that the purity of terpineol was approximately 81.56%.

[0030] Example 4 Using 42% ABV baijiu as raw material, the terpineol extract prepared in Example 1 was added to obtain a functional liquor with a final concentration of terpineol of 0.1 mg / L; the blank control group was the same 42% ABV edible alcohol without the addition of the extract. The liquor was sealed and left to stand for 24 hours, and the sensory quality did not change significantly.

[0031] Table 2

[0032] Example 5 This embodiment is used for animal functional verification experiments.

[0033] To ensure the rigor of the experiment and to maintain a consistent source of materials, all animal experiments used the high-quality materials prepared in Example 1 of this invention. Pure terpineol extract from orange peel. Healthy male Balb / c mice, weighing 20±2 g, were selected and housed in an environment with a temperature of 23±2 ℃ and a relative humidity of 40%-70% for 7 days before the experiment. Mice were randomly divided into a blank alcohol group and a terpineol experimental group, with 30 mice in each group. These groups were further subdivided into three parallel independent experimental groups: an alcohol intoxication test group, an ethanol metabolism kinetics test group, and a gastrointestinal motility test group, with 10 mice in each group. All alcohol used in the experiments was prepared using 42% ABV edible alcohol. The alcohol intoxication test and ethanol metabolism kinetics test used a single acute gavage to model the process, while the gastrointestinal motility test involved continuous prophylactic gavage intervention for one week to explore the long-term regulatory effect of terpineol on the gastrointestinal tract. The dosages for the three experimental groups were differentiated: the gavage dose for the alcohol intoxication test was 0.15 mL / 10 g; the gavage dose for the ethanol metabolism kinetics test and the gastrointestinal motility test was 0.11 mL / 10 g. All mice were fasted for 12 hours before the experiment, but water was allowed.

[0034] (1) Intoxication test (post-drinking comfort evaluation) Table 3

[0035] Note: Compared to alcoholic beverages. P<0.05; P<0.01; P<0.001.

[0036] The experimental results showed that, compared with the control group, the latency period of alcohol intoxication in mice in the terpineol experimental group was significantly prolonged, delaying the onset of alcohol intoxication and improving overall post-drinking comfort.

[0037] (2) Ethanol metabolism kinetics test Table 4

[0038] Note: Compared to alcoholic beverages. P<0.05; P<0.01; P<0.001.

[0039] The results showed that terpineol could significantly reduce blood alcohol concentration in the early stage of drinking, slow down ethanol absorption by 19.46%, suppress peak blood alcohol concentration by 10%, and reduce the impact of instantaneous ethanol on the body; the reduced area under the blood alcohol curve indicated that the total exposure to ethanol in the body was reduced and the metabolic load of ethanol decreased.

[0040] (3) Gastrointestinal motility test (evidence of intrinsic mechanism) This gastrointestinal motility test employed a 7-day prophylactic gavage intervention with an alcohol dose of 0.11 mL / 10 g, unlike the other two acute trials. After the intervention, gastric emptying rate and small intestinal propulsion rate were measured using the carbon-based propulsion method. Gastric emptying and gastrointestinal propulsion rate are key indicators influencing the rate of ethanol absorption.

[0041] Table 5

[0042] Note: EMI=1.3 B-0.73 A-0.098, B: Carbon ink propulsion rate, A: Stomach weight Note: Compared to alcoholic beverages. P<0.05; P<0.01; P<0.001.

[0043] This experiment shows that continuous intake of terpineol can stably reduce the gastrointestinal propulsion capacity of mice, increase the gastric residue rate, and delay the transport of ethanol from the stomach to the small intestine. By blocking ethanol from entering the highly absorbable small intestine, it can moderate the rise in blood alcohol from the source of absorption and provide time for the slow metabolism of ethanol. This explains the underlying reasons for the improvement of drunken behavior and the stable changes in blood alcohol from a mechanistic perspective.

[0044] This invention involves decolorization and impurity removal, molecular distillation and purification to remove pigments, colloids and macromolecular impurities; the purified terpineol is a colorless and transparent oily liquid at room temperature, and the purity of the refined extract can reach more than 80%, the fluid is clear and free of impurities, and its physicochemical properties are suitable for transparent liquor systems, without causing sensory defects such as discoloration, turbidity or off-flavors in the liquor.

[0045] Based on comprehensive behavioral, hemodynamic, and gastrointestinal physiological indicators, it can be seen that terpineol from orange peel can regulate gastrointestinal absorption behavior, smooth blood alcohol fluctuations, prolong the latency period of intoxication, and improve adverse physical symptoms after drinking. The three experimental indicators corroborate each other and are logically progressive, clarifying the mechanism of action of natural terpineol in relieving intoxication and optimizing ethanol metabolism, making it suitable for the preparation of soothing functional wines.

[0046] The above embodiments merely illustrate several implementation methods of the present invention, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of the present invention should be determined by the appended claims.

Claims

1. A process for extracting terpineol from waste orange peel, characterized in that, Includes the following steps: (1) Raw material pretreatment: Collect waste orange peels from citrus processing, wash, dry, crush, and pass through a 20-40 mesh sieve to obtain orange peel powder; (2) Ethanol extraction: Use 40% to 60% ethanol aqueous solution as the extraction solvent, weigh orange peel powder at a material-liquid ratio of 1:8 to 1:15, and extract at room temperature for 30 to 60 min; (3) Separation and decolorization: The extract is centrifuged and filtered, and static decolorization is performed using activated carbon. The amount of activated carbon added is 0.8% to 1.5% of the extract mass, the decolorization temperature is 30 to 40 ℃, and the decolorization adsorption time is 20 to 35 min. After decolorization, it is filtered again to remove macromolecular impurities. (4) Molecular distillation purification: Molecular distillation purification is then carried out with a vacuum degree of 0.1-0.3 kPa, a distillation temperature of 55-65 ℃, and a scraping speed of 200-300 r / min to separate and remove water-soluble miscellaneous sugars, organic acids, and high-boiling-point waxy impurities, and to directionally enrich the light terpenoid components of terpineol; finally, the light phase fraction is collected, and the residual organic solvent is removed by vacuum concentration to obtain a colorless, transparent, high-purity terpineol orange peel extract.

2. The process for extracting terpineol from waste orange peel according to claim 1, characterized in that, In step (1), the drying temperature is 50℃, and after pulverization, the powder is passed through a 30-mesh standard sieve to obtain dried orange peel powder.

3. The process for extracting terpineol from waste orange peel according to claim 1, characterized in that, In step (2), a 50% ethanol aqueous solution was used as the extraction solvent, and orange peel powder was weighed at a material-to-liquid ratio of 1:

10.

4. The process for extracting terpineol from waste orange peel according to claim 1, characterized in that, In step (2), ultrasonic-assisted extraction is used, with an ultrasonic power of 150-250 W.

5. The process for extracting terpineol from waste orange peel according to claim 1, characterized in that, In step (3), the vacuum degree is set to 0.2 kPa, the distillation temperature is 60 ℃, and the scraping speed is 250 r / min to collect the light fraction of terpineol.

6. The process for extracting terpineol from waste orange peel according to claim 1, characterized in that, In step (3), residual organic solvents were removed by vacuum concentration at 45 °C and -0.08 MPa to obtain colorless, transparent, high-purity terpineol orange peel extract.

7. The process for extracting terpineol from waste orange peel according to claim 1, characterized in that, The main active ingredient in the orange peel extract is terpineol, and the terpineol content is not less than 80%.

8. The application of the orange peel terpineol extract prepared by any one of claims 1-7 in functional wines that promote ethanol metabolism, characterized in that, The terpineol extract is added to alcoholic beverages to prepare functional wines.

9. The application according to claim 8, characterized in that, The functional alcoholic beverage is an alcoholic drink.

10. The application according to claim 8, characterized in that, The concentration of terpineol added is 0.05–0.2 mg / L.

Images