9 results about "Anethole" patented technology

The invention discloses a multistage segmented rectification process for anise oil, which comprises the following steps: by taking crude anise oil as a raw material, carrying out multistage segmented rectification on a first-stage tower section, a middle tower section and a last-stage tower section through a rectification tower; wherein the first-stage tower section is used for removing light components, the last-stage tower section is used for refining trans-anethole, and the middle tower section is used for gradually increasing the concentration of the target component trans-anethole by gradually increasing the temperature; regular packing is adopted in the middle tower section, and the used packing is catalytic isomerization packing. The multi-stage segmented rectification process for the anise oil can be used for preparing high-purity and high-yield trans-anethole, and is short in process time, low in energy consumption and suitable for industrial production.

The invention discloses Leishan fish sauce sour essence as well as a preparation method and application thereof. The leishan fish sauce acid essence is prepared from ethyl acetate, absolute ethyl alcohol, ethyl isovalerate, ethyl hexanoate, isoamyl alcohol, furfuryl alcohol, ethyl lactate, ethyl caprylate, acetic acid, diethyl succinate, methyl salicylate, ethyl benzoate, ethyl laurate, hexanoic acid, phenethyl alcohol, 4-methyl guaiacol, ethyl myristate, ethyl palmitate, ethyl oleate, capsicum oleoresin, ethyl phenylacetate and ginger oil. And lactic acid, glycerol triacetate, ocimene, ethyl isovalerate, ethyl butyrate, anethole and phenylacetaldehyde. The Leishan fish sauce sour essence disclosed by the invention is soft and harmonious in overall fragrance, natural and vivid, still has stable flavor characteristics at high temperature, can make up the problem of flavor deficiency in sour soup products, realizes accurate reproduction and controllable release of composite fragrance, improves the standardization level of products, and effectively improves the preference degree of consumers.

The invention provides a cough-relieving and phlegm-eliminating composition and a preparation method thereof. The cough-relieving and phlegm-eliminating composition is prepared from the following raw materials: anhydrous morphine, anhydrous codeine phosphate, apigenin, liquiritin, isoliquiritin, liquiritigenin, isoliquiritigenin, glycyrrhizic acid, trans-anethole, camphor and sodium benzoate. The composition further comprises a luffa stem extract, an atractylodes lancea rhizome extract and a radix ranunculi ternati bark extract. The cough-relieving and phlegm-eliminating composition provided by the invention has the advantages of few impurities, clear and remarkable drug effect and small side effect. Under the action of the core antitussive drug, three plant extracts of luffa stem, Atractylodes lancea and Ranunculus ternatus Thunb. Are creatively added, so that the phlegm eliminating capacity and the overall antitussive effect of the whole formula are remarkably enhanced. The cough-relieving and phlegm-eliminating composition disclosed by the invention realizes the synergistic interaction of '1 + 1 + 1gt, 3' on the core indexes of inhibiting the cough frequency, prolonging the cough latency period, promoting sputum excretion and the like, and realizes the cough-relieving and phlegm-eliminating effects of treating both symptoms and root causes through the multi-target-point and multi-mechanism synergistic effect.

The invention discloses a fried bean sauce flavor essence and a preparation method and application thereof, and the fried bean sauce flavor essence is composed of the following components by weight: soybean salad oil, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-mercaptofuran, methyl cyclopentenolone, 2, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, the ointment is prepared from 2, 5-trimethylpyrazine, hexadecanoic acid, octadecanal, allyl disulfide, 2-acetylfuran, isoamyl acetate, soy ketones, anethole, sesame oil, ethyl maltol, ethyl enanthate, 4-ethyl guaiacol, furanone, glacial acetic acid and isovaleric acid. The fried bean sauce flavor essence disclosed by the invention has the characteristics of classic fried bean sauce flavor, strong sauce flavor and mellow meat flavor.

The invention provides a sweet basil flavor essence composition and a preparation method thereof. The essence composition is prepared from the following raw materials: anethole, linalool, citral, nerol and geraniol. In the preparation process, firstly, the anethole is modified to obtain a front incense body; and then mixing the remaining spices to prepare a solution, and embedding the solution by using stearylamine lipidosome. Then, preparing an oil-phase solution from the anethole anethole body and stearylamine liposome, and combining the oil-phase solution with lipoic acid modified soracan gum to prepare a final product. The technical problems of large volatilization rate difference, polarity conflict and the like of different perfumes are effectively solved, the fragrance of the product is harmonious and natural, the stability is high, and targeted release can be realized in a specific environment. Animal test results show that the essence composition has a remarkable anti-fatigue effect, is suitable for development of anti-fatigue products, and fills up related market gaps.

The present application relates to the field of preparation of perfume derivatives, and particularly relates to a preparation method of bifunctional perfume derivatives of menthol and anethole. The present application uses natural menthol and trans-anethole from anise oil as raw materials, and uses solid acid as catalyst to synthesize the target bifunctional perfume derivatives through ester exchange and condensation reaction. In the preparation method provided by the present application, no organic solvent is used, which is green and environmentally friendly, the catalyst can be recycled and used, and the method is suitable for industrial production. The product prepared has both menthol cooling and anise pungency, and the antibacterial rate of the product on escherichia coli, staphylococcus aureus and candida albicans is greater than or equal to 98%, the product has excellent thermal stability, and can be widely applied to various fields such as food, daily chemical, tobacco and medicine.

The present invention relates to an agent for suppressing an unpleasant taste stemming from a high-intensity sweetener, said agent containing one or more active ingredients selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, delta undecalactone, methyl cinnamate, gamma heptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoia lactone, 2-methylundecanal, thyme essential oil, trans-2-undecenal, and hedione.

The invention discloses a broad-spectrum tobacco storage pest repellent and a preparation method thereof, and belongs to the field of plant protection and agricultural product postpartum treatment.The repellent is formed by compounding citronellal, trans-anethole (the main active ingredient of star anise oil) and methyl salicylate (the main active ingredient of wintergreen oil) serving as core active ingredients with a solvent, a stabilizer and an auxiliary. Through scientific proportioning, a remarkable synergistic effect is generated, and the pesticide has extremely strong repelling and oviposition inhibition effects on adults of the two pests; the product is good in environmental compatibility, safe to human bodies, free of chemical residues and free of adverse effects on tobacco quality, the repellent rate is larger than 95%, the lasting period can reach 30 days or above, the problems of chemical agent residues, drug resistance, narrow single-component repellent spectrum and poor effect are effectively solved, and the composition is suitable for various tobacco storage environments.

The invention discloses an application of a Yi medicine gerbera delavayi alcohol extract in preparation of a medicine for preventing liver injury. The Yi medicine Gerbera unbracteata alcohol extract (E-GDF) is extracted through a reflux extract method, the content of total flavonoids in the obtained E-GDF is 16.35 mg / g, and the content of total polyphenols in the obtained E-GDF is 36.15 mg / g. Flavonoid components and phenolic acid components in the E-GDF are analyzed and determined through LC-MS, the flavonoid components mainly comprise kaempferol glycoside, luteolin and glycosides of the kaempferol glycoside, and the phenolic acid components mainly comprise chlorogenic acid, caffeic acid, ferulic acid and the like. In-vivo experiments prove that the gerbera delavayi alcohol extract provided by the invention can effectively reduce the levels of ALT and AST in serum, reduce the levels of inflammatory factors such as TNF-alpha, IL-6 and the like in the liver, and obviously improve pathological changes of liver tissues. Within a certain dosage range (50 mg / kg to 200 mg / kg), the effect of preventing the liver injury is enhanced along with the increase of the administration dosage.