51 results about "Anethole" patented technology

The invention relates to a mixture of compounds having the sensory properties of winter-green, to fragrance and flavoring compositions containing said mixture and to flavored and perfumed products containing said mixture, to a method of adding a wintergreen flavor, odor or note to (non-wintergreen) flavored or perfumed products. Further the present invention relates to the use of said mixture as an enhancement, or as complete or partial replacement for methyl salicylate, in particular in chewing gum, foods, dentrifices, mouthwashes and other orally consumable products. The mixture comprises or consists of dihydroanethole, o-anisaldehyde, 1,3-dimethoxybenzene, 2′-hydroxyacetophenone, and optionally 2-methoxyacetophenone.

The invention discloses a gas-phase sustained-release mildew-resistant antistaling agent and a preparation method and application thereof. The gas-phase sustained-release mildew-resistant antistaling agent is prepared through complex formulation of microcapsules of four plant essential oils consisting of anethole, cinnaldehyde, citral and salicylaldehyde. Beta-cyclodextrin is used as a wall material to respectively encapsulate the four plant essential oils consisting of anethole, cinnaldehyde, citral and salicylaldehyde, so four plant essential oil microcapsules are obtained; then the four plant essential oil microcapsules are mixed in proportion and then are applied for mildew-resistance and preservation of grains or oil-bearing materials or for mildew-resistance and preservation of raw-food materials and packaged foods. The mildew-resistant antistaling agent inhibits mould through gas-phase fumigating effects of the essential oils and employs microcapsule technology for controlling of volatilization speeds of the essential oils, so a long-acting gas-phase mildew-resistant effect is realized without direct contact between the essential oils with grains, foodstuffs and the like; the mildew-resistant antistaling agent is especially applicable to antibiosis and mildew-resistance of grains, oil-bearing materials and packaged foods under the conditions of high temperature and high humidity, can suppress deterioration of quality of the grains, the oil-bearing materials and the packaged foods, is safe to human beings and livestock and is capable of effectively overcoming the problem of residual of a chemical fumigant.

The invention discloses a method for discriminating the truth of fermented beef ham through detecting the compositions of a flavor substance by a gas chromatography-smelling method/a gas chromatography-mass spectrometry method. The method comprises the following steps: when a sample of a flavor substance of fermented beef ham to be detected is prepared through dynamic headspace purging and trapping, the suitable purging time of nitrogen gas is 30 minutes; when the flavor substance is detected by utilizing the gas chromatography-mass spectrometry method, the fermented beef ham contains fifteen flavor substance compositions: namely, 2-propylene-1-mercaptan, dimethyl benzene methanol, 3-methyl butyraldehyde, benzaldehyde, methyl-5-heptene-2-ketones, acetophenone, alpha-pinene, beta-pinene, styrene, dipentene, biphenyl, naphthalene, 2-methyl naphthalene, phenol, eucalyptus essential oil and anethole; and when the compositions of the smelling flavor substance are detected by the chromatography-smelling method, the fermented beef ham contains trimethyl butyraldehyde, benzaldehyde, dimethyl disulfide, naphthalene, alpha-pinene and benzothiazole. The method can be widely applied to quality detection and discrimination; and the process design, improvement and management of the fermented beef ham.

The invention discloses an essence composition. The composition comprises the following components: spearmint oil, geranium oil, peppermint oil, methyl salicylate, anethole, eugenol, thymol, a cooling agent, and menthone 1,2-glycerol ketal. The proportion of spearmint oil, peppermint oil, and anethole is 1-5:1-10:5-15. The essence composition can be used for effectively resolving bitterness mouthfeel of desensitizing toothpaste, and at the same time endows the paste sweet and mild tooth brushing experience with mint fragrance.

The invention discloses a method for continuous fractional separation and purification of effective ingredients of star anise, and relates to purification of a natural product of star anise. The invention provides a method for continuous fractional separation and purification of the effective ingredients of the star anise, which can ensure the extraction efficiency of a target product, has low production operating cost, high solvent recovery rate and obviously low energy consumption, and is suitable for large-scale production. The method comprises the following steps of: extracting star aniseoil; extracting star anise oil resin; separating anethole from anisaldehyde; performing microbial conversion on shikimic acid; and extracting and separating the shikimic acid. On the basis of extracting the star anise oil resin and separating the anethole from the anisaldehyde, the shikimic acid is extracted and separated from extraction residue, products with high added value, such as shikimi fruit, the anethole and the anisaldehyde are obtained, and the extraction efficiency of the target product is ensured.

The invention relates to the technical field of peppermint essence, and discloses a preparation method of peppermint essence. The preparation method comprises the following steps: S1, preparation of raw materials including 45-70 parts of natural menthol, 22-40 parts of dementholized peppermint oil, 11-30 parts of crude peppermint oil, 2-8 parts of spearmint oil, 2-5 parts of thyme oil, 2-6 parts of a cooling agent, 3-6 parts of eucalyptus oil, 2-9 parts of anesole, 0.5-3 parts of clove oil, 71-80 parts of a solvent, and 20-50 parts of a carrier; and S2, premixing: adding the natural menthol, the dementholized peppermint oil, the crude peppermint oil, the spearmint oil, the thyme oil, the eucalyptus oil and the clove oil into a mixing tank for stirring and premixing. The peppermint essence is reasonable in raw material ratio and low in cost; the prepared peppermint essence is capable of refreshing and restoring consciousness, fresh and cool in breath and mellow in fragrance; all the raw materials have a synergistic effect, and the advantages of all the components are further exerted; the durability of the peppermint essence for releasing cool feeling is improved, and the peppermint essence has good production benefits.

The invention provides green environmental protection white deer feed additive with high calcium and high protein. The invention adopts the combination of pure natural material ganoderma lucidum or ganoderma lucidum culture or poplar leaves, cordyceps or cordyceps culture, eucommia ulmoies leaves or honeysuckle, aniseed powder, pine needle powder, bone powder, animal and plant material containing protein, calcium mineral and phosphor mineral, or shell meal; and the main components contains plant vitamin, hemicellulose, lignin, triterpenes with biological activity, polyose anethole and green original material; in addition, the invention also includes a small amount of compound and microelement, etc. of nucleoside, furans, sterols, alkaloids, protein and amino acid, etc. with biological activity. The invention has the advantages that the invention is green, environmental friendly and pollution-free; little addition is used in the livestock feed, the livestock grows faster by 10 to 20 percent; the disease resistance is strong, and the reproduction rate is high, etc.

The invention discloses a preparation method of health-care choerospondias axillaries fruit wine. The preparation method comprises the following steps that 1, fresh wild jujube fruits are processed; 2, fermenting is carried out; 3, kernels are processed, wherein micro-pulverization is carried out on the kernels, then enzymatic hydrolysate is added for enzymolysis in an extraction agent, and microwave-assisted extraction is carried out to obtain an extraction solution; the extracted kernels are placed into a supercritical extraction kettle, and supercritical carbon dioxide extraction is carriedout to obtain kernel essential oil; the extraction agent is composed of petroleum ether, chloroform, ethyl acetate, n-butyl alcohol, ethanol and water; 4, fermenting is carried out, that is, the extracting solution is mixed with the fruit wine obtained in step 2, the kernel essential oil, anethole, hops acid, a clove alcohol extract and a ginkgo leaf alcohol extract, the mixture stands still, pure rice wine serves as a fermentation seed, and sealed fermenting is carried out again; 5, filtering and clarifying are carried out. A natural plant fungicide is adopted for sterilization before fermentation, so that the sterilization effect is good; meanwhile, an extraction agent with a high dissolution and extraction effect is adopted for extracting active ingredients of the kernels, so that theutilization value of the kernels is improved.

The invention belongs to the field of feed and relates to a sow milk bionic feed flavor and a use method thereof. The sow milk bionic feed flavor is a fennel-type sow milk bionic flavor and is prepared by mixing 49.7 to 67 parts by weight of benzyl alcohol, 30 to 45.2 parts by weight of gamma-nonalactone, 8.3 to 27.8 parts by weight of gamma-octalactone, 8.4 to 16.7 parts by weight of benzyl butyrate, 5 to 10 parts by weight of anethole, 6.7 to 13.4 parts by weight of benzaldehyde, 6.7 to 16.6 parts by weight of vanillin, 1 to 5 parts by weight of ethyl butyrate, 1 to 5 parts by weight of isoamyl isovalerate, 0.5 to 3.3 parts by weight of amyl acetate, 0.4 to 5 parts by weight of ethyl hexanoate, 1.6 to 5 parts by weight of dimethyl methyl butyrate and 833 parts by weight of silica gel as a carrier. The sow milk bionic feed flavor can promote ingestion of piglets and improve daily gain. The fennel-type sow milk bionic flavor has better effects.

The invention relates to a parasitic wasp attractant and a preparation method and application thereof. The parasitic wasp attractant comprises the following raw materials in percentage by weight: 0.02%-5% of linalool, 0.1%-10% of eugenol, 0.05%-5% of anethole, 0.1%-5% of benzyl propionate, 0.01%-1% of methyl 2-methoxybenzoate, 2%-7% of carrageenin and the balance being water. The parasitic wasp attractant disclosed by the invention can be effectively used for attracting scoliid adults to seek a nectar source for feeding and oviposition by virtue of the aromatic odor of an aromatic compound, thereby enhancing the parasitic rate of scoliids on grubs effectively; the parasitic wasp attractant disclosed by the invention can be used for controlling the quantity of the grubs by utilizing the natural enemies, scoliids, of the grubs, thereby greatly reducing the field dosage of a chemical insecticide, alleviating the environment pollution and enhancing the quality of agricultural products compared with a traditional chemical agent for prevention and control of grubs.

The invention relates to a flavor evaluation method of fermented pseudosciaena crocea. The method comprises the following steps: curing fermented pseudosciaena crocea in different fermentation modes within different time; measuring the anethole concentration of the cured fermented larimichthys crocea by adopting a solid-phase microextraction and gas chromatography-mass spectrometry combined technology; scoring the flavor acceptability of the cured fermented larimichthys crocea by adopting artificial sensory evaluation, and constructing a flavor acceptability score database; performing multi-data fusion modeling by taking the anethole concentration as an independent variable and the flavor acceptability score as a dependent variable to obtain a flavor evaluation model with the maximum determination coefficient (R2); obtaining the anethole concentration of the fermented pseudosciaena crocea to be evaluated through the steps, then importing the obtained anethole concentration into the flavor evaluation model, and obtaining the flavor acceptability score of the fermented pseudosciaena crocea. The method can objectively and efficiently evaluate the quality characteristics of the fermented pseudosciaena crocea, and can be used for optimizing the curing method of the fermented pseudosciaena crocea.

The invention discloses a preparation method of chemical spices, and specially relates to a synthesis method of anethole. The synthesis method comprises the step of jointly reacting p-anisole propanol with a dehydrating agent and a water-carrying agent at a temperature of 90-150 DEG C, so that anethole, namely, p-allylanisole esdragol is synthesized. The synthesis method of anethole disclosed by the invention can simultaneously guarantee the reaction conversion rate and significantly reduce the requirements on reaction equipment, thereby effectively reducing the production costs thereof in industrial applications.

The invention discloses a production apparatus of an anethole rectifying section. The production apparatus comprises a rectifying tower, and a condenser and a vacuumizing mechanism which are successively connected with the rectifying tower by virtue of a pipeline, wherein one side of the condenser is connected with a condensed water inlet pipe, the other side is connected with a condensed water outlet pipe, the bottom end of the condenser is connected with a discharging pipe, the outer surface of the upper end of the discharging pipe is coated with a condensed water heat-preserving casing pipe, and the condensed water heat-preserving casing pipe is connected with the condensed water outlet pipe. According to the production apparatus, the condenser is directly provided with the dischargingpipe, a collection tank of the existing structure is not needed, so that on one hand, the material can be precisely discharged, and the high purity of the anethole can be ensured, and on the other hand, the resource waste can be prevented, and the energy consumption is reduced; and the outer surface of the discharging pipe is also coated with the condensed water heat-preserving casing pipe, so that not only can the utilization rate of the energy be increased, but also the icing of the anethole can be prevented, the normal discharging of the apparatus is ensured, and the production efficiency is increased.

The invention relates to a glutinous rice flavor blast bead for cigarettes and a preparation method thereof, and belongs to the technical field of blast beads for cigarettes. The glutinous rice fragrance essence in the glutinous rice fragrance essence blast bead for cigarettes is prepared from the following components: a glutinous rice fragrance extract, 2, 3, 5-trimethyl pyrazine, phenethyl acetate, anethole, 2, 6-dimethyl pyrazine, furanone, ethyl maltol, vanillin, butyl butyrate, ethyl caprate, ethyl heptanoate, 2-methylbutyrate-2-phenethyl ester, neophytadiene, phenethyl alcohol and the like. When the blast bead is added into a filter tip for smoking, the cigarette fragrance is full, the fragrance of glutinous rice is harmonious with the fragrance of tobacco, smoke has light glutinousrice fragrance, is sweet and mellow, enters the throat softly, leaves aftertaste fragrance and sweet aftertaste, and brings ease, comfort and satisfaction to consumers, and the blast bead is easy to popularize and apply.

The invention provides a female healthcare wine for promoting lactation. The female healthcare wine for promoting lactation comprises, by weight, 3-15 parts of Fructus Foeniculi anethole, 5-18 parts of Cogongrass rhizome polysaccharides, 5-30 parts of Fructus Momordicae flavones, 5-40 parts of Polygonatum sibiricum polysaccharides, and the balance of wine, and the total weight parts is 1000. The healthcare wine realizes the lactation promotion effect through invigorating energy and nourishing the kidney, nourishing yin and enriching blood, and strengthening the stomach and digesting foods by combining the physique of females according to the understanding of milk secretion in the traditional Chinese medicine healthcare theory.

The invention provides a composition for pickling bean products. According to the composition, bone soup, bay leaves, star anise, salt, chili oil and chicken essence are used as core components. Firstly the usage amount of a formula is optimized for achieving the purpose of guaranteeing the flavor and the color, the bone soup and the chicken essence are used as basic soup bases, fresh and fragrant mouth feel is provided, and an appropriate quantity of the bay leaves and an appropriate quantity of the star anise are adopted for promoting the fragrance. According to the formula, the salinity amount is reduced, so that the problem that the bean products are dried caused by protein denaturation under high-salinity conditions is solved; in addition, components of linalool, artemorin, kaempferol and the like in the bay leaves, are matched with hydroxycinnamic acid and anethole in the star anise, so that promotion of elasticity of fibers in jello of the bean products is facilitated, and the mouth feel of the composition is promoted. Based on the condition of low salinity, in order to avoid a deterioration risk caused by salinity reduction, natural antibacterial components including honeysuckle flowers, radix isatidis, radix et caulis acanthopanacis senticosi, armand clematis stems and the like are added to the components of the formula, so that the condition that the composition is made from purely natural components is guaranteed, and the risk that the composition is in microbiological contamination is reduced.

The invention relates to an aromatic armor essential oil core composition and a preparation method thereof. The core composition comprises the following components: 1, 8-eucalyptol, terpinene-4-ol, carvacrol, and at least one of phenylpropane-trans-anethole, phenylpropanes and sesquiterpene compounds. Preferably, the phenylpropane-trans-anethole, phenylpropanes and sesquiterpene compounds comprise at least one of trans-anethole, eugenol, beta-eucalyptol, farnesol, beta-caryophyllene and oxidized beta-caryophyllene. The composition is an antibacterial and antiviral core composition formula, especially neocoronavirus, and can be applied to daily protection such as disinfection spray and cleaning products. Therefore, the invention also relates to application of the composition in inhibiting and killing bacterial viruses.

The invention relates to the technical field of feed processing preparation and in particular to feed capable of improving cattle immunity and a preparation method thereof. The feed comprises the following raw materials: 11-15 parts of radix et rhizomapiper kadsurae, 25-30 parts of corn straw, 200-300 parts of corn, 150-180 parts of wheat bran, 30-40 parts of carrots, 45-55 parts of oat, 18-22 parts of cortex eucommiae ulmoides, 16-23 parts of fructus foeniculi vulgare, 14-18 parts of radix astragali membranaceus, 10-18 parts of poria cocos, 12-16 parts of radix angelicae sinensis, 20-25 partsof apples, 30-35 parts of nephrolepis biserrata beans, 40-45 parts of vegetable dish, 50-55 parts of purple sweet potatoes, 10-18 parts of fishbone, and 18-23 parts of salt. Anethole contained in thefructus foeniculi vulgare is a natural activating agent capable of improving animal immunity, and capable of effectively reinforcing the immunity of cattle through the synergistic effect with other traditional Chinese medicines in the feed. The feed is capable of guaranteeing normal nutritional requirements of the cattle, environmentally friendly, green and safe.

The invention relates to a method for optimizing supercritical extraction of high-purity fennel essential oil based on a response surface method. The method comprises: using fennel seeds as raw materials; removing impurities from medicinal materials, crushing and sieving the medicinal materials, performing Box-Behnken design by using DesignExpert 8.0.6 software, optimizing a fennel essential oil supercritical extraction process according to a predicted value provided by the software, and extracting fennel essential oil by using a supercritical CO2 extraction method; carrying out qualitative and quantitative analysis on trans-anethole in the essential oil by utilizing GC/FID and GC/MS technologies; with the obtained essential oil yield comprehensive score as an index, the essential oil yield being 3-5%, the essential oil yield being two times higher than the volatile oil yield extracted by a steam distillation method, the content of trans-anethole reaches 90-95 mg/g, and identifying 45components after separation and identification by using a gas chromatography-mass spectrometry technology and account for 97.76% of the total components; wherein the terpenoids account for 5.64%, theoxygen-containing terpenoids account for 70.16%, and a series of volatile components which cannot be obtained by a traditional method are obtained in the aspect of components. A reference basis is provided for comprehensive evaluation, development and utilization of fennel essential oil extraction.

The invention discloses a method for preparing p-methoxycinnamyl aldehyde spice by using anethole, which comprises the following steps of: taking 1 part of POL-PPh3-coated PdCl2 catalyst and 15-20 parts of anethole in parts by mass, adding 2-14 parts of water and 300-500 parts of methylbenzene, uniformly stirring, then adding 45-65 parts of DDQ, and carrying out catalytic oxidation reaction at normal temperature for 0.5-1.5 hours; and filtering through an adsorbent, adding water for extraction, dehydrating and drying, recovering the organic solvent through vacuum concentration, purifying and drying to obtain a faint yellow solid, namely the p-methoxycinnamaldehyde. The method also has the advantages of high yield of the p-methoxycinnamyl aldehyde, mild reaction conditions, high production efficiency, simple process, low production cost, easily available raw materials, less discharge of three wastes and the like, has good social, ecological and economic benefits, and provides an effective way for realizing industrial production of the p-methoxycinnamyl aldehyde perfume.

The invention discloses a method for determining free nicotine in tobacco, which comprises the following steps of: (1) drying a tobacco leaf or tobacco shred sample at the temperature of less than or equal to 40 DEG C, crushing, and performing sieving by using a 60-mesh standard sieve; (2) accurately weighing 0.10 g of the sieved sample powder, adding the sample powder into a 100mL SCHOTT sample bottle, accurately adding 50.0 mL of a cyclohexane solution containing anethole, allowing the cyclohexane solution to contain 10.0 [mu] g/mL of anethole, and standing thecyclohexane solution at 22 +/-2 DEG C for 24 +/-2 h to obtain a solution to be detected after standing; and (3) filtering the solution to be detected after standing by adopting a 0.2 mu m Nylon 66 needle cylinder type filter, and then carrying out GC-MS (Gas Chromatography-Mass Spectrometer) analysis. The detection limit of the analysis method is 5.3 mu g/g, the relative standard deviation is 1.7-2.7% (n is equal to 5), the linear correlation coefficient of a standard solution is 0.9997, and the adding standard recovery rate is 99.0-106.7%. The determination method is simple to operate and accurate in result, and avoids the transformation influence of the aqueous solution on the original nicotine form distribution in the tobacco.

The invention relates to a natural animal feed additive and a preparation method thereof. The preparation method comprises the steps of firstly, putting extracted anethole essential oil into a container to be sterilized through high-pressure steam for use, then putting the sterilized anethole essential oil into a reaction kettle, then sequentially adding stevioside, neohesperidin dihydrochalcone (NHDC), hydroxylated dextrin, zinc oxide, yeast powder, platinum peptide, polyvinyl alcohol, polyethylene glycol 4000, Tween 60, mineral water and absolute ethyl alcohol, adjusting the temperature to 85-95 DEG C, continuously stirring for 2-3 hours, and naturally cooling to room temperature after the reaction is finished, so as to obtain two different mixed liquids; finally, respectively spraying the two different mixed liquids to fixed fluidized beds, and after the fluidized beds are subjected to spray drying, sieving the materials through a sieve of 30-50 meshes to obtain phagostimulant and gastrointestinal regulator particles, and finally physically blending the phagostimulant and the gastrointestinal regulator particles according to the mass ratio of 1: 1 to obtain the young animal feed additive. The green and safe feed additive is convenient to operate, economical, practical, relatively environmentally friendly and safe, the feed intake can be increased, the intestinal health of young animals can be adjusted, all the components in the additive have a synergistic effect, and the feed additive has a more obvious effect on the newly weaned young animals.