CN115141682A - Extraction method and application of essential oil in fructus alpiniae oxyphyllae - Google Patents
Extraction method and application of essential oil in fructus alpiniae oxyphyllae Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
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- C11B9/02—Recovery or refining of essential oils from raw materials
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Abstract
The invention belongs to the field of essential oil extraction, and particularly relates to an extraction method and application of essential oil in fructus alpiniae oxyphyllae. According to the extraction method of the alpinia oxyphylla essential oil, the crushed alpinia oxyphylla particles are subjected to ultrasonic treatment and then are frozen, then are subjected to ultrasonic treatment again, and finally are added with water and extracted by steam distillation, so that the extraction time can be obviously shortened, and the extraction rate of the alpinia oxyphylla essential oil is obviously improved. The antioxidant activity of the intelligence-improving essential oil prepared by the extraction method is remarkably improved, and as only water is added in the extraction process and other components are not added, the obtained essential oil is in clear light yellow, has high safety, can be used in the fields of foods, seasonings, health-care products and cosmeceuticals, and has wide application prospect.
Description
Technical Field
The invention belongs to the field of essential oil extraction, and particularly relates to an extraction method and application of essential oil in fructus alpiniae oxyphyllae.
Background
Fructus alpiniae oxyphyllae is one of the four southern medicines, and recorded in Chinese pharmacopoeia, the fructus alpiniae oxyphyllae has the effects of warming kidney, securing essence, reducing urination, warming spleen, checking diarrhea and controlling saliva. Can be used for treating renal deficiency, enuresis, frequent micturition, nocturnal emission, diarrhea due to spleen cold, abdominal psychroalgia, and excessive saliva. Essential oil is an important component in fructus alpiniae oxyphyllae, contains various active ingredients, and is applied to various fields. The common extraction of fructus alpiniae oxyphyllae essential oil is usually carried out by steam distillation. The extraction efficiency of fructus alpiniae oxyphyllae essential oil is low due to the fact that the extraction time of the essential oil in fructus alpiniae oxyphyllae is long due to steam distillation. With the wider application of the fructus alpiniae oxyphyllae essential oil, how to improve the extraction efficiency of the fructus alpiniae oxyphyllae essential oil has important significance for the application of the fructus alpiniae oxyphyllae essential oil.
Disclosure of Invention
The invention aims to overcome the defects in the prior art, and provides the extraction method and the application of the fructus alpiniae oxyphyllae essential oil, so that the extraction rate of the fructus alpiniae oxyphyllae essential oil can be effectively improved, and the extraction time can be shortened.
A method for extracting essential oil from fructus alpiniae oxyphyllae comprises the following steps:
(1) Pulverizing fructus Alpinae Oxyphyllae, adding water, and ultrasonic treating;
(2) Freezing the fructus alpiniae oxyphyllae subjected to ultrasonic treatment together with water, and then performing ultrasonic treatment;
(3) And (3) adding water into the sharpleaf galangal fruit granules treated in the step (2), distilling and extracting by adopting steam, and collecting essential oil to obtain the sharpleaf galangal fruit granules.
Further, in the step (1), the sharpleaf galangal fruit is crushed and sieved by a 40-60-mesh sieve; the water adding amount of the fructus alpiniae oxyphyllae is 3-5 cm; ultrasonic treatment is carried out at the controlled temperature of 15-20 ℃ for 10-30min, the ultrasonic frequency is 40-60KHz, and the power is 0.8-2KW.
Further, in the step (2), the ultrasonic treatment conditions are as follows: ultrasonic treatment at 15-20 deg.C for 10-30min with ultrasonic frequency of 40-60KHz and power of 0.8-2KW; the freezing process is controlled at-80 deg.C, and freezing for 20-30min.
Further, during freezing process, the water containing fructus Alpinae Oxyphyllae granules is spread to a thickness of 1-3 cm.
Further, in the step (3), the water is added in an amount which is 10-12 times of the total amount of the water to the weight of the fructus alpiniae oxyphyllae particles, and the mixture is subjected to steam distillation for 1-1.5 hours.
Fructus alpiniae oxyphyllae essential oil is prepared by the extraction method.
The application of the above intelligence-promoting essential oil in preparing antioxidant is provided.
The above essential oil can be used for preparing food, flavoring agent, medicine, and health product. A product with antioxidant activity contains the above mentioned essential oil.
Furthermore, the product is food, seasoning, medicine and/or health care product.
Has the advantages that:
according to the extraction method of the intelligence-developing essential oil, the crushed fructus alpiniae oxyphyllae particles are subjected to ultrasonic treatment, then are frozen, and then are subjected to ultrasonic treatment again, heating is not needed in the treatment process, and the intelligence-developing essential oil can be effectively prevented from volatilizing. Because the fructus alpiniae oxyphyllae particles are pretreated and then added with water to be distilled and extracted by water vapor, the extraction time can be obviously shortened, and the extraction rate of the fructus alpiniae oxyphyllae essential oil is obviously improved. The antioxidant activity of the intelligence-improving essential oil prepared by the extraction method is obviously improved, and as only water is added in the extraction process and other components are not added, the obtained essential oil is in a clear light yellow color, has high safety, can be used in the fields of foods, seasonings, health care products and cosmeceuticals, and has wide application prospects.
Detailed Description
The invention will be better understood by reference to the following examples.
Example 1
A method for extracting essential oil from fructus alpiniae oxyphyllae comprises the following steps:
(1) Pulverizing fructus Alpinae Oxyphyllae into coarse particles, sieving with 40 mesh sieve, adding water to submerge fructus Alpinae Oxyphyllae particles by 3-5 cm, and performing ultrasonic treatment; ultrasonic treatment is carried out for 30min at the controlled temperature of 15 ℃, the ultrasonic frequency is 40KHz, and the power is 0.8KW;
(2) Freezing the fructus alpiniae oxyphyllae subjected to ultrasonic treatment together with water, and then performing ultrasonic treatment; the temperature is controlled to be-80 ℃ in the freezing process, and the freezing is carried out for 20min; in the freezing process, water containing fructus Alpinae Oxyphyllae granules is spread to the thickness of 1-3 cm; the ultrasonic treatment conditions were: ultrasonic treatment is carried out for 30min at 15 ℃, the ultrasonic frequency is 40KHz, and the power is 0.8KW.
(3) Adding water into the fructus alpiniae oxyphyllae granules treated in the step (2) again, wherein the amount of the added water is 10 times of the weight of the fructus alpiniae oxyphyllae granules; then, connecting a volatile oil extractor, slowly heating the volatile oil extractor in an electric heating jacket until the volatile oil extractor is boiled, and extracting the essential oil by adopting steam distillation; keeping slightly boiling state, extracting for 1h, and collecting the extracted volatile oil.
Example 2
A method for extracting essential oil from fructus alpiniae oxyphyllae comprises the following steps:
(1) Pulverizing fructus Alpinae Oxyphyllae into coarse particles, sieving with 60 mesh sieve, adding water to submerge fructus Alpinae Oxyphyllae particles by 3-5 cm, and performing ultrasonic treatment; ultrasonic treatment is carried out for 10min at the controlled temperature of 20 ℃, the ultrasonic frequency is 60KHz, and the power is 2KW;
(2) Freezing the fructus Alpinae Oxyphyllae subjected to ultrasonic treatment together with water, and then carrying out ultrasonic treatment; controlling the temperature to-80 deg.C during freezing process, and freezing for 30min; in the freezing process, water containing fructus Alpinae Oxyphyllae granules is spread to the thickness of 1-3 cm; the ultrasonic treatment conditions were: ultrasonic treatment is carried out for 10min at the temperature of 20 ℃, the ultrasonic frequency is 60KHz, and the power is 2KW.
(3) Adding water into the fructus alpiniae oxyphyllae granules treated in the step (2) again, wherein the added water amount is 12 times of the weight of the fructus alpiniae oxyphyllae granules; then, connecting a volatile oil extractor, slowly heating the volatile oil extractor in an electric heating jacket until the volatile oil extractor is boiled, and extracting the essential oil by adopting steam distillation; keeping the boiling state, extracting for 1.5 hr, and collecting the volatile oil.
Example 3
A method for extracting essential oil from fructus alpiniae oxyphyllae comprises the following steps:
(1) Pulverizing fructus Alpinae Oxyphyllae into coarse particles, sieving with 50 mesh sieve, adding water to submerge fructus Alpinae Oxyphyllae particles by 3-5 cm, and performing ultrasonic treatment; controlling the temperature of ultrasonic treatment at 20 ℃ and carrying out ultrasonic treatment for 20min, wherein the ultrasonic frequency is 50KHz and the power is 1KW;
(2) Freezing the fructus alpiniae oxyphyllae subjected to ultrasonic treatment together with water, and then performing ultrasonic treatment; controlling the temperature to-80 deg.C in the freezing process, and freezing for 25min; in the freezing process, water containing fructus Alpinae Oxyphyllae granules is spread to the thickness of 1-3 cm; the ultrasonic treatment conditions were: ultrasonic treatment is carried out for 20min at 15 ℃, the ultrasonic frequency is 50KHz, and the power is 1KW.
(3) Adding water into the fructus alpiniae oxyphyllae granules treated in the step (2) again, wherein the added water amount is 11 times of the weight of the fructus alpiniae oxyphyllae granules; then, connecting a volatile oil extractor, slowly heating the volatile oil extractor in an electric heating jacket until the volatile oil extractor is boiled, and extracting the essential oil by adopting steam distillation; keeping the boiling state, extracting for 1.5 hr, and collecting the volatile oil.
The application of the prepared intelligence-benefiting essential oil in preparing an antioxidant.
The prepared intelligence-developing essential oil has remarkable antioxidant activity, and can be used for preparing foods, seasonings, medicines and health products to prepare corresponding products or products. In the preparation process, corresponding auxiliary materials or other required components can be added according to the specific requirements of the product, and the invention is not particularly limited.
Influence of different extraction methods on extraction rate of fructus alpiniae oxyphyllae essential oil
Respectively taking 300g of fructus alpiniae oxyphyllae, connecting a volatile oil tester and a reflux condenser tube, and extracting fructus alpiniae oxyphyllae essential oil by adopting a steam distillation method. The extraction method is as follows.
The method comprises the following steps: extracting fructus Alpinae Oxyphyllae essential oil according to the method of example 1;
the method 2 comprises the following steps: alpinia oxyphylla essential oil was extracted according to the method of example 2
The method 3 comprises the following steps: alpinia oxyphylla essential oil was extracted according to the method of example 3
The method 4 comprises the following steps: the method of example 3 is followed with the difference that first, without sonication, freezing is performed directly for 25min, then sonication is performed for 40min, and then water is added and the extraction of alpinia oxyphylla essential oil is performed by steam distillation;
the method 5 comprises the following steps: the method of example 3 is followed with the difference that sonication is performed for 20min, after standing for 25min, sonication is performed for 20min, and then the fructus alpiniae oxyphyllae essential oil is extracted by steam distillation;
the method 6 comprises the following steps: the procedure of example 3 was followed except that sonication was performed for 40min, followed by freezing for 25min, and then water was directly added to extract alpinia oxyphylla essential oil by steam distillation.
The method 7 comprises the following steps: the method of example 3 was followed except that the sharpleaf galangal fruit granules were directly frozen for 25min after adding water, and then extracted again with water by steam distillation until the oil amount in the tester did not increase.
The method 8 comprises the following steps: crushing fructus Alpinae Oxyphyllae, adding 11 times of water, and extracting by steam distillation until the oil content in the analyzer is not increased.
After the experiment is finished, the volume of the fructus alpiniae oxyphyllae essential oil extracted by each extraction method is respectively counted, the extraction rate (%) of the fructus alpiniae oxyphyllae essential oil is calculated, and the influence of different extraction methods on the extraction rate of the fructus alpiniae oxyphyllae essential oil is compared. The method for calculating the extraction rate of the sharpleaf galangal fruit essential oil comprises the following steps:
extraction yield (%) = volume of essential oil (mL)/weight of fructus Alpinae Oxyphyllae (g) × 100%
The extraction results of fructus alpiniae oxyphyllae essential oil by the extraction methods are shown in table 1.
TABLE 1 comparison of the effectiveness of different extraction methods
| Extraction method | Volume of essential oil (mL) | Extraction ratio (%) |
| Method 1 | 6.8 | 2.27 |
| Method 2 | 6.9 | 2.30 |
| Method 3 | 7.3 | 2.43 |
| Method 4 | 4.3 | 1.43 |
| Method 5 | 5.1 | 1.70 |
| Method 6 | 4.7 | 1.57 |
| Method 7 | 3.4 | 1.13 |
| Method 8 | 2.8 | 0.93 |
As can be seen from table 1, the extraction rate of alpinia oxyphylla essential oil can be significantly improved by the extraction method of the present invention compared to conventional steam distillation (method 8). Methods 4-6 also employed a treatment similar to the present invention, but since the treatment was not "sonication-freezing-sonication", the extraction yield was higher than that obtained by direct water vapor distillation, but was still lower than that obtained in the 3 example groups. The 3 examples adopt an ultrasonic-freezing-ultrasonic treatment method to treat the sharpleaf galangal fruit and adopt steam distillation to obviously improve the extraction rate of sharpleaf galangal fruit essential oil. Meanwhile, after the ultrasonic treatment for 20min by the extraction method of the method 7,
the invention relates to a method for measuring the antioxidant activity of fructus alpiniae oxyphyllae essential oil
Extracting fructus alpiniae oxyphyllae essential oil according to the experimental methods in table 1 respectively to obtain samples to be tested for later use.
Taking an equal amount of samples to be detected, respectively adding absolute ethyl alcohol, mixing uniformly, and diluting into test solutions with a series of concentrations.
Preparing 6.5X 10 by using absolute ethyl alcohol -5 And (3) accurately sucking 2.5mL of DPPH solution and 0.5mL of test solution by mol/L of DPPH solution, shaking uniformly, standing at room temperature in a dark place for reaction for 10min, then pouring into a cuvette with the optical path of 1cm, and measuring the light absorption value at 517 nm. The measurement was repeated 3 times, and the results were averaged. DPPH radical scavenging rate was then calculated as follows.
Clearance (%) = [1- (a) i -A j )/A 0 ]×100％
A 0 Is 2.5mL of DPPH solution +0.5mL of absolute ethanol
A i Is 2.5mL of DPPH solution and 0.5mL of sample solution to be detected
A j Is 2.5mL of absolute ethyl alcohol and 0.5mL of sample liquid to be detected
The concentration of the sample was plotted on the abscissa and the clearance was plotted on the ordinate, and the concentration of the sample (IC) at which the clearance was 50% was determined 50 ) I.e. the concentration of the sample to be detected corresponding to the DPPH free radical clearance rate of 50%. The results are shown in Table 2.
TABLE 2 antioxidant Activity of Alpinia oxyphylla essential oil prepared by different extraction methods
| Extraction method | IC 50 Value (mg/mL) |
| Method 1 | 0.21 |
| Method 2 | 0.23 |
| Method 3 | 0.20 |
| Method 4 | 0.46 |
| Method 5 | 0.41 |
| Method 6 | 0.57 |
| Method 7 | 0.54 |
| Method 8 | 0.81 |
As can be seen from table 2, the IC50 values of the extracted fructus alpiniae oxyphyllae essential oil are all significantly lower than those of method 8, i.e. direct steam distillation, using the extraction methods described in methods 1-7. Compared with the method 4-7, the fructus alpiniae oxyphyllae essential oil prepared by the extraction method disclosed by the invention is improved in oxidation resistance to different degrees. The extraction method provided by the invention can obviously improve the antioxidant activity of the fructus alpiniae oxyphyllae essential oil compared with the conventional steam distillation extraction.
The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions for the present invention are within the scope of the present invention for those skilled in the art. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (10)
1. The method for extracting the essential oil from the fructus alpiniae oxyphyllae is characterized by comprising the following steps of:
(1) Pulverizing fructus Alpinae Oxyphyllae, adding water, and ultrasonic treating;
(2) Freezing the fructus alpiniae oxyphyllae subjected to ultrasonic treatment together with water, and then performing ultrasonic treatment;
(3) And (3) adding water into the sharpleaf galangal fruit granules treated in the step (2), distilling and extracting by adopting steam, and collecting essential oil to obtain the sharpleaf galangal fruit granules.
2. The method for extracting essential oil from fructus alpiniae oxyphyllae as claimed in claim 1, wherein in the step (1), fructus alpiniae oxyphyllae is crushed and sieved by a 40-60 mesh sieve; the water adding amount of the fructus alpiniae oxyphyllae is 3-5 cm; ultrasonic treatment is carried out at the controlled temperature of 15-20 ℃ for 10-30min, the ultrasonic frequency is 40-60KHz, and the power is 0.8-2KW.
3. The method for extracting essential oil from fructus alpiniae oxyphyllae as claimed in claim 1, wherein in the step (2), the ultrasonic treatment conditions are as follows: ultrasonic treatment at 15-20 deg.C for 10-30min with ultrasonic frequency of 40-60KHz and power of 0.8-2KW; the freezing process is controlled at-80 deg.C, and freezing for 20-30min.
4. The method for extracting essential oil from fructus alpiniae oxyphyllae as claimed in claim 1, wherein in the step (2), the water containing fructus alpiniae oxyphyllae granules is spread out to a thickness of 1-3 cm during the freezing process.
5. The method for extracting fructus alpiniae oxyphyllae essential oil according to claim 1, wherein in the step (3), the water is added in an amount of 10-12 times of the total amount of water to the fructus alpiniae oxyphyllae granules, and the steam distillation is performed for 1-1.5h.
6. An essential oil of alpinia oxyphylla, which is prepared by the extraction method of any one of claims 1 to 5.
7. Use of fructus Alpinae Oxyphyllae essential oil according to claim 6 for preparing antioxidant.
8. Use of the fructus Alpinae Oxyphyllae essential oil according to claim 6 for preparing food, flavoring agent, medicine, and health product.
9. A product having antioxidant activity comprising the nootropic essential oil of claim 6.
10. The product having antioxidant activity according to claim 9, wherein the product is a food, a seasoning, a pharmaceutical and/or a health care product.
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| CN114381335A (en) * | 2022-01-19 | 2022-04-22 | 海南热带海洋学院 | Preparation method of lemongrass essential oil |
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- 2022-06-21 CN CN202210707522.XA patent/CN115141682A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802738A (en) * | 2016-06-06 | 2016-07-27 | 重庆大学 | Extraction method of Flos chrysanthemi indici volatile oil |
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