CN102796617A - Edible chrysanthemum essence and preparation method thereof - Google Patents
Edible chrysanthemum essence and preparation method thereof Download PDFInfo
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- CN102796617A CN102796617A CN2012102571643A CN201210257164A CN102796617A CN 102796617 A CN102796617 A CN 102796617A CN 2012102571643 A CN2012102571643 A CN 2012102571643A CN 201210257164 A CN201210257164 A CN 201210257164A CN 102796617 A CN102796617 A CN 102796617A
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Abstract
The invention discloses edible chrysanthemum essence and a preparation method thereof. Selected first-class chrysanthemum morifolium ramat is selected as a raw material, and the preparation method comprises the following steps: preparing high-power concentrated chrysanthemum concentrate through extraction, supermode concentration and chromatography through column; detecting the aromatic components of the chrysanthemum concentrate by adopting a solid-phase microextraction-gas chromatography/mass spectrum-automatic mass spectrum deconvolution identification system; screening the effective aromatic component by taking GC-MS (gas chromatography-mass spectrometer) quantitative data as reference, and preparing the chrysanthemum aromatic base with strong natural chrysanthemum flavor; and finally determining the following composition of the chrysanthemum essence: 4 to 5 parts of chrysanthemum aromatic base, 20 to 40 parts of chrysanthemum concentrate, 10 to 20 parts of chrysanthemum morifolium ramat extract, 0.5 to 1 part of Roman chamomille oil, and 40 to 50 parts of ethanol. The chrysanthemum essence prepared by the method has good natural and native properties, has much better application effect than other chrysanthemum essence in dairy products and cold drinks, and can well represent the flavor of chrysanthemum tea.
Description
Technical field
The invention belongs to the foodstuff additive field, specifically a kind of edible chrysanthemum extrait and preparation method thereof.
Background technology
Flos Chrysanthemi is claimed camomile again, is the traditional cultivation medicinal plant of China, is one of Zhejiang Province's eight your name's medicinal materials " Zhejiang eight flavors ".Through modern medicine reason proof: Flos Chrysanthemi includes chrysanthemum glucoside, amino acid, flavonoid and multivitamin and trace element, its have end dysentery, anti-inflammatory, make eye bright, step-down, lipopenicillinase, the effect kept fit.Can be used for treating jaundice due to damp-heat, stomachache food less, disease such as oedema oliguria.Take a shower with chrysanthemum soup, the function of itch refreshing body, cosmetology is arranged.Flos Chrysanthemi is the good merchantable brand that clears liver and improve vision, and taste is sweet, delicate fragrance, and its effect is mild.Be well suited for the crowd that those are got angry easily.Long-term drinking is dry to the skin that causes because of getting angry of prevention, eyes swelling, constipation etc. all can have good effect.The one-level Flos Chrysanthemi is comparatively common in the tea house of some concurrent management Flos Chrysanthemi, and flower shape is complete, is mingled with the pale yellow frost that turns white and beats flower, poach flower, and mouthfeel is fresh and sweet, mellow and full when drinking, and aftertaste is good.
The chrysanthemum beverage is the beverage that chrysanthemum essence, chrysanthemum extract liquid and other traditional Chinese medicine ingredients vat liquors are mixed and made into, and is divided into tubulose or bottled, drinks conveniently, is suitable for scale operation.Enjoy the human consumer to favor because of the taste that it is unique and the effect of cooling and heatstroke-eliminating.Common on the market have chrysanthemum scented tea, chrysanthemum medlar tea, a chrysanthemum root of Przewalsk Euonymus etc.
Chrysanthemum essence has been linked up natural chrysanthemum to the bridge between the chrysanthemum beverage, for the popularization of chrysanthemum beverage plays an important role, enormous and latent market and development space is arranged.
Summary of the invention
The purpose of this invention is to provide a kind of edible chrysanthemum extrait and preparation method thereof; This method is starting material with selected one-level Flos Chrysanthemi, and process lixiviate, super model concentrate, chromatography is crossed post, obtain the spissated chrysanthemum liquid concentrator of high power; Adopt SPME-gas chromatography/mass spectrometry-automatic mass spectrum deconvolution identification systems to detect the aroma component of chrysanthemum liquid concentrator then; With reference to the GC-MS quantitative data, screen effective fragrant composition, be deployed into chrysanthemum perfume base with strong natural chrysanthemum local flavor.Add natural goodses such as chrysanthemum liquid concentrator again, mix the pure chrysanthemum essence of local flavor.The chrysanthemum essence that obtains feel naturally and natural sense well, in practical application and marketing, obtained client's consistent favorable comment.
The objective of the invention is to realize through following technical scheme:
A kind of edible chrysanthemum extrait is characterized in that: this essence is starting material with selected one-level Flos Chrysanthemi, and process lixiviate, super model concentrate, chromatography is crossed post; Obtain the spissated chrysanthemum liquid concentrator of high power, adopt SPME-gas chromatography/mass spectrometry-automatic mass spectrum deconvolution identification systems to detect the aroma component of chrysanthemum liquid concentrator then, with reference to the GC-MS quantitative data; Screen effective fragrant composition, be deployed into the chrysanthemum perfume base with strong natural chrysanthemum local flavor, the chrysanthemum essence prescription constitutes: chrysanthemum perfume base 4-5 part; Chrysanthemum liquid concentrator 20-40 part; Hang Zhou chrysanthemum flower extract 10-20 part, Rome blue chamomile oil 0.5-1 part, ethanol 40-50 part.
Among the present invention, the chrysanthemum perfume base is made up of following raw materials according: ETHYLE ACETATE 0.7-0.8 part, ethanoyl methyl carbinol 0.5-0.6 part, ethylidene ether 1.2-1.3 part; Sulcatone 0.2-0.3 part, 1,8-cineole 0.2-0.3 part, camphor 2-3 part; Borneol 0.2-0.3 part, Terpineol 350 0.2-0.3 part, isopropylformic acid 0.2-0.3 part, Bornyl acetate 0.1-0.2 part; Different Fu Er ketone 0.2-0.3 part, β-caryophyllene 0.02-0.03 part, Du's pine nut oil 0.6-0.7 part, limene 0.3-0.4 part; P-Cymene 0.08-0.09 part, amphene 0.1-0.2 part, ethanol 90-95 part.
The used starting material of the present invention are all taken from natural chrysanthemum or the natural chrysanthemum and are contained; Raw materials used being derived from of allotment chrysanthemum perfume base meets GB 2760-2011 " foodstuff additive use standard "; The chrysanthemum essence that obtains feel naturally and natural sense well; Local flavor is pure, and security is secure, can in chrysanthemum and antipyretic beverage, extensively promote.
A kind of preparation method of chrysanthemum essence is characterized in that: these method concrete steps are following:
1) preparation chrysanthemum liquid concentrator.At first 100 parts of selected one-level Flos Chrysanthemi were added 500 parts of alcohol immersion after 72 hours; Filter through 300 order nylon mesh screens, obtain chrysanthemum extract liquid, chrysanthemum extract liquid is poured into crossed post in the chromatography column that is filled with macroporous resin again; Use 40 parts of edible ethanols towards post at last, obtain the chrysanthemum liquid concentrator.
2) analyze chrysanthemum liquid concentrator aroma component.Adopt SPME-gas chromatography/mass spectrometry-automatic mass spectrum deconvolution identification systems to detect the aroma component of chrysanthemum liquid concentrator, obtain the constituent data of characteristic perfume;
3) preparation chrysanthemum perfume base.By the senior perfumer of company the raw material that analyzes is smelt one by one and to be distinguished,, confirm effective flavouring ingredient and the most adaptive side formation, mix high-intensity chrysanthemum local flavor perfume base with reference to the GC-MS quantitative data.
4) be mixed with chrysanthemum essence.Wherein the mass fraction of each component is: chrysanthemum perfume base 4-5 part, chrysanthemum liquid concentrator 20-40 part, Hang Zhou chrysanthemum flower extract 10-20 part, Rome blue chamomile oil 0.5-1 part, ethanol 40-50 part.
The chrysanthemum essence that the present invention obtains feel naturally and natural sense well, through in dairy products and cold drink, putting into practice, effect can the original local flavor of fine embodiment chrysanthemum.
Operation analysis chrysanthemum liquid concentrator fragrance ingredient of the present invention and flavor deployment technology; Mix the natural pure chrysanthemum essence of fragrance; Effect obviously is better than other chrysanthemum essence in dairy products and cold drink, in practical application and marketing, has obtained client's consistent favorable comment.
Embodiment
Embodiment 1
The preparation method of chrysanthemum essence, concrete steps are following:
At first 100 parts of selected one-level Flos Chrysanthemi were added 500 parts of alcohol immersion after 72 hours; Filter through 300 order nylon mesh screens, obtain chrysanthemum extract liquid, chrysanthemum extract liquid is poured into crossed post in the chromatography column that is filled with macroporous resin again; Use 40 parts of edible ethanols towards post at last, obtain the chrysanthemum liquid concentrator.Adopt SPME-gas chromatography/mass spectrometry-automatic mass spectrum deconvolution identification systems to detect the aroma component of chrysanthemum liquid concentrator, through qualitative and quantitative analysis, the fragrant constituent data that obtains in the ripe chrysanthemum fruit is following:
In the chrysanthemum liquid concentrator; Kind of aroma component surplus detecting 30 altogether; Staple is ester class, acids, alcohols and terpene compound; Be respectively ETHYLE ACETATE, ethanoyl methyl carbinol, ethylidene ether, Sulcatone, 1; 8-cineole, camphor, borneol, Terpineol 350, isopropylformic acid, Bornyl acetate, different Fu Er ketone, β-caryophyllene, Du's pine nut oil, limene, P-Cymene, amphene, acetate chrysanthene ester, chrysanthenone, pinocarveol, 2,3-butyleneglycol, α-Pai Xi, d-limonene etc.Certainly, owing to the reasons such as sensitivity of non-polar column, do not get rid of other edible perfume material that also has some utmost point low levelss yet and exist.
The allotment chrysanthemum essence.In general, if will mix high-quality chrysanthemum essence true to nature, at first must to it fragrance flavor characteristic and containedly send out component fragrant more deep understanding will be arranged, therefrom find out the contributive factor of preparing essence.From look-listed perfume material of matter combined instrument analytical results, contained component is comparatively complicated, consider whole fragrance Harmony; Therefrom find out important fragrance matter; Choose the body material that can embody the chrysanthemum note in the prescription, confirm that effective flavouring ingredient and the most adaptive side constitute, wherein the mass fraction of each component is still followed chrysanthemum characteristic note; And the proportioning to different is weighed, allocates, modifies, is revised, and then confirms a preliminary chrysanthemum essence.After feeding back suggestion for revision through the experiment of dairy products and ice cream application center then, again prescription is constituted by the perfumer and to do modification and perfection repeatedly, obtain the chrysanthemum essence of complete fragrance at last.
Concrete umber is seen formula table 1, and what embodiment 1 embodied is pure full chrysanthemum characteristic perfume.
Formula table 1 edible chrysanthemum extrait formula table
Operation analysis chrysanthemum liquid concentrator composition of the present invention and flavor deployment technology; Mix the fragrant tempting chrysanthemum essence that oozes; The chrysanthemum essence that obtains feel naturally and natural sense well; Effect obviously is better than other chrysanthemum essence in dairy products and cold drink, in practical application and marketing, has obtained client's consistent favorable comment.
Claims (6)
1. edible chrysanthemum extrait, it is characterized in that: this essence is starting material with selected one-level Flos Chrysanthemi, through lixiviate, super model concentrate, chromatography crosses post; Obtain the spissated chrysanthemum liquid concentrator of high power, and be deployed into the chrysanthemum perfume base with strong natural chrysanthemum local flavor, the prescription of chrysanthemum essence constitutes: chrysanthemum perfume base 4-5 part; Chrysanthemum liquid concentrator 20-40 part; Hang Zhou chrysanthemum flower extract 10-20 part, Rome blue chamomile oil 0.5-1 part, ethanol 40-50 part.
2. edible chrysanthemum extrait according to claim 1; It is characterized in that: adopt SPME-gc, mass spectrum-automatic mass spectrum deconvolution identification systems to detect the aroma component of chrysanthemum liquid concentrator; With reference to the GC-MS quantitative data; Screen effective fragrant composition, be deployed into chrysanthemum perfume base with strong natural chrysanthemum local flavor.
3. edible chrysanthemum extrait according to claim 1 is characterized in that: the chrysanthemum perfume base is made up of following raw materials according: ETHYLE ACETATE 0.7-0.8 part, ethanoyl methyl carbinol 0.5-0.6 part, ethylidene ether 1.2-1.3 part; Sulcatone 0.2-0.3 part, 1,8-cineole 0.2-0.3 part, camphor 2-3 part; Borneol 0.2-0.3 part, Terpineol 350 0.2-0.3 part, isopropylformic acid 0.2-0.3 part, Bornyl acetate 0.1-0.2 part; Different Fu Er ketone 0.2-0.3 part, β-caryophyllene 0.02-0.03 part, Du's pine nut oil 0.6-0.7 part, limene 0.3-0.4 part; P-Cymene 0.08-0.09 part, amphene 0.1-0.2 part, ethanol 90-95 part.
4. edible chrysanthemum extrait according to claim 1 is characterized in that: the prescription of chrysanthemum essence constitutes: chrysanthemum perfume base 4-5 part, chrysanthemum liquid concentrator 20-40 part, Hang Zhou chrysanthemum flower extract 10-20 part, Rome blue chamomile oil 0.5-1 part, ethanol 40-50 part.
5. the preparation method of the described edible chrysanthemum extrait of claim 1 is characterized in that these method concrete steps are following:
1) preparation chrysanthemum liquid concentrator, at first with selected one-level Flos Chrysanthemi through lixiviate, super model concentrate, chromatography crosses post, obtains the spissated chrysanthemum liquid concentrator of high power;
2) analyze chrysanthemum liquid concentrator aroma component, adopt SPME-gc, mass spectrum-automatic mass spectrum deconvolution identification systems to detect the aroma component of chrysanthemum liquid concentrator, obtain the constituent data of characteristic perfume;
3) preparation chrysanthemum perfume base is smelt one by one and is distinguished analyzing the raw material that comes out, and with reference to the GC-MS quantitative data, confirms that effective flavouring ingredient and prescription constitute, and mix high-intensity chrysanthemum local flavor perfume base;
4) be mixed with chrysanthemum essence, the mass fraction of each component is chrysanthemum perfume base 4-5 part in the chrysanthemum essence, chrysanthemum liquid concentrator 20-40 part, Hang Zhou chrysanthemum flower extract 10-20 part, Rome blue chamomile oil 0.5-1 part, ethanol 40-50 part.
6. the preparation method of edible chrysanthemum extrait according to claim 5; It is characterized in that: in the step 1), 100 parts of selected one-level Flos Chrysanthemi were added 500 parts of alcohol immersion after 72 hours, filter through 300 order nylon mesh screens; Obtain chrysanthemum extract liquid; Again chrysanthemum extract liquid is poured into and crossed post in the chromatography column that is filled with macroporous resin, use 40 parts of edible ethanols at last, obtain the chrysanthemum liquid concentrator towards post.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103849469A (en) * | 2014-03-28 | 2014-06-11 | 厦门琥珀香料有限公司 | Processing method of natural essential oil |
| CN104187525A (en) * | 2014-07-15 | 2014-12-10 | 安徽省三环纸业集团香料科技发展有限公司 | Phyllanthus emblica leaf mixed food spice rich in calcium and iron ions, and preparation method thereof |
| CN104327948A (en) * | 2014-11-27 | 2015-02-04 | 湖北中烟工业有限责任公司 | Preparation method and application of chamomile spices for cigarettes |
| CN104611134A (en) * | 2015-01-25 | 2015-05-13 | 浙江绿晶香精有限公司 | Litchi essence |
| CN105349263A (en) * | 2015-11-27 | 2016-02-24 | 上海应用技术学院 | Mixed type chrysanthemum essence and preparation method thereof |
| CN105768033A (en) * | 2016-03-10 | 2016-07-20 | 安徽中烟工业有限责任公司 | Barley tea flavored maillard reacted essence and preparation method and evaluation method thereof |
| CN112189825A (en) * | 2020-10-19 | 2021-01-08 | 广州芬曼生物科技有限公司 | Edible essence with flower fragrance and preparation method thereof |
| CN115005354A (en) * | 2022-06-25 | 2022-09-06 | 可菲生物科技有限公司 | Preparation method of compound herbaceous plant reaction flavor substance |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103849469A (en) * | 2014-03-28 | 2014-06-11 | 厦门琥珀香料有限公司 | Processing method of natural essential oil |
| CN103849469B (en) * | 2014-03-28 | 2015-11-18 | 厦门琥珀日化科技股份有限公司 | A kind of working method of natural essential oil |
| CN104187525A (en) * | 2014-07-15 | 2014-12-10 | 安徽省三环纸业集团香料科技发展有限公司 | Phyllanthus emblica leaf mixed food spice rich in calcium and iron ions, and preparation method thereof |
| CN104327948A (en) * | 2014-11-27 | 2015-02-04 | 湖北中烟工业有限责任公司 | Preparation method and application of chamomile spices for cigarettes |
| CN104327948B (en) * | 2014-11-27 | 2018-07-03 | 湖北中烟工业有限责任公司 | A kind of preparation method and application of cigarette yellow chamomile fragrance |
| CN104611134A (en) * | 2015-01-25 | 2015-05-13 | 浙江绿晶香精有限公司 | Litchi essence |
| CN105349263A (en) * | 2015-11-27 | 2016-02-24 | 上海应用技术学院 | Mixed type chrysanthemum essence and preparation method thereof |
| CN105768033A (en) * | 2016-03-10 | 2016-07-20 | 安徽中烟工业有限责任公司 | Barley tea flavored maillard reacted essence and preparation method and evaluation method thereof |
| CN112189825A (en) * | 2020-10-19 | 2021-01-08 | 广州芬曼生物科技有限公司 | Edible essence with flower fragrance and preparation method thereof |
| CN115005354A (en) * | 2022-06-25 | 2022-09-06 | 可菲生物科技有限公司 | Preparation method of compound herbaceous plant reaction flavor substance |
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