CN105132174A - Watermelon essence for oil-based ink and preparation method of watermelon essence - Google Patents
Watermelon essence for oil-based ink and preparation method of watermelon essence Download PDFInfo
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- CN105132174A CN105132174A CN201510612498.1A CN201510612498A CN105132174A CN 105132174 A CN105132174 A CN 105132174A CN 201510612498 A CN201510612498 A CN 201510612498A CN 105132174 A CN105132174 A CN 105132174A
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Abstract
The invention relates to a watermelon essence for oil-based ink. The watermelon essence is prepared from watermelon essence, maltodextrin and starch sodium octenylsuccinate, wherein the watermelon essence is prepared from leaf alcohol, hexenyl acetate, ligustral, phenyl acetaldehyde dimethyl acetal, methyl heptenone, trans-2-hexenal, nonadienaldehyde, melonal, ethyl caprylate, ethyl isovalerate, hexyl acetate, allyl cyclohexanepropionate, benzyl alcohol, linalool, citronellol, geraniol, Alpha terpneol, phenethyl alcohol, hydroxycitronellal, lilial, heliotropin, citral, dimethylbenzylcarbinyl acetate, vanillin, alpha-damascenone, isomethyl ionone, verdyl acetate, linalyl acetate, linalyl acetate, styralyl acetate, phenethyl acetate, phenethyl isobutyrate, phenoxyethyl isobutyrate, terpinyl acetate, n-pentyl salicylate, benzyl benzoate, benzyl salicylate and Brazil orange oil. The invention also provides a preparation method for the watermelon essence for the oil-based ink. According to the watermelon essence and the preparation method, the fragrance retention effect and the oil solubility of the essence are improved.
Description
Technical field
The invention belongs to chemical field, relate to a kind of essence, specifically a kind of oil-based ink watermelon flavour and preparation method thereof.
Background technology
Along with China's rapid development of economy, under the drive of the industries such as printing, journalism, packing and decorating, exploitation, ink industry is also developed rapidly.Oil-based ink is that pigment grind is become very trickle particle, is dissolved in the ink in a kind of special solvent, is adapted at unlike material prints, such as plastics, leather, timber, glass, the materials such as acrylic.Advantage is ink of can not spreading and sinking in, and water tolerance is strong, fast light, not fugitive color, is suitable for industry extensive.
Oil-based ink does not generally have fragrance or has slight peculiar smell, if make oil-based ink with the fragrance of certain feature, will greatly promote added value and the result of use of oil-based ink.This just needs in ink, add the essence with certain odor type.In general, essence is a kind of by the artificial redeployed mixture containing multiple spices, and spices is all have volatile organic compound, easily volatilizees in direct use procedure, and fragrance remaining time is short.Therefore, development that have Longaacting fragrance-aretaining, that can be applicable to oil-based ink essence has very important significance.The preparation that can be applicable to oil-based ink watermelon flavour has no report.
Summary of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of oil-based ink watermelon flavour and preparation method thereof, described this oil-based ink watermelon flavour and preparation method thereof solves the short technical problem of fragrant ink fragrance remaining time of the prior art.
The invention provides a kind of oil-based ink watermelon flavour, count by weight percentage, composition and the content of its raw material are as follows:
Watermelon flavour 5%-20%,
Maltodextrin 50%-80%,
Starch Sodium Octenyl Succinate 5%-30%;
Described watermelon flavour counts by weight percentage, its composition and content as follows:
Present invention also offers the preparation method of above-mentioned a kind of oil-based ink watermelon flavour, comprise the steps:
1) leaf-alcohol is taken according to mass percent, Leaf Acetate, ligustral, phenyl acetaldehyde dimethyl acetal, Sulcatone, trans-2-hexenoic aldehyde, nonadienal, watermelon aldehyde, ethyl octylate, Ethylisovalerate, hexyl acetate, allyl cyclohexyl propionate, phenylcarbinol, phantol, geraniol, Geraniol, first position Terpineol 350, phenylethyl alcohol, laurine, α-methyl-p-tert.-butyl phenylpropionaldehyde, piperonal, citral, dimethyl benzyl carbinyl acetate, vanillin food grade,1000.000000ine mesh, first position trans-Damascenone, isoraldeine, verdy acetate, phanteine, meraneine, styroyl acetate, Phenylethyl ethanoate, phenylethyl isobutyrate, phenoxyethyl isobutyrate, terpinyl acetate, salicylic acid n-pentyl ester, peruscabin, willow acid benzyl ester, Brazil's sweet orange oil, glycerine triacetate, by leaf-alcohol, Leaf Acetate, ligustral, phenyl acetaldehyde dimethyl acetal, Sulcatone, trans-2-hexenoic aldehyde, nonadienal, watermelon aldehyde, ethyl octylate, Ethylisovalerate, hexyl acetate, allyl cyclohexyl propionate, phenylcarbinol, phantol, geraniol, Geraniol, first position Terpineol 350, phenylethyl alcohol, laurine, α-methyl-p-tert.-butyl phenylpropionaldehyde, piperonal, citral, dimethyl benzyl carbinyl acetate, vanillin food grade,1000.000000ine mesh, first position trans-Damascenone, isoraldeine, verdy acetate, phanteine, meraneine, styroyl acetate, Phenylethyl ethanoate, phenylethyl isobutyrate, phenoxyethyl isobutyrate, terpinyl acetate, salicylic acid n-pentyl ester, peruscabin, willow acid benzyl ester, Brazil's sweet orange oil, glycerine triacetate Homogeneous phase mixing, namely obtains watermelon flavour,
2) watermelon flavour, maltodextrin and starch Sodium Octenyl Succinate is taken according to mass percent, maltodextrin and starch Sodium Octenyl Succinate is added in a reaction vessel, then deionized water is added, heated and stirred, until become settled solution system completely;
3) by watermelon flavour, join in obtained settled solution, continue to stir, essence is uniformly dispersed, shear 5-15 minute with 5000-8000r/min;
4) obtained homogeneous solution is carried out spraying dry, the inlet temperature of spray-drying tower is 150-200 DEG C, and temperature out is 80-120 DEG C, obtains oil-based ink watermelon flavour from outlet.
Present invention also offers a kind of oil-based ink with watermelon characteristic perfume, be made up of above-mentioned oil-based ink watermelon flavour and oil-based ink, described oil-based ink watermelon flavour and the mass ratio of oil-based ink are 1 ~ 10:90 ~ 99.
Present invention also offers a kind of watermelon flavour, count by weight percentage:
The present invention, according to the odour characteristics of natural water melon and note structure, chooses suitable raw material, modulate give off a strong fragrance, fine and smooth, natural watermelon flavour true to nature.Then watermelon flavour is mixed with maltodextrin, starch Sodium Octenyl Succinate and deionized water, carry out homogenizing emulsifying, then spraying dry, form particulate state watermelon flavour, thus improve lasting and the oil soluble of essence, make it be applicable to the perfuming of oil-based ink.
A kind of particulate state watermelon flavour of the present invention, can be applied to the perfuming of oil-based ink better, thus improves added value and the result of use of oil-based ink.This particulate state watermelon flavour adds in oil-based ink and layering does not occur, stable system, and lasting is lasting.
Embodiment
Below by embodiment, the present invention is further described, but does not affect protection scope of the present invention.
Embodiment 1
A kind of oil-based ink watermelon flavour, count by weight percentage, composition and the content of its raw material are as follows:
Watermelon flavour 5g (5%),
Maltodextrin 80g (80%),
Starch Sodium Octenyl Succinate 15g (15%),
Above-mentioned watermelon flavour, counts by weight percentage, its composition and content as follows:
The preparation method of above-mentioned watermelon flavour is as follows:
By leaf-alcohol, Leaf Acetate, ligustral, phenyl acetaldehyde dimethyl acetal, Sulcatone, trans-2-hexenoic aldehyde, nonadienal, watermelon aldehyde, ethyl octylate, Ethylisovalerate, hexyl acetate, allyl cyclohexyl propionate, phenylcarbinol, phantol, geraniol, Geraniol, first position Terpineol 350, phenylethyl alcohol, laurine, α-methyl-p-tert.-butyl phenylpropionaldehyde, piperonal, citral, dimethyl benzyl carbinyl acetate, vanillin food grade,1000.000000ine mesh, first position trans-Damascenone, isoraldeine, verdy acetate, phanteine, meraneine, styroyl acetate, Phenylethyl ethanoate, phenylethyl isobutyrate, phenoxyethyl isobutyrate, terpinyl acetate, salicylic acid n-pentyl ester, peruscabin, willow acid benzyl ester, Brazil's sweet orange oil, glycerine triacetate Homogeneous phase mixing, namely watermelon flavour is obtained.The essence fragrant aroma obtained, has the characteristic perfume of watermelon, and natural sense is strong.
The preparation method of above-mentioned a kind of oil-based ink watermelon flavour comprises the steps:
(1), in 250ml beaker, add 80g maltodextrin and 15g starch Sodium Octenyl Succinate, then add the deionized water of 95g, heated and stirred, until become settled solution system completely.
(2), by 5g watermelon flavour, join step (1), in the settled solution obtained, continue to stir, essence is uniformly dispersed, shears 15 minutes with 5000r/min.
(3), by step (2), the homogeneous solution obtained carries out spraying dry, and the inlet temperature of spray-drying tower is 150 DEG C, and temperature out is 120 DEG C, from outlet can be given off a strong fragrance, particulate state watermelon flavour true to nature.
The particulate state watermelon flavour obtained is added in 99g oil-based ink with the perfuming amount of 1g, obtains the stay-in-grade oil-based ink with watermelon characteristic perfume.
The particulate state watermelon flavour steady quality of above-mentioned gained, gives off a strong fragrance, natural true to nature, and lasting is lasting, has the characteristic perfume of watermelon.
Embodiment 2
A kind of oil-based ink watermelon flavour, it is characterized in that counting by weight percentage, composition and the content of its raw material are as follows:
Watermelon flavour 20g (20%),
Maltodextrin 50g (50%),
Starch Sodium Octenyl Succinate 30g (30%),
Watermelon flavour used in the watermelon flavour of above-mentioned gained, counts by weight percentage, its composition and content as follows:
The preparation method of above-mentioned watermelon flavour is as follows:
By leaf-alcohol, Leaf Acetate, ligustral, phenyl acetaldehyde dimethyl acetal, Sulcatone, trans-2-hexenoic aldehyde, nonadienal, watermelon aldehyde, ethyl octylate, Ethylisovalerate, hexyl acetate, allyl cyclohexyl propionate, phenylcarbinol, phantol, geraniol, Geraniol, first position Terpineol 350, phenylethyl alcohol, laurine, α-methyl-p-tert.-butyl phenylpropionaldehyde, piperonal, citral, dimethyl benzyl carbinyl acetate, vanillin food grade,1000.000000ine mesh, first position trans-Damascenone, isoraldeine, verdy acetate, phanteine, meraneine, styroyl acetate, Phenylethyl ethanoate, phenylethyl isobutyrate, phenoxyethyl isobutyrate, terpinyl acetate, salicylic acid n-pentyl ester, peruscabin, willow acid benzyl ester, Brazil's sweet orange oil, glycerine triacetate Homogeneous phase mixing, namely watermelon flavour is obtained.The essence fragrant aroma obtained, has the characteristic perfume of watermelon.
The preparation method of above-mentioned a kind of oil-based ink watermelon flavour comprises the steps:
(1), in 250ml beaker, add 50g maltodextrin and 30g starch Sodium Octenyl Succinate, then add the deionized water of 80g, heated and stirred, until become settled solution system completely.
(2), by 20g watermelon flavour, join step (1), in the settled solution obtained, continue to stir, essence is uniformly dispersed, shears 5 minutes with 8000r/min.
(3), by step (2), the homogeneous solution obtained carries out spraying dry, and the inlet temperature of spray-drying tower is 200 DEG C, and temperature out is 80 DEG C, from outlet can be given off a strong fragrance, particulate state watermelon flavour true to nature.
The particulate state watermelon flavour obtained is added in 90g oil-based ink with the perfuming amount of 10g, obtains the stay-in-grade oil-based ink with watermelon characteristic perfume.
The particulate state watermelon flavour steady quality of above-mentioned gained, fragrant aroma, lasting is lasting, has the characteristic perfume of watermelon.
Embodiment 3
A kind of oil-based ink watermelon flavour, it is characterized in that counting by weight percentage, composition and the content of its raw material are as follows:
Watermelon flavour 17g (17%),
Maltodextrin 78g (78%),
Starch Sodium Octenyl Succinate 5g (5%),
Above-mentioned watermelon flavour, counts by weight percentage, its composition and content as follows:
The preparation method of above-mentioned watermelon flavour is as follows:
By leaf-alcohol, Leaf Acetate, ligustral, phenyl acetaldehyde dimethyl acetal, Sulcatone, trans-2-hexenoic aldehyde, nonadienal, watermelon aldehyde, ethyl octylate, Ethylisovalerate, hexyl acetate, allyl cyclohexyl propionate, phenylcarbinol, phantol, geraniol, Geraniol, first position Terpineol 350, phenylethyl alcohol, laurine, α-methyl-p-tert.-butyl phenylpropionaldehyde, piperonal, citral, dimethyl benzyl carbinyl acetate, vanillin food grade,1000.000000ine mesh, first position trans-Damascenone, isoraldeine, verdy acetate, phanteine, meraneine, styroyl acetate, Phenylethyl ethanoate, phenylethyl isobutyrate, phenoxyethyl isobutyrate, terpinyl acetate, salicylic acid n-pentyl ester, peruscabin, willow acid benzyl ester, Brazil's sweet orange oil, glycerine triacetate Homogeneous phase mixing, namely watermelon flavour is obtained.The essence fragrance obtained is sent out thoroughly, has the characteristic perfume of watermelon, and natural sense is strong.
The preparation method of above-mentioned a kind of oil-based ink watermelon flavour comprises the steps:
(1), in 250ml beaker, add 78g maltodextrin and 5g starch Sodium Octenyl Succinate, add the water of 83g, heated and stirred, until hydration becomes settled solution system completely.
(2), by 10g watermelon flavour, join step (1), in the settled solution obtained, continue to stir, essence is uniformly dispersed, shears 10 minutes with 6000r/min.
(3), by step (2), the homogeneous solution obtained carries out spraying dry, and the inlet temperature of spray-drying tower is 180 DEG C, and temperature out is 100 DEG C, can obtain fragrant aroma, particulate state watermelon flavour true to nature from outlet.
The particulate state watermelon flavour obtained is added in 95g oil-based ink with the perfuming amount of 5g, obtains the stay-in-grade oil-based ink with watermelon characteristic perfume.
The particulate state watermelon flavour steady quality of above-mentioned gained, fragrance is sent out thoroughly, and lasting is lasting, has the characteristic perfume of watermelon.
Above affiliated content be only the present invention conceive under basic explanation, and any equivalent transformation that technical scheme according to the present invention is done, all belongs to the scope of protection of the invention.
Claims (4)
1. an oil-based ink watermelon flavour, is characterized in that counting by weight percentage, and composition and the content of its raw material are as follows:
Watermelon flavour 5%-20%,
Maltodextrin 50%-80%,
Starch Sodium Octenyl Succinate 5%-30%;
Described watermelon flavour counts by weight percentage, its composition and content as follows:
Leaf-alcohol 0.03%-0.08%,
Leaf Acetate 0.3%-0.6%,
Ligustral 0.1%-0.3%,
Phenyl acetaldehyde dimethyl acetal 0.05%-0.09%,
Sulcatone 0.03%-0.07%,
Trans-2-hexenoic aldehyde 0.2%-0.5%,
Nonadienal 0.03%-0.07%,
Watermelon aldehyde 0.3%-0.6%,
Ethyl octylate 0.2%-0.6%,
Ethylisovalerate 0.03%-0.06%,
Hexyl acetate 1%-3%,
Allyl cyclohexyl propionate 0.5%-0.8%,
Phenylcarbinol 1%-3%,
Phantol 2%-5%,
Geraniol 3%-5%,
Geraniol 0.3%-0.7%,
First position Terpineol 350 0.2%-0.5%,
Phenylethyl alcohol 10%-12%,
Laurine 0.2%-0.4%,
α-methyl-p-tert.-butyl phenylpropionaldehyde 17%-20%,
Piperonal 5%-7%,
Citral 0.5%-0.8%,
Dimethyl benzyl carbinyl acetate 0.2%-0.5%,
Vanillin food grade,1000.000000ine mesh 0.2%-0.4%,
First position trans-Damascenone 0.04%-0.09%,
Isoraldeine 2%-4%,
Verdy acetate 0.1%-0.3%,
Phanteine 5%-8%,
Meraneine 3%-6%,
Styroyl acetate 3%-6%,
Phenylethyl ethanoate 0.2%-0.5%,
Phenylethyl isobutyrate 0.07%-0.09%,
Phenoxyethyl isobutyrate 0.7%-1.2%,
Terpinyl acetate 0.2%-0.5%,
Salicylic acid n-pentyl ester 0.2%-0.5%,
Peruscabin 0.2%-0.6%,
Willow acid benzyl ester 3%-4%,
Brazil sweet orange oil 3%-4%,
Surplus is glycerine triacetate.
2. the preparation method of a kind of oil-based ink watermelon flavour according to claim 1, is characterized in that comprising the steps:
1) leaf-alcohol is taken according to mass percent, Leaf Acetate, ligustral, phenyl acetaldehyde dimethyl acetal, Sulcatone, trans-2-hexenoic aldehyde, nonadienal, watermelon aldehyde, ethyl octylate, Ethylisovalerate, hexyl acetate, allyl cyclohexyl propionate, phenylcarbinol, phantol, geraniol, Geraniol, first position Terpineol 350, phenylethyl alcohol, laurine, α-methyl-p-tert.-butyl phenylpropionaldehyde, piperonal, citral, dimethyl benzyl carbinyl acetate, vanillin food grade,1000.000000ine mesh, first position trans-Damascenone, isoraldeine, verdy acetate, phanteine, meraneine, styroyl acetate, Phenylethyl ethanoate, phenylethyl isobutyrate, phenoxyethyl isobutyrate, terpinyl acetate, salicylic acid n-pentyl ester, peruscabin, willow acid benzyl ester, Brazil's sweet orange oil, glycerine triacetate, by leaf-alcohol, Leaf Acetate, ligustral, phenyl acetaldehyde dimethyl acetal, Sulcatone, trans-2-hexenoic aldehyde, nonadienal, watermelon aldehyde, ethyl octylate, Ethylisovalerate, hexyl acetate, allyl cyclohexyl propionate, phenylcarbinol, phantol, geraniol, Geraniol, first position Terpineol 350, phenylethyl alcohol, laurine, α-methyl-p-tert.-butyl phenylpropionaldehyde, piperonal, citral, dimethyl benzyl carbinyl acetate, vanillin food grade,1000.000000ine mesh, first position trans-Damascenone, isoraldeine, verdy acetate, phanteine, meraneine, styroyl acetate, Phenylethyl ethanoate, phenylethyl isobutyrate, phenoxyethyl isobutyrate, terpinyl acetate, salicylic acid n-pentyl ester, peruscabin, willow acid benzyl ester, Brazil's sweet orange oil, glycerine triacetate Homogeneous phase mixing, namely obtains watermelon flavour,
2) watermelon flavour, maltodextrin and starch Sodium Octenyl Succinate is taken according to mass percent, maltodextrin and starch Sodium Octenyl Succinate is added in a reaction vessel, then deionized water is added, heated and stirred, until become settled solution system completely;
3) by watermelon flavour, join in obtained settled solution, continue to stir, essence is uniformly dispersed, shear 5-15 minute with 5000-8000r/min;
4) obtained homogeneous solution is carried out spraying dry, the inlet temperature of spray-drying tower is 150-200 DEG C, and temperature out is 80-120 DEG C, obtains oil-based ink watermelon flavour from outlet.
3. have an oil-based ink for watermelon characteristic perfume, it is characterized in that: be made up of oil-based ink watermelon flavour according to claim 1 and oil-based ink, described oil-based ink watermelon flavour and the mass ratio of oil-based ink are 1 ~ 10:90 ~ 99.
4. a watermelon flavour, is characterized in that counting by weight percentage, its composition and content as follows:
Leaf-alcohol 0.03%-0.08%,
Leaf Acetate 0.3%-0.6%,
Ligustral 0.1%-0.3%,
Phenyl acetaldehyde dimethyl acetal 0.05%-0.09%,
Sulcatone 0.03%-0.07%,
Trans-2-hexenoic aldehyde 0.2%-0.5%,
Nonadienal 0.03%-0.07%,
Watermelon aldehyde 0.3%-0.6%,
Ethyl octylate 0.2%-0.6%,
Ethylisovalerate 0.03%-0.06%,
Hexyl acetate 1%-3%,
Allyl cyclohexyl propionate 0.5%-0.8%,
Phenylcarbinol 1%-3%,
Phantol 2%-5%,
Geraniol 3%-5%,
Geraniol 0.3%-0.7%,
First position Terpineol 350 0.2%-0.5%,
Phenylethyl alcohol 10%-12%,
Laurine 0.2%-0.4%,
α-methyl-p-tert.-butyl phenylpropionaldehyde 17%-20%,
Piperonal 5%-7%,
Citral 0.5%-0.8%,
Dimethyl benzyl carbinyl acetate 0.2%-0.5%,
Vanillin food grade,1000.000000ine mesh 0.2%-0.4%,
First position trans-Damascenone 0.04%-0.09%,
Isoraldeine 2%-4%,
Verdy acetate 0.1%-0.3%,
Phanteine 5%-8%,
Meraneine 3%-6%,
Styroyl acetate 3%-6%,
Phenylethyl ethanoate 0.2%-0.5%,
Phenylethyl isobutyrate 0.07%-0.09%,
Phenoxyethyl isobutyrate 0.7%-1.2%,
Terpinyl acetate 0.2%-0.5%,
Salicylic acid n-pentyl ester 0.2%-0.5%,
Peruscabin 0.2%-0.6%,
Willow acid benzyl ester 3%-4%,
Brazil sweet orange oil 3%-4%,
Surplus is glycerine triacetate.
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| CN111632562A (en) * | 2020-06-15 | 2020-09-08 | 上海应用技术大学 | Starch-based supramolecular vesicle and preparation method thereof |
| CN112717185A (en) * | 2019-10-14 | 2021-04-30 | 广州汽车集团股份有限公司 | Vehicle fragrance spice and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112717185A (en) * | 2019-10-14 | 2021-04-30 | 广州汽车集团股份有限公司 | Vehicle fragrance spice and preparation method thereof |
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