CN107586618A - A kind of extracting method of Fructus Foeniculi volatile oil and application - Google Patents
A kind of extracting method of Fructus Foeniculi volatile oil and application Download PDFInfo
- Publication number
- CN107586618A CN107586618A CN201710949830.2A CN201710949830A CN107586618A CN 107586618 A CN107586618 A CN 107586618A CN 201710949830 A CN201710949830 A CN 201710949830A CN 107586618 A CN107586618 A CN 107586618A
- Authority
- CN
- China
- Prior art keywords
- volatile oil
- fructus foeniculi
- extract
- extract solution
- foeniculi volatile
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to field of plant extraction, and in particular to a kind of extracting method of Fructus Foeniculi volatile oil and application.The present invention takes the method for ultrasonic two steps extraction to extract the volatile oil in fennel seeds fruit, and this method recovery rate is high, and purity is high, and extraction time is short, and operating procedure is simple, easily operated, environmentally friendly, is adapted to large-scale industrial production.The Fructus Foeniculi volatile oil that the present invention extracts is used for food preservative, not only biocidal property is strong, and security is good, stability is good, and scope of restraining fungi is wide, in addition to assigning food flavor special on sense organ, it also there is antibacterial anti-corrosion, antioxygen to rectify smelly, physiological hygiene function.
Description
Technical field
The present invention relates to field of plant extraction, and in particular to a kind of extracting method of Fructus Foeniculi volatile oil and application.
Background technology
Fennel seeds, also known as bosom is fragrant, the fragrant son in bosom, aniseed, perennial herb, complete stool has the special pungent taste of perfume, and summer opens yellow
Flower, universal umbel.Fruit ellipse, yellow green.Property happiness it is warm, suitable for sandy loam grow, avoid clay and the ground of overly moist plantation.
Fennel seeds are the industrial crops of " integration of drinking and medicinal herbs " in China, and the fruit of fennel seeds is flavouring in the kitchen of every household, together
When can also be used as medicine.Mainly contain sterol and glucosides, essential oil, alkaloid, amino acid and fat in fennel seeds medicinal material
Oil etc., it is warm-natured also containing the polytype compound such as tannin, flavones, saponin(e, triterpene, acrid flavour and it is sweet, have regulating qi-flowing for harmonizing stomach, dissipate
The function of cold analgesic, thus be usually used in treating cold hernia stomachache, dysmenorrhoea, deficiency of food vomiting and diarrhoea, few abdomen crymodynia, abdominal distention, the testis swelling and hanging down of either of the testes and
The illnesss such as hydrocele testis.Increasing cosmetics also add fennel now increases its fragrance as spices.
Existing Fructus Foeniculi volatile oil extracting method mainly have dilute sulfuric acid process, milk of lime process, organic solvent method, liquid-film method,
Water extraction method etc., but have that recovery rate is low, operation is complicated, solvent consumption is more, easily causes the problems such as environmental pollution.
At present preservation technology have freeze preservation, radiation preservation, controlled atmosphere, high pressure is fresh-keeping, microwave is fresh-keeping, vacuum packaging,
Ultrasonic wave is fresh-keeping, coating-film fresh-keeping, addition antistaling agent etc., and the most frequently used chemical preservative has：Formic acid, acetic acid, propionic acid, lactic acid, lemon
Lemon acid, ascorbic acid, sorbic acid etc., with the extensive use of chemical preservative, people gradually have found many chemical preservatives
Although bacteriostasis, than more significant, color and luster and flavor to food have a certain impact and destruction, and lures
Carcinous, carcinogenicity, teratogenesis, easy the problems such as causing food poisoning, it is eaten for a long time and certain infringement is caused to body and health,
Therefore finding natural antistaling agent turns into needs.
The content of the invention
For problem above, the invention provides a kind of extracting method of Fructus Foeniculi volatile oil, this method can improve extraction
Rate, shorten extraction time, and operating procedure is simple, reaches both Optimized Extraction Process, strengthens the purpose to be integrated with industry again.Will
The Fructus Foeniculi volatile oil that the present invention extracts is used for food fresh-keeping, and not only biocidal property is strong, and security is good, and stability is good, and antibacterial
Scope is wide, and in addition to assigning food flavor special on sense organ, it also there is antibacterial anti-corrosion, antioxygen to rectify smelly, physiological hygiene work(
Energy.
For achieving the above object, the present invention takes following technical scheme：
A kind of extracting method of Fructus Foeniculi volatile oil and application, comprise the following steps：
Step 1：Fennel seeds fruit is placed in 80 DEG C of baking ovens and dries 1-2h, is crushed, crosses 40-60 mesh sieves；
Step 2：Appropriate distilled water, solid-liquid ratio 1 are added into fennel:10-30, carry out ultrasonic extraction；
Step 3：Centrifugation, supernatant is taken, add organic solvent, volatilization liquid is extracted in two steps, merged obtained by two steps
Volatilization liquid produce fennel seeds volatilization liquid；
The condition of ultrasonic extraction is wherein described in step 2：Power 500-600W, ultrasonic time 40-50min, temperature
45-65℃；Two step extractions are described in step 3：The first step, petroleum ether is first added into centrifuged supernatant and is extracted, is obtained
Oil ether moiety and water layer；Second step, into water layer, addition absolute ether is extracted, and obtains ether portion and water layer；To every step
Adds anhydrous sodium sulfate in gained extraction mixed liquor, stands 10-12h, after by Rotary Evaporators make organic solvent evaporation, produce
Volatile oil, merge volatile oil obtained by two steps.
Application of the Fructus Foeniculi volatile oil as food preservative.
Food preservative contains following percentage material：Fructus Foeniculi volatile oil 6-10%, Chinese anise extract solution 3-7%,
White pepper extract solution 3-7%, cassia bark extract solution 3-7%, ginger extract 3-7%, garlic extract 3-7%, basyleave extraction
Liquid 2-6%, capsicum extract 2-6%, rosemary extract solution 3-7%, surplus is distilled water.
Preferably, containing following percentage material：Fructus Foeniculi volatile oil 8%, Chinese anise extract solution 5%, white pepper carries
Take liquid 5%, cassia bark extract solution 5%, ginger extract 5%, garlic extract 5%, bay leaf extract 4%, capsicum extract
4%, rosemary extract solution 5%, surplus is distilled water.
The food fresh-keeping and for the fresh-keeping of meat and fish.
Application method soaks 10-20min fresh-keeping food will to be needed to be put into antistaling agent, solid-to-liquid ratio 1:1.5-2, so
After be put at -4--12 DEG C of temperature and preserve.
Not only biocidal property is strong for crude antistaling agent, safe, and stability is good, and scope of restraining fungi is wide, some natural fresh-keepings
Agent also has certain nutritive peculiarity.In terms of food, spice is in addition to assigning food flavor special on sense organ, and it is also
Smelly, physiological hygiene function is rectified with antibacterial anti-corrosion, antioxygen.
Volatile oil content in fennel seeds fruit is 3%~6% in fennel seeds, and main component is followed successively by as fennel from more to less
Fragrant ether, estragole, fenchone.Additionally containing the compositions such as a small amount of A- alkene, BCDKA- phellandrenes, amphene, cinene.Fennel
Fragrant ether is the main antipathogenic composition of fennel seeds, to Escherichia coli, staphylococcus aureus, bacillus subtilis, proteus bacterium
The growth of kind, there is preferably inhibition.
Pimiento contains capsaicine, there is pungent fragrance, can remove the fishy smell in dish, and nutritive value is very high, has resisting cold, increases
The effect of strong appetite and sterilization, also anti-inflammatory and antioxidation.
Basyleave is a kind of welcome spices, taste fragrance, with pungent and strong bitterness, there is antivirus action.
Fructus Anisi Stellati extract is to staphylococcus aureus, pneumococcus, corynebacterium diphtheriae, hay bacillus, comma bacillus, wound
Cold bacillus, paratyphosum Bacterium, shigella dysenteriae, Escherichia coli and common pathogen have stronger inhibitory action.
White pepper, it is the maturescent fruit of drying of Piperaceae plant pepper, fragrant odour, main component is pipering,
Also contain a certain amount of aromatic oil, crude protein, starch and soluble nitrogen, there is raw meat of dispelling, greasy, the digestant effect of solution, its virtue
Fragrant smell can make us have a very good appetite, improve a poor appetite.
Cassia bark is because of the fragrant aroma containing volatile oil, and meat dish can be made to dispel, and raw meat solution is greasy, and fragrance is tasty, and then makes us appetite
Increase.In diet in right amount addition cassia bark, potentially contribute to prevent or delay with age caused by type II diabetes.
Rosemary has antioxidation, can be widely used for the fresh-keeping of medicine, fried food, rich oil food and each quasi-grease
Guarantee the quality.
Ginger extract is to staphylococcus aureus, staphylococcus albus, typhoid bacillus, bacterium sonnei, green pus bar
Bacterium has obvious inhibiting effect.
Volatile oil, juice, leachate and the allicin of garlic to a variety of coccuses, bacillus (such as pertussis), mould, fungi (such as
Crypotococcal etc.), virus etc. have suppression and killing action.
Beneficial effects of the present invention are：
1. the present invention takes the method for ultrasonic two steps extraction to extract the volatile oil in fennel seeds fruit, this method carries
Take rate high, purity is high, and extraction time is short, and operating procedure is simple, easily operated, environmentally friendly.
2. the Fructus Foeniculi volatile oil that the present invention is extracted is used for food preservative, not only biocidal property is strong, and security is good, stable
Property it is good, and scope of restraining fungi is wide, and in addition to assigning food flavor special on sense organ, it also there is antibacterial anti-corrosion, antioxygen to rectify
Smelly, physiological hygiene function.
3. food preservative prepared by the extracting method of the present invention and the fennel seeds volatilization liquid extracted with the present invention, method
Simply, it is easily operated, it is adapted to large-scale industrial production.
Embodiment
Be found through experiments that, recovery rate of the present invention can be had an impact when mainly having solid-to-liquid ratio, ultrasonic temperature and ultrasound
Between three factors.
Each factor chooses 3 levels, designs orthogonal experiment, using Fructus Foeniculi volatile oil recovery rate as testing index, passes through
Orthogonal experiment determines preferred plan.
Orthogonal experiment factor level table is shown in Table 1, orthogonal and the results are shown in Table 2.
The quadrature factor of table 1 is horizontal
The orthogonal of table 2 and result
| Experiment number | Solid-to-liquid ratio | Ultrasonic time | Ultrasonic temperature | Recovery rate (%) |
| 1 | 1 | 1 | 1 | 7.87 |
| 2 | 1 | 2 | 2 | 8.02 |
| 3 | 1 | 3 | 3 | 8.21 |
| 4 | 2 | 2 | 2 | 8.98 |
| 5 | 2 | 2 | 3 | 8.91 |
| 6 | 2 | 3 | 1 | 8.83 |
| 7 | 3 | 1 | 3 | 8.56 |
| 8 | 3 | 2 | 3 | 8.64 |
| 9 | 3 | 3 | 3 | 8.52 |
Fructus Foeniculi volatile oil extraction step is as follows：
Step 1：Fennel seeds fruit is placed in 80 DEG C of baking ovens and dries 1-2h, is crushed, crosses 40-60 mesh sieves；
Step 2：Appropriate distilled water, solid-liquid ratio 1 are added into fennel:10-30, carry out ultrasonic extraction；
Step 3：Centrifugation, supernatant is taken, add organic solvent, volatilization liquid is extracted in two steps, merged obtained by two steps
Volatilization liquid produce fennel seeds volatilization liquid；
The condition of ultrasonic extraction is wherein described in step 2：Power 500-600W, ultrasonic time 40-50min, temperature
45-65℃；Two step extractions are described in step 3：The first step, petroleum ether is first added into centrifuged supernatant and is extracted, is obtained
Oil ether moiety and water layer；Second step, into water layer, addition absolute ether is extracted, and obtains ether portion and water layer；To every step
Adds anhydrous sodium sulfate in gained extraction mixed liquor, stands 10-12h, after by Rotary Evaporators make organic solvent evaporation, produce
Volatile oil, merge volatile oil obtained by two steps.
The condition in above-mentioned experimental procedure is made into corresponding replace in every group of orthogonal experiment.
As shown in Table 2, the recovery rate of each experimental group Fructus Foeniculi volatile oil is in 7.87-8.98%, wherein testing number 4 groups carry
Rate highest is taken, is preferred plan of the present invention, its corresponding experimental program is that solid-to-liquid ratio is 1:20, power 500-600W, when ultrasonic
Between 45min, 55 DEG C of temperature.
This group of preferred plan is done into 5 groups of parallel laboratory tests, is verified, the results are shown in Table 3.
The preferred plan the result of table 3
| Validation group | 1 | 2 | 3 | 4 | 5 |
| Recovery rate (%) | 8.97 | 8.95 | 8.98 | 8.96 | 9.01 |
As shown in Table 3, the experimental performance is stable, and repeatability is good with repeatability.
Bacteriostatic experiment is carried out to the group, 15mL culture mediums are poured into the way of sterile working, in culture dish, treat that culture medium is cold
But it is uniform with sterile coating rod coating with the μ L bacteria suspensions of pipette, extract 500 in media surface after solidifying.By a diameter of 6mm
Aseptic filter paper be put into culture dish center, 10 μ L food preservatives to be measured are dripped on each filter paper, each group antistaling agent prescription is shown in
Table 4, one group of comparative example is separately set, add equivalent distilled water.When antistaling agent is absorbed by filter paper and fully no longer flowed, by culture dish
It is placed in 28 DEG C of incubators and cultivates 48h, crossing method surveys antibacterial circle diameter, results averaged.Each strain makees 3 groups respectively
It is parallel, 1 blank control.It the results are shown in Table 5.
The food preservative of table 4 matches (%)
The fungistatic effect of the food preservative of table 4
As shown in Table 5, the fungistatic effect of the food preservative must change relatively stable over time, antibacterial in first 3 days
Best results, change fungistatic effect over time and gradually weaken, in 4 kinds of moulds to the inhibition of mould and aspergillus niger most
It is good, the inhibition of grey mold and bread mold is taken second place.Embodiment 3 is preferred plan of the present invention.
Embodiment described above only expresses the several embodiments of the present invention, and its description is more specific and detailed, but simultaneously
Therefore the limitation to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for one of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (6)
1. a kind of extracting method of Fructus Foeniculi volatile oil, it is characterised in that comprise the following steps：
Step 1：Fennel seeds fruit is placed in 80 DEG C of baking ovens and dries 1-2h, is crushed, crosses 40-60 mesh sieves；
Step 2：Appropriate distilled water, solid-liquid ratio 1 are added into fennel:10-30, carry out ultrasonic extraction；
Step 3：Centrifugation, supernatant is taken, add organic solvent, volatilization liquid is extracted in two steps, merges waving obtained by two steps
Lotion produces fennel seeds volatilization liquid；
The condition of ultrasonic extraction is wherein described in step 2：Power 500-600W, ultrasonic time 40-50min, temperature 45-65
℃；Two step extractions are described in step 3：The first step, petroleum ether is first added into centrifuged supernatant and is extracted, obtains oil
Ether moiety and water layer；Second step, into water layer, addition absolute ether is extracted, and obtains ether portion and water layer；To obtained by two steps
Add anhydrous sodium sulfate in extraction mixed liquor, stand 10-12h, after by Rotary Evaporators make organic solvent evaporation, produce volatilization
Oil, merge volatile oil obtained by two steps.
2. application of the Fructus Foeniculi volatile oil as claimed in claim 1 as food preservative.
3. application of the Fructus Foeniculi volatile oil as food preservative according to claim 2, it is characterised in that contain following hundred
Divide and compare material：Fructus Foeniculi volatile oil 6-10%, Chinese anise extract solution 3-7%, white pepper extract solution 3-7%, cassia bark extract solution
3-7%, ginger extract 3-7%, garlic extract 3-7%, bay leaf extract 2-6%, capsicum extract 2-6%, fan change
Fragrant extract solution 3-7%, surplus are distilled water.
4. application of the Fructus Foeniculi volatile oil as food preservative according to claim 3, it is characterised in that contain following hundred
Divide and compare material：Fructus Foeniculi volatile oil 8%, Chinese anise extract solution 5%, white pepper extract solution 5%, cassia bark extract solution 5%, ginger
Extract solution 5%, garlic extract 5%, bay leaf extract 4%, capsicum extract 4%, rosemary extract solution 5%, surplus are
Distilled water.
5. according to application of any one of the claim 2-4 Fructus Foeniculi volatile oils as food preservative, it is characterised in that use
In to the fresh-keeping of meat and fish.
6. according to application of any one of the claim 2-5 Fructus Foeniculi volatile oils as food preservative, it is characterised in that make
It is with method：10-20min is soaked by needing fresh-keeping food to be put into antistaling agent, solid-to-liquid ratio 1:1.5-2 it is then placed in temperature
Preserved at -4--12 DEG C of degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710949830.2A CN107586618A (en) | 2017-10-12 | 2017-10-12 | A kind of extracting method of Fructus Foeniculi volatile oil and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710949830.2A CN107586618A (en) | 2017-10-12 | 2017-10-12 | A kind of extracting method of Fructus Foeniculi volatile oil and application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107586618A true CN107586618A (en) | 2018-01-16 |
Family
ID=61053007
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710949830.2A Pending CN107586618A (en) | 2017-10-12 | 2017-10-12 | A kind of extracting method of Fructus Foeniculi volatile oil and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107586618A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108624405A (en) * | 2018-03-30 | 2018-10-09 | 安阳工学院 | A method of extraction star anise oil |
| CN109777623A (en) * | 2019-03-15 | 2019-05-21 | 宁夏师范学院 | A kind of method that microwave-assisted steam distillation extracts Rosemary Oil |
| CN109929783A (en) * | 2019-04-22 | 2019-06-25 | 广东宏隆生物科技有限公司 | The culture medium and cultural method of Rhodopseudomonas palustris |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018263A (en) * | 2009-09-11 | 2011-04-20 | 天津科技大学 | Purely natural essential oil composition for keeping fresh and preparation method and using method thereof |
| CN104073341A (en) * | 2014-06-16 | 2014-10-01 | 南京泽朗医药科技有限公司 | Extraction method of fennel volatile oil |
-
2017
- 2017-10-12 CN CN201710949830.2A patent/CN107586618A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018263A (en) * | 2009-09-11 | 2011-04-20 | 天津科技大学 | Purely natural essential oil composition for keeping fresh and preparation method and using method thereof |
| CN104073341A (en) * | 2014-06-16 | 2014-10-01 | 南京泽朗医药科技有限公司 | Extraction method of fennel volatile oil |
Non-Patent Citations (3)
| Title |
|---|
| 潘道东: "《功能性食品添加剂》", 31 January 2006, 中国轻工业出版社 * |
| 金宏等: "小茴香挥发油GC指纹图谱研究", 《西北药学杂志》 * |
| 马强等: "小茴香挥发油超声波提取工艺优化及抗菌活性研究", 《安徽农业科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108624405A (en) * | 2018-03-30 | 2018-10-09 | 安阳工学院 | A method of extraction star anise oil |
| CN109777623A (en) * | 2019-03-15 | 2019-05-21 | 宁夏师范学院 | A kind of method that microwave-assisted steam distillation extracts Rosemary Oil |
| CN109929783A (en) * | 2019-04-22 | 2019-06-25 | 广东宏隆生物科技有限公司 | The culture medium and cultural method of Rhodopseudomonas palustris |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104146055A (en) | Plant source fruit and vegetable preservative | |
| CN106212634A (en) | A kind of cold fresh pork natural antiseptic agent and preparation method thereof | |
| KR101016760B1 (en) | Smoking sauce for duck meat and manufacturing method smoked duck meat | |
| CN107586618A (en) | A kind of extracting method of Fructus Foeniculi volatile oil and application | |
| CN101536708B (en) | Natural food antiseptic and preservation agent and preparation method thereof | |
| CN112940864A (en) | Microcapsule slow-release litsea essential oil applicable to meat product preservation | |
| Abdelrahman et al. | Tamarindus indica: phytochemical constituents, bioactive compounds and traditional and medicinal uses | |
| CN109329847A (en) | A kind of preparation method of rosemary hickory kernel | |
| Kohli et al. | Asparagus (Asparagus racemosus L.) roots: nutritional profile, medicinal profile, preservation, and value addition | |
| CN104642529A (en) | Carambola freshness retaining preservative and preparation method thereof | |
| KR101917822B1 (en) | Production method of cirsimaritin fortified thistle concentrate using Lactobacillus plantarum KCCM 11322 strain | |
| CN105861158A (en) | Preparation method of high-purity lemongrass essential oil | |
| CN105661457A (en) | Seasoning preservative for meat products and preparation method of seasoning preservative | |
| JP4484661B2 (en) | Processed raw leaves and their use | |
| KR102002337B1 (en) | A manufacturing method of Cheong Kuk Jang having red ginseng paste | |
| CN107183164A (en) | Fruit antistaling agent, preparation method and its fruit preservation method | |
| CN107347983A (en) | A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method | |
| JP5465493B2 (en) | Heat-resistant acidophilic bacterial growth inhibitor, heat-resistant acidophilic bacterial growth inhibitory method, and method for producing containerized acidic food and drink | |
| CN107347972A (en) | A kind of multifunctional aquatic product complex biological preservative and its application method | |
| CN106376642A (en) | Biological preservative for storage of kiwifruit fruits after picking | |
| CN107668184A (en) | A kind of Chinese herbal medicine extraction antistaling agent of egg and preparation method thereof | |
| CN106578016A (en) | Method for extracting biological preservative from peony ball and application of biological preservative | |
| KR101640454B1 (en) | Manufacturing metheod of kimchi improving a preservation ability | |
| CN104905093A (en) | Fermented melissa pear jam capable of clearing heat and preparation method thereof | |
| CN110881548A (en) | Preparation method of freeze-dried dandelion tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180116 |
|
| RJ01 | Rejection of invention patent application after publication |