SU1421765A1 - Method of producing a mixture of aromatic substances displaying the flavour of rose - Google Patents

Abstract

The invention relates to the essential oil industry, in particular to methods for producing a mixture of fragrant substances with a rose smell, and is aimed at bringing the smell and composition of the mixture to the smell and composition of rose essential oil and increasing the yield of the target product. The method of production involves the cultivation of the producers of filamentous fungi Eremothecium ashbyi on an aqueous nutrient medium containing sucrose as a carbohydrate and nitrogen source of soy flour with a concentration of from 10 to i5 and from 10 to 30 g / l, respectively, for 40 to 56 fractions of fragrant substances with the smell of roses from the culture fluid. 3 tab. (3

Description

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The invention relates to the essential oil industry and relates to methods for producing mixtures of aromatic substances with a rose smell.

The purpose of the invention is to approximate the smell and composition of the mixture to the smell and composition of rose essential oil and increase the yield of the target product.

The method is carried out as follows.

A mixture of fragrant substances. Synthesized by filamentous fungus Eremothecium ashbyi, which develops aerobically

25-30 With in water nutrient medium,

containing carbohydrate as sucrose and a source of nitrogen soybean flour with a concentration of 10-15 and 10-30 g / l, respectively, for 40-56 h at pH 6-6.5. At the same time, the target product is accumulated in the culture fluid, which is separated by hydrodistillation or extraction methods.

With the selected modes, a mixture of fragrant substances with the purest pink fragrance containing r-phenylethanol (9.8-21.7%), geraniol (63.4-81.1%), nerol (4.0-9 , 2%); citro-nelol (3.5-5.3%) and minor components: neral, geranial, mono-terpene alcohols, linalool, characteristic of pink essential oil. At the same time, its output increases to 99.8 .141.1 ng / l and the cost is reduced. When going beyond the parameters of the method, the improvement in quality and increase in the yield of the target product does not reach the table 2).

Going beyond the lower limits of nutrient concentrations leads to a sharp decrease in product yield, and replacing them with other sources of nitrogen and carbon (for example, glucose, yeast extract, peptone, casein hydrolyzate, etc.) distorts the quality of the smell due to the appearance of additional unpleasant shades: fusel, aldehyde, pleseia, yeast, etc.

Increasing the content of soy flour over 30 g / l also leads to the appearance of an undesirable shade in the smell of the product (fatty note), and an increase in the sucrose content above 15 g / l is impractical because it does not lead to a further increase in the yield and quality of the product and unnecessarily increases its cost.

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II p and m 6 p 1. Three-day culture of the fungus Eremothecium ashbyi grown in bacteriological tubes (10 ml) on a rocking chair at 220 rpm and 28 + 1 ° C in the medium of the following composition: glucose 10 g / l, peptone 3 g / 1 g, lactic extract 0.5 g / l, succinic sodium 1.5 g / l, K2HRO O, 5 g / l, inositol 140 mg / l, distilled water — the rest, transferred into quantitative ; 5 vol.% in 750 ml flasks containing 200 ml of fermentation medium. The composition of the fermentation medium: sucrose 10 g / l, the seed flour JO g / l, water tap - the rest. Sign A pH of 6.0 is adjusted with 0.1 N sulfuric acid. The duration of the stump is 40 hours, the temperature is 25 ° C. At the end of the fermentation, 99.8 mg / l of a product that smells of a pink direction without external shades and containing 76.6% gerannol, 6.8% nerol, 4.6% is extracted from the culture liquid by extraction with a hydrocarbon-1M solvent (hexanoks). ; i itornelola ,, 9,8 - (- phenylethanol,

PRI mme R 2. The conditions for preparing the inoculum and seeding the fermentation medium are the same as in Example 1, the composition of the fermentation medium, g / l: sucrose 15, soy flour 30, tap water - the rest, pH 6.5 ( is established with citric acid). The cultivation is carried out in 750 ml flasks on a rocking chair at 220 rpm for 56 hours. After the end of fermentation from the culture liquid by

100.3 mg / l of a mixture of fragrant substances with a pink smell, containing

.63s, 4% geraniol, 9.1% nerol, 5.1% citronellol, and 21.7% p of phenylethanol,

PRI me R 3, Two-day fungal culture grown in flasks (750 ml capacity) on a rocking chair at 220 ObUmin and 28 ± 1 ° C in medium containing, g / l: glucose 10, peptone 3, yeast extract 2, tap water — the rest, in an amount of 4 vol%, is transferred to a laboratory fermenter from 5 liters of fermentation medium. The composition of the fermentation medium: sucrose 12.5 g / l, soybean flour 20 g / l, tap water - the rest, pH 6.4 (set with 2N hydrochloric acid). Fermentation wire with stirring (100 rpm), aeration (5 liter of air / min), at 28 ° C for 48 h. At the end of fermentation, 139.5 mg / l of product is extracted from the culture liquid by extraction with hexane. containing geraniol, 6.1% nerol, 4.3% citronellol and 12.7% p-phenylethanol,

The test results of the known and proposed methods are presented in table 3.

Claims (1)

Invention Formula The method of obtaining a mixture of fragrant substances with the smell of a rose, by cultivating its producers 15 thirty More than 15 20 Cultivation time, h Less than 40 40 48 56 More than 56 filamentous fungi Eremothecium ashbyi on an aqueous nutrient medium containing carbohydrate as a carbon source and nitrogen source, under conditions of aeration at 25-30 ° C and isolation of the target product from the culture liquid, characterized in that mixtures of smell and composition of rose essential oil and increase in the code of the target product, sucrose with a concentration in the medium of 1015 g / l is used as carbohydrate, soy flour with a concentration in the medium of 10-30 g / l is used as a nitrogen source, and cultivation is carried out within 40-56 hours Table 1 fat note Pink direction without extraneous shades 133.3 table 2 The yield of the target product, mg / l 75 99.8 141.1 101 75 nutrient g / l Soybean flour 10-30 JO-15 Sucrose Water plumbing pH 6.0-6.5 the rest 1.04-1.86 40-56 99.8-141.1 Geraniol p-phenyl ethanol Nerol Citronellol Pink direction, no extraneous shades Table3 oh Glucose 7.5-10 Peptone MgSO 0.5-1 0.05-0.1 0.2-0.5 Water - the rest pH 5.5-6.5 23.67-46.46 60-72 57.5-96.5 Geraniol 41.7-43.5 Nerol 41.7-43.5 Linalool 13.0-16.6 Yeast sivupsho