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    • 94. 发明申请
    • PROCESS FOR THE MODIFICATION OF CURCUMA AROMATICA ESSENTIAL OIL
    • 修饰油性芳香油基油的方法
    • WO2012131505A1
    • 2012-10-04
    • PCT/IB2012/050962
    • 2012-03-01
    • COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCHAGNIHOTRI, Vijai, KantSINGH, BikramBABU, Garikapati, Dyva, KiranCHAND, GopiSINGH, Rakesh, DeosharanAHUJA, Paramvir, Singh
    • AGNIHOTRI, Vijai, KantSINGH, BikramBABU, Garikapati, Dyva, KiranCHAND, GopiSINGH, Rakesh, DeosharanAHUJA, Paramvir, Singh
    • A23L1/015C11B9/02
    • C11B9/0046A23L27/12C11B9/022
    • Curcuma aromatica essential oil is blue-black dark liquid with camphoraceous, woody, amber and spicy characteristic odour and is less valued in market, however the prepared value added products have very good shining color with the improved fragrance. The present invention relates to an efficient process for the modification of Curcuma aromatica essential oil to develop value added fragranced products, the process comprising the steps of mixing of essential oil with one solvent or a combination of more than one solvents, cooling the mixture over ice bath or at lower temperature at rotation of 1000 rpm or at simple magnetic stirrer at high speed, addition of reducing agent at different proportion at a certain time period for desired product, after completion of the reaction, addition of ice water to the reaction mixture to terminate the reaction, extracting the mixture using solvent for three to five times, washing the extractive with dilute acidic water and then with water, washed product was dried at lower temperature to obtain modified essential oils in order to develop fragranced products with recovery of 60 to 95% and use of the modified essential oil in the range between 0.05 to 100% in perfumery or allied industries.
    • 姜黄香精油是蓝黑色深色液体,具有樟脑,木质,琥珀和辛辣的特征气味,市场价值较低,但配制的增值产品具有非常好的发光颜色,具有改善的香味。 本发明涉及一种改善姜黄香精油以开发增值香料的有效方法,该方法包括以下步骤:将精油与一种溶剂或多种溶剂的组合混合,在冰上冷却混合物 浴或在1000rpm的旋转下或在简单的磁力搅拌器下以较高的速度在较低的温度下,在所需产物的一定时间内以不同比例加入还原剂,反应完成后,向反应混合物中加入冰水 终止反应,用溶剂萃取混合物三至五次,用稀酸水洗涤萃取液,然后用水洗涤,将产物在较低温度下干燥,得到改性精油,以开发回收率为60〜 95%,在香料或相关行业使用0.05至100%之间的改性精油。
    • 98. 发明申请
    • DISTILLATION PROCESS
    • 蒸馏工艺
    • WO2011070103A1
    • 2011-06-16
    • PCT/EP2010/069256
    • 2010-12-09
    • GIVAUDAN SAFROES, KonstantinMCKEE, Mary AmandaPRIDDY, Sarah AngelaWIGHTMAN, Susan L.
    • FROES, KonstantinMCKEE, Mary AmandaPRIDDY, Sarah AngelaWIGHTMAN, Susan L.
    • C11B9/02
    • A23L27/115A23L27/13C11B9/022C11B9/027
    • A process of reducing the agricultural residue (AR) content of a citrus oil, comprising (a) vacuum batch-distilling an AR-containing cold-pressed citrus oil to give a low- AR distillate and a high-AR residue; (b) subjecting the high-AR residue from (a) to thin film evaporation to give a high- AR distillate and a low-AR residue; (c) subjecting the high-AR distillate from (b) to a further batch distillation to give a redistilled low-AR distillate and a waste high-AR redistilled residue; and (d) combining the distillate of (a)., the residue of (b) and the redistilled distillate of (c) to give a low-AR citrus oil. The oil thus produced has not only a reduced content of ARs such as insecticides, fungicides, herbicides and miticides, but it also contains most or even all of the desirable citrus components substantially eliminated by conventional distillation processes,
    • 一种降低柑橘油的农业残留物(AR)含量的方法,其包括(a)将含AR的冷压柑橘油进行真空分批蒸馏以产生低AR馏出物和高AR残留物; (b)将来自(a)的高AR残留物进行薄膜蒸发,得到高AR馏出物和低AR残留物; (c)使来自(b)的高AR馏出物进一步分批蒸馏,得到重蒸馏的低AR馏出物和废物高AR重蒸馏残余物; 和(d)将(a)的馏出物,(b)的残余物和(c)的再蒸馏的馏出物混合,得到低AR柑橘油。 由此产生的油不仅具有减少的杀虫剂,杀真菌剂,除草剂和杀螨剂的AR含量,而且还含有通过常规蒸馏方法基本消除的大部分或甚至全部所需的柑橘成分,