http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111218332-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ef48149e94b31c413780ca1b77012b92 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B3-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B3-008 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B1-106 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B3-10 |
| filingDate | 2018-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d48246cbc324ac78d2086b408f197a4 |
| publicationDate | 2020-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111218332-A |
| titleOfInvention | Preparation method of almond oil |
| abstract | The invention discloses a preparation method of almond oil, which is characterized by comprising the following steps: 1) accurately weighing 15g of ground (20 mesh sieve) almonds, and placing the almonds in a conical flask for later use; 2) adding 3-6 times of petroleum ether, carrying out ultrasonic extraction for 20-30 min under the condition of ultrasonic power of 100-200W, then carrying out vacuum concentration on the extracting solution, recovering the solvent, and drying to obtain crude almond oil; 3) pouring the crude oil into a 50mL flask, placing the flask in an oil bath pot, heating to 80-120 ℃, preserving the temperature until foaming is basically disappeared, stopping heating, transferring the flask to a separating funnel, and washing 3 times (standing for 1h every time) to be neutral by distilled water at the temperature of 60-80 ℃; 4) adding activated clay into the almond oil according to the proportion of 1: 3-5, putting the almond oil into a 90 ℃ oil bath pot, adsorbing and decoloring for 20min, stirring the almond oil without using a glass rod during heating, gradually removing yellow and red, and filtering to obtain the almond essential oil which is colorless and transparent oily and has the taste of almonds. The method has high extraction rate, saves time compared with the traditional ultrasonic extraction method, and is energy-saving and environment-friendly. |
| priorityDate | 2018-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.