CN106579331A - Low-bitterness L-menthol, preparation method and application - Google Patents
Low-bitterness L-menthol, preparation method and application Download PDFInfo
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- CN106579331A CN106579331A CN201611182333.6A CN201611182333A CN106579331A CN 106579331 A CN106579331 A CN 106579331A CN 201611182333 A CN201611182333 A CN 201611182333A CN 106579331 A CN106579331 A CN 106579331A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- NOOLISFMXDJSKH-KXUCPTDWSA-N (-)-Menthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O NOOLISFMXDJSKH-KXUCPTDWSA-N 0.000 title abstract 9
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 43
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 33
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000011259 mixed solution Substances 0.000 claims abstract description 26
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 25
- 239000013078 crystal Substances 0.000 claims abstract description 23
- 239000000243 solution Substances 0.000 claims abstract description 23
- 210000002196 fr. b Anatomy 0.000 claims abstract description 16
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical class [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 12
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000005119 centrifugation Methods 0.000 claims abstract description 11
- 239000002826 coolant Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000002425 crystallisation Methods 0.000 claims abstract description 8
- 230000008025 crystallization Effects 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 6
- 238000004821 distillation Methods 0.000 claims abstract description 3
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 60
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 60
- 229940041616 menthol Drugs 0.000 claims description 60
- 229910002012 Aerosil® Inorganic materials 0.000 claims description 10
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 5
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 5
- 239000004376 Sucralose Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 229940085605 saccharin sodium Drugs 0.000 claims description 5
- 239000000600 sorbitol Substances 0.000 claims description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical group O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 5
- 235000019408 sucralose Nutrition 0.000 claims description 5
- 238000005292 vacuum distillation Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 230000006837 decompression Effects 0.000 claims description 2
- 238000000746 purification Methods 0.000 claims description 2
- 206010068150 Acoustic shock Diseases 0.000 claims 1
- 239000002031 ethanolic fraction Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 229910021485 fumed silica Inorganic materials 0.000 abstract 2
- 235000019596 Masking bitterness Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000010355 oscillation Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 6
- 239000011812 mixed powder Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 4
- 230000035807 sensation Effects 0.000 description 4
- 235000019615 sensations Nutrition 0.000 description 4
- 238000003786 synthesis reaction Methods 0.000 description 4
- 210000001779 taste bud Anatomy 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 230000009514 concussion Effects 0.000 description 3
- 235000019628 coolness Nutrition 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 235000001510 limonene Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- NFLGAXVYCFJBMK-RKDXNWHRSA-N (+)-isomenthone Natural products CC(C)[C@H]1CC[C@@H](C)CC1=O NFLGAXVYCFJBMK-RKDXNWHRSA-N 0.000 description 1
- 206010006784 Burning sensation Diseases 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- NFLGAXVYCFJBMK-UHFFFAOYSA-N Menthone Chemical compound CC(C)C1CCC(C)CC1=O NFLGAXVYCFJBMK-UHFFFAOYSA-N 0.000 description 1
- UJNOLBSYLSYIBM-WISYIIOYSA-N [(1r,2s,5r)-5-methyl-2-propan-2-ylcyclohexyl] (2r)-2-hydroxypropanoate Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1OC(=O)[C@@H](C)O UJNOLBSYLSYIBM-WISYIIOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000019611 bitter taste sensations Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- RFFOTVCVTJUTAD-UHFFFAOYSA-N cineole Natural products C1CC2(C)CCC1(C(C)C)O2 RFFOTVCVTJUTAD-UHFFFAOYSA-N 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 230000002964 excitative effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000001339 gustatory effect Effects 0.000 description 1
- 108091005708 gustatory receptors Proteins 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000031146 intracellular signal transduction Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 150000002628 limonene derivativess Chemical class 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229930007503 menthone Natural products 0.000 description 1
- 210000000110 microvilli Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 230000010287 polarization Effects 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000001242 postsynaptic effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000001103 thalamus Anatomy 0.000 description 1
- 210000001186 vagus nerve Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Medicinal Preparation (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses low-bitterness L-menthol, a preparation method and application. The preparation method comprises the following steps: adding L-menthol crystals into an ethanol solution to be dissolved, adding fumed silica and activated carbon powder at the same time, and carrying out ultrasonic oscillation, so as to obtain a mixed solution A; carrying out refrigerated centrifugation on the mixed solution A, taking filtrate at the upper layer, and carrying out reduced pressure distillation for removing low-boiling-point substances, so as to obtain a fraction B; adding a sweetening agent into a propylene glycol solution to be dissolved, so as to obtain a mixed solution C; and adding the mixed solution C into the fraction B, heating and uniformly stirring, carrying out gradient cooling, and crystallizing to obtain the low-bitterness L-menthol. The preparation method disclosed by the invention has the advantages that the fumed silica and activated carbon powder are used for treating L-menthol, a compound sweetening agent is used as a bitterness masking agent, gradient cooling and crystallization are carried out for preparing the low-bitterness L-menthol crystals, and the purity of the L-menthol is also improved to some extent; and the low-bitterness L-menthol can obviously reduce the bitterness of the L-menthol crystals when entering the mouth and can be used for replacing a synthetic cooling agent in food and candy.
Description
Technical field
The present invention relates to a kind of method for reducing levorotatory menthol bitterness, more particularly to a kind of left-handed Herba Menthae of low bitterness
Alcohol, preparation method and application.
Background technology
Levorotatory menthol is the white needle-like crystals extracted in leaf and stem by lips and teeth section plant Herba Menthae, with Herba Menthae
Characteristic perfume and fragrance, are modal natural coolant agents.
Levorotatory menthol selectively to the temperature sensor generation effect of human body, and can be given people cool by cold sensor
Feel, but while can also stimulate the sensation and burning sensation of the taste bud generation bitterness of people.Therefore, in the use process of end product
In, the consumption of levorotatory menthol is greatly limited.And thus caused a series of contradiction：In levorotatory menthol consumption
Bitterness is had when big, and consumption hour is then without obvious cool feeling.For these defects of levorotatory menthol, many synthesis coolant agent quilts
Develop, at present WS-23, WS-3, menthyl lactate etc. are had by the synthesis coolant agent of successful commercialization, but these coolant agents
Prevailing price is higher, and for consumers, natural coolant agent has higher traction.Therefore, with the cool taste of synthesis
Agent is compared, and the levorotatory menthol of low bitterness has bigger market value and the higher market competitiveness.
Want to remove or reduce the bitterness in levorotatory menthol, it is necessary to first understand the mechanism that bitterness is produced.Bitterness is by containing
The liquid for having chemical substance stimulates the sensation for causing, its formation mechenism to be distributed across the hardship in taste bud on the microvilluss of taste corpuscle top
Taste receptors albumen is combined postactivated with dissolving amaroid in the liquid phase, through intracellular signal transduction, removes gustatory cell film
Polarization, causes neurocyte postsynaptic excitation, excitatory signal to enter oblongata along nervus facialiss, nervus glossopharyngeus or vagus nerve then
Nucleus solitariuss, change neuron to thalamus, the taste centre of brain postcentral gyruss foot are finally projected, through neural
Integrate the final bitterness that produces to perceive.In short, bitterness is external factor produces stimulation to taste bud, and project the one of brain generation
Plant and feel.
The bitterness of levorotatory menthol derives from two aspects, is on the one hand, because it generates stimulation to taste bud, and to allow people
The sensation of " hardship " is generated, this sensation cannot be eliminated, on the other hand, the bitterness of levorotatory menthol is by its own impurity content
Affect.Levorotatory menthol is extracted by Oleum menthae crystallization, except containing also having menthone, different Herba Menthae in addition to levorotatory menthol in Oleum menthae
About 50 kinds of other compositions such as ketone, acetic acid peppermint ester, limonenes, limonene, pinene, cineole, wherein most of materials without cool feeling or
Cool feeling degree is far below levorotatory menthol, but equally has bitterness.At present, active substance content is most in commercially available levorotatory menthol
99% or so.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art, there is provided a kind of low bitterness levorotatory menthol, preparation side
Method and application, can effectively reduce the bitterness of levorotatory menthol.
The present invention is achieved by the following technical solutions, and the present invention is comprised the following steps：
(1) levorotatory menthol crystal is added to into solution in ethanol solution, while adding aerosil and activated carbon
Powder, obtains mixed solution A after ultrasonic vibration；
(2) by mixed solution A frozen centrifugation, take upper strata filtrate decompression distillation and remove low-boiling point material, obtain fraction B；
(3) sweeting agent is added in propylene glycol solution and is dissolved, obtain mixed solution C；
(4) mixed solution C is added in fraction B, heated and stirred is uniform, gradient cooling crystallization obtains the left-handed of low bitterness
Menthol.
In the step (1), aerosil is 1 with the mass ratio of activated carbon powder：10～1：30, activated carbon powder is gentle
The quality sum of aerosil is 1 with the mass ratio of levorotatory menthol crystal：20～1：30, levorotatory menthol crystal and ethanol
The mass ratio of solution is 1：1～1：3.
In the step (1), the frequency of ultrasonic vibration is 10～20KHz, and ultrasonic time is 1～5h, and temperature is 30～50
℃。
In the step (2), the rotating speed of frozen centrifugation is 10000～15000rpm, and centrifuging temperature is -10～0 DEG C.
In the step (2), the pressure of vacuum distillation is -0.09～-0.1Mpa, and temperature is 40～60 DEG C, removes low boiling
Gained fraction B is the liquid levorotatory menthol after purification after point material ethanol.
In the step (3), it is 1 that sweeting agent is sucralose, saccharin sodium, Sorbitol in mass ratio：(1～5)：(1～
3) mix.
In the step (3), by mass, the total addition level of sweeting agent is 2～8% in the propylene glycol solution.
In the step (4), mixed solution C is 1 with the mass ratio of fraction B：4～1：7, heating-up temperature is 40～65 DEG C,
Gradient cooling speed is 0.1～0.5 DEG C/h.
Low bitterness levorotatory menthol obtained in a kind of preparation method using the low bitterness levorotatory menthol.
A kind of application of low bitterness levorotatory menthol in coolant agent.
The present invention has compared to existing technology advantages below：The present invention is using aerosil and activated carbon powder to left-handed
Menthol is processed, can adsorbing contaminant, purified crystals, while using compound sweetener as bitterness screening agent, gradient drop
Temperature crystallization prepares low bitterness levorotatory menthol crystal, and the purity of levorotatory menthol also increases.With traditional Herba Menthae alcohol crystals phase
Than, bitterness during levorotatory menthol crystal entrance can be significantly reduced, synthesis coolant agent can be substituted in food, confection and is used.
Specific embodiment
Embodiments of the invention are elaborated below, the present embodiment is carried out under premised on technical solution of the present invention
Implement, give detailed embodiment and specific operating process, but protection scope of the present invention is not limited to following enforcements
Example.
Embodiment 1
The present embodiment is comprised the following steps：
(1) levorotatory menthol crystal is added in ethanol solution and is dissolved, in mass ratio 1：10 by aerosil, work
Property powdered carbon mixed powder mixing, then by mixed powder and levorotatory menthol crystal with mass ratio 1：20 configurations, levorotatory menthol crystal
It is 1 with the mass ratio of ethanol solution：1, processed using numerical control supersonic concussion instrument, supersonic frequency 10KHz, ultrasonic time is 1h,
Temperature is 30 DEG C, obtains mixed solution A；
(2) by mixed solution A frozen centrifugation, using Beckman refrigerated centrifuger, centrifuge speed is 10000rpm, centrifugation
Temperature is -10 DEG C.Upper strata filtrate is taken in -0.09Mpa, vacuum distillation under the conditions of 40 DEG C removes ethanol, obtains fraction B；
(3) sucralose, saccharin sodium, Sorbitol are pressed into 1：1：1 ratio is mixed to get sweeting agent, and uses Propylene Glycol
Solution dissolves, wherein the total addition level of sweeting agent is 2% after mixing, obtains mixed solution C；
(4) by mixed solution C with mass ratio as 1：4 ratio is added in fraction B, and 40 DEG C of heated and stirred are uniform, by 0.1
DEG C/crystallization of h gradient coolings obtains final product the levorotatory menthol of low bitterness.
Embodiment 2
(1) levorotatory menthol crystal is added in ethanol solution and is dissolved, in mass ratio 1：20 by aerosil, work
Property powdered carbon mixed powder mixing, then by mixed powder and levorotatory menthol crystal with mass ratio 1：25 configurations, levorotatory menthol crystal
It is 1 with the mass ratio of ethanol solution：2, processed using numerical control supersonic concussion instrument, supersonic frequency 15KHz, ultrasonic time is 4h,
Temperature is 40 DEG C, obtains mixed solution A；
(2) by mixed solution A frozen centrifugation, using Beckman refrigerated centrifuger, centrifuge speed is 12000rpm, centrifugation
Temperature is -5 DEG C.Upper strata filtrate is taken in -0.1Mpa, vacuum distillation under the conditions of 50 DEG C removes ethanol, obtains fraction B；
(3) sucralose, saccharin sodium, Sorbitol are pressed into 1：3：2 ratio is mixed to get sweeting agent, and uses Propylene Glycol
Solution dissolves, wherein the total addition level of sweeting agent is 5% after mixing, obtains mixed solution C；
(4) by mixed solution C with mass ratio as 1：5 ratio is added in fraction B, and 50 DEG C of heated and stirred are uniform, by 0.3
DEG C/crystallization of h gradient coolings obtains final product the levorotatory menthol of low bitterness.
Embodiment 3
(1) levorotatory menthol crystal is added in ethanol solution and is dissolved, in mass ratio 1：30 by aerosil, work
Property powdered carbon mixed powder mixing, then by mixed powder and levorotatory menthol crystal with mass ratio 1：30 configurations, levorotatory menthol crystal
It is 1 with the mass ratio of ethanol solution：3, processed using numerical control supersonic concussion instrument, supersonic frequency 20KHz, ultrasonic time is 5h,
Temperature is 50 DEG C, obtains mixed solution A；
(2) by mixed solution A frozen centrifugation, using Beckman refrigerated centrifuger, centrifuge speed is 15000rpm, centrifugation
Temperature is 0 DEG C.Upper strata filtrate is taken in -0.1Mpa, vacuum distillation under the conditions of 60 DEG C removes ethanol, obtains fraction B；
(3) sucralose, saccharin sodium, Sorbitol are pressed into 1：5：3 ratio is mixed to get sweeting agent, and uses Propylene Glycol
Solution dissolves, wherein the total addition level of sweeting agent is 8% after mixing, obtains mixed solution C；
(4) by mixed solution C with mass ratio as 1：7 ratio is added in fraction B, and 65 DEG C of heated and stirred are uniform, by 0.5
DEG C/crystallization of h gradient coolings obtains final product the levorotatory menthol of low bitterness.
The low bitterness levorotatory menthol that embodiment 1～3 is prepared as coolant agent, in being added on food.
Test by 10 people are selected.Undressed levorotatory menthol (original group), and each enforcement of the invention are attempted respectively
Low bitterness levorotatory menthol after example process.Each group is dissolved using Propylene Glycol and Tween 80, quality is then diluted with water to dense
Degree 0.01%, 0.02%, 0.05% and 0.1%, provides bitterness judgement.
The bitter sensing test result of 1 four groups of crowds of table
| 0.01% | 0.02% | 0.05% | 0.1% | |
| Original group | There is bitter sense | Hardship sense is better than cool feeling | Hardship sense is better than cool feeling | Hardship sense is strong |
| Embodiment 1 | It is basic to feel without bitter | Cool feeling is better than sweet sense | Slightly bitter sense | Slightly bitter sense |
| Embodiment 2 | It is basic to feel without bitter | Cool feeling is better than sweet sense | Slightly bitter sense | Slightly bitter sense |
| Embodiment 3 | It is basic to feel without bitter | Cool feeling is most strong | Slightly bitter sense | Slightly bitter sense |
From upper table 1, the cool feeling of the low bitterness levorotatory menthol after process is higher, and hardship sense is low, can be effectively as
Coolant agent is added in food and does not change the characteristic of food.
Presently preferred embodiments of the present invention is the foregoing is only, not to limit the present invention, all essences in the present invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of low bitterness levorotatory menthol, it is characterised in that comprise the following steps：
(1) levorotatory menthol crystal is added to into solution in ethanol solution, while adding aerosil and activated carbon powder, is surpassed
Acoustic shock obtains mixed solution A after swinging；
(2) by mixed solution A frozen centrifugation, take upper strata filtrate decompression distillation and remove low-boiling point material, obtain fraction B；
(3) sweeting agent is added in propylene glycol solution and is dissolved, obtain mixed solution C；
(4) mixed solution C is added in fraction B, heated and stirred is uniform, gradient cooling crystallization obtains the left-handed Herba Menthae of low bitterness
Alcohol.
2. a kind of preparation method of low bitterness levorotatory menthol according to claim 1, it is characterised in that the step
(1) in, aerosil is 1 with the mass ratio of activated carbon powder：10～1：30, the quality of activated carbon powder and aerosil
Sum is 1 with the mass ratio of levorotatory menthol crystal：20～1：30, levorotatory menthol crystal is 1 with the mass ratio of ethanol solution：
1～1：3.
3. a kind of preparation method of low bitterness levorotatory menthol according to claim 1, it is characterised in that the step
(1) in, the frequency of ultrasonic vibration is 10～20KHz, and ultrasonic time is 1～5h, and temperature is 30～50 DEG C.
4. a kind of preparation method of low bitterness levorotatory menthol according to claim 1, it is characterised in that the step
(2) in, the rotating speed of frozen centrifugation is 10000～15000rpm, and centrifuging temperature is -10～0 DEG C.
5. a kind of preparation method of low bitterness levorotatory menthol according to claim 1, it is characterised in that the step
(2) in, the pressure of vacuum distillation is -0.09～-0.1Mpa, and temperature is 40～60 DEG C, removes gained after low-boiling point material ethanol
Fraction B is the liquid levorotatory menthol after purification.
6. a kind of preparation method of low bitterness levorotatory menthol according to claim 1, it is characterised in that the step
(3) in, it is 1 that sweeting agent is sucralose, saccharin sodium, Sorbitol in mass ratio：(1～5)：(1～3) mixes.
7. a kind of preparation method of low bitterness levorotatory menthol according to claim 1, it is characterised in that the step
(3) in, by mass, the total addition level of sweeting agent is 2～8% in the propylene glycol solution.
8. a kind of preparation method of low bitterness levorotatory menthol according to claim 1, it is characterised in that the step
(4) in, mixed solution C is 1 with the mass ratio of fraction B：4～1：7, heating-up temperature is 40～65 DEG C, and gradient cooling speed is 0.1
～0.5 DEG C/h.
9. a kind of using low bitterness obtained in the preparation method of low bitterness levorotatory menthol as described in any one of claim 1～8
Levorotatory menthol.
10. a kind of application of the low bitterness levorotatory menthol in coolant agent as claimed in claim 9.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950983A (en) * | 2017-11-27 | 2018-04-24 | 昆山亚香香料股份有限公司 | A kind of compounding coolant agent composition based on menthol and preparation method thereof |
| CN113244854A (en) * | 2021-06-10 | 2021-08-13 | 黄山友谊南海新材料有限公司 | High-purity TGIC system of processing |
| CN113367313A (en) * | 2021-06-23 | 2021-09-10 | 安徽银丰药业股份有限公司 | Low-bitter levo-menthol and preparation method thereof |
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| CN107950983A (en) * | 2017-11-27 | 2018-04-24 | 昆山亚香香料股份有限公司 | A kind of compounding coolant agent composition based on menthol and preparation method thereof |
| CN113244854A (en) * | 2021-06-10 | 2021-08-13 | 黄山友谊南海新材料有限公司 | High-purity TGIC system of processing |
| CN113367313A (en) * | 2021-06-23 | 2021-09-10 | 安徽银丰药业股份有限公司 | Low-bitter levo-menthol and preparation method thereof |
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