Літсея кубеба

Litsea cubeba, also called may chang or mountain pepper, is an evergreen tree of the family Lauraceae whose fruit is processed for a lemony essential oil. The oil is a pale yellow liquid with an intensely lemonlike, spicy aroma.
- Type
- Складник
- Olfactive family
- Цитрусові
- Source
- fruit
- Chemical class
- complex natural (essential oil)
Запах
Теруар і варіації
Докладно
Цікавий факт
Litsea plants are a secondary source of food for muga silk worms, and the creamy, glossy silk from cocoons fed with Litsea is five times more expensive than silk from the primary food plant. Citral from Litsea cubeba has also been used in food packaging films, where coatings with 20% citral had bactericidal effects against Escherichia coli and Staphylococcus aureus.
Отримання й хімія
Спосіб отримання
The oil can be commercially extracted from the fruit, flowers, leaves, bark and even roots by conventional hydrodistillation or steam distillation. In hydrodistillation, the plant material is immersed in a water-filled container and heated to a boil, the water-oil vapor is condensed, and the oil and water phases are separated. Essential oil yields from the fruit are 3-5%. Fruits from eight regions of China gave oil contents of 3.04% to 4.56% by hydrodistillation. In one study the fruits were air-dried, and 100 g of the dried material was hydrodistilled in a Clevenger-type apparatus for 5 h, after which no more essential oil was obtained. Solvent-free microwave extraction raised the yield of oil from June to August harvests by nearly 47% compared with hydrodistillation. It obtained 1.80 ± 0.08% of oil within 24 min, against 1.16 ± 0.07% yielded by hydrodistillation in 60 min. Vacuum fractional distillation and molecular distillation are effective ways of changing the chemical composition of the oil. In a vacuum fractional distillation of the oil, three distillates were collected at boiling temperatures ranging from 38 to 44, 44 to 76 and 76 to 97 °C.
- CAS
- 68855-99-2
- Ботанічна назва
- Litsea cubeba
- Зовнішній вигляд
- Pale yellow, flowing liquid
- Синоніми
- May chang, mountain pepper, aromatic litsea, mujiangzi, douchijiang, maqaw
No IFRA Standard for the material itself (51st Amendment)
- Температура кипіння
- 229°C (citral)
- Температура спалаху
- 91°C (citral)
У парфумерії
The oil is used as a fragrance, especially in bar soap, and for flavouring in its own right. It is extracted from the fresh fruits as an enhancer of aroma in cosmetic products and in foods. It is also a raw material in the production of perfumes. Its main component, citral, is used as an aroma compound in perfumery. Citral is used to fortify lemon oil. Citral is also used to enhance the flavour and fragrance of perfumes, soaps, food and beverages. Together with citronellal, citral is a key component responsible for the lemon note, and citral is the preferred one. No confirmed presence in the current PREMIEREPEAU collection.