US 12,290,544 B1
Essential oil of stems and leaves of Chuzhou chrysanthemum and application thereof
Shijun Yu, Chuzhou (CN); Xinyi Chai, Chuzhou (CN); Xiaoli Jia, Chuzhou (CN); Kaiqun Yin, Wuhan (CN); Ruibo Xu, Chuzhou (CN); Huan Wang, Jilin (CN); Shuang E, Nanjing (CN); Bin Han, Bozhou (CN); Qin Gao, Bozhou (CN); Longzhu Dou, Dezhou (CN); Jingyi Xia, Hefei (CN); and Xin Le, Fuzhou (CN)
Assigned to Chuzhou University, Chuzhou (CN)
Filed by Chuzhou University, Chuzhou (CN)
Filed on Nov. 1, 2024, as Appl. No. 18/934,450.
Claims priority of application No. 202311456151.3 (CN), filed on Nov. 3, 2023.
Int. Cl. A61K 36/287 (2006.01); A61P 31/04 (2006.01)
CPC A61K 36/287 (2013.01) [A61P 31/04 (2018.01); A61K 2236/15 (2013.01); A61K 2236/31 (2013.01); A61K 2236/331 (2013.01); A61K 2236/37 (2013.01); A61K 2236/55 (2013.01)] 1 Claim
 
1. A preparation method of essential oil of stems and leaves of Chuzhou chrysanthemum;
wherein the preparation method of the essential oil of the stems and leaves of the Chuzhou chrysanthemum comprises the following steps:
S1: taking fresh stems and leaves of the Chuzhou chrysanthemum and crushing the fresh stems and leaves of the Chuzhou chrysanthemum by a crusher; wherein conditions of the crushing comprise: 18.5 kilowatts (kW) of power and 1400 revolutions per minute (r/min) of rotational speed;
S2: putting the crushed stems and leaves of the Chuzhou chrysanthemum into an extraction kettle, adding deionized water according to a ratio of the crushed stems and leaves to the deionized water of 1:5, sealing the extraction kettle, and connecting a cooling reflux and essential oil collection device to the extraction kettle;
S3: heating the extraction kettle, starting timing when boiling, performing distillation extraction on the extraction kettle for 2.5 hours (h) to end distillation;
S4: standing the extraction kettle for cooling to room temperature, naturally layering the essential oil and water, discharging the water at a lower layer, and collecting the essential oil at an upper layer; and
S5: placing the essential oil in a brown bottle, adding anhydrous sodium sulfate to absorb water to obtain the essential oil of the stems and leaves of the Chuzhou chrysanthemum, and storing in a refrigerator at 4° C. for later use; and
wherein main components of the essential oil of the stems and leaves of the Chuzhou chrysanthemum comprise: β-selinene accounting for 12.43%, bornan-2-one accounting for 12.13%, camphor accounting for 11.18%, neodihydrotheasperin accounting for 9.73%, γ-amorphene accounting for 6.79%, and β-eudesmol accounting for 6.00%.