Development Of Slow-released Fragrance And Anti-caries Lozenge Of Osmanthus Essential Oil

Essential oil is the main reason enduing fragrance to Osmanthus fragrans Lour., andit is also very valuable in medicinal use. At present, there are still some problems in theapplication of essential oil that the rate of the extraction is not satisfactory enough andhigh value-added products have been lacking, which extremely limit its application valuein light industry and the field of health care oil. In this study, quality testing methods ofessential oil of O. fragrans had been established, and its composition had been analized.Morever, conditions for extraction of essential oil had been optimized systematically. Inaddition, the products of the essential oil of O. fragrans were developed. The main resultsobtained in this study were listed as follows:(1) Quality testing methods of the essential oil of O. fragrans had been established,and the physicochemical properties were analyzed. Meanwhile, GC-MS was used toidentify its main components， including dihydro-β-Ionone, β-ionone, ethyl linolenate,palmitolei acid, etc.(2) The optimal conditions of extracting essential oil from Osmanthus absolute wereexplored by uniform design for the first time. The optimal conditions obtained were: theratio of O. absolute to100%ethanol,1:500(m/v), the extraction temperature,50°C. Withthis method, the yield of essential oil of O. fragrans could reach89.12%. The keyparameters of improving the yield of essential oil of O. fragrans were determined.(3) A high quality recipe of Osmanthus-flavored perfume was gained, andhigh-quality use of essential oil of Osmanthus was developed. Weight loss andolfaction-based methods were combined to estimate the volatility time, and the function ofvanillin in delaying volatile effect of O. fragrance was discovered. The results showed thatwhen the concentration of the essential oil of O. fragrans was3-4.5%(v/v), and thevanillin mass concentration reached to0.15g-0.23g/100ml, the duration of the O.fragrans perfume could be extended significantly, and the aroma lasted long and strongwith significant Osmanthus flavor.(4) The inhibitory function of the essential oil of O. fragrans on the proliferation ofLactobacillus acidophilus, which is a representative bacteria causing dental caries, was studied. The minimum inhibitory concentration of the essential oil of O. fragrans for L.acidophilus was0.125mg/ml. Moreover, when the concentration of the essential oil of O.fragrans was beyond0.125mg/ml, with the increasing of its concentration, the inhibitoryeffect enhanced, and at the same concentration, the inhibitory effect on L. acidophilus ofthe essential oil of O. fragrans was stronger than that of the positive control(metronidazole). Accordingly, a lozenge was developed which have a good anticariouseffect.