Application
Anise Oil possesses the pungent aroma of anise and has warming and stomach-strengthening effects. It can inhibit excessive gastrointestinal motility and promote gastric juice secretion to aid digestion. It has wide applications in the food, brewing, beverage, cosmetics, and pharmaceutical industries. Clinically, it is used as an aromatic stomachic and in medicine for flavoring. Due to its strong inhibitory effect on skin fungi, it is also used clinically to treat common pathogenic Candida albicans. Anise Oil is also a good natural spice and food seasoning, frequently used in Asian countries such as China and India for flavoring and removing fishy odors. In cosmetics, Anise Oil, after separation and purification, yields monomeric fragrance substances such as anethole and anisaldehyde, which can be used to formulate various floral fragrance products such as orchid, frankincense, and sandalwood, applied in perfumes, cosmetics, perfumes, toothpaste, and other daily chemical products. Shampoos made from Anise Oil not only treat seborrheic dermatitis and cleanse hair, but are also relatively gentle on the skin, eyes, and hair at normal dosages, with minimal irritation.
Description
Pimpinella Anisum Seed Oil is the volatile oil obtained from the seeds of the Anise, Pimpinella anisum L., Apiaceae
Chemical Properties
Anise oil or Aniseed oil is obtained by steam distillation of the fruits of
Pimpinella anisum L. (Apiaceae). It is a colorless to pale yellow liquid or
crystalline mass with a powerful, sweet odor, characteristic of anethole.
d
2020 0.980-0.990; n
20D 1.552-1.561;α
20D 2°to +2°; solubility: 1 vol in 3 vol of 90% ethanol at 20 ℃; fp 15–19.5℃.
Themain component of anise oil is (E)-anethole, which is present at a concentration
of 87–94% and which determines themelting point of the oil.
The oil has now been replaced, to a large extent, by the less expensive star anise oil, which also contains high percentages of anethole, but is still produced, for
example, in Hungary and Egypt on a small scale.
Anise oil is used for flavoring foods, beverages, and oral care products.
Chemical Properties
Herbaceous annual plant indigenous to Greece and Asia Minor, now extensively cultivated in Europe, in Russia and,
to a lesser extent, in India. It has a perpendicular root, an erect cylindrical stalk, alternate leaves, yellowish-white flowers, five-edged
carpels and lens-shaped seeds. It flowers in July. The fruits of commerce are grayish-green to dull yellowish-brown in color, 3 to 5
mm long and 1.5 to 2 mm wide, containing about 10% of fixed oil and 1.5 to 4% of essential oil. Parts used are fruits, improperly
called seeds. Anise has a history of use as a spice and as a fragrance. It has a sweet, soft, mild flavor with rich effects. The main
component responsible for its characteristic taste and smell, as well as for its medicinal properties, is trans-anethole
Physical properties
Anise oil is a colorless to pale-yellow, strongly refractive liquid.
Essential oil composition
The seeds yield 2.5% of the oil on steam distillation. The major components of the oil are typically
95% trans-anethole (strong, sweet, anise) and 2% methyl chavicol (strong, sweet, tarragon). TNO (2000) reported presence of 44
compounds in anise. Of these, 23 were hydrocarbons, 8 phenols, 4 alcohols, 3 carbonyl ketones, 1 carbonyl aldehyde, 1 acid and 4
unknown compounds.
Synthesis
Ultrasonic breaking and distillation combined with the method of extracting anise oil: March picking anise tree branches, leaves, branches of 0.01cm in diameter, repeated freezing and thawing of anise branches; anise leaves cut into 0.5mm filaments, add water did not cut through the leaves, soak for 1h, the material-liquid ratio of 1:15, the temperature of 0 , 600w frequency ultrasonic breaking for 1h; will break through the wall of the branch and leaf Filtration, filtrate 50 for distillation at 3h, add 10% anhydrous sodium sulfate for the total weight of the material for stirring, drying 0.5h in addition to water, that is, anise oil.
