Preparation method of Allium tenuissimum L. essential oil

[0024] The preparation method of Chinese chive essential oil of the present invention comprises the following steps: (1) picking the flower buds of Chinese chives that are about to open, and drying them in the shade; Mix at a ratio of 1:30 and add to the still; (3) use steam to heat the mixture in the still to boiling, continue heating, and control the evaporation rate in the still by adjusting the steam pressure connected to the coil, and control the steam pressure to 0.08MPa-0.12MPa, the distillation time is 3-4h; (4) Cooling water control: When the temperature in the still is 65°C, turn on the condenser and connect the cooling water; within 0.5h after boiling, use the cooling water The temperature of the effluent liquid cooled by the condenser is controlled at 20°C-25°C; after 0.5h, the temperature of the effluent liquid rises to 25°C-30°C and remains stable, and the oil-water mixture cooled by the condenser is introduced into the oil-water separator; oil-water separation The

[0026] The preparation method of the Chinese chive essential oil of the present invention comprises the following steps: (1) picking the flower buds of Chinese chives that are about to open; (2) mixing the fresh Chinese chive flower buds with a 0.7% salt solution in a mass ratio of 1: 10 mixed and added to the distillation kettle; (3) use steam to heat the mixture in the distillation kettle to boiling, continue heating, and control the evaporation rate in the distillation kettle by adjusting the steam pressure connected to the coil, and control the steam pressure to be 0.08 MPa~0.12MPa, the distillation time is 3-4h; (4) Cooling water control: When the temperature in the still is heated to 50°C, open the condenser and connect the cooling water; within 0.5h after boiling, use cooling water to The temperature of the effluent liquid cooled by the condenser is controlled at 20°C-25°C; after 0.5h, the temperature of the effluent liquid rises to 25°C-30°C and remains stable, and the oil