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Method for preparation of plant extract

A manufacturing method and extract technology, applied in the field of plant extract manufacturing method, can solve problems such as insufficient reduction of turbidity, loss of polyphenols, long time consumption, etc., and achieve the effect of shortening the time and improving the recovery rate

Inactive Publication Date: 2008-04-02
ASAHI GRP HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] (1) In the diatomaceous earth filtration process of the hop bract extract, since the turbidity of the filtrate was not sufficiently reduced, polyphenols were lost due to clogging in the column purification process by the synthetic adsorbent
[0011] (2) Since the purity of water-soluble polyphenols in the solid content obtained in the column process of synthesizing the adsorbent is as low as about 50%, it takes a long time in the subsequent sedimentation process

Method used

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  • Method for preparation of plant extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] 400 g of a polyphenol-containing extract obtained by extracting 800 g of raw hop bracts with a 50% by volume alcohol aqueous solution was dissolved in pure water heated at 40° C., and mixed to 1200 mL (dilution rate 3 times v / w). Next, 200 mL of this solution was poured into a 250 mL graduated cylinder, respectively, to prepare five specimens.

[0061] On the other hand, 5 g of bentonite was added to 100 mL of pure water heated at 80° C., and stirred for 12 hours to swell, thereby preparing a suspension containing 5% of bentonite. This suspension was added to each of the above samples as shown in Table 1, and then all were adjusted to the same amount with pure water.

[0062] After standing still overnight, centrifugation was performed to obtain a supernatant. For this supernatant, the turbidity was obtained by measuring the absorbance at 650 nm with a spectrophotometer using a 10 mm long container, and the pH was measured with a pH meter. In addition, after filteri...

Embodiment 2

[0068] In the same manner as in Example 1, 400 g of a polyphenol-containing extract obtained by extracting 800 g of raw hop bracts with a 50% by volume alcohol aqueous solution was dissolved in pure water heated at 40°C, and mixed to 1200 mL (Dilution rate 3 times v / w). Next, 200 mL of this solution was poured into a 250 mL graduated cylinder, respectively, to prepare five specimens.

[0069] On the other hand, 5 g of bentonite was added to 100 mL of pure water heated at 80° C., and stirred for 12 hours to swell, thereby preparing a suspension containing 5% of bentonite. This suspension was added to each of the above samples as shown in Table 2, and then all were adjusted to the same amount with pure water.

[0070] After standing still overnight, centrifugation was performed to obtain a supernatant. This supernatant was treated in the same manner as in Example 1 above, and then the turbidity, pH, Cu concentration, Na concentration, and apparent polyphenol concentration were...

Embodiment 3

[0076] 2 kg of a polyphenol-containing extract obtained by extracting 4 kg of raw hop buds with a 50% by volume alcoholic solution was dissolved in pure water heated to 40° C., and mixed to 7.2 L (dilution rate 3.6 times v / w). Next, 1.8 mL of this solution was poured into 2 L graduated cylinders, respectively, to prepare four specimens. In addition, citric acid (anhydrous) was used for pH adjustment of the specimen.

[0077] On the other hand, 25 g of bentonite was added to 500 mL of pure water heated at 80° C., and stirred for 12 hours to swell, thereby preparing a suspension containing 5% of bentonite. This suspension was added to each of the above samples as shown in Table 3, and then all were adjusted to the same amount (2000 mL) with pure water.

[0078] After standing still overnight, centrifugation was performed to obtain a supernatant. For this supernatant, the turbidity was obtained by measuring the absorbance at 650 nm with a spectrophotometer using a 10 mm long ...

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Abstract

It is intended to develop a technique for producing a water-soluble polyphenol at high purity and with high efficiency in a short time from hop bract or the like which is a by-product in the beer brewing. A method for preparation of a purified plant extract comprising steps of treating a plant extract with a clay mineral such as bentonite and removing any divalent cations from the resulting product; a method for producing a polyphenol comprising steps of passing the purified plant extract through a column to adsorb polyphenols onto the column and passing a solvent through the column to elute a water-soluble polyphenol from the column; and a method for producing a water-soluble hot bract polyphenol comprising steps of adding bentonite to a hop bract extract and allowing the resulting mixture to stand under acidic conditions, performing solid-liquid separation to produce a supernatant, purifying the supernatant through a column to give a polyphenol-containing fraction, cooling the fraction and allowing the cooled fraction to stand to cause the precipitation of water-insoluble ingredients and performing solid-liquid separation to give the desired water-soluble hop bract polyphenol.

Description

technical field [0001] The present invention relates to a method for producing plant extracts, and more particularly, to a method for removing divalent cations from plant extracts by using safe bentonite clay or the like as food or food ingredients, and to beverages and beverages used for plant extracts. A water-melting method for alcoholic beverages, especially a production method involving the removal of divalent cations of hop bract polyphenols. More specifically, it relates to a method for efficiently producing water-soluble hop bract polyphenols in a short period of time by improving a polyphenol purification process. Background technique [0002] Hops is a perennial plant of the family Cannabis, and the lupulin moiety (yellow granules formed at the root of the inner bracts of the cones) present in its cones (ripe unfertilized female flowers) is the main body of the bitter, aromatic hops , is an important beer raw material juxtaposed with yeast and malt in brewing beer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07G17/00C07G99/00A23L5/30
CPCC12F3/06C07G17/00A23L1/3002A23L33/105C07G99/00
Inventor 渡边雄大藤田瑠美田头素行神田智正樋口清一田边正行
Owner ASAHI GRP HLDG LTD
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