Method for extracting effective components from natural products by adopting triple liquid phases
A technology of natural products and active ingredients, applied in the field of bioengineering, can solve problems such as high cost, large amount of solvent used, and low extraction efficiency, and achieve the effects of easy recovery, cheap recovery, and improved extraction and separation efficiency
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Embodiment 1
[0010] Embodiment 1: the extraction and separation of capsaicin and capsanthin
[0011] Step 1: Pulverize the dried chili and pass through a 60-mesh sieve to obtain dried chili powder.
[0012] Step 2: Get 3.6g of anhydrous dipotassium hydrogen phosphate and 10.8g of water to make dipotassium hydrogen phosphate solution.
[0013] Step 3 Add the above-mentioned inorganic salt solution, 3.6g of absolute ethanol and 2.0g of n-hexane into 1.0g of dried chili powder, stir evenly to form a three-phase system, and stand at room temperature for 2.0h of phase separation. 91% of capsaicin is distributed in the upper phase (n-hexane phase), 93% of capsaicin is distributed in the middle phase (ethanol phase), and the capsicum residue is between the middle phase and the lower phase. Other components, especially polar The impurities remain in the lower phase (salt phase).
Embodiment 2
[0014] Embodiment 2: the extraction and separation of capsaicin and capsanthin
[0015] Step 1: Pulverize the dried chili and pass through a 60-mesh sieve to obtain dried chili powder.
[0016] Step 2 Take 1.0 g of chili powder, extract with 33.0 g of dioxane under reflux at 50° C. for 1.0 h, three times in total, filter, and combine the filtrates to obtain the dioxane extract of dried chili.
[0017] Step 3 prepares a dipotassium hydrogen phosphate solution with a mass fraction of 33.3%.
[0018] Step 4 Mix 6.4 g of the above inorganic salt solution, 9.6 g of dioxane extract and 4.0 g of n-hexane, stir evenly to form a three-phase system, and stand at room temperature for 2.0 h of phase separation. 100% capsaicin is distributed in the upper phase (n-hexane phase), and 100% capsaicin is distributed in the middle phase (dioxane phase). There is no residue in this system, and other components, especially highly polar impurities, are Stay in the lower phase (salt phase). Capsa...
Embodiment 3
[0019] Embodiment 3: salvianolic acid B and tanshinone II A separation
[0020] Step 1: crush Salvia miltiorrhiza through a 60-mesh sieve to obtain Salvia miltiorrhiza powder, use 82% ethanol solution with a pH of 2.0 to reflux extract at 65°C for 1.5 h, the ratio of solid to liquid is 1:10, filter the residue, and then use water with a pH of 2.0 Reflux extraction at 95°C for 0.5h, the ratio of solid to liquid is 1:20, filter, and combine the two extracts to obtain the crude extract of Salvia miltiorrhiza.
[0021] In step 2, the mass fraction of ethanol in the crude extract of Salvia miltiorrhiza was measured to be 28%. Take 6.24 g of the crude extract, add 1.76 g of solid ammonium sulfate, and mix to dissolve it.
[0022] Step 3: Add 2.0 g of n-hexane to the above mixture, stir evenly to form a three-phase system, and stand at room temperature for phase separation for 1.5 h. 92.7% Tanshinone II A Be distributed in upper phase (n-hexane phase), the salvianolic acid B of 93...
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