Process of extracting isothiocyanates

A technology of isothiocyanate and glucosinolate, applied in biochemical equipment and methods, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve the problems of accelerated reaction, low efficiency and time-consuming large-scale process

Inactive Publication Date: 2012-12-05
THE PROCTER & GAMBLE COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Others make no attempt to speed up the reaction by adding known myrosinase activators such as ascorbic acid, making large-scale processes very inefficient and time-consuming

Method used

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  • Process of extracting isothiocyanates
  • Process of extracting isothiocyanates

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0092] White mustard essential oil is produced by adding water to ground white mustard seeds and then extracting the essential oil with supercritical carbon dioxide according to known methods described in the art. After extraction, residual moisture is immediately removed from the essential oil by centrifugation or drying under vacuum. The resulting essential oil of white mustard contained about 25% by weight of 4-hydroxybenzyl isothiocyanate. The essential oils were suspended in aqueous phosphate buffer (pH about 3.6) at room temperature (approx. isothiocyanate content. After 24 hours, the percent reduction in the 4-hydroxybenzyl isothiocyanate content was about 72%. Thus, 4-hydroxybenzyl isothiocyanate is a moisture sensitive isothiocyanate compound.

Embodiment 2

[0094] White mustard essential oil was prepared as follows: 800 kg of white mustard seeds were first cold pressed using a Rosedowns Mini 200 screw press unit. The resulting pressed cake exits the press at about 75-78°C and is immediately cooled to room temperature by hammer milling. The oil content of the pressed cake was 17%. About 340 kg of hammer milled white mustard press cake was added to the belt blender and 78 g of ascorbic acid was added to it while blending to ensure uniform mixing. Add about 102 kg of tap water in small proportions at room temperature to ensure uniform moistening of the pressed cake. After mixing for approximately 10-15 minutes, the wet and myrosinase-activated press cake was transferred to an agitated solvent tank containing 626 kg of ethyl acetate. The activated wet mustard press cake and ethyl acetate slurry were stirred in a closed solvent tank for about 4 hours at room temperature to ensure that 4-hydroxybenzyl isothiocyanate was generated fro...

Embodiment 3

[0097] White mustard essential oil was prepared as follows: 5 kg of white mustard seeds were first cold pressed using a KK8 type single-screw press (KERNKRAFT, Moosbauer and Rieglsperger GbR. Germany) to obtain a white mustard press cake with 6.8% fixed oil and a temperature of about 60 °C . The pressed cake was hammer milled to provide a homogeneous powder and 151.5 g of powder was weighed out on the weighing pan. In a closed mixing vessel equipped with an overhead stirrer, combine 45.5 g of tap water with 305 mL of ethyl acetate and 0.036 g of added ascorbic acid while stirring. Immediately after adding the ascorbic acid, add the partially defatted mustard powder to the mixing vessel and mix at high speed to ensure a uniform dispersion. When a homogeneous slurry had formed, the rate was reduced and mixing continued for an additional 4 hours. At this point the slurry was removed from the mixing vessel and centrifuged to separate the ethyl acetate from the partially defatted...

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Abstract

Provided is a process for producing an essential oil. The essential oil can be white mustard essential oil. The white mustard essential oil can include a moisture sensitive isothiocyanate compound. The moisture sensitive isothiocyanate compound can be 4-HBITC. The essential oil can be produced from mustard seed, which can comprise a precursor sinalbin and myrosinase enzyme. The mustard seed can be reduced into a powder. Activation of the myrosinase enzyme by using a water solvent and a promoter to form a slurry can be performed, wherein the myrosinase enzyme catalyzes the production of an essential oil comprising an isothiocyanate from the sinalbin precursor.

Description

field of invention [0001] Embodiments of the invention relate to methods of extracting isothiocyanates from plant material. More particularly, but not exclusively, embodiments of the present invention relate to methods of extracting major moisture-sensitive isothiocyanates from mustard seeds and mustard seed essential oils. Background of the invention [0002] Consumer products can provide a favorable environment for the rapid growth of microorganisms. Such exposure can, and often does, result in the product being inadvertently inoculated with microorganisms during manufacturing or packaging. Subsequently, spoilage microorganisms such as those in food rapidly proliferate by ingesting the nutritional ingredients provided by the product. [0003] Preservatives such as sorbates, benzoates, organic acids and mixtures thereof have been used in various products, especially food and beverages, to provide a certain degree of microbial inhibition. However, some of these preservati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/31C12P13/00
CPCA61K36/31C12Y302/01147C12P11/00C12P13/00
Inventor A.埃卡纳亚克S.A.文迪斯特J.J.克斯特P.H.佐滕达姆J.R.D.戴维
Owner THE PROCTER & GAMBLE COMPANY
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