Osmanthus fragrans polyphenol extract product, and preparation method and uses thereof
An extract, sweet-scented osmanthus technology, applied in the field of plant polyphenol extracts, can solve the problems of pseudohermaphroditism, amplified androgen response, etc., and achieve the effects of high-efficiency extraction, controllable quality, and wide application prospects.
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Embodiment 1
[0061] Add about 20-40 mesh sweet-scented osmanthus powder into the inner cup made of polytetrafluoroethylene material of the intelligent microwave digestion instrument. The extractant is 80% acetone (that is, the acetone aqueous solution with a volume concentration of 80%), and the ratio of solid to liquid is 1:15 (g / ml), control the pressure at 200KPa, 80W microwave treatment for 3min, filter, and repeat the extraction twice (that is, replace the sweet-scented osmanthus powder with the filter residue, repeat the above microwave treatment and filtration twice in turn), combine the filtrate obtained from the three extractions, The filtrate was concentrated by vacuum rotary evaporation at 45°C, and the concentrated solution was pre-frozen at -80°C and vacuum freeze-dried to constant weight to obtain the polyphenol extract of osmanthus fragrans with a yield of 15.1%.
[0062] Determination and analysis of the components of the extract, the results are as follows: figure 1 , 2 s...
Embodiment 2
[0064] Add about 20-40 mesh osmanthus powder into the inner cup made of polytetrafluoroethylene material of the intelligent microwave digestion instrument, use 80% acetone as the extractant, the ratio of solid to liquid is 1:25 (g / ml), and the control pressure is 200KPa, 80W Microwave treatment for 5 minutes, filter, and repeat the extraction twice (that is, replace the sweet-scented osmanthus powder with the filter residue, repeat the above microwave treatment and filtration twice in turn), combine the filtrates obtained from the three extractions, and concentrate the filtrate by vacuum rotary evaporation at 45°C. After pre-freezing at -80°C, vacuum freeze-dry to constant weight to obtain osmanthus polyphenols extract with a yield of 23.5%.
[0065] Composition determination and analysis were carried out on the extract, which contained chlorogenic acid, caffeic acid, p-coumaric acid and verbascoside. Colorimetric method and HPLC method were used to analyze the composition con...
Embodiment 3
[0067] Add about 20-40 mesh sweet-scented osmanthus powder into the inner cup made of polytetrafluoroethylene material of the intelligent microwave digestion instrument. The extractant is 80% acetone, the ratio of solid to liquid is 1:35 (g / ml), and the control pressure is 300KPa. Microwave at 80W for 8 minutes, filter, and repeat the extraction twice (that is, replace the osmanthus powder with the filter residue, repeat the above microwave treatment and filtration twice in turn), combine the filtrates obtained from the three extractions, and concentrate the filtrate by vacuum rotary evaporation at 45°C. After pre-freezing at -80°C, vacuum freeze-dry to constant weight to obtain osmanthus polyphenols extract with a yield of 25.1%.
[0068] Composition determination and analysis were carried out on the extract, which contained chlorogenic acid, caffeic acid, p-coumaric acid and verbascoside. Colorimetric method and HPLC method were used to analyze the composition content of osm...
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