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Method for extracting sweet potato leaf extract

An extraction method and extraction technology, which is applied in the field of sweet potato leaf extract extraction, can solve the problems of organic residues, high energy consumption, and difficult disposal of extraction waste, etc.

Inactive Publication Date: 2014-12-10
ANSHUN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects of residual organic matter, high energy consumption, and difficult treatment of extraction waste in the process of extracting sweet potato leaf bioactive substances with organic solvents, and to provide a fast, high extraction rate and extractable An extraction method that meets food safety and has a good application prospect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take 4kg of sweet potato leaves and dry them naturally and crush them. The supercritical fluid test pressure is 25MPa, the temperature is 50°C, the extraction time is 1h, the amount of ethanol pods is 2.0ml / g, CO 2 The flow rate is 120L / h, the analytical pressure is 5MPa, and the analytical temperature is 60°C. The extract is refrigerated for 12 hours, then centrifuged at 2000r / m for 20 minutes, and then distilled using a rotary evaporator at 60°C to obtain a dry paste, and then follow the conventional method Crush it into sweet potato leaf extract.

Embodiment 2

[0024] Take 4kg of sweet potato leaves and dry them naturally and crush them. The supercritical fluid test pressure is 20MPa, the temperature is 50°C, the extraction time is 1.5h, the amount of ethanol pods is 3.0ml / g, CO 2 The flow rate is 110L / h, the analytical pressure is 7MPa, and the analytical temperature is 60°C. The extract is refrigerated for 12 hours, then centrifuged at 2000r / m for 20 minutes, and then distilled using a rotary evaporator at 60°C to obtain a dry paste, and then follow the conventional method Crush it into sweet potato leaf extract.

Embodiment 3

[0026] Take 4kg of sweet potato leaves and dry them naturally and crush them. The supercritical fluid test pressure is 40MPa, the temperature is 50°C, the extraction time is 1h, the amount of ethanol pods is 1.0ml / g, CO 2 The flow rate is 100L / h, the analytical pressure is 10MPa, and the analytical temperature is 60°C. The extract is refrigerated for 12 hours, then centrifuged at 2000r / m for 20 minutes, and then distilled using a rotary evaporator at 60°C to obtain a dry paste, and then follow the conventional method Crush it into sweet potato leaf extract.

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Abstract

The invention relates to a method for extracting a sweet potato leaf extract. The method is characterized by comprising the following steps: weighing a certain amount of sweet potato leaves, naturally drying in the air, and grinding; extracting the ground sweet potato leaves by adopting a supercritical carbon dioxide fluid technology so as to obtain a greasy extract; and distilling by using a rotary evaporator to obtain dry extract, and grinding the dry extract by a conventional method to obtain the sweet potato leaf extract.

Description

technical field [0001] The invention belongs to the technical field of natural product extraction, in particular to a method for extracting sweet potato leaf extract. technical background [0002] my country is the country with the largest sweet potato cultivation area in the world. The nutritional value of sweet potato stems and leaves is extremely high. According to the detection of the Chinese Academy of Preventive Medicine, sweet potato stems and leaves are compared with 14 kinds of vegetables such as spinach and carrots. 13 indicators such as protein, trace elements and vitamins all rank first. It is especially important that the sweet potato stem and leaf extract is rich in active polysaccharides and flavonoids. However, due to the bitter taste of sweet potato stems and leaves, the aging of texture, and the presence of a large number of fluff and other factors that affect the taste, the processing and utilization of sweet potato stems and leaves in my country is very l...

Claims

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Application Information

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IPC IPC(8): A61K36/39A61K127/00
Inventor 李光余霜
Owner ANSHUN UNIV
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