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Method for extracting flavone from eggplants

An eggplant and flavonoid technology, applied in the field of medicine and pharmacy, can solve the problems of high cost, unsuitable for industrialized promotion production, troublesome separation, purification and processing, etc., and achieves the effects of good quality, scientific and reasonable method, and high extraction rate

Inactive Publication Date: 2016-01-20
潘勤霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above research provides a certain basis for industrial production. Through experimental comparison, we found that during the extraction of supercritical fluid, due to its too strong penetration in the supercritical state, it will bring troubles to subsequent separation and purification treatment, while the low-temperature extraction method of carbon dioxide has its own advantages. The extraction rate of flavonoids is relatively high, but the cost is expensive, and it is not suitable for industrial promotion and production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: a method for extracting eggplant flavonoids, the specific steps are as follows: select fresh early-maturing black eggplants, Hangzhou red eggplants, Suqi eggplants, Taiwan red eggplants, Malaysian purple long eggplants or Sanya purple long eggplants, and clean them together with the eggplant stems. , eggplant skin and eggplant meat are cut into small pieces together, soaked in 0°C low-temperature water or 0.25% sodium chloride solution with a mass percentage concentration of 0.25% for 1.0 hour, remove and drain, put in a dryer to dry the water, and then Enter the pulverizer and pulverize it into powder, extract and separate the fat with a Soxhlet extractor. Because the eggplant starch content is small, it is very suitable for the dynamic countercurrent extraction method. Water is used as the extraction solvent. Since the extraction temperature of eggplant flavonoids should not be too high, it was found through repeated tests The extraction efficiency is hig...

Embodiment 2

[0013] Embodiment 2: a method for extracting eggplant flavonoids, the specific steps are as follows: select fresh early-maturing black eggplants, Hangzhou red eggplants, Suqi eggplants, Taiwan red eggplants, Malaysian purple long eggplants or Sanya purple long eggplants, and clean them together with the eggplant stems. , eggplant skin and eggplant meat are cut into small pieces together, soaked in 7.5°C low-temperature water or 0.375% by mass concentration of sodium chloride solution for 1.25 hours, remove and drain, put in a dryer to dry the water, and then Enter the pulverizer and pulverize it into powder, extract and separate the fat with a Soxhlet extractor. Because the eggplant starch content is small, it is very suitable for the dynamic countercurrent extraction method. Water is used as the extraction solvent. Since the extraction temperature of eggplant flavonoids should not be too high, it was found through repeated tests The extraction efficiency is higher at a tempera...

Embodiment 3

[0014] Embodiment 3: a method for extracting eggplant flavonoids, the specific steps are as follows: select fresh early-maturing black eggplants, Hangzhou red eggplants, Suqi eggplants, Taiwan red eggplants, Malaysian purple long eggplants or Sanya purple long eggplants, and clean them together with the eggplant stems. , eggplant skin and eggplant meat are cut into small pieces together, soaked in 15°C low-temperature water or 0.50% sodium chloride solution by mass percentage for 1.5 hours, remove and drain, put in a dryer to dry the water, and then Enter the pulverizer and pulverize it into powder, extract and separate the fat with a Soxhlet extractor. Because the eggplant starch content is small, it is very suitable for the dynamic countercurrent extraction method. Water is used as the extraction solvent. Since the extraction temperature of eggplant flavonoids should not be too high, it was found through repeated tests The extraction efficiency is higher at a temperature of 3...

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Abstract

The invention discloses a method for extracting flavone from eggplants. The method mainly comprises steps as follows: fresh eggplants are washed clean, usable parts of the eggplants are cut into small dices, the small dices of the eggplants are put into a drying machine to be dried after being soaked in water or a sodium chloride solution and then are put into a pulverizer to be pulverized into powder, fat is extracted and separated through a Soxhlet extractor, extracts are obtained with a dynamic countercurrent extraction method and are adsorbed with macroporous adsorption resin and eluted with ethanol to be separated and purified, and finally, flavone of the eggplants is obtained through vacuum freezing drying. By comparison with traditional processes, the extraction quality of the method for extracting the flavone from the eggplants is remarkably improved, the method is convenient and simple, and sufficient extraction is realized.

Description

technical field [0001] The invention relates to the field of medicine and pharmacy, in particular to a method for extracting eggplant flavonoids. Background technique [0002] Eggplant contains flavonoids, which have antioxidant functions and can prevent cell cancer. At the same time, it can reduce blood cholesterol levels, prevent arteriosclerosis, regulate blood pressure, and protect the heart. It has good medicinal value. On average, every 100g of eggplant contains 2g of flavonoids. Eggplant can be included in the usual diet to achieve health care. However, to achieve the purpose of curing diseases, it is not enough to simply rely on eating eggplant. Extraction is important. [0003] In the traditional extraction method, the extraction temperature is high, the extraction time is long, and the purity of the flavonoids contained in the extracted eggplant is very low. At present, the extraction processes of plants mainly include distillation solvent extraction, supercritic...

Claims

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Application Information

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IPC IPC(8): A61K36/81
Inventor 潘勤霞韩德娟王志秀
Owner 潘勤霞