Production technology of oral liquid containing gingko flavonoids and gingko lactone

A technology of ginkgo flavonoids and production technology, applied in the functions of food ingredients, food extraction, food science, etc., can solve the problems of mutagenesis, cytotoxicity, sensitization, etc., and achieve the effect of microvascular circulation health and immunity improvement

Inactive Publication Date: 2017-03-01
凌伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Ginkgo biloba contains ginkgolic acid, which has potential sensitization, mutagenicity and cytotoxicity, so the production of Ginkgo biloba beverages must remove ginkgolic acid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] (1) Ginkgo biloba stock solution preparation

[0012] 1. Select the new leaves that have just unfolded on the leaf surface, and crush the ginkgo leaves to 8 meshes;

[0013] 2. Add water 10 times, heat at 45-55°C for 1 hour, then take out the extract; repeat 3 times; cool the extract at 15°C

[0014] Below, stand still:

[0015] 3. See (step 2) for the extract, first filter through 180 mesh, and then filter through 0.22 μm to obtain the original solution of ginkgo biloba.

[0016] (2) Deacidification of Ginkgo Leaf Extract

[0017] 1. Add 99% ethanol to the ginkgo leaf stock solution obtained above, and the addition ratio is 1:5, and stir to dissolve;

[0018] 2. Add the extract (step 1) into the extractor, add alkanes, add the ratio (1:5), mix evenly and let stand, remove the upper layer after layering, and take the lower layer;

[0019] 3. Repeatedly extract the lower layer (step 2) for 3 times as in step 2, and remove the lower layer;

[0020] 4. After drying th...

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PUM

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Abstract

A production technology of an oral liquid containing gingko flavonoids and gingko lactone. The gingko oral liquid is prepared with natural high-quality gingko leaves as a main raw material with addition of Vc, potassium sorbate and the like. After the harmful substances, such as ginkgolic acid, are removed, the original taste of the gingko is effectively maintained. The production technology is used for producing the healthy beverage being rich in beneficial components, such as the gingko flavonoids and gingko lactone. The oral liquid is beneficial to micro-vessel circulation health of human body and can improve immunity.

Description

[0001] 1. Technical field [0002] The invention relates to a health food processing and production technology, in particular to a production technology of ginkgo flavonoids and lactone oral liquid. [0003] 2. Background technology [0004] Ginkgo biloba, Ginkgo biloba is the leaf of Ginkgo biloba, a plant of Ginkgo family. It is sweet, bitter and astringent in nature. "Chinese Medicine Chronicle" records that it can "contract lung qi, relieve asthma and cough, and stop turbidity". According to modern pharmacological research, ginkgo biloba has a wide range of effects on human and animal bodies, such as improving cardiovascular and peripheral vascular circulation, improving myocardial ischemia, promoting memory, and improving brain function. In addition, it can also reduce blood viscosity and scavenge free radicals. Lower the cholesterol level in human blood and prevent arteriosclerosis. Ginkgo biloba preparations combined with hypoglycemic drugs have good curative effect o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/326A23V2250/2122A23V2300/14
Inventor 凌伟
Owner 凌伟
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