Artichoke leaf extract with broad-spectrum antibacterial effect

A technology of artichoke extract and antibacterial effect, applied in the directions of antibacterial drugs, antifungal agents, resistance to vector-borne diseases, etc., can solve the problems of low utilization rate and achieve the effect of improving utilization rate

Inactive Publication Date: 2017-07-07
王英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, artichoke leaves are mostly discard...

Method used

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  • Artichoke leaf extract with broad-spectrum antibacterial effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: the preparation of artichoke leaf extract

[0023] The preparation process specifically includes the following steps:

[0024] A: Steam the dried artichoke leaves at 110°C for 6 hours;

[0025] B: Dried the steamed artichoke leaves at 55°C and crushed to 50 mesh;

[0026] C: Extract the dried artichoke with 70% ethanol aqueous solution, heat reflux extraction for 3 times, each time for 1.5 hours, and combine the extracts; the volume of the ethanol aqueous solution is 20 times the mass of the artichoke;

[0027] D: Concentrate the extract and freeze-dry it under vacuum.

Embodiment 2

[0028] Embodiment 2: the preparation of artichoke leaf extract

[0029] The preparation process specifically includes the following steps:

[0030] A: Steam the dried artichoke leaves at 100°C for 8 hours;

[0031] B: Dried the steamed artichoke leaves at 50°C and crushed to 40 mesh;

[0032] C: Extract the dried artichoke with 60% ethanol aqueous solution, heat reflux extraction 3 times, each time for 1.5 hours, and combine the extracts; the volume of the ethanol aqueous solution is 25 times the mass of the artichoke;

[0033] D: Concentrate the extract and freeze-dry it under vacuum.

Embodiment 3

[0034] Embodiment 3: the preparation of artichoke leaf extract

[0035] The preparation process specifically includes the following steps:

[0036] A: Steam the dried artichoke leaves at 120°C for 4 hours;

[0037] B: Dried the steamed artichoke leaves at 60°C and crushed to 60 mesh;

[0038] C: Extract the dried artichoke with 80% ethanol aqueous solution by volume, heat reflux extraction for 3 times, each time for 1.5 hours, and combine the extracts; the volume of the ethanol aqueous solution is 15 times the mass of the artichoke;

[0039] D: Concentrate the extract and freeze-dry it under vacuum.

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PUM

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Abstract

The invention discloses an artichoke leaf extract with a broad-spectrum antibacterial effect. The preparation process of the artichoke leaf extract specially comprises the steps that 1, shady dried artichoke leaves are steamed for 4-8 hours at the temperature of 100-120 DEG C; 2, the steamed artichoke leaves are dried and crushed; 3, the dried artichoke leaves are extracted with a polar solvent; 4, the extracted solution is concentrated and the artichoke leaf extract is obtained after vacuum freeze-drying. The artichoke leaf extract has a broad-spectrum antibacterial effect; the extract not only has an inhibitory effect on streptomyces griseus, bacillus subtilis, escherichia coli and staphylococcus aureus, but also has an obvious inhibitory effect on saccharomyces cerevisiae and candida tropicalis, and thus the artichoke leaf utilization rate can be increased.

Description

technical field [0001] The invention relates to artichoke, in particular to an artichoke leaf extract with broad-spectrum antibacterial effect. Background technique [0002] Artichoke Cynara scolymus L., also known as artichoke, artichoke, French lily, lotus lily, is a perennial herb of the family Asteraceae. Native to the Mediterranean coast, it likes a warm and humid climate. The main edible parts of artichokes are the tender bracts of flower buds (like lily scales) and the fleshy receptacle. It can be boiled, fried, fried, eaten raw or mixed with pasta, etc. It has a unique flavor and high nutritional value. It contains artichoke, asparagine, flavonoids and other substances. It is a precious health-care vegetable with high nutritional value. It is known as the "king of vegetables". Regular consumption can protect liver and kidney, enhance liver detoxification, and promote digestion. , Improve blood circulation, prevent arteriosclerosis, and protect cardiovascular effect...

Claims

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Application Information

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IPC IPC(8): A61K36/28A61P31/04A61P31/10A01N65/12A01P1/00A01P3/00
CPCA01N65/00A01N65/12A61K36/28A61K2236/333A61K2236/51A61K2236/53Y02A50/30
Inventor 王英
Owner 王英
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