A kind of extraction process that improves the recovery rate of anthocyanin
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- 郑州雪麦龙食品香料有限公司
- Publication Date
- 2022-04-12
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Figure 1
Abstract
Description
technical field
[0001] The invention relates to a method for extracting food spices, in particular to an extraction process for improving the recovery rate of xanthanin. Background technique
[0002] Zanthoxylum bungeanum is a commonly used condiment. In daily use, it is generally crushed or used directly. In this way, the numb substances in Zanthoxylum bungeanum cannot be effectively utilized. The method of supercritical carbon dioxide extraction is currently the most efficient production and extraction method for extracting the numbing substances of peppercorns, but the recovery rate of pepperanthin is generally about 60% and 30% when the traditional supercritical carbon dioxide extraction method is used to extract the numbing substances of peppercorns Left and right cannabinoids have not been effectively extracted, resulting in waste of prickly ash raw materials.
[0003] Chinese patent literature (authorized notification number CN1220450C) discloses a process for separa...