Extraction method of resveratrol
An extraction method, the technology of resveratrol, which is applied in the field of extraction of active ingredients of traditional Chinese medicine, can solve the problems of unsatisfactory yield and purity, and achieve the effects of high yield, improved utilization rate, and improved purity
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Embodiment 1
[0016] Step 1: Wash 1kg of Polygonum cuspidatum, then dry to constant weight, and crush to 70 mesh;
[0017] Step 2: Add 11kg of ethanol with a volume fraction of 80% and ultrasonic treatment for 2.5 hours;
[0018] Step 3: Take the mixed solution after ultrasound, add 2.75kg propanol, and heat to reflux for 3 hours;
[0019] Step 4: The extract is concentrated, and the volume ratio is acetonitrile: water=3:7 for column chromatography.
[0020] Step 5: The obtained product liquid is concentrated under reduced pressure and freeze-dried to obtain a finished product.
Embodiment 2
[0022] Step 1: Wash 1kg of Polygonum cuspidatum, then dry to constant weight, and crush to 60 mesh;
[0023] Step 2: Add 10kg of ethanol with a volume fraction of 75% and ultrasonic treatment for 3 hours;
[0024] Step 3: Take the mixed solution after sonication, add 3kg propanol, and heat to reflux for 4 hours;
[0025] Step 4: The extract is concentrated, and the volume ratio is acetonitrile: water=3:7 for column chromatography.
[0026] Step 5: The obtained product liquid is concentrated under reduced pressure and freeze-dried to obtain a finished product.
Embodiment 3
[0028] Step 1: Wash 1kg of Polygonum cuspidatum, then dry to constant weight, and crush to 80 mesh;
[0029] Step 2: Add 12kg of ethanol with a volume fraction of 85%, and ultrasonic treatment for 2 hours;
[0030] Step 3: Take the mixed solution after sonication, add 2.4kg propanol, and heat to reflux for 2 hours;
[0031] Step 4: The extract is concentrated, and the volume ratio is acetonitrile: water=3:7 for column chromatography.
[0032] Step 5: The obtained product liquid is concentrated under reduced pressure and freeze-dried to obtain a finished product.
PUM
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