Method for comprehensively utilizing active ingredients and fragrance of osmanthus fragrans

A technology of active ingredients and aroma, which is applied in the field of comprehensive utilization of active ingredients and aroma of sweet-scented osmanthus, can solve the problems of strong seasonality, short flowering period, and heavy collection workload, and achieve the effects of reducing energy waste, short production cycle, and expanding the scope of application

Pending Publication Date: 2021-09-03
劲牌持正堂药业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a traditional famous flower in my country, osmanthus has high ornamental, edible and economic value, but its flowering period is short, seasonality is strong, and the collection workload is heavy. Therefore, the efficient and comprehensive utilization of osmanthus is worthy of further study

Method used

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  • Method for comprehensively utilizing active ingredients and fragrance of osmanthus fragrans

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for comprehensive utilization of active ingredients and fragrance of osmanthus fragrans, comprising the following steps:

[0025] (1) Extraction: take by weighing 200 grams of dried sweet-scented osmanthus, add 20 times the amount of 50% ethanol, and extract 2 times at 50 ° C, each for 2 hours;

[0026] (2) Filtration: the extract is filtered out from the dregs through a 40 mesh duplex filter while it is hot, the clear liquid is collected, and the total flavonoids and total polysaccharide contents of the effective components of the filtrate are measured to be 35.09 grams and 35.77 grams respectively;

[0027] (3) Cooling: the filtrate to be extracted is cooled to 20°C and enters the next step;

[0028] (4) Separation by microfiltration membrane filtration: filter and separate the cooling liquid through a 0.02 μm microfiltration membrane, collect the clear liquid, and measure the total flavonoids and total polysaccharide contents of the active ingredients in the...

Embodiment 2

[0033] A method for comprehensive utilization of active ingredients and fragrance of osmanthus fragrans, comprising the following steps:

[0034] (1) Extraction: take by weighing 300 grams of dried sweet-scented osmanthus, add 25 times the amount of 60% ethanol, and extract 2 times at 60 ° C, each for 3 hours;

[0035] (2) Filtration: the extract is filtered out from the dregs through a 50-mesh duplex filter while it is hot, the clear liquid is collected, and the total flavonoids and total polysaccharide contents of the effective components of the filtrate are measured to be 52.65 grams and 63.68 grams respectively;

[0036] (3) Cooling: the filtrate to be extracted is cooled to 30°C and enters the next step;

[0037] (4) Separation by microfiltration membrane filtration: the cooling liquid is filtered and separated through a 0.05 μm microfiltration membrane, the clear liquid is collected, and the total flavonoids and total polysaccharide contents of the active ingredients in ...

Embodiment 3

[0042] A method for comprehensive utilization of active ingredients and fragrance of osmanthus fragrans, comprising the following steps:

[0043] (1) Extraction: take by weighing 400 grams of dried sweet-scented osmanthus, add 30 times the amount of 70% ethanol, and extract 3 times at 70 ° C, each for 2 hours;

[0044] (2) Filtration: the extract is filtered out from the dregs through a 60-mesh duplex filter while it is hot, the clear liquid is collected, and the total flavonoids and total polysaccharide contents of the effective components of the filtrate are measured to be 72.69 grams and 73.17 grams respectively;

[0045] (3) Cooling: the filtrate to be extracted is cooled to 40°C and enters the next step;

[0046](4) Separation by microfiltration membrane filtration: the cooling liquid is filtered and separated through a microfiltration membrane of 0.08 μm, the clear liquid is collected, and the contents of total flavonoids and total polysaccharides in the active ingredien...

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Abstract

The invention discloses a method for comprehensively utilizing active ingredients and fragrance of osmanthus fragrans. According to the method, extraction, solid-liquid separation, membrane filtration, concentration and enrichment of osmanthus fragrans effective components are carried out from osmanthus fragrans, only water and ethanol are used as solvents, and the method has the advantages of being free of pollution, simple in process, convenient to operate, high in efficiency, capable of achieving large-scale production and the like. The method can break through the traditional osmanthus fragrans wine brewing process, and is suitable for modern osmanthus fragrans wine production and application.

Description

technical field [0001] The invention relates to the technical field of chemical substance extraction, in particular to a method for comprehensive utilization of active ingredients and fragrance of osmanthus fragrans. Background technique [0002] Osmanthus fragrans, as a traditional famous flower in my country, has high ornamental, edible and economic value, but its flowering period is short, seasonality is strong, and the collection workload is heavy. Therefore, the efficient and comprehensive utilization of osmanthus fragrans is worthy of further research. Current studies have shown that in addition to volatile aroma substances, osmanthus also contains flavonoids, terpenes, lignans, phenylpropanoids, organic acids, alkaloids and other components. After extracting the extract or essential oil, the ethanol extract of osmanthus dregs has various biological activities such as anti-oxidation and anti-inflammation, and a series of biologically active substances can also be obtai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00C11B9/02B01D61/14B01D36/00C12G3/055C12G3/06A23L33/105
CPCC11B9/00C11B9/02C11B9/022C11B9/025B01D61/147B01D36/00B01D36/003C12G3/055C12G3/06A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 江丹余策施鹏柯文勇袁咏红陈志元孙代华
Owner 劲牌持正堂药业有限公司
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