Blumea balsamifera extract with anti-influenza virus effect and preparation method thereof
A technology of anti-influenza virus and extraction method, which is applied in the field of Ainaxiang extract and its preparation, can solve the problems of no research reports on the effect, and achieve the effects of simple preparation method, controllable quality and simple operation
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Embodiment 1
[0072] This example discloses the use of supercritical CO 2 The extraction method prepares the Ainaxiang extract, specifically:
[0073] Take an appropriate amount of coarse powder of Ainaxiang (Blumea balsamifera (L.) DC.) and place in CO 2 In the supercritical extraction device, 95% ethanol is used as an entrainer, and its consumption is 6 times that of the raw material (volume / mass, when the mass is g, the volume is mL).
[0074] The extraction temperature is 45.0°C and the extraction pressure is 22.0MPa; the temperature of the first separation tank is 50.0°C and the pressure is 6MPa; the temperature of the second separation tank is 50.0°C and the pressure is 5MPa; the extraction time is 120min. The obtained product is evaporated to ethanol, and the extract of Ai Naxiang is obtained, and its total flavonoid content is 28wt%.
Embodiment 2
[0076] This example discloses that the present invention adopts the cold soaking method to prepare the extract of Ai Naxiang (B. balsamifera (L.) DC.) raw material coarse powder, and add 95% according to the ratio of material to liquid: 1:20 ethanol, cold soaked for 48 hours, filtered, collected the filtrate, and evaporated the ethanol to obtain the Ainaxiang extract, whose total flavonoid content was 24wt%.
Embodiment 3
[0078] This example discloses that the present invention adopts the ultrasonic extraction method to prepare Ai Naxiang extract, specifically: take an appropriate amount of Ai Naxiang (Blumea balsamifera (L.) DC.) raw material, extract twice, and add 20 times the amount of 95% each time Ethanol, sonicated at room temperature for 60 minutes and then filtered, the filtrate was collected, and the ethanol was evaporated to obtain the extract of Ai Naxiang, whose total flavonoid content was 19wt%.
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