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57 results about "Olea europaea leaf extract" patented technology

Method for preparing high-purity hydroxytyrosol by using high-speed counter-current chromatography and high performance liquid chromatography in combined manner

The invention discloses a method for preparing high-purity hydroxytyrosol by using high-speed counter-current chromatography and high performance liquid chromatography in a combined manner. The method comprises the following steps of performing enzymolysis on an olive leaf extract; extracting with ethyl acetate and concentrating into hydroxytyrosol ointment of which hydroxytyrosol content is 5%-20%; mixing solvents such as petroleum ether, ethyl acetate, methanol and water proportionally; using the mixture as a high-speed counter-current solvent system under the condition that an upper phase is a fixed phase while a lower phase is a mobile phase; dissolving the hydroxytyrosol ointment in the lower phase to obtain a test article; fully filling multilayered coil separating columns of a high-speed counter-current chromatographic instrument in the fixed phase; injecting the mobile phase at revolving speed of 500-1800 r/min and at flowing speed of 1-5mL/min; and detecting by using an ultraviolet detector of which the wave length is 210-280 nanometers. Normal phase centrifugal rotation is implemented in a whole centrifugal process for 30-300 minutes. When the mobile phase begins to flow out of chromatographic columns, distillate is collected, and after the distillate is detected by HPLC (high performance liquid chromatography), the hydroxytyrosol of which the purity is 60-90% can be prepared. The method is easy to operate and low in pollution; and the purity of the separated hydroxytyrosol is high.
Owner:INST OF CHEM IND OF FOREST PROD CHINESE ACAD OF FORESTRY

Preparation method of water-soluble olive polyphenol with bacteriostatic and preserved activity on meat products

The invention discloses a preparation method of water-soluble olive polyphenol with bacteriostatic and preserved activity on meat products, and the preparation method comprises the following steps of; screening fresh olive leaves, drying, and crushing into powder less than 0.5 cm; extracting in twice at 50-100 DEG C for the boiling time of 10-60 minutes, wherein the solid-to-liquid ratio of dried olive leaves and different extraction solvents is 1:(6-30); filtering, merging extracting solutions, decompressing, concentrating, and then carrying out vacuum freeze drying to prepare different extracts, wherein the water content of the solid powder is less than 10%; then carrying out resin purification and solvent extraction, adding 1-5 percent by weight of water-soluble beta-cyclodextrin to the extracts, and carrying out vacuum drying to prepare 60%-90% olive polyphenol powder. The olive leaf extract prepared through the method disclosed by the invention has the inhibition zone average value of 1.5-3.50 cm on Staphylococcus aureus and the inhibition zone average value of 1.20-3.20 cm on escherichia coli under the concentration of 1%-20%, can be used for treating the fresh meat and the braised pork by achieving the mass ratio of the olive extract and the meat products to 0.1%-5%, can be used for prolonging the shelf life of preservation in air for 3-5 days at 0-15 DEG C and prolonging the shelf life of preservation under vacuum packaging for 10-30 days at 0-15 DEG C.
Owner:INST OF CHEM IND OF FOREST PROD CHINESE ACAD OF FORESTRY
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