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A kind of preparation method of olive leaf extract

A technology of olive leaf extract and olive leaf, applied in food preparation, food science, application, etc., can solve problems such as long extraction time, pollution, and reduced separation performance, and achieve improved selectivity and stability, high extraction efficiency, and The effect of small changes in traits

Inactive Publication Date: 2011-12-14
XIHUA UNIV
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Problems solved by technology

[0006] At present, the preparation methods of the above three olive leaf extracts all have the following defects: the extraction time is long, and due to the low selectivity of membrane separation, as the separation time prolongs, the membrane is prone to concentration polarization and pollution, and the separation performance is reduced. leading to a decrease in the activity of the extract,

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Embodiment Construction

[0024] In order for those skilled in the art to better understand the technical solutions provided by the present invention, the following will be described in conjunction with specific embodiments.

[0025] The preparation method of olive leaf extract of the present invention, comprises the steps:

[0026] (1) drying the olive leaf at a temperature of 45° C. for 3 hours, pulverizing the olive leaf by a high-speed tissue grinder, and passing the powder through a 60-mesh sieve to obtain the olive leaf powder;

[0027] (2) The powder is added into the extraction solvent according to the ratio of solid-liquid ratio of 1:30 to make an extraction solution. The extraction solvent is ethanol or methanol with a concentration of 40%. The extraction solution is placed in a microwave oven at 250w and heated for 100s. The rotation speed is 3000 rpm under the situation of centrifugation for 10min; the precipitation after centrifugation is 1:30 according to the ratio of solid to liquid, add...

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Abstract

The invention discloses a preparation method of olive leaf extract. The microwave-assisted solvent extraction method only needs a very short time, and the extraction efficiency is high. Moreover, due to the much shorter extraction time, the properties of high-temperature sensitive substances will not change after extraction. Smaller, the use of macroporous adsorption resin separation can enrich the active substances in the extract, improve the selectivity and stability of the extract, reduce the factors that affect the activity of the extract, and maintain the activity of the extract.

Description

technical field [0001] The invention relates to the field of plant extracts, in particular to a preparation method of olive leaf extract. Background technique [0002] Olive (Olea europea), also known as foreign olive and zidon fruit, is mainly distributed in countries along the Mediterranean Sea, and its fresh fruit is mainly processed into olive oil known as the "Queen of Vegetable Oils". Analysis of modern biotechnology shows that olive leaves are rich in antioxidant active ingredients. These active substances mainly include olive polyphenols, flavonoids, split iridoids (including oleuropein), and biflavones. And these active substances need to be extracted from the olive leaf, the extraction method in the prior art is as follows: [0003] The patent number is 200710107642.1, and the Chinese patent titled "Olive Leaf Extraction Process" discloses the following preparation methods: the olive leaves are dried at low temperature and protected from light, and pulverized; ref...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 王维香黄显梅刘孟源尹志娜王海霞
Owner XIHUA UNIV
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