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Method for extracting ursolic acid, carnosic acid and rosmarinic acid from rosemary

A technology of rosmarinic acid and carnosic acid, applied in chemical instruments and methods, separation/purification of carboxylic acid compounds, preparation of carboxylic acid esters, etc., can solve the problems of simple and undisclosed process operation, and achieve raw material utilization High, easy-to-operate effect

Inactive Publication Date: 2011-12-21
NANJING ZELANG MEDICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simultaneously extract three components from rosemary, and the method of process operation is simple and undisclosed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Grind the rosemary raw material, take 1kg, add 5 times the amount of 75% ethanol solution to reflux for extraction for 1 hour, extract 3 times, concentrate the extract under reduced pressure to 50% alcohol concentration, let it stand for crystallization for 7 hours, filter out the crystals and dry them to obtain Fruit acid 19g, content 26.3%. The crystallized mother liquor was concentrated under reduced pressure to no alcohol, centrifuged, and the solid was dried at low temperature to obtain 74.5 g of carnosic acid, with a content of 23.5%. The liquid was further concentrated under reduced pressure and dried under vacuum to obtain 87 g of rosmarinic acid with a content of 15.5%.

Embodiment 2

[0017] Grind the rosemary raw material, take 1kg, add 8 times the amount of 95% ethanol solution to reflux for extraction for 2 hours, extract twice, concentrate the extract under reduced pressure to an alcohol concentration of 45%, let it stand for crystallization for 3 hours, filter out the crystals and dry them to obtain Fruit acid 24g, content 20.1%. The crystallization mother liquor was concentrated under reduced pressure to no alcohol, centrifuged, and the solid was dried at low temperature to obtain 52 g of carnosic acid, with a content of 23.3%. The liquid was further concentrated under reduced pressure and dried in vacuo to obtain 65 g of rosmarinic acid with a content of 20.1%.

Embodiment 3

[0019] Grind the rosemary raw material, take 5kg, add 6 times the amount of 80% ethanol solution to reflux for extraction for 1 hour, extract twice, concentrate the extract under reduced pressure to an alcohol concentration of 50%, let it stand for crystallization for 4 hours, filter out the crystals and dry them to obtain Fruit acid 14g, content 30.6%. The crystallization mother liquor was concentrated under reduced pressure to no alcohol, centrifuged, and the solid was dried at low temperature to obtain 77 g of carnosic acid, with a content of 26.2%. The liquid was further concentrated under reduced pressure and dried under vacuum to obtain 78 g of rosmarinic acid with a content of 18.2%.

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Abstract

The present invention discloses a method for extracting ursolic acid, carnosic acid and rosmarinic acid from rosemary. Reflux extraction with 95% ethanol solution for 1-2 hours, extract 2-3 times, concentrate the extract under reduced pressure to an alcohol concentration of 30-70%, let stand for crystallization for 3-7 hours, filter out the crystals and dry to obtain ursolic acid; 2) The crystallized mother liquor was concentrated under reduced pressure to no alcohol, centrifuged to obtain the solid and dried to obtain carnosic acid, and the liquid was further concentrated under reduced pressure to obtain rosmarinic acid. The method of the invention has the advantages of simple operation, high raw material utilization rate, low production cost and easy industrial production.

Description

technical field [0001] The invention belongs to the field of biotechnology, in particular to a method for extracting ursolic acid, carnosic acid and rosmarinic acid from rosemary. Background technique [0002] Rosemary (Rosmarinus officinalis), also known as the dew of the ocean, is a plant of the genus Rosmarinus in the family Lamiaceae. It is currently recognized as the most antioxidant plant. Rosemary is a spice that is often used in Western food, especially in steaks, potatoes and other dishes and baked products. It has a particularly sweet and pine-like smell and flavor, with a rich, sweet and bitter taste. In our country, it has been included in food additives as an antioxidant component, which is divided into water-soluble component rosmarinic acid and fat-soluble component carnosic acid. The main components of rosemary leaves are carnosic acid, carnosol, rosemanol, ursolic acid, rosmarinic acid, etc. [0003] Ursolic acid Ursolic acid is a kind of triterpenoids pr...

Claims

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Application Information

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IPC IPC(8): C07J63/00C07C62/32C07C51/42C07C69/732C07C67/52
Inventor 刘东锋杨成东
Owner NANJING ZELANG MEDICAL TECH
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