Preparation technology and purpose of citrus grandis peel flavones
A technology for flavonoids from grapefruit peel and a preparation process is applied in the field of preparation technology of flavonoids from grapefruit peel to achieve the effects of enhancing cardiovascular function, reducing blood lipids and improving utilization rate
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Embodiment 1
[0060] The preparation technology of citrus peel flavonoids, described preparation technology comprises the steps:
[0061] (1) Pretreatment: Sorting and cleaning the pomelo, then separating the peel and pulp of the pomelo after cleaning, taking the fresh ripe pericarp and cutting it into shreds for later use;
[0062] (2) Extraction: Accurately weigh 500g of shredded pomelo peel, add 6 times of ethanol solution to the peel, soak for 0.5 hour, heat to boiling, extract twice, each time the extraction interval is 30min to obtain the extract, the ethanol The mass concentration is 25%;
[0063] (3) Concentration: the extract is concentrated under reduced pressure at a temperature of 40°C and a vacuum of -0.08Mpa, concentrated to 40% of the original volume of the concentrated solution, and the concentrated solution is added with ethanol with a mass concentration of 92% and allowed to stand 12 hours of primary alcohol precipitation, the volume ratio of the concentrated solution to ...
Embodiment 2
[0069] The preparation technology of citrus peel flavonoids, described preparation technology comprises the steps:
[0070] (1) Pretreatment: Sorting and cleaning the pomelo, then separating the peel and pulp of the pomelo after cleaning, taking the fresh ripe pericarp and cutting it into shreds for later use;
[0071] (2) Extraction: Accurately weigh 500 g of pomelo peel, add 10 times of ethanol solution to the peel, soak for 1.5 hours, heat to boiling, extract 3 times, each extraction interval is 30min to obtain the extract, the ethanol The mass concentration is 50%;
[0072] (3) Concentration: the extract is concentrated under reduced pressure at a temperature of 50°C and a vacuum of -0.06Mpa, and concentrated to 50% of the original volume to obtain a concentrated solution. Adding mass concentration to the concentrated solution is 94% edible ethanol and statically Place the primary alcohol precipitation for 16 hours, the volume ratio of the concentrated solution to edible ...
Embodiment 3
[0080] The preparation technology of citrus peel flavonoids, described preparation technology comprises the steps:
[0081] (1) Pre-treatment: sorting and cleaning the pomelo, and then separating the peel and pulp of the pomelo after cleaning, and taking fresh ripe pericarp for later use;
[0082] (2) Extraction: Accurately weigh 500 g of pomelo peel, add 16 times of ethanol solution to the peel, soak for 3 hours, heat to boiling, extract 3 times, each extraction interval is 48min to obtain the extract, the ethanol The mass concentration is 60%;
[0083] (3) Concentration: the extract is concentrated under reduced pressure at a temperature of 55°C and a vacuum of -0.08Mpa, and concentrated to 50% of the original volume to obtain a concentrated solution. Add ethanol with a mass concentration of 96% to the concentrated solution and let it stand 20 hours of primary alcohol precipitation, the volume ratio of the concentrated solution to ethanol is 1:4, take the supernatant of the...
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