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A method for extracting hemp-flavored substances from vine pepper

A numbness and substance technology, applied in food science, bulk chemical production, organic chemistry, etc., can solve the problems of inability to evaluate the richness of Chinese prickly ash, inability to satisfy scientific workers, inability to exert biological activity, etc. High yield, reduced time effect

Active Publication Date: 2017-10-10
峨眉山万佛绿色食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Zanthoxylum bungeanum oil, as a deep-processed product of Zanthoxylum bungeanum, is now common in the market. Extracting numb substances from Zanthoxylum bungeanum oil is an indirect method, which evades the difficulties in this field and does not fundamentally solve the problem; secondly, the extracted The numbing substance has low purity and cannot be used as a material for neuroscience and flavor chemistry research, and cannot meet the needs of scientific workers, nor can it exert its better biological activity and apply it to the food and cosmetic industries; finally, these methods Numb substances are not isolated, and they are all mixtures of various molecules, so it is impossible to evaluate the richness of pepper flavor, that is, the degree of "numbness", nor can it be used as a standard to quantify other amides

Method used

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  • A method for extracting hemp-flavored substances from vine pepper
  • A method for extracting hemp-flavored substances from vine pepper

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Embodiment

[0042] Method for extracting numbing substances from rattan pepper:

[0043] (1) Raw material pretreatment:

[0044] Remove the petioles of the dried rattan pepper leaves, remove the seeds from the fruit, crush them with a small electric grinder, pass through a 40-mesh sieve, and obtain the dried rattan pepper powder, which is sealed in the dark and refrigerated for later use; take the dried rattan pepper powder and use ethanol with a volume concentration of 95% Reflux extraction for 1 to 3 hours according to the mass ratio of solid to liquid of 1:5-10 to obtain the extract;

[0045] or

[0046] aThe dry rattan pepper or fresh rattan pepper is subjected to CO 2 Supercritical extraction to obtain the primary extract;

[0047] b Centrifuge the primary extract for 5 minutes at 2500rpm to obtain the supernatant which is the extract;

[0048] (2) Take 50 g of the above extract for silica gel column chromatography, use 1000 g of silica gel, and use 6 gradients of chloroform-meth...

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Abstract

The invention discloses a method for extracting a numb-taste substance from Zanthoxylum armatum DC. The method comprises the following steps: processing Zanthoxylum armatum DC. to obtain a Zanthoxylum armatum DC. powder, carrying out 95% ethanol reflux extraction to obtain an extract liquor, firstly carrying out silica-gel column chromatography, then carrying out ODS column chromatography and finally purifying by the use of Sephadex LH-20; suspending a numb-taste substance monomer obtained after preparative HPLC separation in water for 1-2 h, removing a volatile matter by high vacuum, and freeze-drying twice to obtain a powdery numb-taste substance monomer; and keeping the product in a dark place after vacuum packaging. According to the method, a numb-taste substance monomer with a large number of varieties and high purity can be obtained by an advanced separation purification technology, and a plurality of requirements can be met.

Description

technical field [0001] The invention relates to a method for extracting numbing substances from rattan pepper. Background technique [0002] Rattan pepper, known scientifically as Zanthoxylum bungeanum, is a plant of the genus Zanthoxylum Rutaceae. Zanthoxylum bungeanum is mainly distributed in tropical and subtropical regions of Asia, Africa, America and Oceania. my country is a big pepper planting country, with an area of ​​about 210,000 hectares of pepper planting in China, and it is produced in Sichuan, Guizhou, Yunnan, Ningxia, Shaanxi, Gansu, Henan, Hebei, Shandong, Liaoning and other provinces. Hanyuan, Jinyang, Maowen in Sichuan, Jiangjin in Chongqing, Tai'an and Laiwu in Shandong, and Hancheng in Shaanxi are all famous pepper planting bases in the country. Rattan pepper contains a variety of active ingredients, such as polyunsaturated amides, essential oils, alkaloids, lignin, polysaccharides, etc., which endow rattan pepper with characteristic activities such as ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07C233/20C07C233/09C07C231/24A23L27/10
CPCY02P20/54
Inventor 向奇赵志峰刘福权谢王俊吕晶
Owner 峨眉山万佛绿色食品有限公司
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