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Preparation process and content detection method of artichoke extract

A technology of artichoke extract and preparation process, which is applied in the field of artichoke extract preparation and content detection to achieve the effects of improving the level of intensive processing and comprehensive development and utilization, protecting the liver and protecting the cardiovascular system

Inactive Publication Date: 2016-04-13
CHANGDE HUIMEI AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no liver-protecting food with obvious effect on the market, but artichoke products have obvious liver-nourishing and liver-protecting effects, and its development potential and space are huge

Method used

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  • Preparation process and content detection method of artichoke extract
  • Preparation process and content detection method of artichoke extract
  • Preparation process and content detection method of artichoke extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] like figure 1 Shown, a kind of preparation technology of artichoke extract comprises the following steps:

[0031] Step 1: Pre-treatment: collect the raw artichoke medicinal materials, wash and dry them, then chop them with a medicine cutting machine to obtain clean materials;

[0032] Step 2: Extraction: Weigh 500-900 kg of the net material and put it into a 3T multi-functional extraction tank, use 75-80% ethanol whose weight is 3 times that of the raw material to reflux and extract twice, each time for 2 hours, and the extract is filtered Put into the extract storage tank;

[0033] Step 3: Concentration: Inhale the extract into an external circulation decompression concentrator and concentrate it to an extract of 20-25 Baume. The cumulative time of the concentration process is less than 4 hours, which can be 2h, 3h or 4h, etc., and the temperature is less than or equal to 60°C. °C, specifically 40 °C, 45 °C, 50 °C, 55 °C or 60 °C, etc.;

[0034] Step 4: drying: spr...

Embodiment 2

[0043] Embodiment 2 Artichoke extract quality detection result prepared by the present invention

[0044] The artichoke extract prepared in Example 1 of the present invention was inspected for traits, moisture, ash, content, heavy metals and microbial limit for 3 times, and the quality inspection results are shown in Tables 1-3.

[0045] Table 1 quality inspection results I

[0046]

[0047] Table 2 Quality Test Results II

[0048]

[0049] Table 3 quality inspection results III

[0050]

[0051]

[0052] From the data in Tables 1 to 3, it can be seen that the artichoke extract extracted by the preparation process of the present invention has a high content of caffeic acid derivatives, which can reach 9.8% of the total content of the artichoke extract, and the content of other active ingredients chlorogenic acid and cynarin The components are all higher than the artichoke extract extracted in the prior art, and each quality index is qualified.

[0053] The extract...

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Abstract

The invention relates to natural plant extraction technology, in particular to a preparation process of artichoke extract. The preparation process includes: step 1, pretreatment; step 2, extraction; step 3, concentration; step 4, drying; step 5, smashing, mixing and packing. The preparation process is simple in step, low in cost and supportive of industrialized production, and the artichoke extract extracted is high in caffeic acid derivative content, so that deep processing and comprehensive development and utilization levels of artichoke are improved and good economic and social benefits are brought. The invention further establishes a content detection method of the artichoke extract. Loss change of functional ingredients during processing is monitored, richer data are provided for subsequent development and research of artichoke products, acting mechanism and principle of the products is demonstrated scientifically, and effect perception of the products is presented visually.

Description

technical field [0001] The invention relates to natural plant extraction technology, in particular to a preparation process of artichoke extract and a content detection method thereof. Background technique [0002] Artichoke (Cynarascolymus L.), also known as French lily, lotus lily, artichoke, "artichoke" and "ball thistle", is a perennial herb of the Asteraceae family, native to the Mediterranean coast. France introduced into our country. It is cultivated more in Spain, France, Italy and California, USA. Domestically, artichokes are mainly cultivated in Shanghai, Beijing, Zhejiang, Hunan, Yunnan and other places. [0003] The edible part of the artichoke is the fat and tender bracts of the receptacle and the fleshy flower buds, which are rich in nutrients, such as calcium, phosphorus, iron, iodine, potassium and other minerals, as well as vitamins A, B, and C. At the same time, the plant is rich in active substances such as cymarin, polyphenols (including chlorogenic ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/28A61P1/16A61P39/06A61P1/00A61P1/14A61P7/00A61P9/10C12G3/04A23L33/105A23F3/34G01N21/33G01N1/28
CPCA61K36/28A23F3/34A23V2002/00A61K2236/333A61K2236/51G01N1/28G01N21/33A23V2200/32A23V2250/21
Inventor 刘志文刘铃黄军凤
Owner CHANGDE HUIMEI AGRI TECH
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