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Extraction method for total flavonoids of chrysanthemum

An extraction method and technology for total flavonoids, which are applied to pharmaceutical formulations, medical preparations containing active ingredients, plant raw materials, etc., can solve the problems of complicated operation, long time consumption, low purity of total flavonoids, etc., and achieve mild reaction conditions and improved extraction. The effect of short extraction time and rate

Inactive Publication Date: 2017-12-15
ANHUI JUTAI CHUJU HERBAGE TECH
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Problems solved by technology

[0003] The existing extraction methods mainly include: solvent extraction method, ion precipitation method, resin adsorption separation method, supercritical fluid extraction method, ultrasonic extraction method, microwave extraction method, enzymatic hydrolysis method, etc.; The extraction rate of active ingredients is low, the operation is complicated, and the purity of the total flavonoids of the target extract is low, and the antioxidant activity is not high, so it is not suitable for popularization and application

Method used

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Examples

Experimental program
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Embodiment 1

[0015] Embodiment 1: the extraction method of chrysanthemum total flavonoids, specifically comprises the following steps:

[0016] (1) Use fresh chrysanthemums, wash them, dry them at 45°C for 25 hours, then irradiate them with ultraviolet light for 5 minutes, and crush them into 100-mesh powder;

[0017] (2) Mix the above chrysanthemum fine powder and deionized water at a mixing ratio of 1:18, then add 0.35% cellulase and 0.2% pectinase based on the weight of the chrysanthemum fine powder, heat in a water bath to 40°C, and perform enzymatic hydrolysis 2.5h, after enzymatic hydrolysis, filter the filtrate, and inactivate the enzyme in time;

[0018] (3) Use acetic acid solution to adjust the Ph of the filtrate of the above step (2) to acidity, add an ethanol extractant with a volume fraction of 75% according to the solid-liquid ratio of 1:20g / ml, and perform ultrasonic extraction 3 times. The ultrasonic extraction power The temperature is 220W, the temperature is 60°C, the ex...

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Abstract

The invention discloses an extraction method for total flavonoids of chrysanthemum. The extraction method mainly comprises the following steps: baking and grinding fresh chrysanthemum, then subjecting the ground chrysanthemum to enzymolysis reaction, ultrasonic extraction by ethanol and elution by a macroporous adsorption resin column, collecting eluate, concentrating under reduced pressure, and baking. The extraction method disclosed by the invention is mild in reaction conditions and short in extraction time, and effectively improves the extraction rate of the total flavonoids and reduces the oxidation of the total flavone during an extraction process by the enzymolysis and ultrasonic treatment methods; and meanwhile, the extraction method disclosed by the invention does not destroy active ingredients and does not have residues of organic solvents.

Description

technical field [0001] The invention relates to an extraction method, in particular to an extraction method of chrysanthemum total flavonoids. Background technique [0002] Chrysanthemum mainly contains flavonoids, chlorogenic acid, volatile oil and other compounds. The most abundant and most important bioactive components are flavonoids. Hesperetin, myricetin, etc.; flavonoids have a wide range of biological activities and pharmacological effects, such as anti-oxidation, anti-aging, anti-cancer, lowering blood fat, lowering cholesterol, protecting cardiovascular and cerebrovascular, analgesic, and regulating immunity. [0003] The existing extraction methods mainly include: solvent extraction, ion precipitation, resin adsorption separation, supercritical fluid extraction, ultrasonic extraction, microwave extraction, enzymatic hydrolysis, etc.; however, these methods are time-consuming, The extraction rate of active ingredients is low, the operation is complicated, and the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/287A61K133/00
CPCA61K36/287A61K2236/15A61K2236/17A61K2236/19A61K2236/333A61K2236/39A61K2236/51A61K2236/55
Inventor 史亚东
Owner ANHUI JUTAI CHUJU HERBAGE TECH
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