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A method for molecular distillation separation and purification of ajoene in garlic extract

A technology of garlic extract and molecular distillation, applied in chemical instruments and methods, preparation of organic compounds, organic chemistry, etc., can solve the problems of difficult recovery rate of solvents, high safety requirements, long production cycle, etc., and achieve solvent-free Residue, low preparation cost, and easy operation

Active Publication Date: 2019-12-20
深圳市阿霍烯生物科技有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technical solution has problems such as relatively high price of equipment, high safety requirements, long production cycle, high energy consumption, difficult recovery and utilization of solvents, and low purity.

Method used

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  • A method for molecular distillation separation and purification of ajoene in garlic extract
  • A method for molecular distillation separation and purification of ajoene in garlic extract
  • A method for molecular distillation separation and purification of ajoene in garlic extract

Examples

Experimental program
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Effect test

Embodiment 1

[0026] (1) Weigh 10kg of pretreated garlic, pulverize it to a particle size of 1mm, add 40L of 95% ethanol solution, extract by ultrasonic vibration at room temperature for 1.5h, filter after extraction, and concentrate the filtrate under reduced pressure at 55-70°C to remove the solvent to obtain garlic crude extract. Recovered ethanol is used for the next batch of extraction after being tested and meets the requirements, and garlic residue is used to extract polar components such as polysaccharides or to make feed;

[0027] (2) The garlic crude extract that step (1) obtains is joined in the feeding tank of molecular distillation device, is that 70 ℃, vacuum degree are carried out pre-degassing under the condition of 200Pa at temperature, after degassing, distill vacuum degree The distillation temperature is 100Pa, the distillation temperature is 100°C; the cooling temperature is 10°C; the feed rate is 5ml / min; the scraper speed is 280r / min, and the first-stage molecular dist...

Embodiment 2

[0030] (1) Weigh 10kg of pretreated garlic, pulverize it to a particle size of 0.2mm, add 20L of 95% ethanol solution, extract by ultrasonic vibration at room temperature for 2.5h, filter after the extraction is completed, and concentrate the filtrate under reduced pressure at 55-70°C to remove the solvent Obtain garlic crude extract. Recovered ethanol is used for the next batch of extraction after being tested and meets the requirements, and garlic residue is used to extract polar components such as polysaccharides or to make feed;

[0031](2) The garlic crude extract that step (1) obtains is joined in the feeding tank of molecular distillation device, is that 50 ℃, vacuum degree are carried out pre-degassing under the condition of 200Pa at temperature, after degassing, in distillation vacuum degree The distillation temperature is 50Pa, the distillation temperature is 120°C; the cooling temperature is 0°C; the feed rate is 10ml / min; the scraper speed is 400r / min to carry out ...

Embodiment 3

[0034] (1) Weigh 10 kg of pretreated garlic, pulverize it to a particle size of 2 mm, add 60 L of 95% ethanol solution, extract by ultrasonic vibration at room temperature for 1.0 h, filter after the extraction is completed, and concentrate the filtrate under reduced pressure at 55 to 70 ° C to remove the solvent to obtain Crude garlic extract. Recovered ethanol is used for the next batch of extraction after being tested and meets the requirements, and garlic residue is used to extract polar components such as polysaccharides or to make feed;

[0035] (2) Add the garlic crude extract obtained in step (1) into the feed tank of the molecular distillation device, and carry out pre-degassing at a temperature of 80° C. and a vacuum of 200 Pa. After degassing, the distillation vacuum The distillation temperature is 50Pa, the distillation temperature is 80°C; the cooling temperature is 20°C; the feed rate is 1ml / min; the scraper speed is 200r / min, and the first-stage molecular distil...

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Abstract

The invention belongs to the technical field of separation and purification of effective ingredients in traditional Chinese medicines and discloses a method for separating and purifying ajoene in a garlic extract through molecular distillation. According to the method, ajoene is rapidly extracted from garlic with an ultrasonic technology and then separated and purified with a molecular distillation separation and purification technology, and a high-purity ajoene product is obtained. Solvents, water and low-boiling-point impurities left in the garlic extract are removed through level-I distillation in a molecular distillation device, ajoene in level-I fractions is separated and purified through level-II distillation, and the ajoene product with the purity higher than 88% is obtained. The prepared product has no solvent residues, is high in purity and has light color. The method has the advantages that operation is simple and convenient, the preparation cost is low, the separation effect is good, the product purity is high, the utilization rate of raw material medicine residues is high and the like, and is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of extraction of traditional Chinese medicine components, in particular to a technique for extracting ajoene from garlic by applying molecular distillation. Background technique [0002] Ajoene is a highly biologically active sulfide produced in garlic after alliin is contacted with allinase. According to research, it has the functions of preventing cardiovascular disease, anti-oxidation, anti-thrombosis, lowering blood pressure, reducing Alzheimer's disease and cancer Physiological and pharmacological activities such as anti-bacteria, anti-virus and improving immunity. [0003] Garlic is rich in alliin, which mainly exists in the cytoplasm of garlic in a stable and odorless form. Alliin is the precursor substance of the main functional components in garlic, which can produce allicin, pyruvate and ammonia under the catalytic cleavage of allinase. When cutting, smashing, chewing, etc., alliinase will quickl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07C319/28C07C323/65
CPCC07C319/28C07C323/65
Inventor 黄伟昌张佳俐
Owner 深圳市阿霍烯生物科技有限公司
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