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30 results about "Annatto Extract" patented technology
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Open fruit of the achiote tree (Bixa orellana), showing the seeds from which annatto is extracted. Annatto (/əˈnætoʊ/ or /əˈnɑːtoʊ/) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (Bixa orellana). It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma.
Annatto extract compositions including tocotrienols and tocopherols and methods of use
InactiveUS20050037102A1Reduce disease riskRemissionOrganic active ingredientsBiocideAlpha-TocopherolMedicine
Compositions and methods of use of annatto extracts including tocotrienols and tocopherols with an appropriate spectrum. This spectrum includes but not limited to low alpha tocopherol, high delta- and gamma-tocols, and mixtures with other extracts and / or nutrients.
Owner:TAN KS +1
Annatto Extract Compositions Including Tocotrienols and Tocopherols and Methods of Use
ActiveUS20090041870A1Decreased blood levelReduce disease riskBiocideOrganic active ingredientsAlpha-TocopherolBiology
Compositions and methods of use of annatto extracts [350-450 Dalton molecular weight fraction] including tocotrienols and tocopherols with an appropriate spectrum. This spectrum includes but not limited to low alpha tocopherol, high delta- and gamma-tocols, and mixtures with other extracts [350-450 Dalton molecular weight fraction] like palm and rice and / or nutrients.
Owner:AMERICAN RIVER NUTRITION LLC
Natural pigment composition
The present invention provides a natural pigment composition, which comprises an emulsifier and two or more than two pigments selected from gardenia yellow pigment, curcuminoid, saffower yellower, orange yellow pigment, lutein, riboflavin, capsanthin, monascus red pigment, annatto and gardenia blue pigment. According to the present invention, various natural pigkments are blended according to any ratios so as to obtain the natural pigment compositions having different color systems and different tones such as yellow, orange, red, green and purple, and the natural pigment composition contains the emulsifier so as to make the composition uniform and stable, such that in the natural pigment composition, the combination of different natural pigments can make up the defects of the single pigment, wherein the light resistance of the natural yellow pigment obtained by combining the poor light resistance riboflavin, the poor light resistance curcuminoid and the like and the stable gardenia yellow pigment is superior to the light resistance of the riboflavin or curcuminoid so as to reduce the use amount and reduce the cost.
Owner:周子童
Annatto maintain oil and preparation method thereof
InactiveCN106221570AHigh oil contentAvoid crackingWax coatingsAntifouling/underwater paintsAlcoholLinseed oil
The invention relates to annatto maintain oil and a preparation method thereof. The annatto maintain oil is prepared from raw materials including, by weight, 8-12 parts of camellia-seed oil, 10-20 parts of hinoki oil, 3-5 parts of beewax, 6-10 parts of grape seed oil, 10-15 parts of linseed oil, 12-16 parts of ethyl alcohol and 6-8 parts of soybean oil. Oleic acid molecules in the camellia-seed oil, the hinoki oil, the grape seed oil, the linseed oil and the soybean oil of the annatto maintain oil can quickly permeate to the interior of annatto, oil content in the annatto is increased, water-oil balance in the internal structure of the annatto is sustained, and sun cracking and swelling of the annatto are prevented. The preparation method has the advantage of simpleness in operation.
Owner:苏弘毅
Ham sausage color adding, protecting technique
InactiveCN101455328AImprove antioxidant capacityStrong chelating abilityMeat/fish preservation by heatingFood preparationCochineal redPhytic acid
The invention discloses a hyperchromic and color fixing process of a high-temperature ham and proposes the using toner and color fixative recipe. The color fixative is comosed of carnosine, TP, citric acid, phytic acid, rosemary, L-cysteine; the toner is composed of Monascus red, cochineal red, and annatto. The disclosed hyperchromic and color fixing process of ham includes: still salting for 36 hours in a cold storage with temperature of 0-4 DEG C, and then adding the toner and color fixative for emulsifying, clystering in a stuffer with the vacuum degree of 100Pa. The used sterilizing cooking temperature and time is constant temperature at 90 DEG C for 10 minutes, constant temperature at 110 DEG C temperature 7 minutes, constant temperature at 121 DEG C for 4 minutes, and then quickly cooling to 30 DEG C within 30 minutes. The technology has obvious effect, convenient use, good thermal stability, a wide range of applications and the like features.
Owner:NANJING YURUN FOOD
Method to reduce pink color in light colored, cooked, uncured meats
InactiveUS20060257537A1Reducing pink colorReduce colorMeat/fish preservation using chemicalsFood preparationPink colorPhosphate
The present invention generally provides methods, compounds and techniques for reducing pink color in light colored meats. In one preferred embodiment, the present invention provides a method of reducing pink color in a light colored meat, comprising the step of contacting the meat with a compound selected from the group consisting of calcium chloride, tricalcium phosphate, sodium tripolyphosphate, lactoferrin, annatto, and combinations thereof, such that the pink color is reduced in the light colored meat.
Owner:WISCONSIN ALUMNI RES FOUND
Annatto extract compositions, including geranyl geraniols and methods of use
ActiveUS7989006B2Reduce disease riskIncreasing cellular uptakeBiocideSenses disorderEnergeticsPhysiology
Owner:AMERICAN RIVER NUTRITION LLC
Compound colorant for preventing meat sausages from fading, and preparation method thereof
ActiveCN103190637AReasonable ratioStrong coloring powerFood preparationNutritive valuesFood additive
The invention belongs to the field of food additives, and particularly relates to a compound colorant for preventing meat sausages from fading, and a preparation method of the compound colorant. The compound colorant comprises the raw materials of erythrosine, annatto, allure red and capsanthin. By adopting the brand new raw material ratio, the invention provides a new compound colorant for the meat sausage products; the compound colorant is reasonable in raw material ratio, and all the raw materials have synergistic effect, so that the compound colorant is strong in coloring power and good in stability; the selected capsanthin is rich in beta-carotene and vitamin C, has the health-care function, and increases the nutritive value of the meat sausages; after the powdered capsanthin is compounded with the erythrosine, the annatto and the allure red, the product has multiple attractive colors, and the photo-thermal stability of the product is improved; and the compound colorant is simple in formulation, convenient to use, high in applicability and simple and convenient in preparation technology.
Owner:北京美添前景科技有限公司
Annatto Extract Compositions, Including Geranyl Geraniols And Methods Of Use
ActiveUS20080031985A1Preventing statin toxicityIncreasing CoQBiocideSenses disorderEnergeticsSide chain
Annatto extract composition (AEC), including cis and trans geranyl geraniols (GG) and tocopherol-free C-5 unsubstituted tocotrienols (T3), increases the de novo synthesis of intermediate isoprenoid and distal protein products, including endogenous coenzyme Q10 (CoQ10), dolichols (DL) and all subsequent GG-prenylated and DL-glycosylated proteins, including GG-porphyrinated hemes. This intermediate and distal product replenishment by AEC reverses maladies of myotoxicity (of both drug and non-drug origins), including maladies that affect the muscle, kidney, eye, GI tract and skin, nerve, blood, and CoQ10-related syndromes of energetics and LDL protection. AEC anabolically increases the endogenous de novo CoQ10 synthesis via GG elongation / prenylation of side-chain and conversely CoQ10 catabolically increases the endogenous de novo GG synthesis via beta-oxidation of CoQ10. Also, such AEC decreases de novo synthesis and increases disposal of triglycerides (TG) in humans via PPAR activation and SREBP deactivation. Such drop in TG by AEC reverses maladies of insulin resistance (IR) and metabolic syndrome (MS), prediabetes, diabetes and diabetes-related cardiovascular diseases (CVD). GG activates PPAR and down regulates SREBP transcription factors. This AEC, containing GG, inhibits cancer growth whether or not GG involvement in protein prenylation is required.
Owner:AMERICAN RIVER NUTRITION LLC
Method for grafting photinia davidsoniae to annatto photinia
The invention relates to a method for grafting photinia davidsoniae to annatto photinia. The method for grafting the photinia davidsoniae to the annatto photinia comprises the following steps that stock selecting: a young photinia davidsoniae with a developed root system is selected as the stock; scion selecting: a newborn semi-lignified branch of the annatto photinia is selected as the scion; grafting preparation: grafting is conducted during January to May; grafting process comprises a transplanting process and follow-up management, transplanting is conducted on the photinia davidsoniae after being grafted, and root cutting treatment is conducted on the root of the photinia davidsoniae during transplanting; the follow-up management is that when a bud branch grows to 15 to 20 cm, a binding membrane is removed. According to the method for grafting the photinia davidsoniae to the annatto photinia, the photinia davidsoniae stock is grafted to the annatto photinia, transplanting is conducted after grafting is conducted, the root cutting treatment is conducted when transplanting is conducted, and leaves and buds on the stock are treated before or after grafting, so that the nutrition is provided for the scion fully, the growing speed of the scion is high after being grafted, and the survival rate is high.
Owner:湖北航发苗木园艺投资有限公司
New Orleans pickling material
The invention discloses a New Orleans pickling material, which is prepared from the following raw materials in parts by weight: 8 to 12 parts of corn starch, 18 to 22 parts of refined salt, 33 to 36 parts of white granulated sugar, 8 to 10 parts of monosodium glutamate, 0.5 to 1.5 parts of soybean oil, 0.5 to 1.5 parts of garlic oil, 0.05 to 0.15 part of capsanthin, 3 to 5 parts of onion powder, 1 to 3 parts of garlic powder, 0.05 to 0.15 part of black pepper powder, 10 to 12 parts of chilli powder, 0.3 to 0.6 part of chicken powder, 0.05 to 0.15 part of annatto, 6.0 to 6.5 parts of sodium pyrophosphate, 2 to 6 parts of tea seed oil, 8 to 10 parts of mulberry powder, 3.5 to 6.5 parts of shaddock powder, 15 to 20 parts of common morel powder, 3 to 5 parts of honey, and 0.5 to 4 parts of freeze-dried powder of jasmine flower. The provided New Orleans pickling material has the advantages of various tastes, unique flavor, and high nutritional value, has the functions of boosting intestines and stomach, promoting digestion, and preventing cancer, and also has a natural fragrance at the same time.
Owner:滁州润泰清真食品有限公司
Composition of annatto flower-seed extract and application thereof
InactiveCN109288765AImprove repair effectMaintain elastic lusterCosmetic preparationsToilet preparationsSkin repairOil phase
The invention discloses a composition of annatto flower-seed extract. The composition comprises, by weight, 5-7% of annatto flower-seed extract, 0.1-0.3% of peony flower essential oil, 1.0-1.4% of PCA sodium, 0.8-1.4% of sodium hyaluronate, 0.5-0.8% of rutin, 0.05-0.07% of 4-terpineol, 15-18% of modified lanolin, 1.1-1.5% of glycerin, 0.2-0.6% of O-cymene-5-alcohol, 1.2-1.4% of octadecanol-basedpolyoxyethylene ether and the balance of water. An extraction method of the annatto flower-seed extract adopts alcohol extraction. A preparation method of the composition includes: preparing an aqueous phase, preparing an oil phase, and mixing the aqueous phase with the oil phase. By applying the composition in cosmetics, the cosmetics prepared by using the composition have good skin repair efficacy and can effectively lock water and maintain skin elasticity and gloss.
Owner:张明会
Method for preparing high-purity annatto
InactiveCN101974247AEasy to separate and extractEffective extraction and separationNatural dyesCarboxylic acid esters separation/purificationHigh concentrationImpurity
The invention discloses a method for preparing high-purity annatto. The method comprises the following steps of: adding annatto seeds to an alcohol or acetone aqueous solution; stirring at 30-60 DEG C and separating solid and liquid to obtain an annatto extracting solution; enriching and desorbing the annatto extracting solution through absorption resin; and decompressing, concentrating, crystallizing and drying an obtained desorbing solution to obtain an annatto crystal. In the invention, because macroporous absorption resin is adopted to enrich the annatto, most high-polarity impurities canbe removed, therefore, the clarity and the quality of the extracting solution are improved; a discontinuous gradient desorbing method is adopted in the desorbing process, and a low-concentration alcohol sluicing resin column can be used for removing most polysaccharides and strong-polarity impurities adsorbed by the resin; and then the high-concentration alcohol is used for desorbing to ensure that the desorbing solution quality is greatly improved, which is beneficial to subsequent crystallization. An obtained product has high purity, wherein shown as detection, the content of HPLC (High Performance Liquid Chromatography) is larger than 95 percent, and the yield reaches higher than 80 percent, thus the invention provides a safer technical guarantee for producing officinal grade raw materials, has low extracting cost and is suitable for industrial production.
Owner:河北泽华生物科技有限公司
Annatto orange pigment coagulant for accelerating hydration of beta-hemihydrate gypsum
Owner:QUJING NORMAL UNIV
Therapeutic compositions
ActiveUS20170056465A1Hydroxy compound active ingredientsSulfur/selenium/tellurium active ingredientsPeppermintsTurmeric root extract
Owner:ANC PROD LLC
Compound instrument piece for musical bar instrument and manufacturing method thereof
The invention provides a compound instrument piece for a musical bar instrument. The compound instrument piece is prepared from, by weight, 68%-87% of glass fiber and 13%-32% of raw material mixing solution, wherein the raw material mixing solution is prepared from polyether polyol, isocyanate and a releasing agent, and raw materials include, by percentage, 5%-8% of polyether polyol, 3%-10% of isocyanate and 5%-14% of releasing agent, and the glass fiber is preferably 75%-80%, the raw material mixing solution is preferably 20%-25%. The prepared compound instrument piece for the musical bar instrument produces clear and melodious sound, the sound duration is prolonged, the sound quality is good, the piece can completely replace or be superior to an annatto material, a manufacturing process is simple and environmentally friendly, the cost is greatly reduced, and musical scales are stable.
Owner:李蒙蒙
Therapeutic compositions
ActiveUS9579357B1Hydroxy compound active ingredientsSulfur/selenium/tellurium active ingredientsBaical Skullcap RootPeppermints
A therapeutic topical composition comprising achillea millefolium (yarrow) extract, aloe vera, arnica montana flowers, annatto seed extract, boswellia serrate extract, marigold flower extract, cetearyl olivate, cetyl myristoleate, sunflower seed oil, sorbitan olivate, turmeric root extract, methylsulfonylmethane (MSM), emu oil, devil's claw root extract, yerba mate leaf extract, magnesium sulfate, peppermint oil, menthol, skullcap root extract, vitamin E, and yucca root extract useful for treatment of localized pain, inflammation, and / or swelling, and methods for making and using the composition.
Owner:ANC PROD LLC
A method for extracting high-content natural vitamin E from annatto
ActiveCN104829582BSuitable for industrial productionAvoid damageOrganic chemistryFiltrationSilica gel
The present invention provides a method for extracting high content natural vitamin E from annatto. The method is simple in operation and high in yield, and can obtain natural vitamin E with content more than 90%. The purification process uses 8%-9% annatto as the raw material and includes the following steps: (1) extracting annatto with an organic solvent at 20-40 DEG C for 1-3 h, filtering off the insolubles, and collecting the filtrate; (2) adsorbing the filtrate by ion resin; washing out the impurities with a solvent after adsorption, and analyzing to obtain an analytical solution for standby; (3) conducting reverse resin adsorption on the analytical solution, analyzing, concentrating to dry the analytical solution, so as to obtain a crude product; (4) dissolving the crude product with petroleum ether, adding activated clay and activated carbon, stirring at 20-40 DEG C, and carrying out vacuum filtration to obtain a filtrate for standby; and (5) adsorbing the filtrate with a silica gel column, eluting by a mixed solvent containing petroleum ether and ethyl acetate, and concentrating to dry the eluent to obtain a final product of light yellow oil.
Owner:SHAANXI YUANBANG BIO TECH
Annatto extracts for insect repellency, larvicidal activity and methods of use
Owner:AMERICAN RIVER NUTRITION LLC
Dry-Powdered Cheese Compositions with Naturally-Derived Color Blends, Method of Making and Cheese Product
According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition.
Owner:KRAFT FOODS GRP BRANDS LLC
Chinese medicament composition for treating hashimoto thyroiditis
The invention relates to a Chinese medicament for treating hashimoto thyroiditis. The Chinese medicament is prepared from marigold flowers, thorn langguo fruits, popcorn flowers, frangipani, knife ash trees, tangerine kernels, pinellia ternate, inula flowers, lemmaphyllum microphyllum, cortex dictamni, anise and annatto fragrance. The Chinese medicament can be clinically used for treating the hashimoto thyroiditis.
Owner:NANTONG HONGCI PHARMA
Natural pigment-containing toothpaste for children and preparation method thereof
InactiveCN108078870AAnti-inflammatory and antibacterialAntioxidantCosmetic preparationsToilet preparationsAdhesiveIrritation
The invention relates to toothpaste, in particular to natural pigment-containing toothpaste for children and a preparation method thereof. The natural pigment-containing toothpaste for the children isprepared from the following components: 0.5 to 5 percent of natural pigment, 20 to 50 percent of an abrasive, 0.5 to 1.0 percent of an adhesive, 25 to 40 percent of a wetting agent, 2 to 5 percent ofa surfactant, 0.01 to 0.1 percent of a sweetening agent, 0.1 to 0.5 percent of a preservative and the balance of water, wherein the natural pigment is any one or a combination of any several of lac dye red, gardenia yellow, safflower yellow, gardenia blue, beetroot red, radish red, purple sweet potatoes, grape skin red, cochineal, annatto, red rice red, capsanthin, sorghum red, monascus red, cacao husk pigment and vegetable carbon black. The natural pigment-containing toothpaste for the children, disclosed by the invention, is gentle in palatability through the proportion, has weak irritation, safety and reliability while having bright color, and can be fully accepted and loved by the children.
Owner:YUNNAN RAINBOW BIO TECH
Compound colorant for preventing meat sausages from fading, and preparation method thereof
ActiveCN103190637BReasonable ratioStrong coloring powerFood preparationFood additiveNutritive values
Owner:北京美添前景科技有限公司
Capsanthin ice cream cone and preparation method thereof
InactiveCN103416449APrevent fadingAvoid decompositionDough treatmentBakery productsVegetable oilWhole egg
The invention discloses a capsanthin ice cream cone. The capsanthin ice cream cone comprises, by weight, 20%-40% of flour, 8%-20% of starch, 0.2%-1% of capsanthin, 0.001%-0.1% of annatto, 0.01%-0.5% of baking soda, 0.1%-1% of refined vegetable oil, 0.01%-0.5% of potassium carbonate, 0.01%-0.5% of whole egg powder, 0.001%-0.5% of calcium stearoyl lactylate and 40%-60% of water. The capsanthin ice cream cone has the advantages that the capsanthin having the advantages of bright color, good color-keeping effect, high heat resistance and the like is applied to the ice cream cone, color fading, decomposition and color changing of the ice cream cone during heating are avoided, and anti-thrombotic, anticancer, anti-aging and anti-radiation healthcare functions and the like are added.
Owner:OCEANPOWER FOOD TECH +3
Annatto oligosaccharide, preparation method and usage thereof
InactiveCN102115482BIncreased blood sugarEasy to prepareOligosaccharidesFood scienceStructural formulaGut flora
The invention relates to an annatto oligosaccharide which contains annatto tetrose with the mass of more than 40% of the total mass, wherein the annatto tetrose has the structural formula of alpha-D-Gal-(1-3)-alpha-D-Gal-(1-6)-alpha-D-Glc-(1-2)-beta-D-Fru. The preparation method of the annatto oligosaccharide and the annatto tetrose is simple in structure and high in product purity, has the activity of strengthening the immunity, adjusting intestinal flora and improving gastrointestinal tract functions, and is free from toxic side effect.
Owner:NCPC NEW DRUG RES & DEV
Dry-powdered cheese compositions with naturally-derived color blends, method of making and cheese product
According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blendincludes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight basedon the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition.
Owner:KRAFT FOODS GRP BRANDS LLC
Preparation process of pumpkin pie pigment
InactiveCN104448925AMeet the color requirementsNatural toneNatural dyesFood preparationHigh pressureHigh pressure homogenization
Owner:QINGDAO ZHONGREN ZHIYE BIOTECH
A kind of custard apple extract and its application in cigarette
ActiveCN104432490BIncrease concentrationImprove cigarette aftertasteTobacco treatmentFiltrationAqueous solution
The invention discloses a sweetsop extractive preparation method. The method comprises the steps that sweetsops are peeled, smashed and beaten into pulp, 85wt% to 95wt% ethanol water with the weight which is four times that of the sweetsops is added into the sweetsops, heating and backflowing are carried out for 2 h, immediate filtration is carried out, filter residues are used in the next step, and filter liquor is retained; 30wt% ethanol water with the weight which is five times that of the filter residues is added into the filter residues, heating and backflowing are carried out for 2 h, immediate filtration is carried out, and then the filter liquor is decompressed and concentrated to obtain concentrate A; the concentrate A and the original filter liquor are mixed to be placed at 0 DEG C to be filtered in a standing mode, and the filter liquor is decompressed and concentrated to obtain faint yellow liquor which is the sweetsop extractive. The preparation method is simple and practical, and is easy to operate and implement; the obtained sweetsop extractive can be sprayed on cut tobaccos of cigarettes, and the cigarettes are obtained in a coiled mode, so that the cigarette remaining taste is effectively improved, the sweet taste of the cigarettes is improved, smoke gas is fine and smooth, and the aroma concentration of the cigarettes is improved.
Owner:CHINA TOBACCO YUNNAN IND
Annatto Extracts for Insect Repellency, Larvicidal Activity and Methods of Use
ActiveUS20190141995A1Strong insect repellent potentialStrong larvicidal activityBiocideAnimal repellantsSide effectDisease
Health concerns of the vector-borne diseases, such as, yellow fever, malaria, dengue fever and general discomfort due to insect bites, has encouraged the development of insecticides to kill insects and insect repellents to keep insects away from treated human skin. Annatto extracts as a natural insect repellent and insecticide have many advantages over synthetic such as lower harmful side effects, low resistance, and more environmentally friendly. Annatto extracts containing ishwarane (C15) and geranyl-α-terpinene (C20) have strong mosquito repellency. Annatto extracts containing geranyl-α-terpinene (C20) and geranylgeraniol (C20) have strong larvicidal activity. Annatto extracts with approximately equal C15 and C20 composition have insect repellency, and annatto extracts with mainly C20 composition have larvicidal activity. Annatto extracts have synergistic effects with other natural extracts.
Owner:AMERICAN RIVER NUTRITION LLC
Method for extracting high content natural vitamin E from annatto
The present invention provides a method for extracting high content natural vitamin E from annatto. The method is simple in operation and high in yield, and can obtain natural vitamin E with content more than 90%. The purification process uses 8%-9% annatto as the raw material and includes the following steps: (1) extracting annatto with an organic solvent at 20-40 DEG C for 1-3 h, filtering off the insolubles, and collecting the filtrate; (2) adsorbing the filtrate by ion resin; washing out the impurities with a solvent after adsorption, and analyzing to obtain an analytical solution for standby; (3) conducting reverse resin adsorption on the analytical solution, analyzing, concentrating to dry the analytical solution, so as to obtain a crude product; (4) dissolving the crude product with petroleum ether, adding activated clay and activated carbon, stirring at 20-40 DEG C, and carrying out vacuum filtration to obtain a filtrate for standby; and (5) adsorbing the filtrate with a silica gel column, eluting by a mixed solvent containing petroleum ether and ethyl acetate, and concentrating to dry the eluent to obtain a final product of light yellow oil.
Owner:SHAANXI YUANBANG BIO TECH
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