CN110759879A - Method for extracting natural vitamin C from chili particles - Google Patents
Method for extracting natural vitamin C from chili particles Download PDFInfo
- Publication number
- CN110759879A CN110759879A CN201911138503.4A CN201911138503A CN110759879A CN 110759879 A CN110759879 A CN 110759879A CN 201911138503 A CN201911138503 A CN 201911138503A CN 110759879 A CN110759879 A CN 110759879A
- Authority
- CN
- China
- Prior art keywords
- vitamin
- stirring
- extracting
- vacuum
- degreasing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 90
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 title claims abstract description 45
- 229930003268 Vitamin C Natural products 0.000 title claims abstract description 45
- 235000019154 vitamin C Nutrition 0.000 title claims abstract description 45
- 239000011718 vitamin C Substances 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 21
- 239000002245 particle Substances 0.000 title claims abstract description 15
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 23
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 17
- 238000000605 extraction Methods 0.000 claims abstract description 17
- 238000005238 degreasing Methods 0.000 claims abstract description 16
- 239000000706 filtrate Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 239000002904 solvent Substances 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 239000003921 oil Substances 0.000 claims abstract description 8
- 235000019198 oils Nutrition 0.000 claims abstract description 8
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 238000006243 chemical reaction Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 239000000284 extract Substances 0.000 claims abstract description 3
- 235000019640 taste Nutrition 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 12
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 9
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 9
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 235000006408 oxalic acid Nutrition 0.000 claims description 3
- 239000003208 petroleum Substances 0.000 claims description 3
- 235000020238 sunflower seed Nutrition 0.000 claims description 3
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims 6
- 235000002567 Capsicum annuum Nutrition 0.000 claims 6
- 239000001511 capsicum annuum Substances 0.000 claims 6
- 239000000047 product Substances 0.000 abstract description 8
- 238000001514 detection method Methods 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 235000019654 spicy taste Nutrition 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 8
- 241000208293 Capsicum Species 0.000 description 7
- 239000001390 capsicum minimum Substances 0.000 description 7
- 241000722363 Piper Species 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 239000001722 capsicum frutescens oleoresin Substances 0.000 description 4
- 229940050948 capsicum oleoresin Drugs 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D307/00—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom
- C07D307/02—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom not condensed with other rings
- C07D307/34—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom not condensed with other rings having two or three double bonds between ring members or between ring members and non-ring members
- C07D307/56—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom not condensed with other rings having two or three double bonds between ring members or between ring members and non-ring members with hetero atoms or with carbon atoms having three bonds to hetero atoms with at the most one bond to halogen, e.g. ester or nitrile radicals, directly attached to ring carbon atoms
- C07D307/62—Three oxygen atoms, e.g. ascorbic acid
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a method for extracting natural vitamin C from chili particles, which comprises the following steps: (1) degreasing: placing a proper amount of pepper particles into a reaction tank, adding a degreasing solvent, stirring at normal temperature, filtering and separating to obtain degreasing residues; (2) extraction: adding vitamin C extract into the degreased residue, stirring at low temperature in vacuum, filtering, separating, and collecting filtrate; (3) removing the peppery taste: adding vegetable oil into the filtrate, stirring at normal temperature under vacuum, separating water and oil, and collecting vitamin C water solution; (4) and (3) drying: vacuum concentrating the vitamin C water solution, and vacuum freeze drying to obtain natural vitamin C. The method disclosed by the invention avoids the interference of lipid on the detection of vitamin C before degreasing, and can improve the extraction rate; the loss of vitamin C is reduced to the maximum extent by vacuum low-temperature extraction; the spicy taste removing treatment improves the purity of the vitamin C product; the method is simple to operate, easy to implement and low in cost.
Description
Technical Field
The invention relates to the field of extraction and separation of natural products, in particular to a method for extracting natural vitamin C from chili particles.
Background
Vitamin C is a water-soluble active substance, has a plurality of functions of nutrition, medical treatment, health care and the like, plays an important role in maintaining normal physiological functions and health of human bodies, such as enhancing the immune function of the human bodies, resisting oxidation, aging, cancer prevention, cancer resistance and the like, and can cause diseases if the intake is insufficient or the absorption is obstructed. VC can not be synthesized and stored in human body, must be taken from outside, is widely distributed in nature, mainly exists in fresh fruits and vegetables, and has different VC contents in different fruits and vegetables. According to literature reports, the VC content in the peppers is the top of vegetables and fruits, and each 100g of peppers is 35 times that of eggplants, 9 times that of tomatoes and 3 times that of cabbages.
The extraction methods of vitamin C are more, including cold extraction, hot extraction, ultrasonic extraction and the like, but the extraction effect is not ideal, the extraction rate is low, the purity is not high, the method is complex, and industrialization is not easy to realize. The extraction and separation of vitamin C in pepper is a very recent report, and only an invention patent application of a method for extracting vitamin C from pepper is disclosed (publication No. CN 104447643A). The extraction method mentioned in the patent application of the invention has certain defects that firstly, the used raw material is fresh pepper which is not easy to preserve, if the treatment efficiency does not meet the requirement, the fresh pepper can be rotten and deteriorated after being placed for a long time, and the content of vitamin C can be further reduced; secondly, the extraction method adopts resin, so that the production cost is high, and the popularization of the product is not facilitated; finally, the process does not mention the purification of the extracted vitamin C, and therefore the product purity may not be high.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for extracting natural vitamin C from chili particles, so as to achieve the purposes of improving the extraction rate, along with simple operation, easy realization and low cost.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a method for extracting natural vitamin C from capsicum granules comprises the following steps:
(1) degreasing: placing a proper amount of pepper particles into a reaction tank, adding a degreasing solvent, stirring at normal temperature, filtering and separating to obtain degreasing residues;
(2) extraction: adding vitamin C extract into the degreased residue, stirring at low temperature in vacuum, filtering, separating, and collecting filtrate;
(3) removing the peppery taste: adding vegetable oil into the filtrate, stirring at normal temperature under vacuum, separating water and oil, and collecting vitamin C water solution;
(4) and (3) drying: vacuum concentrating the vitamin C water solution, and vacuum freeze drying to obtain natural vitamin C.
In the scheme, the degreasing solvent is any one of ethyl acetate, petroleum ether, acetone and diethyl ether.
In the scheme, the weight ratio of the pepper particles to the degreasing solvent is 1:1-3, and the stirring time is 2-4 h.
In the scheme, the vitamin C extracting solution is any one of oxalic acid, citric acid, metaphosphoric acid and hydrochloric acid, and the concentration of the extracting solution is 1-5%.
In the scheme, the weight ratio of the degreasing residue to the vitamin C extracting solution is 1:0.5-2.5, the stirring temperature is 4 ℃, and the stirring time is 5-8 h.
In the scheme, the vegetable oil is any one or mixture of several of soybean oil, sunflower seed oil, rapeseed oil and peanut oil.
In the scheme, the volume ratio of the filtrate to the vegetable oil is 1:1-3, and the stirring is carried out for 0.5-1.0 h.
In the scheme, in the step (4), pre-freezing is required for 24-48h before vacuum freeze-drying.
Through the technical scheme, the method for extracting the natural vitamin C from the chili particles has the following advantages:
the interference of lipid on the vitamin C detection is avoided during the degreasing pretreatment, and the extraction rate can be improved; the loss of vitamin C is reduced to the maximum extent by vacuum low-temperature extraction; the spicy taste removing treatment improves the purity of the vitamin C product; the method is simple to operate, easy to implement and low in cost.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below.
Example 1:
weighing 250kg of capsicum particles, placing the capsicum particles in a reaction tank, adding 500L of ethyl acetate, stirring for 3h at normal temperature, filtering, wherein the filtrate can be used for preparing capsicum oleoresin, weighing 235kg of degreased filter residue after a solvent is volatilized from the degreased filter residue, adding 470kg of 2% oxalic acid solution, stirring for 6h at 4 ℃ under vacuum, filtering, weighing 452kg of the filtrate, adding 452kg of soybean oil, stirring for 1h at normal temperature under vacuum, separating water and oil, obtaining a low-pungency capsicum oleoresin product from the soybean oil phase, vacuum decompressing and concentrating the aqueous solution, pre-freezing for 24h, and performing vacuum freeze drying to obtain 10.3kg of capsicum natural vitamin C product with the purity of 45.6%.
Example 2:
weighing 1000kg of capsicum particles, placing the capsicum particles in a reaction tank, adding 2500L of petroleum ether, stirring for 3h at normal temperature, filtering, wherein the filtrate can be used for preparing capsicum oleoresin, weighing 986kg of degreased filter residue after a solvent is volatilized, adding 1972kg of 4% citric acid solution, stirring for 8h at 4 ℃ under vacuum, filtering, weighing 1935kg of filtrate, adding 1935kg of sunflower seed oil, stirring for 1h at normal temperature under vacuum, separating water and oil, obtaining a soybean oil phase which can be used as a low-pungency capsicum oleoresin product, pre-freezing for 36h after vacuum reduced pressure concentration of an aqueous solution, and performing vacuum freeze drying to obtain 52.3kg of capsicum natural vitamin C product with the purity of 46.1%.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. A method for extracting natural vitamin C from chili particles is characterized by comprising the following steps:
(1) degreasing: placing a proper amount of pepper particles into a reaction tank, adding a degreasing solvent, stirring at normal temperature, filtering and separating to obtain degreasing residues;
(2) extraction: adding vitamin C extract into the degreased residue, stirring at low temperature in vacuum, filtering, separating, and collecting filtrate;
(3) removing the peppery taste: adding vegetable oil into the filtrate, stirring at normal temperature under vacuum, separating water and oil, and collecting vitamin C water solution;
(4) and (3) drying: vacuum concentrating the vitamin C water solution, and vacuum freeze drying to obtain natural vitamin C.
2. The method for extracting vitamin C from capsicum annuum granules according to claim 1, wherein the degreasing solvent is any one of ethyl acetate, petroleum ether, acetone and diethyl ether.
3. The method for extracting vitamin C from capsicum annuum granules according to claim 1 or 2, wherein the weight ratio of the capsicum annuum granules to the degreasing solvent is 1:1-3, and the stirring time is 2-4 h.
4. The method for extracting natural vitamin C from capsicum annuum granules according to claim 1, wherein the vitamin C extracting solution is any one of oxalic acid, citric acid, metaphosphoric acid and hydrochloric acid, and the concentration of the extracting solution is 1-5%.
5. The method for extracting natural vitamin C from chili granules as claimed in claim 1 or 4, wherein the weight ratio of the degreased residue to the vitamin C extracting solution is 1:0.5-2.5, the stirring temperature is 4 ℃, and the stirring time is 5-8 h.
6. The method for extracting vitamin C from capsicum annuum granules according to claim 1, wherein the vegetable oil is any one or more of soybean oil, sunflower seed oil, rapeseed oil and peanut oil.
7. The method for extracting natural vitamin C from chili granules as claimed in claim 1 or 6, wherein the volume ratio of the filtrate to the vegetable oil is 1:1-3, and stirring is carried out for 0.5-1.0 h.
8. The method for extracting vitamin C from capsicum annuum granules according to claim 1, wherein in the step (4), pre-freezing is required for 24-48h before vacuum freeze-drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911138503.4A CN110759879A (en) | 2019-11-20 | 2019-11-20 | Method for extracting natural vitamin C from chili particles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911138503.4A CN110759879A (en) | 2019-11-20 | 2019-11-20 | Method for extracting natural vitamin C from chili particles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110759879A true CN110759879A (en) | 2020-02-07 |
Family
ID=69338703
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911138503.4A Pending CN110759879A (en) | 2019-11-20 | 2019-11-20 | Method for extracting natural vitamin C from chili particles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110759879A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102127448A (en) * | 2010-12-22 | 2011-07-20 | 晨光生物科技集团股份有限公司 | Method for extracting oxidation-resistant substance from capsicum residues |
| CN102492007A (en) * | 2011-12-08 | 2012-06-13 | 中国农业大学 | Method for extracting flavones compounds and total phenol from hot pepper residue |
| CN103876087A (en) * | 2014-04-19 | 2014-06-25 | 鲁甸县鑫辉农特产品开发有限公司 | Pepper extract and preparation method thereof |
| CN104447643A (en) * | 2014-11-18 | 2015-03-25 | 威海诺达药业集团有限公司 | Method for extracting vitamin C from hot peppers |
| WO2016029852A1 (en) * | 2014-08-26 | 2016-03-03 | 晨光生物科技集团股份有限公司 | Method for extracting capsanthin and capsaicin from fresh chiles |
| CN106631953A (en) * | 2016-12-29 | 2017-05-10 | 河南中大恒源生物科技股份有限公司 | Preparation method of beta-carotene in paprika |
| CN106700642A (en) * | 2016-12-29 | 2017-05-24 | 河南中大恒源生物科技股份有限公司 | Purifying method of capsanthin |
-
2019
- 2019-11-20 CN CN201911138503.4A patent/CN110759879A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102127448A (en) * | 2010-12-22 | 2011-07-20 | 晨光生物科技集团股份有限公司 | Method for extracting oxidation-resistant substance from capsicum residues |
| CN102492007A (en) * | 2011-12-08 | 2012-06-13 | 中国农业大学 | Method for extracting flavones compounds and total phenol from hot pepper residue |
| CN103876087A (en) * | 2014-04-19 | 2014-06-25 | 鲁甸县鑫辉农特产品开发有限公司 | Pepper extract and preparation method thereof |
| WO2016029852A1 (en) * | 2014-08-26 | 2016-03-03 | 晨光生物科技集团股份有限公司 | Method for extracting capsanthin and capsaicin from fresh chiles |
| CN104447643A (en) * | 2014-11-18 | 2015-03-25 | 威海诺达药业集团有限公司 | Method for extracting vitamin C from hot peppers |
| CN106631953A (en) * | 2016-12-29 | 2017-05-10 | 河南中大恒源生物科技股份有限公司 | Preparation method of beta-carotene in paprika |
| CN106700642A (en) * | 2016-12-29 | 2017-05-24 | 河南中大恒源生物科技股份有限公司 | Purifying method of capsanthin |
Non-Patent Citations (3)
| Title |
|---|
| 凌岳: "《生物世界吉尼斯》", 31 March 2016, 江西美术出版社 * |
| 胡应杰: "高效液相色谱法测定辣椒中维生素C的含量", 《南京晓庄学院学报》 * |
| 谢建华等: "辣椒的深加工技术研究进展", 《辣椒杂志》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104829734B (en) | A kind of method of utilization dried thin mushroom production pigment, albumen, polysaccharide and dietary fiber | |
| CN102061220B (en) | Method for preparing onion functional components by using double-stage extraction based on subcritical water and solvent method | |
| CN105062665A (en) | Super critical extraction technology of rice oil | |
| CN101914429A (en) | Mushroom vinegar and preparation method thereof | |
| CN107573438A (en) | A kind of method that polysaccharide is extracted in the pericarp from passion fruit | |
| JP2015202065A (en) | Fermentation treatment product and method of producing product containing nobiletin and tangeretin in high contents | |
| CN112806549A (en) | Ginger full-recycling treatment method | |
| CN112920886A (en) | Enzymolysis preparation method of peony seed micromolecule oil | |
| CN112778394A (en) | Preparation method of rosaceous acid extract in rosa roxburghii tratt pomace | |
| CN110759879A (en) | Method for extracting natural vitamin C from chili particles | |
| CN113264965B (en) | Method for preparing hesperidin from orange peels | |
| CN104982556A (en) | Oil with cumin flavor, and preparation method for oil | |
| CN108484787A (en) | A kind of preparation method of Moringa selenium-rich polysaccharide | |
| KR101045752B1 (en) | Method for preparing wine by using extract of Hippophae rhamnoides | |
| CN107988280A (en) | The method that isothiocyanates high sterling is obtained through refining from brassicaceous vegetable seed | |
| CN101491607A (en) | Total triterpene compound extraction and separation method from apple and use thereof | |
| CN1114356C (en) | Comprehensive utilization process of extracting effective components from tomato | |
| CN105038974A (en) | Pecan oil super-critical fluid extraction technology | |
| KR102147647B1 (en) | Powder vinegar and method for manufacturing the same | |
| CN102973830A (en) | Method for extracting flavonoid from asparagus | |
| CN115141679B (en) | Ganoderma lucidum spore oil with natural flavor | |
| CN107098839A (en) | The extracting method of matrimony vine zeaxanthin | |
| CN107242511A (en) | A kind of tasty melon seeds of Siberian solomonseal rhizome polysaccharide and preparation method thereof | |
| CN107279917A (en) | A kind of tasty bar denier wood of Siberian solomonseal rhizome polysaccharide and preparation method thereof | |
| CN105296586A (en) | Maize yellow pigment extracting technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200207 |
|
| RJ01 | Rejection of invention patent application after publication |