CN1488289A - Process for separating zanthookylum bungeanum ingredient using supercritical fluid technology - Google Patents
Process for separating zanthookylum bungeanum ingredient using supercritical fluid technology Download PDFInfo
- Publication number
- CN1488289A CN1488289A CNA031323413A CN03132341A CN1488289A CN 1488289 A CN1488289 A CN 1488289A CN A031323413 A CNA031323413 A CN A031323413A CN 03132341 A CN03132341 A CN 03132341A CN 1488289 A CN1488289 A CN 1488289A
- Authority
- CN
- China
- Prior art keywords
- extraction
- spicy component
- prickly ash
- chinese prickly
- separate
- 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.)
- Granted
Links
- 239000012530 fluid Substances 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000004615 ingredient Substances 0.000 title 1
- 238000000605 extraction Methods 0.000 claims abstract description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000000926 separation method Methods 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 23
- 239000000284 extract Substances 0.000 claims description 13
- 239000008601 oleoresin Substances 0.000 claims description 13
- 235000007650 Aralia spinosa Nutrition 0.000 claims description 12
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 claims description 2
- 241001079064 Zanthoxylum schinifolium Species 0.000 claims 4
- 239000003814 drug Substances 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000002904 solvent Substances 0.000 abstract description 2
- 238000000194 supercritical-fluid extraction Methods 0.000 abstract description 2
- 241000032846 Zanthoxylum bungeanum Species 0.000 abstract 2
- 229940079593 drug Drugs 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 22
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229920001144 Hydroxy alpha sanshool Polymers 0.000 description 2
- PSKIOIDCXFHNJA-UHFFFAOYSA-N Sanshool Natural products CC=CC=CC=CCCC=CC=CC(=O)NC(C)C PSKIOIDCXFHNJA-UHFFFAOYSA-N 0.000 description 2
- SBXYHCVXUCYYJT-UEOYEZOQSA-N alpha-Sanshool Chemical compound C\C=C\C=C\C=C/CC\C=C\C(=O)NCC(C)C SBXYHCVXUCYYJT-UEOYEZOQSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010002091 Anaesthesia Diseases 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- TWGHMXOYRUTQOL-UHFFFAOYSA-N O-Methylconfusameline Natural products COC1=C2C=COC2=NC2=CC(OC)=CC=C21 TWGHMXOYRUTQOL-UHFFFAOYSA-N 0.000 description 1
- SLSIBLKBHNKZTB-UHFFFAOYSA-N Skimmianine Chemical compound COC1=C2C=COC2=NC2=C(OC)C(OC)=CC=C21 SLSIBLKBHNKZTB-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000037005 anaesthesia Effects 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- DOMJKIVDRZSIJN-UHFFFAOYSA-N kokusaginine Natural products COC12Cc3ncccc3CC1(OC)C=CO2 DOMJKIVDRZSIJN-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- SACPYSHBQFRBLR-UHFFFAOYSA-N skimmianine Natural products COC1=C2C=COC2Nc3c(OC)c(OC)ccc13 SACPYSHBQFRBLR-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
Landscapes
- Extraction Or Liquid Replacement (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a technique to use supercritical fluid technology to separate Zantho- xylum bungeanum's tingling-taste component. It crushes Zantho- xylum bungeanum's peel into powder, places in supercritical extraction pot and adds carrier, alcohol, to extract the component; and adjusts the separation pot to control parameters, to separate the component. It adopts CO2 as extraction solvent, has not pollution and can be used as raw material of food and drug.
Description
Technical field
The present invention relates to a kind of technology of separating the Chinese prickly ash spicy component, particularly relate to a kind of technology of utilizing supercritical fluid technique to separate the Chinese prickly ash spicy component.
Background technology
Chinese prickly ash is the distinctive a kind of spice kind of China, in China long use history is arranged, and is one of spice kind of often using in people's daily life, is a kind of traditional flavoring kind.Chinese prickly ash is a spicy flavor kind unique in the common flavoring, and the alcohol fiber crops are good to eat, are a kind of splendid flavorings.But except China and minority Asian countries are accustomed to this flavoring, external most countries is not approved this spicy flavor, and this has just hindered Chinese prickly ash and has added the international market.Meanwhile, the spicy composition of Chinese prickly ash also is a kind of pharmaceutical raw material, have anesthesia, excitement, antibacterial, dispel rheumatism, effect such as desinsection and analgesia, be a kind of traditional Chinese medicine.Secondly the spicy component of Chinese prickly ash is separated, at first be can be used as medicine material, can be used for composite other fiber crops flavor compound seasoner, can also remove the fiber crops flavor of Chinese prickly ash, promote that Chinese prickly ash moves towards the international market.
The spicy component of Chinese prickly ash mainly is some amide-type compositions such as sanshool, sanshool etc. and skimmianine, green pepper alkali etc., all is some water-soluble chemical materials, is rich in the pericarp of Chinese prickly ash.The Chinese prickly ash spicy component does not also have corresponding industrialized producing technology at present.Some research adopts chemical solvent to carry out extract and separate, and there is dissolvent residual in complex process, is unfavorable for Chinese prickly ash is fully utilized.
Summary of the invention
The purpose of this invention is to provide a kind of technology of utilizing supercritical fluid technique to separate the Chinese prickly ash spicy component.
Purpose of the present invention can realize by following measures:
A kind of technology of utilizing supercritical fluid technique to separate the Chinese prickly ash spicy component comprises the following step:
A. pulverize: get the Chinese prickly ash pericarp and pulverize, sieve, choose 60～80 purpose Pricklyash peels;
B. the extract and separate of oleoresin: Pricklyash peel is added in the supercritical extract jar, adjust extractant flow velocity to extracting pressure and be under the condition of 40～60 ℃ of 30～35Mpa, extraction temperature and extract, the time is 1～3 hour; The pressure of adjusting knockout drum is that 5～8Mpa, temperature are 30～45 ℃, and the separated and collected extract gets xanthoxylum oleoresin, and xanthoxylum oleoresin is done him in addition and used;
C. add entrainer: after xanthoxylum oleoresin separates fully, add entrainer ethanol in the extractor, concentration is 70～95%, and addition is 1～4% of a Pricklyash peel weight;
D. the extraction of spicy component: balance is 0.5～2 hour under the condition of 40～60 ℃ of extracting pressure 28～35Mpa, extraction temperature, carries out the extraction of spicy component;
E. the separation of spicy component: after spicy component extraction balance is finished, adjust the extractant flow velocity, control knockout drum pressure is that 5～7Mpa, temperature are 30～40 ℃, proceeds extraction separation process 1～3 hour, then the spicy component that obtains in the knockout drum is separated.
Purpose of the present invention can also realize by following measures:
Utilize supercritical fluid technique to separate the CO that extractant in the technology of Chinese prickly ash spicy component is 99.5～99.9% food grade for concentration
2
Utilize supercritical fluid technique to separate extractant CO in the technology of Chinese prickly ash spicy component
2Flow velocity be 100～300kg/h.
Advantage of the present invention:
The present invention adopts the carbon dioxide supercritical extraction isolation technics that the spicy component in the Chinese prickly ash pericarp is separated, by in CO 2 fluid, adding an amount of entrainer, change the polarity of supercritical fluid, thereby spicy component is dissolved in the fluid, it is separated.The carbon dioxide that this process using is nontoxic, cheap, be easy to get is as extractant, easy and simple to handle, product is pure, the yield height, the extraction that can carry out xanthoxylum oleoresin simultaneously separates, and product does not have dissolvent residual, final product is not polluted, carbon dioxide can recycle, and equipment operating cost is lower, is suitable for carrying out suitability for industrialized production.Adopt the product quality height of the present invention's preparation, can be used as the raw material of food, medicine.
The specific embodiment
The invention will be further described by the following examples.
Embodiment 1:
Get the Chinese prickly ash pericarp and pulverize, sieve, choose 60 purpose Pricklyash peels; Pricklyash peel is added in the supercritical extract jar (the overcritical equipment in Huaan, Jiangsu Co., Ltd, HA-9548 type) CO of food grade with 99.9%
2Make extractant, control CO
2Flow velocity is 300kg/h to extracting pressure is that 35Mpa, extraction temperature are to extract under 40 ℃ the condition, and the time is 3 hours; The pressure of knockout drum is that 5Mpa, temperature are 45 ℃, and the separated and collected extract gets xanthoxylum oleoresin, CO
2After the high-pressure pump pressurization, recycle; After xanthoxylum oleoresin separates fully, add entrainer ethanol, concentration is 80%, addition is 4% of a Pricklyash peel weight; Balance is 1 hour under the condition of 50 ℃ of extracting pressure 30Mpa, extraction temperature, carries out the extraction of spicy component; After spicy component extraction balance is finished, adjust CO
2The control parameter is that 5Mpa, temperature are 30 ℃ for knockout drum pressure, proceeds extraction separation process 2 hours, then the spicy component that obtains in the knockout drum is separated CO
2After the high-pressure pump pressurization, recycle.
Embodiment 2:
Get the Chinese prickly ash pericarp and pulverize, sieve, choose 80 purpose Pricklyash peels; Pricklyash peel is added in the supercritical extract jar (the overcritical equipment in Huaan, Jiangsu Co., Ltd, HA-9548 type) CO of food grade with 99.5%
2Make extractant, control CO
2Flow velocity is 100kg/h to extracting pressure is that 30Mpa, extraction temperature are to extract under 60 ℃ the condition, and the time is 1 hour; The pressure of knockout drum is that 5Mpa, temperature are 45 ℃, and the separated and collected extract gets xanthoxylum oleoresin, CO
2After the high-pressure pump pressurization, recycle; After xanthoxylum oleoresin separates fully, add entrainer ethanol, concentration is 80%, addition is 1% of a Pricklyash peel weight; Balance is 2 hours under the condition of 50 ℃ of extracting pressure 30Mpa, extraction temperature, carries out the extraction of spicy component; After spicy component extraction balance is finished, adjust CO
2The control parameter is that 7Mpa, temperature are 40 ℃ for knockout drum pressure, proceeds extraction separation process 3 hours, then the spicy component that obtains in the knockout drum is separated CO
2After the high-pressure pump pressurization, recycle.
Claims (3)
1, a kind of technology of utilizing supercritical fluid technique to separate the Chinese prickly ash spicy component is characterized in that comprising the following step:
A. pulverize: get the Chinese prickly ash pericarp and pulverize, sieve, choose 60～80 purpose Pricklyash peels;
B. the extract and separate of oleoresin: Pricklyash peel is added in the supercritical extract jar, adjust extractant flow velocity to extracting pressure and be under the condition of 40～60 ℃ of 30～35Mpa, extraction temperature and extract, the time is 1～3 hour; The pressure of adjusting knockout drum is that 5～8Mpa, temperature are 30～45 ℃, and the separated and collected extract gets xanthoxylum oleoresin, and xanthoxylum oleoresin is done him in addition and used;
C. add entrainer: after xanthoxylum oleoresin separates fully, add entrainer ethanol in the extractor, concentration is 70～95%, and addition is 1～4% of a Pricklyash peel weight;
D. the extraction of spicy component: balance is 0.5～2 hour under the condition of 40～60 ℃ of extracting pressure 28～35Mpa, extraction temperature, carries out the extraction of spicy component;
E. the separation of spicy component: after spicy component extraction balance is finished, adjust the extractant flow velocity, control knockout drum pressure is that 5～7Mpa, temperature are 30～40 ℃, proceeds extraction separation process 1～3 hour, then the spicy component that obtains in the knockout drum is separated.
2, the technology of utilizing supercritical fluid technique to separate the Chinese prickly ash spicy component according to claim 1 is characterized in that used extractant is that concentration is the CO of 99.5～99.9% food grade
2
3, the technology of utilizing supercritical fluid technique to separate the Chinese prickly ash spicy component according to claim 1 is characterized in that used extractant CO
2Flow velocity be 100～300kg/h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031323413A CN1220450C (en) | 2003-08-15 | 2003-08-15 | Process for separating zanthookylum bungeanum ingredient using supercritical fluid technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031323413A CN1220450C (en) | 2003-08-15 | 2003-08-15 | Process for separating zanthookylum bungeanum ingredient using supercritical fluid technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1488289A true CN1488289A (en) | 2004-04-14 |
| CN1220450C CN1220450C (en) | 2005-09-28 |
Family
ID=34154120
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031323413A Expired - Lifetime CN1220450C (en) | 2003-08-15 | 2003-08-15 | Process for separating zanthookylum bungeanum ingredient using supercritical fluid technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1220450C (en) |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946886A (en) * | 2010-08-12 | 2011-01-19 | 天津市双星香精香料有限公司 | Method for preparing cooked pepper resin |
| CN102077969A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Numb-taste component of zanthoxylum |
| CN102077971A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Cooked fragrant pepper essential oil |
| CN102077970A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Method for preparing sanshoamides |
| CN102653705A (en) * | 2012-04-16 | 2012-09-05 | 深圳波顿香料有限公司 | Method for extracting essential oil and natural flavor 2-hendecanone from zanthoxylum bungeanum maxim fruit |
| CN104026538A (en) * | 2014-05-19 | 2014-09-10 | 郑州雪麦龙食品香料有限公司 | Preparing method for high-purity sanshoamides |
| CN106390514A (en) * | 2016-12-01 | 2017-02-15 | 四川蓬溪建兴青花椒开发有限公司 | Extraction method of green prickleyash fagaramide |
| CN106433986A (en) * | 2016-10-12 | 2017-02-22 | 广东聿津食品有限公司 | Chinese prickly ash essential oil and preparation method thereof |
| CN106753804A (en) * | 2017-01-16 | 2017-05-31 | 峨眉山万佛绿色食品有限公司 | Rattan green pepper extraction of essential oil technique |
| CN107418720A (en) * | 2016-05-23 | 2017-12-01 | 贵州玄德生物科技股份有限公司 | Supercritical CO2The technique for extracting Zanthoxylum essential oil |
| CN107488514A (en) * | 2017-09-27 | 2017-12-19 | 四川帅青花椒开发有限公司 | A kind of supercritical CO2Extract pericarpium zanthoxyli schinifolii resin process |
| CN108559631A (en) * | 2018-01-25 | 2018-09-21 | 陈世湘 | A kind of method of efficient extraction Chinese prickly ash flavor substance |
| CN109832597A (en) * | 2019-03-25 | 2019-06-04 | 郑州雪麦龙食品香料有限公司 | A kind of extraction process improving the numb-taste component of zanthoxylum rate of recovery |
| CN110236167A (en) * | 2019-07-17 | 2019-09-17 | 四川省雅士科技有限公司 | A kind of salt and pepper seasoning and preparation method thereof with strong numb taste |
| CN111205923A (en) * | 2020-01-13 | 2020-05-29 | 四川嘉威德农业科技有限公司 | Processing technology of pure zanthoxylum oil rich in linolenic acid |
| CN113073026A (en) * | 2021-03-03 | 2021-07-06 | 汉源县昊业花椒产业研究院 | Prickly ash compound wine and preparation process thereof |
| CN113170874A (en) * | 2021-05-31 | 2021-07-27 | 四川省雅士科技有限公司 | Preparation method of novel compound seasoning |
| CN113367312A (en) * | 2021-06-29 | 2021-09-10 | 陇南利和萃取科技有限公司 | Multifunctional pepper composite seasoning base material and preparation method thereof |
| CN113563975A (en) * | 2021-07-09 | 2021-10-29 | 四川丁点儿食品开发股份有限公司 | Fresh pepper oleoresin separation and purification process |
| CN115119931A (en) * | 2022-07-12 | 2022-09-30 | 云南汉木森生物科技有限责任公司 | Production method for producing four pepper products |
-
2003
- 2003-08-15 CN CNB031323413A patent/CN1220450C/en not_active Expired - Lifetime
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077969A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Numb-taste component of zanthoxylum |
| CN102077971A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Cooked fragrant pepper essential oil |
| CN102077970A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Method for preparing sanshoamides |
| CN101946886A (en) * | 2010-08-12 | 2011-01-19 | 天津市双星香精香料有限公司 | Method for preparing cooked pepper resin |
| CN102653705A (en) * | 2012-04-16 | 2012-09-05 | 深圳波顿香料有限公司 | Method for extracting essential oil and natural flavor 2-hendecanone from zanthoxylum bungeanum maxim fruit |
| CN102653705B (en) * | 2012-04-16 | 2013-12-11 | 深圳波顿香料有限公司 | Method for extracting essential oil and natural flavor 2-hendecanone from zanthoxylum bungeanum maxim fruit |
| CN104026538A (en) * | 2014-05-19 | 2014-09-10 | 郑州雪麦龙食品香料有限公司 | Preparing method for high-purity sanshoamides |
| CN104026538B (en) * | 2014-05-19 | 2016-02-24 | 郑州雪麦龙食品香料有限公司 | A kind of preparation method of high-purity numb-taste component of zanthoxylum |
| CN107418720A (en) * | 2016-05-23 | 2017-12-01 | 贵州玄德生物科技股份有限公司 | Supercritical CO2The technique for extracting Zanthoxylum essential oil |
| CN106433986A (en) * | 2016-10-12 | 2017-02-22 | 广东聿津食品有限公司 | Chinese prickly ash essential oil and preparation method thereof |
| CN106390514A (en) * | 2016-12-01 | 2017-02-15 | 四川蓬溪建兴青花椒开发有限公司 | Extraction method of green prickleyash fagaramide |
| CN106753804A (en) * | 2017-01-16 | 2017-05-31 | 峨眉山万佛绿色食品有限公司 | Rattan green pepper extraction of essential oil technique |
| CN107488514A (en) * | 2017-09-27 | 2017-12-19 | 四川帅青花椒开发有限公司 | A kind of supercritical CO2Extract pericarpium zanthoxyli schinifolii resin process |
| CN107488514B (en) * | 2017-09-27 | 2021-03-30 | 四川帅青花椒开发有限公司 | Supercritical CO2Process for extracting green pepper resin |
| CN108559631A (en) * | 2018-01-25 | 2018-09-21 | 陈世湘 | A kind of method of efficient extraction Chinese prickly ash flavor substance |
| CN109832597A (en) * | 2019-03-25 | 2019-06-04 | 郑州雪麦龙食品香料有限公司 | A kind of extraction process improving the numb-taste component of zanthoxylum rate of recovery |
| CN110236167A (en) * | 2019-07-17 | 2019-09-17 | 四川省雅士科技有限公司 | A kind of salt and pepper seasoning and preparation method thereof with strong numb taste |
| CN111205923A (en) * | 2020-01-13 | 2020-05-29 | 四川嘉威德农业科技有限公司 | Processing technology of pure zanthoxylum oil rich in linolenic acid |
| CN113073026A (en) * | 2021-03-03 | 2021-07-06 | 汉源县昊业花椒产业研究院 | Prickly ash compound wine and preparation process thereof |
| CN113170874A (en) * | 2021-05-31 | 2021-07-27 | 四川省雅士科技有限公司 | Preparation method of novel compound seasoning |
| CN113367312A (en) * | 2021-06-29 | 2021-09-10 | 陇南利和萃取科技有限公司 | Multifunctional pepper composite seasoning base material and preparation method thereof |
| CN113563975A (en) * | 2021-07-09 | 2021-10-29 | 四川丁点儿食品开发股份有限公司 | Fresh pepper oleoresin separation and purification process |
| CN115119931A (en) * | 2022-07-12 | 2022-09-30 | 云南汉木森生物科技有限责任公司 | Production method for producing four pepper products |
| CN115119931B (en) * | 2022-07-12 | 2023-10-03 | 云南汉木森生物科技有限责任公司 | Production method for producing four pricklyash peel products |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1220450C (en) | 2005-09-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1220450C (en) | Process for separating zanthookylum bungeanum ingredient using supercritical fluid technology | |
| CN104531351B (en) | A kind of tobacco juice for electronic smoke additive and preparation method thereof | |
| CN1181169C (en) | Method for preparing pure tobacco oil | |
| WO2009044559A1 (en) | Method for production of processed tea | |
| CN1940047A (en) | Brewing method of wild grape wine | |
| CN101756145A (en) | Method for extracting xanthoxylin and sanshoamides from pricklyash peel | |
| CN101049328A (en) | Technique for producing extractive of olive growing leaves | |
| CN103952237A (en) | Preparation method of camellia seed essential oil | |
| CN101659917B (en) | Truffle wine producing process | |
| CN1266226C (en) | Process for separating capsorubin and capsaicine from hot pepper | |
| CN102888328A (en) | Passion fruit wine and production method thereof | |
| CN1530376A (en) | Extraction of eight products, such as pectine, naringin, etc. | |
| CN101139402A (en) | Method for extracting polysaccharide from jujube | |
| CN102077970A (en) | Method for preparing sanshoamides | |
| CN1468947A (en) | Glossy ganoderma spore oil extracting and refining process | |
| CN106173817A (en) | The production method of low molten residual turmeric paste | |
| CN100998613B (en) | Method for producing effective component of glossy ganoderma by using supercritical technology | |
| CN105360550A (en) | Betel nut aerated candy and preparation method thereof | |
| CN1128194C (en) | Process for preparing pepper oil resin | |
| CN108283221A (en) | A kind of tea seed nourishing flavored oils and preparation method thereof rich in DHA | |
| CN104366332A (en) | Deep processing method of chilli seeds | |
| CN102687901A (en) | A faint scent-type special cigarette flavor and application thereof in cigarettes | |
| CN1128145C (en) | Process for preparing piperine | |
| CN110835291A (en) | Preparation method of estragole | |
| CN101744838A (en) | Method for preparing tussah moth oil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20040414 Assignee: NANYANG ZHANGZHONGJING SUPER KITCHEN Co.,Ltd. Assignor: NANJING INST OF COMPREHENSIVE UTILIZATION OF WILD PLANT CHINA COOP Contract record no.: 2010320000432 Denomination of invention: Process for separating zanthookylum bungeanum ingredient using supercritical fluid technology Granted publication date: 20050928 License type: Exclusive License Record date: 20100421 |
|
| EM01 | Change of recordation of patent licensing contract |
Change date: 20130402 Contract record no.: 2010320000432 Assignee after: ZHONGJINGDA KITCHEN Co.,Ltd. Assignee before: NANYANG ZHANGZHONGJING SUPER KITCHEN Co.,Ltd. |
|
| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20161018 Address after: 474500 South Road, Xixia County, Henan Province, No. 199 Patentee after: ZHONGJINGDA KITCHEN Co.,Ltd. Address before: 210042 Jiangsu city of Nanjing Province Wang Jiang Temple Street No. 4 Patentee before: NANJING INST OF COMPREHENSIVE UTILIZATION OF WILD PLANT CHINA COOP |
|
| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 474500 211 north section of Industrial Avenue, Xixia County, Nanyang, Henan. Patentee after: ZHONGJING FOOD Co.,Ltd. Address before: 474500 south section of Industrial Avenue, Xixia County, Henan Province, No. 199 Patentee before: ZHONGJINGDA KITCHEN Co.,Ltd. |
|
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20050928 |