TH23169U - Method for extracting methoxyflavonoids from black ginger rhizomes. - Google Patents

Abstract

------03/12/2021------(OCR) The extraction process of methoxyflavone compounds from black ginger rhizomes, as described in this invention, consists of three main steps: preparation of the black ginger rhizomes, extraction of color from the black ginger rhizomes, and extraction of the methoxyflavone compounds. The result is a yellow, fragrant methoxyflavone extract from black ginger rhizomes containing three main active compounds: 3,5,7,3',4'-pentamethoxyflavone (PMF), 5,7-dimethoxyflavone (DMF), and 3,5,7-trimethoxyflavone (TMF).

Claims (4)

OCR 1. The process of extracting methoxyflavols from black ginger rhizomes is as follows: Step 1: Preparing the black ginger rhizomes. Take the underground part of the black ginger plant, called the "rhizome," that is 8-12 months old and has a dark purple inner flesh. Wash it thoroughly and air-dry it at room temperature. Then, cut it into small pieces before coarsely grinding it. Wash the coarsely ground black ginger rhizomes with water, then dry them in an oven at 50-60 degrees Celsius for 18-24 hours. This will yield dried ground black ginger rhizomes. Step 2: Extracting the color from the black ginger rhizomes. Take the dried ground black ginger rhizomes from Step 1 and extract them with ethanol by soaking them at room temperature for 1-3 days. Then, filter out the ethanol to remove the black pigment from the rhizomes. Finally, dry them in an oven at 50-60 degrees Celsius for 18-24 hours. Step 3: Extracting the methoxyflavols. The black ginger rhizomes from step 2 are extracted again with dichloromethane by soaking them at room temperature for 7-14 days, stirring periodically to allow the dichloromethane to react with the rhizomes. The dichloromethane is then filtered out and extracted again with dichloromethane. The remaining dichloromethane is then distilled using a reducing distillation apparatus at 40-60°C to remove it, and finally removed again using a vacuum pump for 24-48 hours. 2. Method for extracting methoxyphosphate compounds from black ginger rhizomes according to claim 1, where in step 2, the color is extracted from the dried, ground black ginger rhizomes from step 1 by extracting them with ethanol in a ratio of ginger rhizome weight (kg): ethanol (liters) of 1:6-10. The optimal ratio of ginger rhizome weight (kg): ethanol (liters) is 1:8. 3. Method for extracting methoxyflavols from black ginger rhizomes according to claim 1 or 2, where in step 3, the extraction of methoxyflavols uses a ratio of ginger rhizome weight (kg): dichloromethane (liters) of 1: 4-10. The optimal ratio of galangal rhizome weight (kg): dichloromethane (liters) is 1:8.