Extraction method of Mongolian snakegourd effective ingredient

The invention provides an extraction method for smakegourd active components, which includes: adding organic solvent or water into dry smakegourd fragment; extracting for 1-3 times, wherein time of each backflow extraction is 2-4 hours or time of normal temperature lixiviation is more than 24 hours,...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	HUANG HAICHAN, SHI YUANYUAN, XU PEIYA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention provides an extraction method for smakegourd active components, which includes: adding organic solvent or water into dry smakegourd fragment; extracting for 1-3 times, wherein time of each backflow extraction is 2-4 hours or time of normal temperature lixiviation is more than 24 hours, and added amount of organic solvent is 4-8mL per gram of smakegourd fragment; filtering; concentrating extract; and freeze-drying to obtain smakegourd extract. The organic solvent is one or more of methanol, acetone and ethyl acetate. The invention has advantages of easy operation, low cost, high extraction efficiency, high biological activity for the obtained extract, good fresh-keeping effect for fresh meat, fruit and vegetable, and better application prospect.