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Title:
METHOD FOR PREPARING LYCIUM RUTHENICUM EXTRACT
Document Type and Number:
WIPO Patent Application WO/2017/185290
Kind Code:
A1
Abstract:
A method for preparing a lycium ruthenicum extract comprises the following steps: pulverizing lycium ruthenicum fruits, adding water into the pulverized lycium ruthenicum fruits to mix evenly, putting the mixture in a sealed state for 1 to 3 days, air-drying the mixture in an indoor temperature, carrying ultrasonic extraction by sequentially using hydrochloric acid, citric acid and noxalic acid, the extraction temperature ranging from 65ºC to 75ºC, and the time of a single ultrasonic extraction ranging from 1 h to 2 h; merging the extracted liquids; carrying filtering when the merged extracted liquids are hot, and feeding the product into a centrifugal machine to carry out centrifugation, the rotation speed of the centrifugal machine being 3000 r/min to 5000 r/min, and the centrifugation time ranging from 24 min to 45 min; collecting the supernatant; and feeding the supernatant into a chromatographic column filled with macroporous resin to perform adsorption; and sequentially carrying out elution by sequentially adding water and elution liquid; and feeding the product into a rotary evaporator for concentration, the concentration temperature ranging from 55ºC to 65ºC; and carrying out drying to obtain the lycium ruthenicum extract. The preparation method has a simple process, low costs and very high extraction efficiency.

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Inventors:
JIN YINGHUA (CN)
Application Number:
PCT/CN2016/080486
Publication Date:
November 02, 2017
Filing Date:
April 28, 2016
Export Citation:
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Assignee:
JIN YINGHUA (CN)
International Classes:
A61K36/815
Foreign References:
CN104940038A2015-09-30
CN101912480A2010-12-15
CN104783292A2015-07-22
CN103230473A2013-08-07
Other References:
ZHANG, LINGYAN ET AL.: "Extraction of Anthocyanin from Lycium ruthenicum Murr and its Antioxidation", THE FOOD INDUSTRY, vol. 35, no. 12, 31 December 2014 (2014-12-31), pages 88 - 91, ISSN: 1004-471X
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