http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103054131-B

Outgoing Links

Predicate Object
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472
filingDate 2011-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2014-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2014-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-103054131-B
titleOfInvention Preparation method of high-purity Caulerpa racemesa polyphenol and application thereof to fresh-keeping of shrimp
abstract The invention relates to a preparation method of high-purity Caulerpa racemosa polyphenol and application thereof to fresh-keeping of shrimps. The preparation method comprises steps of: blending a Caulerpa racemosa powder and 60-80% ethanol in a mass volume ratio of 1: 15-30, extracting by microwave for 15-25 min, and removing ethanol in the extracting solution on a rotary evaporator; adding isometric water into the concentrate, and then sequentially extracting the concentrate with ethyl ether and ethyl acetate according to a volume ratio of 1:1-2, and removing ethyl acetate in the ethyl acetate extractive on the rotary evaporator to obtain the ethyl acetate extractive; and preparing the ethyl acetate extractive into a 10-20mg/mL solution, adding the solution into a macroporous resin column with a weight to volume ratio of the extract solution to the macroporous resin being 1:10-20, eluting sequentially with water by 2-3 times of column volume and 30% ethanol, collecting a 60% ethanol eluent, removing ethanol in the eluent on a rotary evaporator, and conducting freeze-drying to obtain a polyphenol antistaling agent. The invention has advantages of rich resources, and scientific and reasonable technology; and the prepared polyphenol has high purity and activity, and is safe, non-toxic and excellent for the quality preservation of shrimps.
priorityDate 2011-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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