http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103146224-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a355bb82c581f2a4ecded4ee6f30e807 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09B67-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09B61-00 |
| filingDate | 2013-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8c319a4488dc497fe6c59b82ff42fd5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2407bb4aa2ff22fd18f8b7ef7d1e54fe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba7dbe4734c07908f476c6c63f38dc40 |
| publicationDate | 2014-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103146224-B |
| titleOfInvention | Method for directly producing non-spicy haematochrome from fresh chili pepper |
| abstract | The invention discloses a method for directly producing non-spicy haematochrome from fresh chili pepper. The method mainly comprises the steps of firstly, soaking the fresh chili pepper for 1-2 hours by short carbon chain fatty alcohol or acetone of which the volume concentration is 10-60% at the temperature of 40-95 DEG C, filtering to obtain shredded filtrate and shredded filter residue; soaking the shredded filter residue for 1-2 hours by short carbon chain fatty alcohol or acetone or ethyl acetate of which the volume concentration is 80-100% at the temperature of 40-95 DEG C, filtering to obtain coarse extract filtrate; recovering the short carbon chain fatty alcohol or acetone or ethyl acetate in the coarse extract filtrate to obtain a haematochrome crude product; finally extracting the haematochrome in the haematochrome crude product by short carbon chain fatty alcohol or acetone or ethyl acetate of which the volume concentration is 90-100%, and recovering the short carbon chain fatty alcohol or acetone or ethyl acetate to obtain the refined product. The existing production line is applied by the method, so that high-quality natural chili pepper haematochrome which is free of peppery taste, free of 6# solvent residue, high in yield, bright-colored in color and luster and high in color value can be obtained. |
| priorityDate | 2013-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.