http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104593155-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B9-025 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B9-02 |
| filingDate | 2015-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104593155-B |
| titleOfInvention | A kind of method for extracting maca essential oil |
| abstract | The present invention discloses a kind of method for extracting maca essential oil, MAJIA Rhizome is cleaned, the radicula beyond the root skin that lower spherical of maca is cut after surface moisture and/or spherical is dried, it is standby after being shredded, then mixed with ethanol water, sealing immersion at normal temperatures again, then filter at low temperature obtains filtrate, and filtrate pH is to neutrality for regulation, then pure water is added into filtrate, then cooling makes it be crushed after forming solid completely, obtains solid particle and carries out supercritical CO 2 Extraction, collection obtain maca essential oil.The maca essential oil yield of the present invention reaches >=2.5 ‰, glucosinolate content account for essential oil >=20.2%, the peppery pungent taste of mustard can be kept 36~72 hours in essential oil under normal temperature.Essential oil can avoid the decomposition and alienation of aromatic series glucosinolate, essential oil quality better, and its essential oil shows as giving off a strong fragrance, and have the peppery pungent taste of pure mustard, stink and other peculiar smell after no glucosinolate decomposition. |
| priorityDate | 2015-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.