http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107410469-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B9-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B9-025 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154 |
| filingDate | 2017-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107410469-B |
| titleOfInvention | A kind of extraction method of mango pit essential oil and its application in dragon fruit preservation |
| abstract | The invention discloses a method for extracting essential oil of mango pit and its application in dragon fruit preservation. The extraction of essential oil of mango pit includes the following steps: drying, pulverizing, microwave pretreatment, supercritical CO 2 extraction, and two-stage molecular distillation; The invention discloses the mango stone essential oil obtained by subjecting the mango stone crude essential oil obtained by supercritical CO 2 extraction to secondary molecular distillation. The mango stone essential oil extracted by the mango stone essential oil extraction method of the present invention has high purity and few impurities. The mango pit essential oil of the present invention is applied to the preservation of pitaya, can kill the bacteria on the surface, the interior and the storage environment of the pitaya, effectively prevent bacterial damage, and at the same time, the mango pit essential oil has antioxidative and pitaya free radical scavenging properties. It can inhibit the browning of dragon fruit and inhibit the production of melanin. At the same time, the proanthocyanidins in the dragon fruit can protect the fresh-keeping film of the dragon fruit from being decomposed. Fruit shelf life. |
| priorityDate | 2017-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 107.