http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108095030-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/A23L27-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 |
| filingDate | 2017-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108095030-B |
| titleOfInvention | Method for extracting natural food taste regulator from perilla leaves |
| abstract | The invention belongs to the technical field of food additives, and provides a method for extracting a natural food taste modifier from perilla leaves. Taking fresh leaves of perilla, removing the part with poor growth, cleaning with sodium chloride solution with certain mass concentration, crushing, and drying to obtain perilla leaf powder; adding excessive salt into perilla leaf powder, grinding in a sand mill, assisting ion beams, adding pure ethanol as a solvent into a reflux extraction device for heating and refluxing, destroying cell walls of the perilla leaf powder, gradually separating perillaldehyde and esters, dissolving the perillaldehyde and the esters in ethanol, performing suction filtration, heating filtrate to remove ethanol, further washing with water, removing salt, and drying to obtain the food taste conditioning agent. The method has high extraction efficiency, ensures safety of food additive, and overcomes the risk of extracting food additive with toxic solvent. |
| priorityDate | 2017-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.