http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113201400-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3732fdceefc3df22d2912a2fa50cd367 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B9-0011 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B9-00 |
| filingDate | 2021-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c60686261267b9be8bba6f53dadd5c5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_55c7f4b19d50103660c7bd9899dc075c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7c50981f5b26c16440c13316aed33e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_89abafcfa78449992c54337c69c2c777 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4fe3c3bcdc6ec28e3904fbf911f5e2be http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_045ace9fdd95ed00fde6d5db79102a33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e849e6348964a962be59244122d2aae0 |
| publicationDate | 2021-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113201400-A |
| titleOfInvention | A kind of production technology that is conducive to the preparation of spice by extraction method |
| abstract | The invention discloses a production process for preparing spices by an extraction method. The production process is as follows: step 1: material preparation: the materials include safrole, potassium hydroxide solution, lye, p-aminobenzenesulfonic acid, sulfuric acid, Sodium dichromate, benzene, ethanol, saturated brine; Step 2: adding safrole in the steamer, and adding potassium hydroxide solution to the steamer, heating up, cooling, and discarding the lye, and distillation to obtain isocyanide. safrole; step 3: adding isosafrole to the reaction kettle, adding sodium dichromate, water, p-aminobenzenesulfonic acid to the reaction kettle, stirring to make the materials evenly mixed, and adding a sulfuric acid solution dropwise , after the dropwise addition is completed, the temperature is raised to 55-60 ℃ by the reaction, the temperature is kept for 30-40min under stirring, and then cooled down; the beneficial effects of the present invention are: the preparation process is simplified, and the efficiency of the production and processing of spices is improved; extraction, washing , distillation and crystallization make the aroma of the prepared spices more pure. |
| priorityDate | 2021-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.