Yuav ua li cas kom rosemary nplooj extract?

Extraction ntawm "rosemary nplooj extract"tsis yog tsuas yog boiling ib lub lauj kaub ntawm tshuaj ntsuab tshuaj yej, tab sis yog ib tug txheej txheem uas yuav tsum tau ua nyob rau hauv tej yam kev mob uas "tshem kev ua si, tshem tawm impurities, stabilize xim, thiab ua raws li cov kev cai." Cov nram qab no soj ntsuam plaub lub ntsiab txheej txheem ntws rau extraction:

 

Steam Distillation Method:
Cov cuab yeej qub tshaj plaws thiab tshaj plaws -txoj kev ua tau zoo - chav distillation.
① Raw khoom pretreatment: Cov nplooj tshiab → huab cua- ziab kom txo cov dej kom tsawg dua lossis sib npaug li 10% → txiav rau hauv 0.5 cm ntu. Cov kauj ruam no txiav txim siab qhov "roj extraction" ceev tom ntej;
② Distillation tsis: Khoom siv - rau - kua piv 1: 5, rhuab mus rau 98℃thiab khaws cia rau 90 feeb, condensate pH 6.5-7.0, yielding 1.0-1.2% ntawm cov xim tsis muaj xim rau lub teeb daj tseem ceeb roj;
③ Cheebtsam spectrum: -pinene, 1,8-cineole, camphor, borneol, tab sis tsis muaj cov antioxidants muaj zog xws li rosmarinic acid thiab carnosic acid;
④ Cov teeb meem rau kev sau npe: Hauv Suav teb, nws tsuas yog suav tias yog "rosemary tseem ceeb roj," thiab siv los ua khoom noj khoom haus ntxiv, nws yuav tsum mus dhau ntawm "flavoring" channel, thiab rau kev sau npe tshuaj pleev ib ce, nws tsuas yog siv tau los ua "tsim ntxhiab."

 

Txheej Txheem Extraction:

Txoj kev siv ntau tshaj plaws hauv kev lag luam yog "zaub mov- qib ethanol- dej", tab sis vim li cas tib ethanol yield 23% carnosic acid nyob rau hauv me me - ntsuas ntsuas, tab sis poob mus rau 14% thaum scaled mus txog 3-tuj tank?
Qhov tseem ceeb nyob hauv "peb tswj thiab ib qho pom":
Water control: When the water content of the leaves is >12%, qhov zoo ntawm ethanol yog diluted, thiab carnosic acid nag lossis daus los ntawm 6-8%;
Kev tswj kub: Kub reflux extraction ntawm 55℃rau 3 zaug, 40 feeb txhua zaus; saum toj no 60 degree, carnosic acid pib decarboxylate;
pH tswj: Cov extract yog kho rau pH 3.5-4.0 nrog citric acid, qhov twg rosmarinic acid muaj qhov ruaj khov siab tshaj plaws;
Ceramic membrane filtration: 50 nm pore loj, tshem cov polysaccharides thiab chlorophyll hais nyob rau hauv ib kauj ruam, txwv tsis pub lub siab rau tom ntej resin purification yuav ob npaug. Tom qab ua tiav plaub kauj ruam no, suav nrog kev txo qis thiab kev xav tau ua raws li cov tshuaj tsuag kom qhuav, cov hmoov av xim av - ntsuab muaj 20%-25% salvianolic acid thiab 4%-6% rosmarinic acid tau txais. Cov dej solubility turbidity yog<0.5 NTU, directly meeting the US FDA's "GRAS" self-assessment requirements.

 

Supercritical CO₂ Extraction:

Thaum tus tswv lag luam xav kom cov khoom tuaj yeem ntxiv rau "pob tshab aqueous daws," lub Hoobkas yuav siv supercritical extraction.
Lub qhov rais txheej txheem: Siab 30 MPa, kub 45 degree, CO₂ txaus tus nqi 25 kg/h, nrog 3% zaub mov-qib ethanol ntxiv raws li ib tug entrainer;
Tawm tswv yim: 6-7 kg ntawm oily resin yog tau los ntawm txhua 100 kg ntawm qhuav rosemary nplooj, nrog ib tug salvianolic acid cov ntsiab lus siab li 35%, tab sis rosmarinic acid yog yuav luag xoom (CO₂ tsis tuaj yeem nqa cov polar molecules heev);
Decolorization: Siv 1% activated carbon ntawm 35℃rau 30 feeb, xim txawv ΔE tuaj yeem txo los ntawm 18 mus rau<3, making it suitable for transparent serums;
Tus nqi: Cov khoom siv -reagent- kev siv hluav taws xob tag nrho ≈ 180 yuan / kg, 2.6 npaug kim dua li txoj kev ethanol, tab sis tus nqi muag tau plaub npaug, tshwj xeeb tshaj yog rau siab - cov khoom tu tawv nqaij kawg.

 

Enzymatic Hydrolysis-Cov txheej txheem fermentation ua ke:
Ib qho kev sim sim ua los ntawmXi'an Sost biotechLaboratory nyob rau hauv 2023: Ua ntej, cellulase + pectinase (1: 1, 0.3%) tau siv rau enzymatic hydrolysis ntawm 40℃rau 1 teev los rhuav tshem cov nplooj mesophyll cell phab ntsa, ces ib tug sib xyaw Lactobacillus kab lis kev cai (L. plantarum + L. rhamnosus) tau ntxiv rau 12 teev ntawm fermentation thiab fermentation.
Cov txiaj ntsig:
Salvianolic acid tawm los ntawm 12%, thiab rosmarinic acid los ntawm 8%;
Ntuj lactic acid yog tsim thaum lub sij hawm fermentation, thiab cov hmoov muaj nws tus kheej pH tsis, tshem tawm qhov yuav tsum tau rau ntxiv acid hloov thaum tsim lub qhov ncauj qhov ntswg;
Cov kab mob microorganisms degrade chlorophyll rau hauv demetallated chlorophyll, txo cov hmoov xim tus nqi los ntawm 30%, thiab cov neeg siv khoom lees txais cov khoom raws li "tsis ntsuab."

 

Cov ntsiab lus tseem ceeb ntawm Rosemary Nplooj Extract

Carnosic acid: Roj-soluble, ROS scavenging tus nqi ≈ 3.2 npaug ntawm cov vitamin E, ncua lub sijhawm induction los ntawm 4 zaug hauv kev sim oxidation nrawm ntawm 60℃hauv cov roj;
Rosmarinic acid: Dej-soluble, inhibits hyaluronidase kev ua haujlwm, tiv thaiv-"blue light-induced photoaging" cell test IC50=18 ug/mL;
Ursolic acid: Triterpenoid, ua kom txoj hauv kev Nrf2/ARE, yog cov khoom muaj npe tshiab hauv kev tiv thaiv- kev laus ntawm daim tawv nqaij;
Volatile roj monoterpenes: 1,8-cineole, -pinene, feem ntau muab olfactory thiab tam sim ntawd txias sensations, pab txhawb<5% to antioxidant effects.

 

Daim ntawv thov ntawm Rosemary Nplooj Extract Core Formula

 

Cov roj noj tau: Ntxiv 200 ppm carnosic acid (20% specification) rau cov roj sunflower, tom qab 14 hnub hauv qhov cub 60 degree, POV tus nqi tsuas yog 1/4 ntawm pawg tswj hwm, tso cai rau kev thov "TBHQ-dawb" ntawm daim ntawv lo;
Cog -raws li nqaij: Txau 0.15% hmoov ua ntej siab -kub extrusion daws qhov teeb meem ntawm rancidity yooj yim ntawm Omega-3 algal roj, txuas lub txee lub neej los ntawm 90 hnub;

Dej-raws li cov ntsiab lus: 3% rosmarinic acid + 1% ectoine, hauv kev sim kho lub teeb xiav, keratinocyte ciaj sia tau nce 28% tom qab 8 teev ntawm HEV irradiation, tsim lub ntsiab lus "tus cawm seej rau cov neeg siv computer" ntawm redbook (a Suav social media platform);
Kev kho tsiaj: Ntxiv 0.05%rosemary nplooj extractrau miv kho hloov cov poov tshuaj sorbate, ua rau 30% tus nqi them rau "0 tshuaj tiv thaiv" thov ntawm cov tswv miv;

Gummies: Gelatin gummies ntawm pH 3.2, nrog 0.8% rosmarinic acid + 0.02% ntuj strawberry tsw, pom tsis muaj oily los yog fishy saj tom qab 3 lub hlis ntawm kev ntsuas ceev ntawm 38 degree, ntse nkag mus rau hauv Japanese functional food market.

 

Nrog ntau tus neeg muag khoom rosemary, vim li cas thiaj xaiv Xi'an Sost Biotech?

 

Raw Material Source:3200 acres ntawm GAP- ntawv pov thawj rosemary koom tes hauv paus nyob rau yav qab teb Shaanxi, kom ntseeg tau tias cov nplooj tshiab tau ua tiav nyob rau hauv tsawg dua los yog sib npaug li 6 teev los ntawm sau mus rau extract, lav tsis poob ntawm enzyme kev ua si;
Txheej Txheem Technology:Ethanol txoj kev + supercritical kua extraction dual cov kab ntau lawm, nrog rau ib xyoos twg muaj peev xwm ntawm 260 tons, muab ruaj khov rosmarinic acid nyob rau hauv tag nrho cov specifications ntawm 5% mus rau 35% thiabrosemary nplooj extract carnosic acidlos ntawm 3% mus rau 20%;
Txoj Cai Ua Raws Cai:Ua tiav nrog rau daim ntawv pov thawj: domestic SC, ISO22000, ISO9001, Kosher, thiab Halal;
Customization:Muab cov ntaub ntawv ua tiav thiab kev sim, txhawb cov neeg siv khoom hauv kev hloov kho qhov sib txawv tshwj xeeb;
Logistics:Kev nyab xeeb cov khoom khaws cia hauv peb lub tsev khaws khoom hauv California, nrog FOB xa tuaj ntawm Chaw nres nkoj Los Angeles hauv 72 teev.

 

Yuav ua li cas kom tau txais cov qauv dawb thiab cov ncauj lus kom ntxaws?- Hu rau Xi'an Sost Biotech ncaj qha los ntawm email
Email: info@sostherbusa.com
Lub Vev Xaib:www.sosterb.com ua

 

Cov ntaub ntawv
[1] Almela L, et al. Rosmarinic acid cov ntsiab lus nyob rau hauv rosemary nplooj extracts: kinetic qauv ntawm kub - dej extraction. Innovative Food Science & Emerging Technologies, 2021.
[2] Zhang YJ, et al. Supercritical CO₂ extraction ntawm carnosic acid los ntawm rosemary nplooj: optimization thiab scale -nce. Phau ntawv Journal of Supercritical Fluids, 2022.
[3] National Health Commission of the People's Republic of China. GB 2760-2024 Tus Qauv rau Kev Siv Khoom Noj Ntxiv.
[4] Sost Biotech Internal Technical Report. Pilot cog cov ntaub ntawv ntawm enzymatic hydrolysis-fermentation ua ke txheej txheem, 2023.