Methods of obtaining hypericaceae herb extract for the food industry

Hypericaceae herb contains biologically active compounds, flavonoids (1.5–5%), naphthodianthrons, phloroglucins, tannins (10-13%), essential oil (0.1–0.33%) and other compounds. In accordance with the patent RU 2,067,452 C1, St. John's wort extract is obtained using a solvent system acetone-70% ethanol – 30% ethanol. extracted acetone. The raw materials remaining after extraction are dried 70% at ratio of 1:10 by percolation. extracts from combined dried. Extracts can be two-phase system. As an system, mixture solvents used - chloroform: ethanol: water (8:10:10). There following way. Solvents in ethanol, methanol, isopropanol (each concentration 40%, undiluted) water, ultrasound. Samples within 15, 30 60 minutes. Extraction ultrasound comparably close to screening alcohols terms percentage components given off, but does not require purification. For food production, method obtaining according 2 265 448 C2 will relevant. Where laser-treated mass suspended water. Suspension carried out so that for 1 liter there 50 300, preferably 100 250 g grass. suspension crushed plants should temperature 10 40 ° C, although higher or lower temperatures excluded. Then kept 5 20 days, 7 15 days 4 8 C. Food products enriched have longer shelf life.