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