Method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels

摘要

There is provided a method for manufacturing inexpensive, highly safe, highly stable, versatile polymethoxyflavones that can be used in food products and easily incorporated into a variety of pharmaceutical formulations, whereby in one pass, a large quantity of polymethoxyflavones can be isolated from other components in citrus peel oil, as well as a method for its use. The method for manufacturing polymethoxyflavones from citrus plant peel oil comprises a step of removing the volatile components in citrus plant peel oil by distillation to obtain a distillation residue, a step of distilling the residue with a thin-film vacuum distillation apparatus to obtain a fraction, a step of extracting the fraction with an aqueous ethanol solution to obtain an extract, and a step of contacting active carbon with the extract after removal of the insoluble oils in the extract for refining, as a method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels.

主权项

1. A method for manufacturing a polymethoxyflavone, the method comprising:
(1) distilling a citrus plant peel oil under a pressure of 1 Pa to 100 Pa and at a temperature of 120° C. to 220° C. and thereby removing at least one volatile component to obtain a distillation residue (1); (2) distilling the distillation residue (1) with a thin-film vacuum distillation apparatus under a pressure of 0.1 Pa to 5 Pa and at a temperature of 190° C. to 260° C. to obtain a fraction (2); (3) extracting the fraction (2) with an aqueous ethanol solution to obtain an extract (3); and (4) after removing at least one insoluble oil, contacting the extract (3) with an active carbon to produce at least one polymethoxyflavone of formula (I): wherein: R1, R2, R3, R4 and R5 each independently represent hydrogen or a methoxy group; and the at least one polymethoxyflavone is highly stable over time and has a reduced residual pesticide level relative to polymethoxyflavones produced without the extracting (3) and the contacting (4).