Konservierungsverfahren

摘要

The invention relates to a process for the stabilisation of plant extracts. The freshly prepared liquid extract is treated with a quantity of vinegar varying from 10% to 20% of the total volume of the product obtained, depending on the plant species chosen. The mixture obtained is placed in an open vessel permitting sufficient contact with the air, and is then beaten vigorously with a whisk for one hour. The extracts obtained are stored in hermetically sealed bottles, and have a limited storage life when the bottle has been opened. The process according to the invention may be used, in particular, in the manufacture of pharmaceutical products.