| 摘要 |
<p>The extract, which is added in amount of 0.01-5%, pref. 0.1-2% to auto-oxidizable substances, e.g. fats, oils, aromatic materials, powdered milk, synthetic packaging materials, and advantageously to roasted coffee to increase it shelf life, is obtained by a taking up in hot water the residue produced by extracting caffeine from green coffee beans in known manner; (b) cooling the hot aqs. phase to induce separation of the coffee wax, which floats to the surface, and the caffeine, which precipitates; (c) separating the caffeine, making the aqs. phase contg. the coffee wax strongly alkaline, e.g. with NaOH or KOH or pH 12-14, esp. 13, and separating the aqs. alkaline phase from the coffee wax; (d) extracting the separated aqs. alkaline phase with an aliphatic halohydrocarbon, pref. CCl4, CHCl3, CH2Cl2 etc. and separating the aqs. alkaline phase from the organic phase; (e) acidifying the aqs. alkaline phase with an inorganic acid, esp. HCl or 5N H2SO4, and (f) extracting, with a water-miscible solvent, the aqs. acid soln. obtained, drying the solvent phase and eliminating the solvent. From each 100 g. of green coffee beans, (finely ground) these are obtained 10 mg. of a brown oil having anti-oxidant action. (17.11.69). (10 pp.) Self-oxidation prevention of oil etc using green coffee extract.</p> |
