Preparation method of general flavone of purple perilla

[0018] Dry the perilla leaves in the shade, crush them, add compound enzymes (cellulase: hemicellulase: pectinase = 0.5:0.3:0.2) of 1% of the raw material weight, mix well, spray distilled water, and hold it in a ball. , wrapped in film, and fermented at 30°C for 3 days. Take it out, add 3 times of 50% ethanol solution, carry out microwave extraction, extract under the condition of power 400W for 20min, concentrate the extract under reduced pressure, recover ethanol, add the obtained concentrate to HPD-100 macroporous resin with the same quality as the raw material The column was eluted with 60% of 4 times the volume of the resin, and the eluate was collected, concentrated, and dried to obtain the total flavonoids of perilla, the extraction rate was 80.1%, and the content of total flavonoids was 70.6% by UV detection.

[0020] Dry the perilla leaves in the shade, crush them, add compound enzymes (cellulase: hemicellulase: pectinase = 0.5:0.3:0.2) of 2% of the weight of raw materials, mix well, spray distilled water, and hold it into a ball , wrapped in film, and fermented at 40°C for 4 days. Take it out, add 4 times of 60% ethanol solution, carry out microwave extraction, extract under the condition of power 500W for 30min, concentrate the extract under reduced pressure, recover ethanol, add the obtained concentrated solution to AB-8 macroporous resin with the same quality as the raw material The column was eluted with 70% of 5 times the volume of the resin, and the eluate was collected, concentrated, and dried to obtain the total flavonoids of perilla with an extraction rate of 85.2%. The content of total flavonoids was 75.4% by UV detection.

[0022] Dry the perilla leaves in the shade, crush them, add 1.5% compound enzyme (cellulase: hemicellulase: pectinase = 0.5:0.3:0.2) of the raw material weight, mix well, spray distilled water, and hold it into a ball , wrapped in film, and fermented at 35°C for 5 days. Take it out, add 5 times of 70% ethanol solution, carry out microwave extraction, extract under the condition of power 600W for 40min, concentrate the extract under reduced pressure, recover ethanol, add the obtained concentrate to HPD-400 macroporous resin with the same quality as the raw material Put on the column, after elution with 65% of 6 times the resin volume, collect the eluate, concentrate and dry to obtain the total flavonoids of perilla, the extraction rate is 83.1%, and the content of total flavonoids is 75.2% by UV detection.