Plant extracts are components extracted from plants with specific biological activities or therapeutic effects. Such components may include pigments, flavors, oils, minerals, vitamins, as well as compounds featuring antioxidant, anti‑inflammatory, antibacterial and antiviral properties. Widely applied in pharmaceuticals, health supplements, cosmetics and food sectors, plant extracts have become an indispensable part of modern society.
1. Classification of Plant Extracts.
Plant extracts can be divided into various categories according to their functions. For example, antioxidant plant extracts include green tea extract, blueberry extract, tomato extract, etc.; anti‑inflammatory plant extracts include echinacea extract, ginkgo biloba extract, turmeric extract, etc.; antibacterial plant extracts include honeysuckle extract, garlic extract, mugwort leaf extract, etc.; antiviral plant extracts include isatis root extract, bupleurum extract, etc. In addition, there are many other types of plant extracts, which can be classified based on their functions and applications.
2. Preparation of Plant Extracts.
(1) Selection of Raw Materials: Select plants containing specific active ingredients as raw materials, followed by cleaning and drying.
(2) Extraction: Soak or boil the raw materials in a suitable solvent for a certain period to dissolve the active ingredients into the solvent.
(3) Filtration: Filter the soak or decoction liquid to remove insoluble impurities.
(4) Concentration: Concentrate the filtered solution by evaporating the solvent to obtain crude extracts.
(5) Refinement: Subject crude extracts to further separation, purification, drying and other refining procedures to yield high‑purity extracts.
(6) Quality Testing: Conduct quality testing on the prepared plant extracts to ensure that the content and purity of active ingredients meet specifications.
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