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35 results about "4-Hexylresorcinol" patented technology
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When 4-hexylresorcinol was administered in olive oil, a dose of 1 g resulted in 17% being excreted in urine and 76% in feces, while 10% was excreted in urine and 80% in feces following a dose of 3 g. WHO Food Additive Series 35: 4-Hexylresorcinol (136-77-6).
Inhibitor for preventing browning of cut vegetable
InactiveCN101664055APrevent browningPlay the role of anti-corrosion and fresh-keepingFruit and vegetables preservationSODIUM METAPHOSPHATECarrageenan
The invention relates to an inhibitor for preventing browning of a cut vegetable, comprising the following components: one of solvent water and ethanol or mixture thereof; one of sodium alginate, xanthan gum, carrageenan and chitosan, one or more of sodium tripolyphosphate, sodium pyrophosphate and 6-sodium metaphosphate, one or more of phytic acid, ascorbic acid, cinnamic acid, citric acid, kojicacid and edible acetic acid, and one or more of potassium sorbate, sodium dehydroacetate, sodium chloride and 4-hexylresorcinol. The inhibitor is used by soaking, and the soaking time varies with thetemperature and the air pressure of the processing environment. All the components used in the inhibitor are permitted in the GB2760-2007 (hygienic standards of food additives), and the inhibitor issulfite-free, safe and non-toxic, and can be used for fresh cut vegetables and can play the multiple roles of pH regulation, enzyme activity inhibition, oxygen removal and isolation and water retention to effectively prevent browning and play a role of anticorrosion and refreshment.
Owner:SHANGHAI ACAD OF AGRI SCI
Shrimp fresh-keeping agent and shrimp fresh-keeping method
InactiveCN101991177AKeep umamiMaintain qualityClimate change adaptationFood preservationAcetic acidPhytic acid
The invention discloses a shrimp fresh-keeping agent and a shrimp fresh-keeping method. The shrimp fresh-keeping agent comprises chitosan, phytic acid, ethylenediamine tetracetic acid nucleotide and 4-hexylresorcinol, and can effectively inhibit the occurrence of melanism in the shrimp refrigeration process. The shrimp fresh-keeping method comprises the following steps of: selecting and cleaning raw material shrimps; soaking the shrimps with the fresh-keeping agent; then, draining water; packing the shrimps by adopting a modified atmosphere package manner; and finally, storing the shrimps under the ice temperature condition. The method effectively prevents the melanism of the fresh shrimps, can prolong the fresh-keeping period of the shrimps, can reduce the loss of the nutrient content and ensure the quality of the shrimps.
Owner:FUJIAN XINHUADONG FOODS
High-clarity aqueous concentrates of 4-hexylresorcinol
Owner:JOHNSON & JOHNSON CONSUMER COPANIES
High-clarity aqueous concentrates of 4-hexylresorcinol
ActiveUS20110082217A1Improve clarityAntibacterial agentsCosmetic preparationsMedicine4-Hexylresorcinol
The present invention relates to hexylresorcinol / water concentrates that are high in clarity, easily handled, and readily blended with other ingredients to form skin care compositions.
Owner:JOHNSON & JOHNSON CONSUMER COPANIES
Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique
InactiveCN101731723AGood film formingAvoid blackeningClimate change adaptationFood preservation4-HexylresorcinolFilm coating
The invention discloses a method for storing white shrimps by using a film coating preservative in combination with an ice-temperature technique. The process flow of the invention comprises the following steps: 1, shocking and inactivating the white shrimps by crushed ice, cleaning the white shrimps by clean water, draining the white shrimps, and then coating the film coating preservative on the white shrimps; and 2, storing the white shrimps at the ice temperature which is between 2.2 DEG C below zero and 0 DEG C. The preservative consists of 4-hexylresorcinol, citric acid, ascorbic acid, chitosan, glacial acetic acid and water, wherein the mass of the 4-hexylresorcinol, citric acid, ascorbic acid and chitosan account for 0.005 to 0.015 percent, 1.0 to 2.0 percent, 0.5 to 2.5 percent and 0.8 to 1.5 percent of the mass of the preservative respectively, the glacial acetic acid accounts for 0.8 to 1.2 percent of the volume of the preservative, and the balance is water. By the combination of the film coating preservative and ice-temperature technique, the shelf life of the white shrimps is prolonged by 1 to 2 times compared with that of the white shrimps frozen at a temperature of 4 DEG C.
Owner:SHANGHAI OCEAN UNIV
Browning control method for cut Chinese potato
ActiveCN101341907AReduce browningGood effectFruit and vegetables preservationVitamin C4-Hexylresorcinol
The invention relates to a method for controlling the browning of fresh-cut Chinese yam which is specially used for the control of the browning of fresh-cut vegetables. In the invention, cleaned and cut Chinese yam is suffocated by ethanol and packaged after being treated by integrating ethanol aqueous solution with 4-hexylresorcinol and / or vitamin C (Vc) or integrating ethanol aqueous solution with 4-hexylresorcinol and / or vitamin C salt. The method can obviously delay the browning of fresh-cut Chinese yam, so that the fresh color of the fresh-cut Chinese yam reaches more than 15 days, the operation is convenient and the safety is high.
Owner:SHANDONG AOWEITE BIOTECH CO LTD
Controlled-atmosphere ice-temperature fresh-preservation method for seawater shrimps
InactiveCN101904543ALower initial microbial countPollution controlFood preservation4-HexylresorcinolMixed gas
The invention discloses a controlled-atmosphere ice-temperature fresh-preservation method for seawater shrimps, which comprises the following steps of: soaking caught seawater shrimps with a 4-hexylresorcinol solution with the mass concentration of 1-2% for 2-4min, wherein the volume of the soaking solution is 1.5-2 times as heavy as the weight of the raw material; disinfecting and sterilizing the soaked seawater shrimps for 5-10min by using ozone water with the water temperature lower than 5 DEG C and the ozone concentration of 1-1.5mg / L, fishing out, rinsing with clean water lower than 5 DEG C, draining, putting into controlled-atmosphere packaging bags or boxes, and injecting a gas mixture of 70-80% CO2 and 20-30% N2 for packaging by using a controlled-atmosphere packaging machine, wherein 2-4mL gas is injected for each gram of seawater shrimps; and storing the packaged product at subzero 2.0 to 0 DEG C. The method can remarkably prolong the shelf life of the seawater shrimps to 8-12 days, ensures the eating safety of the product and maintain the good quality of the product.
Owner:SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
Limited play data storage media and associated methods of manufacture
Owner:NBCUNIVERSAL
Method for preserving penaeus uannamei by combining film preservative with atmosphere packaging
InactiveCN101773272AMaintain colorMaintain food qualityClimate change adaptationFood preservationAcetic acidPreservative
The invention discloses a method for preserving penaeus uannamei by combining film preservative with atmosphere packaging. The film preservative comprises 0.005-0.015wt% of 4-hexylresorcinol, 1.0-2.0wt% of citric acid, 0.5-1.5wt% of ascorbic acid, 0.8-1.5wt% of chitosan, 0.8-1.2vol% of glacial acetic acid and the balance water. The gases filled in the atmosphere packaging contain 80-90vol% of CO2, 3-7vol% of O2 and 3-17vol% of N2. The method of the invention combines the preservative with the atmosphere packaging to prolong the shelf life of the refrigerated penaeus uannamei from 4 days to 14 days.
Owner:SHANGHAI OCEAN UNIV
Edible mushroom color-protecting antistaling agent and method for producing the same
InactiveCN101218973ABright yellow colorOutstanding umamiFruit and vegetables preservationFood preparationFlavorChlorine dioxide
The invention pertains to a food processing technical field, which provides a novel sulfur-less color-protected preservative used in the processing technique of edible fungi in water. The color-protected preservative comprises three effective components, 4-hexylresorcinol, sodium dehydroacetate and chlorine dioxide and the weight proportion thereof is 2: 2: 5. The invention also provides a method for preparing preservative which can not only prevent the canned edible fungi packed in water from browning but also keep the original flavor and nutrition. In addition, the product is safe and harmless to people.
Owner:刘魁
Method for using polyphenol oxidase inhibitor to prevent blackening of shrimps
InactiveCN102160675AReduce dosageReduce pollutionFood preservation4-HexylresorcinolPolyphenol oxidase
The invention provides a method for using a polyphenol oxidase inhibitor to prevent blackening of shrimps. The process is as follows: distributing the inhibitor on the shrimps, wherein the inhibitor comprises the following components in parts by weight: 0.1-1.2 parts of 4-hexylresorcinol, 0.3-1.3 parts of disodium EDTA (ethylene diaminetetraacetic acid), 1.5-4.5 parts of L-ascorbic acid, and 7-13 parts of citric acid. In the method for using the polyphenol oxidase inhibitor to prevent the blackening of the shrimps, the used amount of 4-hexylresorcinol in each kilogram of shrimps is not more than 1mg. and the used amount of 4-hexylresorcinol in the prior art is 10mg, so that the used amount of the inhibitor is obviously reduced, and further the environmental pollution and the remaining amount of chemicals in the shrimps are reduced. After the method provided by the invention is applied, the shrimps start to become black on the 20th day, but the shrimps applying the prior art start to become black at the eleventh day at the temperature of 4 DEG C, so that the blackening prevention effect is improved in a greater manner.
Owner:ZHEJIANG MARINE DEV RES INST
Production method of sulfur-free konjac flour
InactiveCN107684060AInhibitory activityEnhanced inhibitory effectFood ingredient functionsSulfur4-Hexylresorcinol
The invention discloses a production method of sulfur-free konjac flour, comprising the steps of (1) cleaning and skinning fresh konjac, and cutting to obtain konjac pieces; (2) mixing citric acid solution with 4-hexylresorcinol solution, and soaking the konjac pieces in the mixture; (3) after soaking, drying the konjac pieces of step (4), crushing the dried konjac pieces into konjac flour, placing the konjac flour in ethanol, stirring and filtering, collecting, evaporatively drying filtrate to obtain crude konjac flour; (5) cyclically washing the crude konjac flour of step (4), milling, centrifugally dewatering, and drying again to obtain the konjac flour. The production method has the advantages that the whole production process of the konjac flour is free of sulfur or sulfides so that the konjac flour is free of sulfur; in addition, browning of the konjac flour can be effectively avoided.
Owner:四川森态源生物科技有限公司
Shrimp blackening preventing agent, and preparation method and application thereof in euphausia superba
InactiveCN105028601AFreshnessReduce production processMeat/fish preservation by coatingMeat/fish preservation using chemicalsExtracted grape seedsPhytic acid
The invention relates to a shrimp blackening preventing agent. The shrimp blackening preventing agent comprises the following components in parts by mass: 8 to 12 parts of grape seed extract, 0.8 to 1.2 parts of 4-hexylresorcinol, 0.1 to 0.15 part of citric acid, 0.12 to 0.2 part of phytic acid, 3 to 5 parts of chitosan and 30 to 50 parts of deionized water. The invention also relates to a preparation method of the shrimp blackening preventing agent and application of the shrimp blackening preventing agent in euphausia superba. Compared with the prior art, the shrimp blackening preventing agent has the advantages that preparation processes are few, the operation is simple, blackening of the euphausia superba can be effectively inhibited, the antibacterial effect is good, and the freshness of the euphausia superba can be retained, so that the freshness lifetime of an euphausia superba product is effectively prolonged, and the economic value of the euphausia superba product is increased.
Owner:ZHEJIANG OCEAN UNIV
Methylisothiazolinone stabilizing system for liquid detergent
ActiveCN103320239AImprove stabilityAntisepticOrganic detergent compounding agentsCyclohexeneMethylisothiazolinone
The invention discloses a methylisothiazolinone stabilizing system for a liquid detergent. The methylisothiazolinone stabilizing system is formed by a methylisothiazolinone antiseptic (component A) and a stabilizing agent (component B), wherein the component A is one of chloromethylisothiazolinone and methylisothiazolinone or a mixture composed of chloromethylisothiazolinone and methylisothiazolinone in proportion; the component B is one of or a mixture comprising above two of 1-methyl-4-(1-methylvinyl)cyclohexene, 3-phenyl-2-acrolein, 3,7-dimethyl-2,6-octadienal, 2,6-di-tert-butyl-4-methylphenol, butylhydroxyanisole, tert-butylhydroquinone, 4-hexylresorcinol, dilauryl thiodipropionate, ascorbic acid and its salt, tocopherol and tea polyphenol; and the component A and the component B are parts composing the formula of liquid detergent, and are added to a production apparatus through a corresponding production technology in the production process of the liquid detergent. The stabilizing system can substantially improve the stability of the methylisothiazolinone antiseptic in the liquid detergent.
Owner:GUANGZHOU LIBY
Safe and effective litchi preserving method
ActiveCN104381432AImprove the preservation effectReduce browningFruit and vegetables preservationPropanoic acidRoom temperature
The present invention discloses a safe and effective litchi preserving method which is made of the following steps: a, choosing litchi fruit which are harvested in sunny days, almost ripe, and have no mechanical damages or plant diseases and insect pests; b, soaking the litchi fruit in antistaling agent which contains 0.01%-1% (mass percentage) propionic acid, 0.01%-0.5% (mass percentage) 4-hexylresorcinol, 0.01%-1% (mass percentage) citric acid, 0.05%-0.5% (mass percentage) polyethylene glycol and water for 5-15 min; c, drying, packaging and storing the litchi fruit after preservative treatment. The preserving method is used for storage and preservation of litchi fruit, and can reduce decay rate of litchi fruit by 85% and relatively reduce peel browning by 80% after 40 days of storage at low temperature; and reduce decay rate of litchi fruit by 90% and relatively reduce peel browning by 90% after 10 days of storage at room temperature.
Owner:SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
Penaeus vannamei fresh-keeping agent and application method thereof
InactiveCN106561790AAntioxidant inhibitionGrowth inhibitionMeat/fish preservation using chemicalsFood ingredient for microbe protectionAdditive ingredient4-Hexylresorcinol
The invention discloses a Penaeus vannamei fresh-keeping agent, which is composed of the ingredients (by weight): 60-90% of Gracilaria lemaneiformis oligosaccharides, 5-20% of tea polyphenol and 1-2% of 4-hexylresorcinol. An application method of the Penaeus vannamei fresh-keeping agent comprises the following steps: 1) preparing an aqueous solution with mass concentration of 0.5-1.5% from a Penaeus vannamei fresh-keeping agent, and precooling at 3-5 DEG C to obtain a Penaeus vannamei fresh-keeping agent solution of 3-5 DEG C; and 2) immersing the Penaeus vannamei in the Penaeus vannamei fresh-keeping agent solution of 3-5 DEG C, airing after immersing, packaging with a polyethylene sealing bag, and storing. The fresh-keeping agent can inhibit blackening of Penaeus vannamei, can keep freshness of Penaeus vannamei and prolong shelf life of the product, is simple to prepare, is low-cost, and is safe to use. The invention provides a novel method for non-refrigerating fresh-keeping treatment of Penaeus vannamei.
Owner:THIRD INST OF OCEANOGRAPHY STATE OCEANIC ADMINISTATION
Mushroom-flavor feed with improved palatability of young pet dog and preparation method thereof
ActiveCN104905068AImprove palatabilityHigh in nutrientsAnimal feeding stuffVegetable oilAnimal science
Owner:INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
Kit for detecting residual amount of 4-hexylresorcinol in aquatic product, and detection method thereof
InactiveCN102539610ALow boiling pointEasy to evaporate and concentrateComponent separationLiquid Chromatography-FluorescenceFluorescence
The invention provides a kit for detecting the residual amount of 4-hexylresorcinol in an aquatic product. The kit comprises a sample extraction solvent, namely ethyl acetate, and purification solvents, namely a methanol-acetonitrile-aqueous solution and an acetonitrile saturated n-hexane solution, wherein the volume ratio of methanol to acetonitrile to water is 1:2:1; and the volume ratio of the used methanol-acetonitrile-aqueous solution to used the acetonitrile saturated n-hexane solution is 1:1. The invention also provides a method for detecting the residual amount of the 4-hexylresorcinol. The method comprises the following steps of: (1) extracting a sample; (2) purifying; and (3) measuring by virtue of liquid chromatography. According to the kit, ethyl acetate used as the sample extraction solvent has a small number of impurity peaks, and is more easy to evaporate and condense; by utilizing liquid-liquid distributed purification, the recycling rate is higher and the purification effect is better; a liquid chromatography fluorescence detector is used for measurement, and an external standard method is adopted for quantification, so that the effects of high selectivity and high sensitivity can be achieved; and the kit is widely applied to measurement on the residual amount of 4-hexylresorcinol in aquatic products, such as shrimps, fishes, crabs and the like.
Owner:INSPECTION & QUARANTINE TECH CENT OF GUANGDONG ENTRY EXIT INSPECTION & QUARANTINE BUREAU
Fresh-keeping technology of slipper lobsters
InactiveCN106879718APreserve freshnessGuaranteed preservation qualityPackaging under vacuum/special atmosphereMeat/fish preservation by coatingPolyvinyl alcohol4-Hexylresorcinol
The invention provides a fresh-keeping technology of slipper lobsters. The fresh-keeping technology comprises the following technological steps of performing pretreatment: thoroughly cleaning the slipper lobsters, and draining the cleaned slipper lobsters until water does not exist on the surfaces of the drained slipper lobsters; preparing a film coating fresh-keeping agent: dissolving 4-hexylresorcinol, citric acid, ascorbic acid, Wanwei PVA and eicosapentaenoic acid in water, performing uniform stirring, then adding glacial acetic acid, performing uniform mixing, then adding chitosan, performing uniform stirring, and performing vacuum standing so as to obtain the film coating fresh keeping agent; performing applying: applying the film coating fresh keeping agent to the surfaces of the slipper lobsters, and performing cold air drying; and performing packaging and cold storage: performing vacuum packaging on the slipper lobsters after cold air drying with fresh-keeping bags containing antibacterial agents, and performing cold storage. The fresh-keeping technology disclosed by the invention is simple in technology, the fresh keeping agent is green, free from toxins and harmless to the slipper lobsters and human bodies, the slipper lobsters are effectively prevented from darkening, and the fresh-keeping time of the slipper lobsters is prolonged.
Owner:舟山金星水产有限公司
Skin lightening composition comprising 4-hexylresorcinol and ilomastat
Owner:CONOPCO INC D B A UNILEVER
High-voltage electrostatic compound fresh-keeping method of seawater shrimps
ActiveCN107432313AReduce power consumptionInhibit enzyme activityFood ingredient as antioxidantFood freezing4-HexylresorcinolHigh pressure
The invention belongs to the technical field of preservation of aquatic products, and in particular relates to a high-voltage electrostatic compound fresh-keeping method of seawater shrimps, and the method comprises the following steps: cleaning the seawater shrimps, soaking in an anti-oxidant solution at low temperature, introducing high-voltage electrostatic field effect, adding an anti-browning solution into the anti-oxidant solution to obtain a mixed soaking solution for soaking the seawater shrimps, then taking the seawater shrimps out, and freezing to kept fresh. The antioxidant solution comprises erythorbic acid, astaxanthin, water-soluble chitosan, edible salt and water, and the anti-browning solution comprises kojic acid, 4-hexylresorcinol, citric acid, n-acetylneuraminic acid, honey and water. The high-voltage electrostatic compound fresh-keeping method can preserve the seawater shrimps for up to 123 days without browning or blackening, time is long, fresh-keeping cost is low, damage to the seawater shrimps caused by ozone produced by high-voltage static electricity can be effectively avoided, and the high-voltage electrostatic compound fresh-keeping method has low power consumption.
Owner:ZHEJIANG MARINE DEV RES INST
Compound resorcinol liposome and preparation method thereof
InactiveCN110420125AGood water solubilityGood beauty and whitening effectCosmetic preparationsToilet preparationsSolubilityNiacinamide
The invention relates to the field of beauty, and aims to provide a compound resorcinol liposome with a high utilization rate and good light stability and a preparation method thereof. According to the technical scheme, the compound resorcinol liposome is composed of the following raw materials in percentage by mass: 3% of phenylethyl resorcinol, 3% of 4-butylresorcinol, 3% of 4-hexylresorcinol, 1% of niacinamide, 1% of arbutin alpha, 1% of tranexamic acid, 5-10% of lipid material, 3-4% of an emulsifier, 0.5-2% of a thickener, 1-1.5% of a light stabilizer and the balance of water; and the lipid material is caprylic capric triglycerride, the emulsifier is soybean lecithin, the thickener is magnesium aluminum silicate, and the light stabilizer is dibenzoylmethane. The compound resorcinol liposome has excellent water solubility and high content of active ingredients, is non-toxic and harmless, and has good biocompatibility.
Owner:屈威翰
Quality maintaining method of frozen Euphausiasuperba
InactiveCN103976006AGuaranteed qualityEasy to operateMeat/fish preservation by freezing/coolingFood additiveD-Sorbitol
The present invention relates to a quality maintaining method of frozen Euphausiasuperba. The method comprises: (1) adding 1.5-2.0% of D-sorbitol, 0.01-0.04% of 4-hexylresorcinol, and 0.7-1.0% of mixed phosphate to seawater, and completely dissolving to obtain a mixed solution; (2) pouring Euphausiasuperba into the mixed solution to soak; and (3) taking out the teated Euphausiasuperba, loading into a freezing disk, freezing, placing into a cold storage, and carrying out freeze preservation. According to the present invention, the quality of the frozen Euphausiasuperba is effectively maintained, wherein the high quality period of the frozen Euphausiasuperba stored at a temperature of -18 DEG C is prolonged to 150 days from 90 days; and the operations are simple, the method is suitable for use and mechanized treatments on deep-sea Euphausiasuperba fishing vessels, the used food additive in the process meets the regulation in the national food safety standards, the frozen Euphausiasuperba of the embodiment can be used for taking or can be processed into food, and good application prospects are provided.
Owner:EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique
InactiveCN101731723BGood film formingAvoid blackeningClimate change adaptationFood preservation4-HexylresorcinolFilm coating
Owner:SHANGHAI OCEAN UNIV
Mushroom flavor feed for improving palatability of adult pet dogs and method for preparing the same
ActiveCN104938852AImprove palatabilityImprove immunityFood processingAnimal feeding stuffVegetable oilAdditive ingredient
Owner:INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
A skin lightening composition comprising 4-hexylresorcinol and ilomastat
The present invention is in the field of personal care compositions; in particular skin lightening compositions. A more effective way to reduce melanin content in melanocytes remains to be desired. It has been found that 4-hexylresorcinol in combination with MMP inhibitor galardin synergistically reduces melanin content in melanocytes. The invention thus relates to a composition comprising a synergistic combination of 4-hexylresorcinol and galardin for use in skin lightening. Thus the composition, when applied topically over an appropriate length of time in-vivo, may be used to lighten the skin, or to reduce age spots or freckles.
Owner:CONOPCO INC D B A UNILEVER
HPLC-MS/MS (High Performance Liquid Chromatography-Mass Spectrometry/Mass Spectrometry) detection method of 4-hexylresorcinol in crustacean aquatic products
The invention relates to the technical field of detection of chemical substances and in particular relates to an HPLC-MS / MS (High Performance Liquid Chromatography-Mass Spectrometry / Mass Spectrometry)detection method of 4-hexylresorcinol in crustacean aquatic products. The HPLC-MS / MS detection method comprises the following steps: extracting residual 4-hexylresorcinol in a sample to be detected by utilizing a mixed solution of acetonitrile and dichloromethane; carrying out rotary evaporation on an extracting solution until the extracting solution is nearly dry; then dissolving by utilizing dichloromethane; purifying by utilizing a solid-phase extraction column and dissolving by utilizing a mobile phase; detecting through a high performance liquid chromatography-mass spectrometry system. The invention establishes a pre-treatment method which is suitable for sample extraction, purification and concentration and ensures that matrix interferences on the sample in an analysis and determination process are minimum; chromatography-mass spectrometry conditions are optimized to finally determine external standard method quantification. According to the method provided by the invention, thequantification limit is 4mu g / kg and the standard recovery rate under each concentration is 70 percent or more.
Owner:ZHEJIANG ECONOMIC & TRADE POLYTECHNIC
A kind of processing method of frozen headed Penaeus vannamei
ActiveCN104957234BSolve the phenomenon of blackheads and redheadsQuality improvementClimate change adaptationShrimp/lobster processingEpsilon-Polylysine4-Hexylresorcinol
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
Whitening and spot-fading composition and preparation method thereof
InactiveCN108524316ATo promote metabolismAvoid formingCosmetic preparationsToilet preparationsSkin color4-Hexylresorcinol
The invention discloses a whitening and spot-fading composition. The composition is prepared from, by weight, 4-6 parts of a component A, 6-8 parts of a component B, 1-3 parts of enzyme powder, 0.2-0.4 part of troxerutin, 0.1-0.2 part of corrosion remover and 100-200 parts of water; the component A is prepared from, by weight, 0.3-0.5 part of chitosan, 0.1-0.3 part of polyglutamic acid, 0.1-0.3 part of allantoin and 3-5 parts of polyglutamic acid; the component B is prepared from, by weight, 4-5 parts of GTCC, 0.4-0.6 part of 4-hexylresorcinol and 1.5-1.9 parts of sep-40. By the cooperative effect of raw materials, the effects of excellent skin whitening, spot fading and skin brightening are achieved, the skin metabolism can be promoted, the skin is tender and fine-white, the high inhibiting effect is achieved on synthesis of melanin in melanoma, the color of spots caused by abnormal coloring matter can be rapidly faded, chromogenesis caused by sunshine can be better prevented, coloring matter caused by sunshine can be eliminated, and the damaged skin is repaired.
Owner:张永
A mushroom-flavored feed for improving the palatability of young pet dogs and its preparation method
ActiveCN104905068BImprove palatabilityUnique umamiAnimal feeding stuffAccessory food factorsAnimal scienceVegetable oil
The invention belongs to the technical field of feed processing and in particular relates to a mushroom-flavor feed with improved palatability of a young pet dog and a preparation method of the mushroom-flavor feed. The feed is prepared from the following raw materials in percentage by weight: 3.0% of mushroom powder, 28.0% of bean pulp, 9.0% of peanut meal, 5.0% of bran, 35.0% of corn flour, 2.2% of calcium hydrogen phosphate, 8.5% of animal bone paste protein, 3.0% of vegetable oil, 2.0% of mountain flour, 1.5% of carrot meal, 2.0% of mussel foot powder, and 0.8% of table salt; the feed is also prepared from the following components in weight percentage (accounting for the total weight of the above raw materials): 0.2% of mycose, 0.08% of 4-hexylresorcinol and 0.02% of complex vitamin. The mushroom-flavor feed can keep complete shape after being soaked in water, has good palatability, is rich and comprehensive in nutrition, and can enhance the immunity, promote growth and improve the skin health of the pet dog after being eaten by the pet dog for a long time.
Owner:INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
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