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77 results about "Neohesperidine dihydrochalcone" patented technology
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Infobox references. Neohesperidin dihydrochalcone, sometimes abbreviated to neohesperidin DC or simply NHDC, is an artificial sweetener derived from citrus. It is particularly effective in masking the bitter tastes of other compounds found in citrus, including limonin and naringin.
Sweetening agent composition
ActiveCN102084982AGreat tasteReduce manufacturing costNon-sugar sweetener food ingredientsFood preparationSweetnessNeohesperidine dihydrochalcone
Owner:GUILIN NATURAL INGREDIENTS CORP
Method of inhibiting premature aging of human skin caused by exposure to infrared radiation
ActiveUS20140045777A1Inhibiting premature agingBiocideCosmetic preparationsPremature agingHuman skin
A method of inhibiting premature aging of human skin caused by exposure to infrared radiation comprising contacting the skin with a composition containing a therapeutically-effective amount of at least one protective compound chosen from baicalin, phloretin and neohesperidin dihydrochalcone, as well as combinations thereof.
Owner:LOREAL SA
Sweetener composition
InactiveUS20120183648A1Low production costInsufficient sweet tasteNatural extract food ingredientsNon-sugar sweetener food ingredientsAdditive ingredientMedicine
A sweetener composition is provided, formed with natural plant extracts including Luo Han Guo fruit extract and sweet stevia extract, and neohesperidin dihydrochalcone (NHDC) as raw materials at a scientific and sound mixing ratio such that the disadvantage of having a strong aftertaste of water is eliminated, and the Chinese herbal medicine taste of the Luo Han Guo fruit and the bitter aftertaste of stevia sugar are effectively shielded. The sweetener composition successfully removes the Chinese herbal medicine taste of Luo Han Guo fruit and the bitter aftertaste of stevia sugar while fully exerting the herbal fresh and sweet taste of the Luo Han Guo fruit extract and the sweet stevia extract, and perfectly combines the sweet aftertaste of mogrosides, so that the sweet taste is maintained and the taste is good, and the sweetener composition of the present invention is well accepted by consumers.
Owner:GUILIN NATURAL INGREDIENTS CORP
Preparation method of neohesperidin dihydrochalcone
InactiveCN102351921AHigh yieldQuality improvementSugar derivativesSugar derivatives preparationHydrogen pressureHydrogenation reaction
The invention discloses a preparation method of neohesperidin dihydrochalcone, comprising the following steps of: (1) dissolving potassium hydroxide or sodium hydroxide in water with stirring so as to prepare 3-6% of an alkaline solution; (2) adding neohesperidin into the alkaline solution with stirring for dissolution, wherein the ratio of neohesperidin to the alkaline solution is 1: 5-8; (3) adding raneys nickel which accounts for 5-8 wt% the weight of neohesperidin after stirring and dissolving, carrying out a hydrogenation reaction at the hydrogen pressure of 0.01-0.1 MPa, stirring, and reacting for 4-6 hours to obtain a reaction solution; (4) adjusting the pH of the reaction solution to pH 7-7.5 by the use of hydrochloric acid, staying for 24-28 hours, and filtering out crystal solids to obtain the neohesperidin dihydrochalcone crude product. The preparation method disclosed in the invention requires no large pressure to carry out the hydrogenation reaction, is less dangerous, and is convenient for industrial production.
Owner:GUANGZHOU HANFANG PHARMA
Method for producing neohesperidin dihydrochalcone
ActiveCN102816191AIncrease productivityImprove oil output efficiencySugar derivativesEssential-oils/perfumesState of artUltraviolet radiation
The invention relates to a process technology for extracting essential oil and neohesperidin dihydrochalcone from plants, in particular to a preparation process technology for extracting essential oil and neohesperidin dihydrochalcone from orange peels. The process technology is improved and optimized based on a conventional extraction method in the prior art, the steps of ethanol treatment, ultraviolet radiation, macroporous resin adsorption and the like are adopted audaciously, various reaction parameters are combined and optimized effectively, output efficiency of the essential oil and the neohesperidin dihydrochalcone is greatly improved, and the process technology is wide in application prospect.
Owner:遂川万力电子科技有限公司
Compsn. contg. neohesperidin dihydrochalcone for preventing or treating elevated blood lipid and glucose level-reated diseases
A pharmaceutical composition for treating or preventing an elevated blood lipid or glucose level-related disease such as hyperlipidemia, arteriosclerosis, angina pectoris, stroke, hepatic diseases and hyperglycemia in a mammal, which comprises an effective amount of neohesperidin dihydrochalcone as an active ingredient together with a pharmaceutically acceptable carrier, and a functional food or beverage composition for such a disease, which comprises an effective amount of neohesperidin dihydrochalcone.
Owner:KOREA RES INST OF BIOSCI & BIOTECH
After-treatment method for synthesizing neohesperidin dihydrochalcone from neohesperidin
InactiveCN102093441AHigh yieldIncreased resistance to crystallizationSugar derivativesSugar derivatives preparationPalladium on carbonPolyamide
The invention discloses an after-treatment method for synthesizing neohesperidin dihydrochalcone from neohesperidin, which comprises the following steps: (1) carrying out catalytic hydrogenation on neohesperidin under the action of palladium on carbon, filtering, regulating the pH value of the filtrate to 3-6, and crystallizing at normal temperature to obtain a crystal 1; (2) filtering, and adsorbing the sample in the mother liquid; (3) after adsorbing the sample, eluting the sample with purified water to remove salts in the reaction liquid; (4) eluting with 1-30% ethanol to remove impurities in the mother liquid after crystallization; (5) eluting the sample with 30-100% ethanol, and collecting the sample liquid; and (6) concentrating, and carrying out secondary crystallization. The invention solves the problem of low yield in the prior art, and fills up the blank in the technology of after-treatment of neohesperidin and synthetic sweetening agent NHDC (neohesperidin dihydrochalcone) by using resin or polyamide.
Owner:SOUTHWEAT UNIV OF SCI & TECH
Method for synthesizing 6''-O-palmitoyl-neohesperidin dihydrochalcone ester on line by using lipase as catalyst
The invention discloses a method for synthesizing a 6''-O-palmitoyl-neohesperidin dihydrochalcone ester on line by using lipase as a catalyst, which comprises the following steps: by using neohesperidin dihydrochalcone and vinyl palmitate in a mole ratio of 1:(1-12) as raw materials, 0.5-1.0g of lipase Lipozyme RMIM as a catalyst and a tertiary amyl alcohol-DMSO (dimethyl sulfoxide) mixed solvent as a reaction solvent, uniformly filling the lipase Lipozyme RMIM into a reaction channel of a microfluidic channel reactor, wherein the internal diameter of the reaction channel of the microfluidic channel reactor is 0.8-2.4mm, and the reaction channel is 0.5-1.0m long; continuously introducing the raw materials and the reaction solvent into the reaction channel to perform acylation reaction, wherein the acylation reaction temperature is controlled at 40-55 DEG C, and the acylation reaction time is 20-40 minutes; and collecting the reaction solution on line, and carrying out conventional after-treatment on the reaction solution to obtain the 6''-O-palmitoyl-neohesperidin dihydrochalcone ester. The method has the advantages of short reaction time, high selectivity and high yield.
Owner:ZHEJIANG FORESTRY UNIVERSITY
Compound essence for cigarette as well as preparation method and purpose thereof
ActiveCN105925375AImprove stabilityRelease fragrance evenlyTobacco treatmentEssential-oils/perfumesAlcoholNeohesperidine dihydrochalcone
The invention belongs to the technical field of application of compound essences for cigarettes to cigarette fields, and discloses a compound essence for a cigarette. The compound essence for the cigarette comprises a wall material, a core material and an emulsifying agent, wherein the wall material is a mixture of sodium alginate and guar gum; the core material is a mixture of neohesperidin dihydrochalcone, leaf alcohol and leaf alcohol glycoside; the emulsifying agent is propylene glycol fatty acid ester. The invention also discloses a preparation method of the compound essence for the cigarette and a purpose of the compound essence for the cigarette for increasing the aroma of the cigarette; the compound essence for the cigarette can be used for restraining the biting smell of smoke and keeping the stability and the durability of the aroma of the cigarette, and the uniformity and the consistency, with the passage of time, of the release of the aroma.
Owner:CHINA TOBACCO YUNNAN IND
Edible low-calorie rare sugar sweetening agent composition
The invention provides an edible low-calorie rare sugar sweetening agent composition. Specially, trehalose, erythritol, neohesperidin dihydrochalcone and steviol glycoside are compounded in a certainproportion, so that a sweetening agent composition being good in homogeneity, low in calorie, good in flavor and good in stability can be obtained. The sweetening agent composition has the characteristics of being pure in mouth feel and refreshing, and also has the efficacy of being low in calorie, balanced in blood sugar and high in stability, containing prebiotics, preventing dental caries, andthe like.
Owner:LIVINGZONE SHANGHAI BIO CHEM TECH CO LTD
Compound improver of sauce stewed meat and preparation method thereof
InactiveCN106923217ADense tissue structureLong-lasting sweetnessFood ingredient as antioxidantFood ingredient as taste affecting agentNeohesperidine dihydrochalconeMethylhesperidin
The invention discloses a compound improver of sauce stewed meat. The compound improver consists of the following components in parts by weight: 5-10 parts of a tamarind extract, 4-9 parts of rosin glycerin ester, 15-20 parts of a rhizoma kaempferiae extract, 3-5 parts of rosemary, 10-23 parts of water, 25-40 parts of absolute ethyl alcohol and 1-5 parts of neohesperidin dihydrochalcone; the tamarind extract, the rhizoma kaempferiae extract and neohesperidin dihydrochalcone are all powdery substances of 100-300-mesh; the rosin glycerin ester, rosemary and absolute ethyl alcohol are commercially available products conforming to national standards; and the water is domestic drinking water. The invention also discloses a preparation method and an application method of the compound improver. The compound improver disclosed by the invention has the performance of retaining water, protecting color, resisting oxidation and bacteria and improving sweet aftertaste of sauce stewed meat; and after the compound improver disclosed by the invention is added, the produced sauce stewed meat has the advantages of compact tissue structure, long-lasting sweet aftertaste and long shelf life.
Owner:江苏五香居食品有限公司
Functional rare sugar syrup and preparation method thereof
InactiveCN107087794AProtect internal organsEnsure balanceSugar food ingredientsFood ingredient functionsIsomaltooligosaccharideNeohesperidine dihydrochalcone
The present invention provides functional rare sugar syrup and a preparation method thereof. A mass percentage of sucrose syrup in the rare sugar syrup is 0-99%. The rare sugar syrup is one or more of trehalose syrup, fructooligosaccharide syrup, allulose syrup, arabinose syrup, meso-erythritol syrup, neohesperidin dihydrochalcone syrup, stevioside syrup, maltooligosaccharide syrup, isomaltooligosaccharide syrup, galacto-oligosaccharide syrup, soybean oligosaccharide syrup, mixed cottonseed sugar, lactose and sucrose syrup, xylo-oligosaccharide syrup, mannan-oligosaccharide syrup, cyclodextrin glucose syrup, gentiobiose syrup, coupling sugar syrup, panose syrup, milk oligosaccharide syrup, chitin oligosaccharide acetylglucosamine syrup and ganoderma lucidum polysaccharide syrup. The functional rare sugar syrup has functions of protecting cells, regulating flora balance in body, regulating balances of blood sugar, blood pressure and blood lipids, protecting internal organs, promoting absorption of nutrients, preventing obesity, dental caries, oxidation and tumors, delaying aging, etc.
Owner:江苏片山食品有限公司
Synthesis method of hesperitin dihydrochalcone
InactiveCN110950747ARich sourcesEasy to getSugar derivativesOrganic compound preparationNeohesperidine dihydrochalconeHydrolysis
The invention provides a synthesis method of hesperitin dihydrochalcone, and gets rid of the dilemma that no literature records about the hesperitin dihydrochalcone synthesis process for reference ofmanufacturers exist at present. A one-pot method is adopted, neohesperidin is taken as an initial raw material, is placed in a sodium hydroxide solution to be subjected to ring opening and catalytic hydrogenation reduction to prepare neohesperidin dihydrochalcone, then an acid is added for neutralization, hydrolysis is performed under the acidic condition, and hesperitin dihydrochalcone is obtained.
Owner:SHAANXI JIAHE PHYTOCHEM
Method for synthesizing neohesperidin dihydrochalcone from naringin
InactiveCN104119408AHigh purityHigh yieldSugar derivativesSugar derivatives preparationNaringinNeohesperidine dihydrochalcone
The invention provides a method for synthesizing neohesperidin dihydrochalcone from naringin. The method mainly solves the problems that the product generated by the existing synthetic methods is poor in purity, low in yield and hard to realize industrialized production and the like. According to the method, neohesperidin is not needed to be purified and the neohesperidin dihydrochalcone is further directly synthesized from naringin. By using the method for synthesizing neohesperidin dihydrochalcone from naringin, the obtained product is high in purity and high in yield and can realize industrialized production.
Owner:SHAANXI JIAHE PHYTOCHEM
Preparation and use of stable citrus aurantium flower flavor tobacco essence
PendingCN107583575ARelease fragrance evenlyEnhanced inhibitory effectTobacco treatmentEssential-oils/perfumesNeohesperidine dihydrochalconeGlucoside
Belonging to the technical field of application of stable tobacco essence in the cigarette field, the invention discloses preparation and use of stable citrus aurantium flower flavor tobacco essence.The tobacco essence comprises a core material, a wall material and an emulsifier. The core material is a mixture of neohesperidin dihydrochalcone, trilobatin, nerol and nerol glucoside; the wall material is a mixture of carboxymethyl chitosan and starch octenyl succinate; and the emulsifier is sodium stearyl lactate. The invention also discloses a preparation method of the stable tobacco essence and use thereof in cigarette aroma enhancement. The stable tobacco essence can inhibit the pungent taste of cigarette smoke, clear lung, and maintain the cigarette smoke stability, durability and release uniformity during cigarette burning and smoking.
Owner:QINGDAO UNIV OF SCI & TECH +3
Preparation method of mutton sausage
InactiveCN105360987AReduce health risksGood colorFood ingredient for microbe protectionNeohesperidine dihydrochalconePolyphenol
The invention discloses a preparation method of a mutton sausage. The method is as below: cleaning and stirring mutton and cheese to obtain a minced meat stuffing; mixing evenly water, salt, nisin, thymol, protamine, sucralose, neohesperidin dihydrochalcone, sodium guanylate, tea polyphenol, dark soy sauce, cooking wine, clove powder and onion powder to obtain a pickling liquid; then soaking the minced meat stuffing into the pickling liquid, pickling at normal temperature for 5-8 h, conducting heat treatment at 40 to 60 DEG C for 0.5-1 h to obtain a pickled minced meat stuffing; crushing bay leaf and coriander, adding the crushed bay leaf and coriander into the pickled minced meat stuffing, evenly mixing, chopping and blending for 5-10 min, then adding a capsanthin microcapsule, chopping and blending for 1-3 min to obtain the chopped and blended meat stuffing; and pouring the chopped and blended meat stuffing into the casing to obtain the mutton sausage. The method does not use a nitrite chromogenic agent, but employs the tea polyphenol for color protection, and natural pigment capsanthin microcapsule for color adjustment; and the prepared mutton sausage product still has good color and luster, and reduces health risks.
Owner:CHONGQING SHENGYAN FOOD
Neohesperidin dihydrochalcone obtained from whin plants
InactiveCN107188912ATake advantage ofImprove utilizationSugar derivativesSugar derivatives preparationSolventNeohesperidine dihydrochalcone
The invention relates to neohesperidin dihydrochalcone obtained from whin plants. The neohesperidin dihydrochalcone is obtained from whin plants such as leafiness whin, multi-branch whin, oxytropis racemosa, oxytropis glabra, oxytropis falcata and Gansu whin plants through solvent extraction, purification based on macroporous resin or acid-alkali method and recrystallization. The neohesperidin dihydrochalcone is an excellent officinal sweetening agent or a smell masking agent and has the multiple pharmacological activity such as oxidation resistance and blood sugar reduction. The whin plants are used as the raw materials for extracting the neohesperidin dihydrochalcone for the first time, the raw materials are rich in source, a preparation process is simple, the market demand of the neohesperidin dihydrochalcone is met, whin plant sources can be also fully utilized, and the comprehensive utilization degree of the resources is improved.
Owner:折改梅
Sweetening agent composition for dry packaging paper
The invention relates to a sweetening agent composition for food packaging paper, and belongs to the technical field of food packaging paper. The sweetening agent composition comprises the following components in parts by mass: 2-10 parts of a main sweetening agent, 1-5 parts of a sweetness modifier, 10-20 parts of a sweetening aid, 1-3 parts of an acidity regulator, 10-30 parts of water and 40-75parts of an ester additive, wherein the main sweetening agent is selected from one or more of neotame, alitame, neohesperidin dihydrochalcone, sucralose and stevioside. The food packaging paper is endowed with a sweet taste effect; meanwhile, the fragrance and sweetness of the food packaging paper are improved, after the food packaging paper makes contact with food, the taste of the food is combined, when the food is eaten, a consumer can directly feel the sweet taste and the faint scent of the sweetening agent, the salivation promoting feeling is improved, and the packaging is very effectivefor some food with the sweet taste as the main taste.
Owner:CHINA TOBACCO JIANGSU INDAL
Stable antioxidant compositions
ActiveUS20180325792A1Surprising solubility and stabilityParticularly effective for treating and protecting the skinOrganic active ingredientsCosmetic preparationsSolubilityWater soluble
The present disclosure relates to antioxidant compositions comprising a high amount of stabilized neohesperidin dihydrochalcone. The antioxidant compositions may further include additional antioxidants, such as ferulic acid, and tocopherols. The compositions include at least 20 wt. % of one or more water-soluble solvents, such as propanediol, which contribute to the surprising solubility and stability of the compositions. The antioxidant properties of the compositions make them particularly effective for treating and protecting the skin. For example, the compositions are useful for protecting the skin from environmental insult.
Owner:LOREAL SA
Preparation method of neohesperidin dihydrochalcone
ActiveCN106008619AHigh yieldReduce contentSugar derivativesSugar derivatives preparationFiltrationFreeze-drying
The invention discloses a preparation method of neohesperidin dihydrochalcone. The preparation method comprises 1, adding neohesperidin and an alkaline solution into a reactor, carrying out stirring dissolution, adding a palladium-carbon catalyst into the reactor, enclosing the reactor, replacing air in the reactor with nitrogen gas, feeding hydrogen into the reactor at the normal temperature to replace nitrogen gas, carrying out a stirring reaction process under normal pressure, after the reaction is finished, replacing the hydrogen gas in the reactor with nitrogen gas, stopping the reaction and pumping out the reaction solution, and 2, adjusting pH of the reaction solution to 5-6, carrying out crystallization at the normal temperature, carrying out filtration to obtain crystals A, adsorbing the filtrate through a macroporous resin, then carrying out elution through purified water to remove the salt in the filtrate, carrying out elution through ethanol, collecting the eluate, carrying out condensation and crystallization, carrying out filtration to obtain crystals B, merging the crystals A and B, and carrying out freeze drying to obtain neohesperidin dihydrochalcone. The preparation method realizes synthesis of neohesperidin dihydrochalcone at the normal temperature under normal pressure through one kettle way, has simple processes and realizes a low production cost and high product neohesperidin dihydrochalcone purity.
Owner:SUZHOU YOUDAN INTERNET TECH CO LTD
Carbonated beverage and preparation method thereof
InactiveCN104305456AGreat tasteHarmonize the tasteGaseous food ingredientsFood ingredient functionsBiotechnologyNeohesperidine dihydrochalcone
A carbonated beverage comprises the following raw materials per 1000mL: 2-3g citric acid, 0.2-0.8g sodium citrate, 5-10g fructo-oligosaccharide, 8-12mg neohesperidin dihydrochalcone and 0.2-1g pigment. A carbon dioxide content is not less than 3%. The carbonated beverage is prepared by water treatment, chilled water treatment, batching, premixing, filling, sealing, code spraying, light inspection, temperature return, labeling, water removal, inspection, warehousing and the like. In the carbonated beverage, fructo-oligosaccharide and neohesperidin dihydrochalcone serve as sweetening agents, so that a synergistic effect is enhanced, and a taste is mediated. The carbonated beverage is simple in process and good in taste, has multiple health-care effects at the same time, is an ideal fashionable drink, and is suitable for various human bodies with diabetes and adiposity.
Owner:HENAN FENGZHIYUAN BIOLOGICAL TECH
Pig feed phagostimulant, preparation method and application method
The invention discloses a pig feed phagostimulant, a preparation method and an application method . The pig feed phagostimulant comprises the following raw materials in percentage by mass: 15-25% of sodium glutamate, 0.2-0.5% of disodium 5'-guanylate, 0.2-0.6% of disodium 5'-inosinate, 0.3-0.7% of neohesperidin dihydrochalcone, 19.3-25% of chitosamine chelate and 55-65% of silicon dioxide. After being adding to pig feed and uniformly mixed, the pig feed phagostimulant can obviously improve the palatability of the pig feed, promote the ingestion of pigs continuously and improve the growth performance of the pigs.
Owner:CHANGSHA MERRY BIOTECH
Purely natural dried grapefruit peel snack and preparation method thereof
InactiveCN105394638ARetain nutritionIncrease trace elementsFood ingredient functionsBlack teaSnack food
The invention belongs to the field of grapefruit food processing and discloses a purely natural dried grapefruit peel snack and a preparation method thereof. The purely natural dried grapefruit peel snack is prepared from raw materials in parts by mass as follows: 70-80 parts of grapefruit peels, 1-3 parts of honey, 0.1-0.2 parts of black tea powder, 0.1-0.2 parts of green tea powder, 0.5-1 part of xylitol, 5-8 parts of white granulated sugar, 0.1-0.3 parts of neohesperidin dihydrochalcone, 0.1-0.3 parts of strawberry powder, 0.1-0.3 parts of chive powder, 1-2 parts of beef powder, 0.1-0.3 parts of rose powder, 0.1-0.3 parts of mustard powder, 0.1-0.3 parts of chili powder or 1-2 parts of shrimp meal.
Owner:傅曼琼
Sweetening and taste-masking compositions, products and uses thereof
The present invention relates to a sweetening composition comprising neohesperidin dihydrochalcone (NHDC) and gamma-cyclodextrin, to the use of the sweetening composition for sweetening ingestible products, namely, food products and pharmaceuticals, and to an ingestible product comprising the sweetening composition. Furthermore, the present invention also relates to the use of a composition comprising neohesperidin dihydrochalcone and a cyclodextrin selected from beta-cyclodextrin and gamma-cyclodextrin as taste-masking agent, to a process for masking unpleasant tastes in ingestible products, namely in food products and pharmaceuticals, and to ingestible products which comprise unpleasantly tasting substances and the taste-masking composition.
Owner:HEALTHTECH BIO ACTIVES S L U
Persicaria lapathifolia whitening lotion
InactiveCN106389216ALow priceGood synergyCosmetic preparationsToilet preparationsPersicaria lapathifoliaPhosphate
The invention discloses a Persicaria lapathifolia whitening lotion. The effective components of the lotion comprise neohesperidin dihydrochalcone, Persicaria lapathifolia extract and matrixes, and the matrixes are magnesium vitamin E phosphate, polyglyceryl-3 diisostearate, glycolic acid, linseed oil and hyaluronic acid respectively. The Persicaria lapathifolia extract is adopted as a main raw material, and neohesperidin dihydrochalcone and some matrixes are added, so the lotion has low price; and a mixture of the Persicaria lapathifolia extract and a small amount of neohesperidin dihydrochalcone has a very good synergistic effect on whitening, and greatly improves the whitening effect especially when a weight ratio of the Persicaria lapathifolia extract to neohesperidin dihydrochalcone is 8:1 to 10:1.
Owner:徐州得铸生物科技有限公司
Colla corii asini low-molecule peptide as well as preparation method and application thereof
InactiveCN108338365AHigh content of low molecular weight peptidesImprove bioavailabilityFood treatmentFood extractionColla corii asiniNeohesperidine dihydrochalcone
The invention discloses colla corii asini low-molecule peptide as well as a preparation method and application thereof, and belongs to the technical field of colla corii asini preparations. The collacorii asini low-molecule peptide is prepared by hydrolyzing colla corii asini with proteases and removing bitterness, wherein the proteases are natto kinase and acid protease. The colla corii asini low-molecule peptide prepared by the method is high in low-molecule peptide and high in biological availability. Adsorption is adopted with macroporous resins, so that the bitter components in the low-molecule peptide can be adsorbed, and the added plant extracts can regulate the bitterness and the fishy smell of the colla corii asini low-molecule peptide; and the added plant extracts are matched with stachyose, jujube vinegar and neohesperidin dihydrochalcone, so that the prepared colla corii asini low-molecule peptide preparation is moderate in sour and sweet degrees and free from fishy smelland bitterness. In addition, the colla corii asini low-molecule peptide can also improve the function of the stomach and the intestine, and prevent indigestion caused by taking of the colla corii asini.
Owner:青岛霍中医生物科技有限公司
Preparation method of neohesperidin dihydrochalcone
ActiveCN106220694AIncrease profitSimple methodSugar derivativesChemical recyclingNitrogen gasNeohesperidine dihydrochalcone
The invention discloses a preparation method of neohesperidin dihydrochalcone. The method comprises the following steps: (1) carbonyl protection: dissolving the neohesperidin in an organic solvent or organic solvent aqueous solution, adding trimethyl orthoformate or triethyl orthoformate and ketal catalyst to perform the ketal reaction, reducing pressure and concentrating, cooling and crystallizing, filtering and drying to obtain a compound I; (2) hydrolysis reaction: dissolving the compound I in an aqueous alkali of the compound II; (3) hydrogenation reaction: adding the hydrogenation catalyst, introducing nitrogen to protect, and introducing the hydrogen to perform the hydrogenation reaction, filtering to obtain the aqueous alkali of the compound III; (4) acidification and crystallization: regulating pH value, cooling and crystallizing, filtering and drying to obtain the neohesperidin dihydrochalcone. The yield of the neohesperidin dihydrochalcone prepared through the method disclosed by the invention could reach 97.2%, the purity can reach 98.5%. The method disclosed by the invention is simple, mild in reaction condition and low in cost, and is capable of partially recycling the catalyst and suitable for the industrial production.
Owner:HUNAN HUACHENG BIOTECH
Anti-stress agent for relieving transportation stress of livestock before being slaughtered and preparation method of anti-stress agent
InactiveCN109258970AExtended storage timeReduce churnAccessory food factorsWater contentNeohesperidin dihydrochalcone
The invention discloses an anti-stress agent for relieving the transportation stress of livestock before being slaughtered and a preparation method of the anti-stress agent. The anti-stress agent is prepared from, by weight, 15-40%% of glucose, 5-25% of guanidinoacetic acid, 5-25% of glutamine, 2-15% of L-lysine, 5-10% of vitamin C, 1-12% of glycine betaine, 1-5% of potassium chloride, 1-5% of tannin, 1-5% of potassium citrate, 0-5% of calcium propionate, 0-5% of sodium butyrate, 0-5% of sodium diacetate, 0-5% of lactic acid and 1-2% of neohesperidin dihydrochalcone. The anti-stress agent is added into drinking water of the livestock according to the weight percentage of 0.01-5%, the livestock drinks the anti-stress agent 48 hours before loading and 2 hours after unloading, and does not drink the anti-stress agent during transportation. After the livestock drinks the anti-stress agent, the water content of meat can be obviously improved, the comprehensive stress reactions generated before slaughter are reduced, the weight loss is reduced, and economic losses are reduced.
Owner:ANHUI SCI & TECH UNIV
Preparation method of venison sausage
InactiveCN105394597AReduce health risksGood colorMeat/fish preservation using chemicalsFood ingredient functionsBenzoic acidNeohesperidine dihydrochalcone
The invention discloses a preparation method of a venison sausage, which comprises the following steps: washing and stirring venison and leaf lard to obtain ground meat stuffing, uniformly water, salt, nisin, 3,4-dihydroxy-benzoic acid, protamine, sorbitol, neohesperidin dihydrochalcone, sodium succinate, tea polyphenol, dark soy sauce, cooking wine, star aniseed powder and garlic to obtain pickling liquid, then soaking the ground meat stuffing into the pickling liquid for pickling at the normal temperature for 5-8 hours, heating the pickling liquid with the ground meat stuffing at the temperature of 40-60 DEG C for 0.5-1 hour to obtain pickled ground meat stuffing, crushing parsley leaves and Basil leaves, adding the crushed leaves into the pickled ground meat stuffing for uniform mixing, chopping the pickled ground meat stuffing for 5-10 minutes, adding cochineal microcapsules for chopping for 1-3 minutes to obtain chopped meat stuffing, finally, pouring the chopped meat stuffing into a casing to obtain the venison sausage. In the preparation method, colorant nitrite is not added into the venison sausage, the color protection is completed by tea polyphenol, the cochineal microcapsules are used for color modulation, so that the prepared sausage has the advantages of keeping good color and reducing health hazard.
Owner:CHONGQING SHENGYAN FOOD
Sweet food additive for drinks and preparation method
InactiveCN107897626ASolve the aftertaste problemHigh broad spectrumFood ingredient as taste affecting agentNon-sugar sweetener food ingredientsFood additiveNatural product
The invention provides a sweet food additive for drinks and a preparation method. Neohesperidin dihydrochalcone is prepared through catalytic loop opening of neohesperidin, a neohesperidin dihydrochalcone solution and glycyrrhizin are mixed and concentrated, the concentrated substance is sprayed by a spray dryer to form a spray, the obtained spray is dried into spherical particles by hot air, andthus, the compound sweetening agent for the drinks is prepared. According to the method, the neohesperidin dihydrochalcone natural product has dual characteristics of sweetness enhancement and bitterness inhabitation, thus, the defect that a glycyrrhizin sweetening agent has after-bitterness is overcome, the sweetening agent has long sweet duration, tastes good and has very low calorie, and the preparation process is simple and easy to control.
Owner:CHENDU NEW KELI CHEM SCI CO LTD
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