37 results about "Xanthoxylin" patented technology

The invention provides a processing technology for zanthoxylum oil. The processing technology comprises raw material preparation, zanthoxylum oil extraction and finished product packaging. The raw material preparation step comprises a substep of insolating fresh pepper; the zanthoxylum oil extraction step comprises substeps of heating plant oil, cooling the plant oil, immersing the pepper into the plant oil, rapidly cooling the plant oil and performing centrifugal filtration. The zanthoxylum oil prepared by the steps is gold-yellow and smells good, and due to the improvement of the technology, peculiar smell in the finished oil product is eliminated; furthermore, volatilization or loss of volatile substances or vulnerable substances such as volatile oil and xanthoxylin in the pepper can be avoided to the maximum extent. The technical process is simple in structure and suitable for large-scale production.

The invention relates to a pickled lotus root. The pickled lotus root is prepared through eight steps of cutting the lotus roots of which the heads and the tails are removed into sections, dehydrating the cut lotus roots without heads and tails, air-drying the dehydrated lotus roots, preparing a preserved liquid, pickling the air-dried lotus roots in the preserved liquid, performing pickling management, compounding a soup blend and performing packing and warehousing. The pickled lotus root has the benefits that firstly, the step that the lotus roots are cut into sections and the sections are put in a Chinese prickly ash saline solution can maintain natural color which is white and transparent; the steps of dehydrating and air-drying the lotus roots can enable the lotus roots to well absorb the preserved liquid, so that the pickling effect is improved; table salt, white sugar, rod chilli and Chinese prickly ash are added in the preserved liquid, so that pickled products can have various tastes such as salty taste, sweet taste, sour taste, hot taste and acrid taste; before being pickled, the lotus roots are rinsed in the Chinese prickly ash solution, so that the dried lotus roots can quickly absorb the Chinese prickly ash solution in the lotus roots; then, pickling is performed, so that much xanthoxylin contained in the inner layers of the lotus roots is stable, not only can the taste be improved, but also the effect of improving quality can be achieved. The processed lotus roots are plump in shape, are thin and crisp, do not have fibers, are rich in delicate fragrance, are glittering and translucent, are tenderness and spicy, and are loved by all consumers.

The invention discloses an application of xanthoxylin as a rice planthopper repellent. The field use concentration of the xanthoxylin in prevention and treatment of rice planthoppers is 10-1000 ppm ofeffective components. Under a use concentration of 1000 ppm, the xanthoxylin can reach repelling rates of 81.21%, 77.50% and 65.23% to three kinds of female adult rice planthoppers, i.e., brown planthoppers, sogatella furcifera and laodelphax striatellus respectively after the xanthoxylin is sprayed for 24 hours; and the xanthoxylin has a strong repelling effect. The rice planthopper repellent compound, namely the xanthoxylin provided by the invention is an extraction component of natural plants; and a rice planthopper repellent prepared from the xanthoxylin has the advantages of good prevention and treatment effects, simple preparation, greenness, safety, effectiveness, environmental friendliness and the like.

The invention discloses a method for simultaneous determination of xanthoxylin and capsaicin in food, comprising the following steps: 1), preparation of mixed standard working solution, 2), instrument configuration, 3), drawing standard curve, 4), sample preparation , 5), sample solution preparation, 6), constant volume, 7), chromatographic analysis, 8), result analysis. The invention provides a method for simultaneous determination of xanthoxylin and capsaicin in food, which has the characteristics of simplicity, quickness, good accuracy and high sensitivity, effectively solves the problem of numbness and spiciness monitoring of terminal products such as spicy gluten food, etc. practical application value.

The suberosin pesticide consists of suberosin 13-70 (in weight portions, the same below), artemisinin 0-6, lindestrol 0-17, synergist 0.1-3, stabilizer 3-11, surfactant 11-16, preservative 0.4-7, organic solvent 13-60 and pH regulator 0.08-0.3. Suberosin is prepared with pricklyash fruit and / or leaf and through crushing, soaking, and organic solvent extraction or other extraction. The pesticide is emulsion prepared through mixing the materials in a mixing reactor while heating and stirring, and may be also prepared into other forms through available plant originated pesticide preparation process. The pesticide has obvious preventing and killing effect on several kinds of pests in wheat, rice, fruit, vegetable, flower and forest.