219results about "Food adsorption" patented technology

The invention provides a process for preparing various nutritional ingredients from oats, and relates to the technical field of deep processing of oats. The process comprises the following steps: crushing and sieving oats to obtain oat bran; the method comprises the following steps: extracting oat bran through a supercritical extraction technology to obtain pretreated oat bran and an extract, and carrying out gradient membrane treatment and membrane ultrafiltration on the extract to obtain oat oil; extracting the pretreated oat bran through continuous sectional extraction equipment; after first-stage protein extraction, second-stage dextran extraction, third-stage immobilized enzymolysis and fourth-stage filler decoloration, the materials enter a system balance tank, and membrane separation and concentration are performed to obtain the oat beta-dextran. According to the invention, various nutrient substances such as oat beta-glucan, oat protein, oat oil and the like can be extracted at the same time, the defects in the prior art are overcome, the automation degree is high, and energy conservation and emission reduction are realized.

The invention relates to the technical field of biology, in particular to a method for preparing a high-activity small-molecule cartilage extract from animal cartilage tissue, the cartilage extract and application of the cartilage extract, and the method for preparing the high-activity small-molecule cartilage extract from the animal cartilage tissue comprises the following steps: S1, soaking; s2, bone breaking; s3, removing cartilage fat by adopting a skimming and centrifugal separation process; s4, enzymolysis: performing compound shearing on compound protease to obtain enzymatic hydrolysate; s5, filtering; and S6, freeze drying. Through the application of various new technologies, the content of type II collagen in the prepared cartilage extract reaches 65% or above, the content of GAGS reaches 30% or above, the content of hyaluronic acid reaches 17% or above, and the problem that in the prior art, biological activity is damaged due to the processes of degreasing through a chemical degreasing agent, physical high temperature, chemical degradation and high-temperature drying is solved; the biological activity of the natural extract is completely reserved by adopting a physical degreasing and multi-enzyme multi-level directional composite enzymolysis technology and a freeze-drying technology at the temperature of minus 40 DEG C or below.

The invention discloses a feed additive for relieving animal mycotoxin poisoning and a preparation method thereof. The feed additive comprises the following components in parts by weight: 25-30 parts of attapulgite, 25-30 parts of montmorillonite, 25-30 parts of yeast cell walls, 2-5 parts of vitamin E, 5-10 parts of taurine and 5-10 parts of lipoic acid. The feed additive disclosed by the invention can be used for remarkably improving the harm problem of mycotoxin in the livestock and poultry breeding production process and reducing the economic loss of livestock and poultry farmers caused by the mycotoxin pollution of the feed.

The invention provides an extraction method and application of a sugar-controlling component in mulberry leaves, and the extraction method comprises the following steps: mixing mulberry leaf powder and an acidic ethanol solution, and then carrying out ultrasonic extraction to prepare a first extracting solution and a first extracting residue; carrying out enzymolysis treatment on the first extraction residue, and collecting a second extraction solution; combining the first extracting solution and the second extracting solution, concentrating and decoloring to obtain a decolored solution; carrying out microfiltration, nanofiltration and membrane concentration on the decolored solution, and then drying; the enzymolysis treatment comprises primary enzymolysis treatment and secondary enzymolysis treatment; a composite decolorizing agent is added in the decolorizing process; the preparation method of the composite decolorizing agent comprises the following steps: mixing the activated carbon and the attapulgite, pickling, and calcining to obtain a first mixture; mixing and reacting the first mixture, chitosan and acetic acid. According to the method, the extraction process of the mulberry leaf powder is controlled, so that the sugar-controlled component in the mulberry leaves is efficiently extracted.

The invention discloses a preparation method of a mycotoxin degrading enzyme intelligent slow-release feed additive, and relates to the technical field of feed additive production, a double-emulsion embedding technology is adopted, enzyme is embedded in a multi-layer shell composed of chitosan, sodium alginate and an enteric polymer Eudragit S100, and then Ca < 2 + > ion cross-linking solidification is performed to obtain the mycotoxin degrading enzyme intelligent slow-release feed additive. And finally, freeze-drying or spray-drying to obtain the core-shell structure microcapsule. The obtained microcapsules are compounded with functional carriers such as yeast cell walls, sodium aluminosilicate, mannan oligosaccharide, talcum powder and the like to prepare finished products which can be directly added into various feeds. The release rate of the additive in simulated gastric juice with the pH value of 2.0 for 4 hours is lower than 15%, the release rate of the additive in simulated intestinal juice with the pH value of 6.8 for 6 hours exceeds 90%, the enzyme activity can be effectively protected, and targeted release of intestinal tracts is achieved; meanwhile, the compound carrier has a synergistic adsorption effect on various mycotoxins, and the degradation rates of aflatoxin B1, zearalenone and ochratoxin A in an in-vitro experiment respectively reach 87% or above.

The invention discloses a processing technology of a quinoa seedling bud green juice bubble functional beverage, and belongs to the technical field of beverage processing. Comprising the steps of raw material pretreatment, crushing and juicing, filtration treatment, enzyme deactivation treatment, blending, sterilization treatment and carbonation treatment. In the filtering process, a product obtained after juicing is filtered through a 200-400-mesh filter screen and then filtered through a filter material; the filter material comprises modified PVDF (polyvinylidene fluoride), modified chitosan, modified MOFs (metal organic frameworks) and modified titanium dioxide. The modified MOFs are obtained by acetylating MOFs and then modifying the MOFs with a silane coupling agent; the modified PVDF is obtained by sequentially grafting sulfobetaine metacrylic acid ester, polyethylene glycol metacrylic acid ester and alkyl acrylate on PVDF; the modified chitosan is obtained by sequentially grafting PEG-acrylic acid and methyl methacrylate to chitosan; the modified titanium dioxide is obtained by modifying titanium dioxide through a silane coupling agent. The chenopodium quinoa seedling buds are made into the bubble functional beverage, so that the beverage is endowed with good taste; the filter material can reduce loss of protein and polyphenol and effectively retain nutritional ingredients.

The invention provides clarified defatted coconut milk, a preparation method thereof and application of the clarified defatted coconut milk in tea beverages. The preparation method of the degreased coconut milk comprises the following steps: S1, crushing and squeezing coconut meat to obtain coconut milk; s2, the coconut milk is filtered and centrifuged, a grease layer and an insoluble substance layer are removed, and degreased coconut milk is obtained; s3, sequentially adding pectinase and protease into the degreased coconut milk for enzymolysis, and filtering to obtain filtered pulp; and S4, adding a compound enzyme preparation into the filtered slurry, carrying out ultrasonic treatment, enzyme deactivation and filtration, centrifuging the filtrate, taking a clear juice layer, and filtering to obtain the clarified degreased coconut milk. According to the method, coconut pulp is taken from coconuts with proper fruit age and is juiced to prepare the coconut milk, and then proper filtration, clarification and centrifugal extraction conditions are combined, so that carbohydrates in the coconut milk can be better reserved, and substances such as protein and pectin in the coconut milk can be effectively removed or degraded, so that the degreased coconut milk becomes clear, and the quality of the coconut milk is improved. And turbidity or precipitation can be effectively avoided after the defatted coconut milk tea beverage is compounded.

The invention discloses weight-reducing and blood-sugar-reducing meal replacement powder for increasing satiety and a preparation method thereof, and belongs to the technical field of meal replacement powder. Comprising resistant starch, bio-enzyme modified whey protein concentrate, bio-enzyme modified soybean protein isolate, bio-enzyme modified white kidney bean hydrolyzed protein, oat fiber powder, nano emulsion milk powder, mogroside, chitosan, inulin, konjac powder, pumpkin seed powder, a cactus extract, a griffonia simplicifolia seed extract and a Chinese waxgourd peel extract. Through the synergistic effect of multiple components and multiple processes, the obvious effects of satiety, weight loss and blood sugar reduction are achieved. 5-hydroxytryptophan in the griffonia seed extract can regulate satiety center and delay hunger sensation; dietary fibers such as the resistant starch and the inulin absorb water and swell in intestinal tracts to form high-viscosity gel, so that the satiety is further enhanced, and the eating frequency and the eating amount are reduced. A low-calorie and high-protein formula is combined with components such as tartronic acid in the Chinese waxgourd peel extract and the cactus extract, so that fat catabolism is accelerated, and fat synthesis is inhibited.

The invention relates to the technical field of food processing, and discloses a magnetic field fresh-keeping control method based on electromagnetic field assistance, which comprises the following steps: step 1, cleaning and peeling: cleaning fruit raw materials, removing impurities such as silt, draining, and peeling and denucleating; the raw materials obtained in the first step pass through a radio frequency processing cavity, the radio frequency power is 70-80%, and the radio frequency time is 90-120 s. And step 3, cutting and packaging: cutting the raw materials obtained in the step 2, and putting the cut raw materials into a plastic box or a packaging bag for sealing and packaging. And 4, magnetic field storage: putting the fresh-cut fruits obtained in the step 3 into a magnetic field incubator, and carrying out fresh-keeping treatment in a static magnetic field mode at the magnetic field intensity of 3-5mT and the temperature of 2-4 DEG C. The dual-mode technical scheme of radio frequency pretreatment combined with static magnetic field storage is adopted, dual regulation and control of enzyme activity inhibition and microorganism inactivation are achieved, and spoilage microorganisms are controlled within a safety threshold value while the natural color and luster of fruits and vegetables are kept.

The application discloses a kind of metal-loaded starch aerogel and its preparation method and application, comprising the following steps: (1) starch and water are prepared into starch milk, starch milk is heated, and gelatinized starch solution is obtained;(2) sodium laurate is added to the gelatinized starch solution and heated to react, and after the reaction is completed, starch-sodium laurate complex solution is obtained;(3) metal nitrate solution is added to the above-mentioned complex solution, and after stirring uniformly, a reducing agent is added to reduce metal ions, and metal-loaded starch hydrogel is obtained;(4) the above-mentioned hydrogel is pre-frozen and freeze-dried to obtain metal-loaded starch aerogel.The metal-loaded starch aerogel of the application has excellent ethylene adsorption capacity, with an adsorption capacity of about 32 mL / g, good adsorption stability, and the adsorption process can be carried out at normal temperature and pressure, which can be used for fruit preservation.

The invention discloses a tannin-based food deoxidizer and a preparation method thereof, and belongs to the technical field of food deoxidizers. The components of the tannin-based food deoxidizer at least comprise tannin, and can also comprise other hygroscopic substances and / or alkaline substances. The invention provides a technical scheme of taking tannin as a food deoxidizing agent for the first time, and the provided tannin-based food deoxidizing agent is high in deoxidizing amount and is a natural, green and non-toxic organic deoxidizing agent which does not need catalysts such as transition metal salt and the like. The invention also provides the tannin-based food deoxidizer and the preparation method thereof, and the provided preparation method is simple, convenient, efficient and suitable for wide popularization and application.

The invention relates to the technical field of extraction and processing of radix puerariae and perilla frutescens, and particularly discloses a compound extract of radix puerariae and perilla frutescens as well as a preparation method and application of the compound extract. The preparation method comprises the following steps: slicing radix puerariae, cleaning with purple perilla, drying, adding water to adjust the water content, adding a leavening agent, and fermenting to a specific pH value to obtain a fermented product; and performing reflux extraction on the fermentation product by using a deep-eutectic solvent to obtain the deep-eutectic solvent extract. Mixing the extract with ethanol, and performing supercritical carbon dioxide extraction to obtain a supercritical carbon dioxide extract. Carrying out water extraction and alcohol precipitation treatment on the extract to obtain a primarily purified extract; and finally, separating by using macroporous resin to obtain the final compound extract of the radix puerariae and the perilla frutescens. According to the method, the extraction rate of flavonoid compounds and other bioactive substances in the compound extract is remarkably increased, so that the compound extract shows excellent effects in the aspects of reducing blood pressure, reducing blood sugar, reducing blood fat and the like, can be used as a daily diet supplement, and is widely applied to the fields of foods, medicines and health-care products.

The invention provides a preparation method and application of deodorized beet red, and the preparation method comprises the following steps: peeling and crushing red beet, centrifugally separating, adding sugar, adding cultured bacterial liquid for fermentation to obtain fermented beet slurry, adsorbing the fermented beet slurry with macroporous adsorption resin to remove impurities, resolving with an ethanol solution, concentrating with a nanofiltration membrane, and sterilizing to obtain the deodorized beet red. The deodorized beet red concentrated solution is obtained. The preparation process of the deodorized beet red is simple, the beet red is high in stability, free of unpleasant odor and suitable for large-scale production, technical support is provided for industrial application of natural pigments, and the prepared deodorized beet red can be applied to the fields of food, medicine and cosmetics.

The invention provides a preparation process and application of rock sugar syrup, and belongs to the technical field of food production and processing. The purified high fructose corn syrup, purified mogroside and other high-purity components are used, the impurity content in the rock candy syrup raw materials is reduced, modified activated carbon is matched for adsorption treatment, the ash content of the rock candy syrup is reduced through the comprehensive effect, and meanwhile the light transmittance of the syrup is improved.

The invention discloses a production method of full-fishy-smell-removed soybean milk powder, and relates to the technical field of food, and the production method comprises the following specific steps: (1) soaking: soaking soybeans in white vinegar for 14-16 days, and grinding to obtain coarse soybean milk; (2) deodorization treatment: adding a compound enzyme into the coarse soybean milk for enzymolysis and deodorization to obtain an enzymatic hydrolysate, and then sequentially adding beta-cyclodextrin and activated carbon into the enzymatic hydrolysate for deodorization treatment to obtain deodorized soybean milk; wherein the compound enzyme is composed of alkaline protease, flavourzyme and lipase; and (3) sequentially homogenizing, sterilizing and spray-drying the de-fishy soybean milk to obtain the fully de-fishy soybean milk powder. Through combined application of multiple steps and multiple technologies such as soaking pretreatment, compound enzymolysis deodorization, beta-cyclodextrin inclusion and activated carbon adsorption, the beany flavor and other peculiar smell components of soybeans can be thoroughly removed, so that the produced soybean milk powder has pure and fresh flavor, and the taste and market acceptability of the product are greatly improved.

The invention discloses mulberry leaf flavone as well as a preparation method and application thereof, and belongs to the technical field of natural product extraction and preparation. Flavone is released through a microwave-assisted enzyme method, flavone is dissolved through a deep eutectic solvent, the reaction rate is increased through microwave treatment, meanwhile, the catalytic activity of enzyme can be enhanced, and the enzymatic reaction speed and yield are effectively increased; the deep-eutectic solvent contains a large amount of hydroxyl groups and amino groups, the hydroxyl groups and the amino groups can easily form hydrogen bonds with flavone, the solubility of the flavone in the deep-eutectic solvent can be increased, and meanwhile the total extraction amount of the flavone is increased under the dual auxiliary effects of microwaves and enzyme; by adopting a resin separation method, high-purity mulberry leaf flavone, mulberry leaf alkaloid and mulberry leaf polysaccharide can be obtained. The mulberry leaf flavone and the mulberry leaf alkaloid which are prepared and separated by the method can be conveniently and rapidly proportioned according to the requirements, and the mulberry leaf flavone and the mulberry leaf alkaloid can be widely applied to the aspect of hypoglycemic food.

A sweetness composition, based on the total weight of the sweetness composition, comprising: 70% to 85% of mogroside V; 5% to 12% of 11-O-mogroside V; 0 to 0.5% of simonoside I; 0 to 0.05% of mogroside II and mogroside III; 0 to 0.5% of protein; and 0 to 0.5% of total sugar. Also disclosed is a method for preparing the sweetness composition, comprising the following steps: extracting Siraitia grosvenorii to obtain an extract; clarifying the extract to obtain a clarified liquid; sequentially treating the clarified liquid with a strong acid cation exchange resin column and a weak alkaline anion exchange resin column to obtain an ion exchange treated liquid; and the ion exchange treated liquid entering an adsorption resin column combination for multi-stage adsorption separation and elution, collecting the eluate, and drying to obtain the sweetness composition, wherein, the ion exchange treatment step needs to be performed before the multi-stage adsorption separation step.

The invention relates to the technical field of biological fermentation, and particularly discloses a preparation method of enzymolysis oyster juice, which comprises the following steps: mixing oyster meat and water, pulping, and grinding to obtain oyster slurry; then protease is added into the oyster pulp for enzymolysis for 10-14 h; after the enzymolysis is finished, activated carbon is added into the oyster slurry after the enzymolysis for adsorption, stirring and heat preservation are carried out, the heat preservation temperature is 75-85 DEG C, then concentration is carried out, and concentrated oyster slurry is obtained; adding edible salt into the concentrated oyster slurry, cooling to room temperature, and then carrying out filter pressing treatment to obtain the enzymolysis oyster juice. The enzymolysis time of the oyster meat is prolonged, the protein utilization rate of the oyster meat and amino nitrogen of the oyster juice can be increased, the mode of combining medium-temperature concentration with physical deodorization is adopted, the oyster fragrance of the oyster juice can be well reserved, the protein utilization rate of the oyster meat and the yield of the oyster juice are increased, the bitter and scorched taste of the oyster juice is reduced, and the flavor of the oyster juice is improved; and the quality of the oyster sauce is improved by applying the additive to the oyster sauce.

The invention discloses a method for removing fishy smell of meat through ultrasonic-assisted enzymolysis, and belongs to the technical field of meat processing. The method comprises the following steps: putting a meat raw material into clear water, carrying out ultrasonic treatment for 8-15 minutes, then immersing the treated meat raw material into a compound enzyme solution containing papain and lipase, and carrying out enzymolysis for 30-90 minutes; and soaking the tenderized meat with a lactic acid bacteria fermentation broth for 30-40 min. According to the method, ultrasonic waves are combined with an enzymolysis method, so that the content of fishy smell substances (sulfide, aldehyde and the like) is comprehensively reduced by 53.2%-83.4%, and the score of sensory fishy smell is reduced by 72.4%.

The invention discloses an intelligent garlic storage system and method based on metabolite closed-loop feedback. The intelligent garlic storage system comprises a metabolite detection module, a data processing module, a dynamic regulation and control module and a feedback control unit. The metabolite detection module is used for collecting the concentration of thioether, polyphenol and fatty acid metabolites in a garlic storage environment in real time; the data processing module integrates a machine learning algorithm and is used for receiving the concentration of the metabolite collected by the metabolite detection module and generating a regulation and control instruction of environmental parameters; the dynamic regulation and control module is used for regulating environment parameters according to the regulation and control instruction; and the feedback control unit is connected with the metabolite detection module and the dynamic regulation and control module and is used for optimizing environmental parameters according to a closed-loop control algorithm. According to the method, the change of the key metabolite concentration in the garlic storage process is monitored in real time, the environment parameters are dynamically regulated and controlled in combination with a machine learning algorithm, and the storage environment is dynamically optimized, so that the shelf life of garlic is prolonged, and the operation energy consumption is reduced.

The invention discloses a preparation method of jade sugarcane juice, and relates to the technical field of food processing, the method comprises the following steps: S1, juicing and ozone sterilization; s2, adding a green color fixative for color protection treatment; s3, adding a clarifying agent; s4, performing non-thermal sterilization treatment; and S5, packaging and storing. The green color fixative is prepared from the following raw materials in percentage by weight: 10 to 20 percent of organic acid, 1 to 3 percent of green tea extract, 0.5 to 1 percent of apple polyphenol, 0.3 to 1 percent of sodium sulfite and the balance of water. The method can effectively sterilize and maintain the quality of the sugarcane juice, ensures that the original color, texture and flavor are not lost in long-time storage, and the prepared sugarcane juice is clear and bright in jade.

The invention relates to the technical field of feed production, in particular to an azolla filliculoidas fresh leaf fermented feed which comprises the following components in parts by weight: 70 parts of azolla filliculoidas silage sections, 20 parts of a composite carrier matrix, 5 parts of a natural anti-caking and toxin adsorbent, 7 parts of functional liquid, 10 parts of an energy and flavor synergist and 2 parts of zymophyte. Functional liquid is converted into chitosan oligosaccharide through ultrasonic treatment, and long-chain chitosan is broken into high-solubility chitosan oligosaccharide; through cold plasma activation, an active functional group is grafted on the surface of a chitosan oligosaccharide molecule to form a nanoscale compact protective film; the protective film can inhibit pollution of aerobic mould and saccharomycetes after unsealing, prolong the shelf life of the feed, reduce loss of volatile fatty acids and flavor substances generated by fermentation, and maintain the nutritional value and palatability of the feed.

The invention belongs to the technical field of food processing, and particularly relates to a citrus gonggan whole fruit juice beverage and a preparation method thereof. The citrus gonggan whole-fruit juice provided by the invention is prepared by the following steps: performing whole-fruit juicing on a citrus gonggan raw material by adopting technologies such as fruit juice micronization combined with compound enzyme efficient catalysis and the like, performing wet-process superfine grinding treatment on tissues such as pulp and peel, effectively crushing, dispersing, homogenizing, emulsifying and sterilizing, and then adding compound enzyme for enzymolysis, debitterizing and sterilizing to obtain the citrus gonggan whole-fruit juice. The citrus gonggan whole fruit juice beverage prepared by the preparation method disclosed by the invention has the advantages of strong citrus gonggan flavor, moderate viscosity, rich taste, rich nutrition and high stability, and a theoretical basis is provided for developing high-quality citrus gonggan whole fruit juice products.

The invention discloses a gastrodia elata fermented beverage and a preparation method thereof, and belongs to the technical field of food processing, the gastrodia elata fermented beverage is mainly prepared from drinking water, gastrodia elata juice, white granulated sugar and honey, and lactobacillus plantarum is adopted for fermentation. The preparation method comprises the following steps: quickly freezing the gastrodia elata, unfreezing by microwaves, and extracting the original juice to obtain the gastrodia elata juice; preparing slow-sugar gel from white granulated sugar, corn starch, konjac glucomannan, beta-cyclodextrin and citric acid; the preparation method comprises the following steps: uniformly mixing and stirring drinking water, gastrodia elata juice, slow-sugar gel and honey, grinding, homogenizing, bottling, sterilizing, cooling to a proper temperature, inoculating lactobacillus plantarum, and finally performing constant-temperature fermentation to obtain the gastrodia elata fermented beverage. The gastrodia elata fermented beverage is stable in fermentation effect, the obtained gastrodia elata fermented beverage is better in flavor and high in nutrient content and has a very good health-care function, and a new way is provided for deep processing of gastrodia elata and development of high-added-value products.

The invention belongs to the technical field of food processing, and particularly relates to dried abalone sauce and a preparation method thereof. The dried abalone sauce is prepared from the following raw materials in parts by weight: 45-55 parts of light dried abalone, 5-10 parts of dried abalone edges, 2-6 parts of chili powder, 1-2 parts of white granulated sugar, 0.2-0.3 part of spices, 6-8 parts of dried shiitake mushrooms, 2-3 parts of chicken essence, 6-10 parts of vegetable oil, 2-3 parts of table salt, 1-2 parts of Baijiu, 1-2 parts of onions, 1-2 parts of garlic, 1-2 parts of light soy sauce and 1-2 parts of oyster sauce. According to the prepared dried abalone sauce, the unique taste and rich nutrition of the light dried abalone and the dried abalone edge are reserved, heavy metal and fishy smell in the dried abalone edge are removed, the production cost is reduced, and a more delicious and nutritional seasoning choice is provided for rice flour, cooked wheaten food and the like necessary for families.

The application discloses a method for extracting ketone ester from ginkgo leaves, products and applications thereof, and relates to the technical field of plant extraction. The method comprises the following steps: uniformly mixing ginkgo leaf dry powder with lime water suspension, then performing hydrothermal extraction, then separating to obtain filtrate, and adjusting the pH value of the filtrate to neutral to obtain pH-neutral filtrate; using a macroporous resin to perform adsorption and elution treatment on the pH-neutral filtrate to obtain eluate, and performing drying treatment on the eluate to obtain ginkgo leaf ketone ester; the elution treatment uses ethanol aqueous solutions with increasing concentrations in sequence. The method provided by the application can effectively improve the extraction yield of ginkgo leaf ketone ester, and the antioxidant effect of ginkgo leaf ketone ester obtained by using the method is greatly improved.

The present invention belongs to the field of pharmaceutical technology, and specifically relates to a new compound and its application. The compound is a new benzophenone compound, and the application involved is the use of the above compound for preparing antioxidant drugs; the compound has an obvious antioxidant effect; moreover, the raw materials for preparing the compound are rich in resources, the extraction and separation technology is less difficult, the solvent can be recycled, and the production cost is low.

The present invention belongs to the technical field of traditional Chinese medicine extraction and separation, and particularly relates to an adenosine compound in purslane, and its extraction, separation method and use. The adenosine compound has a molecular formula of C 12 H 15 N5O5, and is named N-(3,4-dihydroxy-5-(hydroxymethyl)tetrahydrofuran-2-yl)-9 H -purin-6-yl)acetamide 5-hydroxypicolinamide. The present invention also provides a method for extracting and separating the above adenosine compound, which sequentially uses water decoction extraction, macroporous resin column chromatography, ODS column chromatography and high performance liquid chromatography for separation, purification and preparation. Its structure is determined to be a new natural product by methods such as mass spectrometry, hydrogen nuclear magnetic resonance spectroscopy, carbon nuclear magnetic resonance spectroscopy and two-dimensional nuclear magnetic resonance spectroscopy. The adenosine compound N-(3,4-dihydroxy-5-(hydroxymethyl)tetrahydrofuran-2-yl)-9 H -purin-6-yl)acetamide 5-hydroxypicolinamide has anti-inflammatory activity, anti-cholinesterase activity and antioxidant activity, and the compound and its salts or derivatives can be used as raw materials for drug development and pharmacological activity research.

The invention discloses a pharmaceutical composition for reducing methane emission of ruminants and improving feed digestibility and a preparation method of the pharmaceutical composition, and belongs to the technical field of feed additives. Comprising the following components in parts by weight: 35-45 parts of malt, 30-40 parts of mangnolia officinalis and 25-35 parts of rhizoma atractylodis. During preparation, the malt, the mangnolia officinalis and the rhizoma atractylodis are respectively crushed and sieved, and then the crushed malt, the crushed mangnolia officinalis and the crushed rhizoma atractylodis are fully mixed to obtain the pharmaceutical composition. On one hand, the antibacterial characteristics of the cortex magnoliae officinalis and the rhizoma atractylodis can remodel gastrointestinal tract microflora, the activity of microorganisms closely related to methane generation such as methanogens is accurately inhibited, and methane emission is reduced from the source; and on the other hand, digestive enzymes of malt directly act on feed nutrition decomposition, and magnolia officinalis and rhizoma atractylodis jointly construct an efficient digestion system by maintaining intestinal health and optimizing a digestion environment, so that the feed digestibility is remarkably improved, and growth, development and production performance improvement of ruminants are promoted.

The invention discloses a walnut kernel skin active component enrichment method based on differential pressure blasting puffing and gradient biotransformation, and relates to the technical field of agricultural product deep processing and plant active component extraction, and the method comprises the following steps: S1, carrying out differential pressure blasting puffing treatment on dried walnut kernel skin, maintaining the pressure of the material at 0.8-1.5 MPa for 10-60 seconds, and then instantaneously releasing the pressure to normal pressure within 0.05-0.2 seconds, the porosity is increased, cell walls are broken, and the specific surface area is increased; s2, mixing the puffed walnut kernel skin and water according to a solid-liquid mass ratio of 1: 10-1: 30 to form slurry, adding a compound enzyme system containing cellulase, hemicellulase, pectinase, tannase and / or protease, and performing enzymolysis for 1-4 hours under the conditions that the temperature is 45-55 DEG C and the pH is 4.5-6.0, so that cell wall components are partially hydrolyzed and bound phenols are released; and S3, sequentially carrying out first-stage fermentation and second-stage fermentation on the materials subjected to enzymolysis.