10results about How to "Improve antioxidant function" patented technology

The invention relates to the technical field of electrolytic copper foils, in particular to an anti-oxidation treatment process for the surface of an electrolytic copper foil. According to the method, the electrolytic copper foil is firstly cleaned and subjected to acid pickling treatment, so that oil dirt and an oxide layer on the surface of the electrolytic copper foil are removed, and subsequent further treatment is facilitated. Then the electrolytic copper foil is sequentially subjected to electroplating coarsening, electroplating curing, protection liquid soaking, rust-proof electroplating and antioxidant electroplating treatment, so that the antioxidant performance and corrosion resistance of the electrolytic copper foil are improved; besides, the electrolytic copper foil is subjected to immersion treatment by adopting the surface treatment liquid, and finally, the protective additive forms a compact organic protective film layer on the surface of the electrolytic copper foil, so that the probability that the electrolytic copper foil is oxidized is further reduced, and the appearance and the quality of the electrolytic copper foil are effectively ensured.

This invention belongs to the field of health product technology, specifically relating to an antioxidant composition containing strychnine plant extracts, its preparation method, and its application. The antioxidant composition is made from the following raw materials in parts by weight: 1-5 parts of pigeon pea leaf extract, 0.5-3 parts of resveratrol-containing plant extracts, 20-40 parts of astragalus extract, 10-20 parts of angelica extract, and 10-20 parts of wolfberry extract. This invention combines pigeon pea leaf extract with resveratrol-containing plant extracts, and further combines it with extracts from astragalus, angelica, and wolfberry to achieve highly efficient scavenging of DPPH free radicals and hydroxyl free radicals. All raw materials in this composition are of natural origin, ensuring high safety, and can be used to prepare antioxidant health products.

The invention provides a preparation method of mulberry and macadamia nut plant-based fermented yoghurt, and belongs to the technical field of food microbial fermentation. Mulberries are sequentially subjected to pretreatment, pulping, boiling and cooling, and mulberry pulp is obtained; sequentially baking, pulping, filtering and heating the macadamia nuts to obtain macadamia nut milk; mulberry pulp, macadamia nut milk, chlorella pyrenoidosa, cane sugar, pectin and propylene glycol alginate are mixed and homogenized, and a fermentation substrate is obtained; the mulberry and macadamia nut plant-based fermented yoghurt is obtained by sequentially sterilizing, cooling, fermenting, refrigerating and after-ripening the fermentation substrate, and the yoghurt has a relatively good antioxidant function, better conforms to the modern nutrition and health concept and is also more suitable for being absorbed by a human body; the prepared plant-based yoghurt integrates the fine taste of macadamia nuts, high-protein nutritional ingredients, the fruity flavor of mulberries and the unique flavor of chlorella pyrenoidosa, not only has better taste and flavor, but also has better functionality.

The invention relates to the field of feed additives, and particularly discloses a process for extracting soy isoflavone with high content of genistein and genistin and an application method of the soy isoflavone in sow production. The invention relates to a process for extracting soybean isoflavone with high genistein and genistin content, which comprises the following specific steps: carrying out graded screening on non-transgenic soybeans, carrying out presoaking by using an alcohol mixed solution, carrying out coordinated treatment by using bacteria and enzymes to obtain a molasses sample material, adjusting the sugar degree of the molasses sample material to 50-60 degrees, and crystallizing; separating sugar from the crystallized material, taking out pasty isoflavone, crushing, cleaning and secondarily separating the pasty isoflavone to obtain sugar, ash and pasty isoflavone, and sequentially performing crushing, steam sterilization, vibration screening, hot air drying and secondary screening on the obtained pasty isoflavone to obtain soybean isoflavone; according to the application, the contents of genistein and genistin in the soy isoflavone are increased by combining all the process steps.

The invention belongs to the technical field of medicines, and particularly relates to application of Orexin-A in inhibiting lipid peroxidation. The invention provides the application of Orexin-A in inhibiting lipid peroxidation for the first time. The application of the OXA in the in-vitro cerebral hemorrhage model shows the potential of the OXA in relieving cell damage, inhibiting ferroptosis and regulating neuroinflammation. The application shows how the OXA realizes the protection effect by influencing a specific signal channel (such as SRC / FAK / ERK1). Multiple roles of the OXA in neuroprotection are disclosed, and a deeper theoretical basis is provided for clinical application of the OXA.

The application relates to the field of food processing and discloses a synbiotic fermented donkey milk beverage and a preparation method thereof. The method takes freeze-dried donkey milk powder as raw material, adds water to a mass fraction of 12% for re-dissolution, adds a compound probiotic accounting for 4% of the total mass of the donkey milk liquid, uniformly mixes, homogenizes at 20 MPa for 40 s, sterilizes at 95 DEG C for 10 min, inoculates 3% mixed probiotic powder after the material liquid is cooled to 42 DEG C, and ferments at 42 DEG C for 7 h to obtain a fermented milk base. The base is diluted with distilled water at a mass ratio of 1:3, 6% sucrose and 0.4% food stabilizer are added and uniformly mixed, the mixture is subjected to secondary homogenization at 20 MPa and secondary sterilization at 95 DEG C for 15 min, and then the mixture is cooled to room temperature to obtain the synbiotic fermented donkey milk beverage. The application solves the problems of easy stratification and sedimentation, prominent fishy and rancid odor of natural donkey milk in the prior art, simultaneously makes up for the defects of low digestion utilization rate and insufficient functional activity of the product, and improves the high added-value industrial utilization level of donkey milk resources.

The invention discloses an intelligent pectinase response type chitosan nano composite packaging film as well as a preparation method and application thereof, and belongs to the technical field of preservative film materials. The preparation method comprises the following steps: compounding pectin, nisin and anthocyanin to form a ternary nano-composite (APN NPs), mixing the suspension with a chitosan solution according to a specific ratio, and carrying out ultrasonic treatment, casting and drying to obtain the composite membrane. According to the packaging film, pectinase secreted by refrigerated fish spoilage microorganisms serves as a targeted biological switch, on-demand release of nisin (antibacterial) and anthocyanin (antioxidant) is triggered through enzymolysis of a pectin shell layer, and a chitosan matrix effectively inhibits non-specific burst release of active substances. Accurate targeted release of active ingredients is achieved, microbial growth and oxidative deterioration can be efficiently inhibited, the method is suitable for fresh-keeping packaging of high-moisture protein food such as refrigerated fish, and a novel multifunctional solution is provided for intelligent packaging.

The invention belongs to the technical field of food processing, and particularly provides an antioxidant functional colored potato compressed biscuit and a preparation method thereof. The colored potato compressed biscuits comprise the following raw materials: 30-40 parts of colored potatoes, 10-30 parts of wheat weak strength flour, 10-20 parts of eggs, 2-6 parts of palm oil, 1-5 parts of white granulated sugar, 10-15 parts of whole milk powder, 3-7 parts of maltose, 0.5-1 part of edible salt, 0.2-0.4 part of sesame and 0.5-2 parts of baking powder. The compressed biscuit is reasonable in nutritional ingredient structure and rich in various vitamins and minerals, and has the functional characteristic of protecting vision and retina health; meanwhile, the colored potatoes and the green tea extract are specially added, so that compared with traditional biscuits, gastrointestinal satiety is more easily generated, and the intake of total calories is further reduced; detumescence is facilitated, and gastrointestinal motility is promoted; the green tea is appropriate in sweetness and crisp and rich in taste, has a specific green tea flavor, is not added with pigments and essences, and makes the body free of burden; and meanwhile, the preparation method is high in production efficiency, simple in process and easy for large-scale production.

This invention relates to the field of medical technology, specifically to an injectable antioxidant hydrogel adapted to the mechanical properties of the nucleus pulposus, its preparation method, and its applications. The hydrogel uses a polypeptide-polymer copolymer as its backbone, and by adjusting the polymer network structure to match the mechanical properties of the nucleus pulposus, it achieves synergistic optimization of antioxidant properties, mechanical support, and biocompatibility. Because it does not rely on any drug bioactive factors, it can also effectively solve the problems of burst release and over-release of loaded drugs, exhibiting excellent overall performance and possessing broad market application potential.

The invention relates to the technical field of feed additives, in particular to a rhizoma atractylodis macrocephalae polysaccharide extract, a preparation method of the rhizoma atractylodis macrocephalae polysaccharide extract, a compound feed additive for piglets and a feed for the piglets. The preparation method of the atractylodes macrocephala polysaccharide extract comprises the following steps: sequentially carrying out reflux degreasing, ultrasonic treatment and compound enzyme enzymolysis treatment on atractylodes macrocephala rhizomes. According to the method, fat-soluble components can be removed in advance, and a basis is provided for extraction and purification of polysaccharide components; then, cell wall structures are destroyed through ultrasonic treatment, so that more contact areas exist between the materials and the solvent, more enzymolysis sites are exposed, and more polysaccharide components are released. Furthermore, the atractylodes macrocephala koidz polysaccharide obtained by the method has relatively high active ingredients, and is in synergistic compatibility with components such as pachymaran and ellagic acid, so that the immunity of the piglets is improved, and the diarrhea rate is reduced.