87results about How to "Inhibit lipid oxidation" patented technology

Methods of treating conditions associated with lipid oxidation or microbial proliferation include the step of administering a composition comprising a pharmacologically effective amount of an antioxidant or antimicrobial lung surfactant protein compound. Peptides derived from lung surfactant protein compounds possess lipid oxidation inhibiting and / or antimicrobial properties.

The invention relates to methods and compositions for the inhibition of lipid oxidation in food products susceptible to lipid oxidation. The invention provides natural lipophilic antioxidant compositions extracted from fruit used for use in a variety of products to inhibit lipid oxidation. Also, disclosed herein are methods using the natural lipophilic antioxidants extracted from fruit to reduce food spoilage and extend shelf life in food products susceptible to lipid oxidation.

A composition comprising an oil selected from the group consisting of vegetable oils, animal oils, and krill oil in an amount sufficient to lower the peroxide index of the composition. The composition may preferably comprise a fish oil also having astaxanthin added thereto.

A composition comprising an oil selected from the group consisting of vegetable oils, animal oils, and krill oil in an amount sufficient to lower the peroxide index of the composition. The composition may preferably comprise a fish oil also having astaxanthin added thereto.

The invention belongs to the field of skin care products and provides a skin care condensed liquid and a preparation method thereof and application. The skin care condensed liquid can be widely used for whitening skin, preventing pimples (acnes, comedos and acne rosacea and the like) and stain (freckle, chloasma and senile plaques and the like) and recovering trauma color marks. The skin care condensed liquid is made of a series of ingredients which have sterilization and anti-inflammation effects, eliminate free radicals, improve immunity, promote skin regeneration and restrain melanocyte activity functions. Therefore, the skin care condensed liquid can efficiently permeate the skin, directly reach innermost layers of comedo and stain parts and have a rapid therapeutic effect against various skin problems. The skin care condensed liquid can further be prepared into various dosage forms to be widely applied to the field of whitening and skin care.

The present invention relates to a method for performing a tenderization treatment on yak meat by using a fresh ginger and kiwifruit compounding juice, and a detection method of the yak meat treated by the method, and belongs to the technical field of food processing and detection. The method concretely comprises: 1) respectively and sequentially carrying out cleaning, peeling and block cutting on fresh ginger and fresh kiwifruit, respectively adding equal mass double distilled water, and sequentially carrying out homogenate and filtration, wherein the supernatants are the fresh ginger juice and the kiwifruit juice; 2) taking longest muscle on the back of a yak after slaughter 1-2 h, injecting the fresh ginger juice and kiwifruit juice compounding juice, carrying out vacuum package, and placing in an environment with a temperature of 2-8 DEG C to store for 14-21 days to obtain the tenderized yak meat product. Detection results of various physical and chemical indicators such as pH value, a thiobarbituric acid reactant, Warner-Bratzler shear force, meat color, cooking loss, and oxygen content in metmyoglobin show that: with the treatment method, tenderness of the yak meat can be effectively improved, and lipid oxidation of the yak meat can be effectively inhibited so as to significantly improve eating quality of the yak meat.

The invention provides anti-wrinkle and anti-aging essence and a preparation method thereof. The anti-wrinkle and anti-aging essence of every 100 parts by mass is prepared from the following components in parts by mass: 0.1 to 0.5 part of ferulic acid, 0.05 to 0.5 part of cubilose extract, 0.05 to 1 part of ginsenoside, 0.1 to 1.0 part of aloe gel, 0.05 to 0.5 part of carnosine, 0.1 to 5 parts ofwater-soluble azone, 5 to 10 parts of 1000pp of acetyl hexapeptide-8, 1 to 5 parts of 500pp of conopeptide, 1 to 3 parts of water-soluble vitamin E, 0.1 to 1 part of jojoba wax, 0.05 to 1 part of fullerene and the balance of deionized water. The anti-wrinkle and anti-aging essence provided by the invention contains the ferulic acid, sialic acid and ginsenoside, so that skin elasticity can be improved, and regeneration of cells and skin can be promoted; the anti-wrinkle and anti-aging essence contains the acetyl hexapeptide-8, the carnosine and the fullerene, so that the anti-wrinkle and anti-aging essence is capable of nourishing the skin, preventing lipid oxidation of the skin and preventing and reducing epidermal tissue necrosis and skin aging.

The invention discloses a whitening and anti-wrinkle composition, which consists of ingredients of a humectant, a melanin inhibitor and an antioxidant, wherein the melanin inhibitor consists one or more of quercetin, a rhizoma bolbostemmae extract, a trichosanthes kirilowii maxim extract and a flos inulae extract. The composition, by adding the melanin inhibitor, can relieve melanin pigmentation,so that a whitening effect can be achieved; by adding the antioxidant, free radicals can be effectively removed, lipid peroxidation can be inhibited and skin metabolism can be promoted, and in addition, melanin pigmentation can be inhibited and the generation of wrinkles can be also relieved; by adding the humectant, the composition not only can preserve moisture but also can take an effect of assisting whitening and resisting wrinkles; on the basis of actions among the ingredients, the effects of whitening and resisting wrinkles can be enhanced; and the composition, when applied to cosmetics,can be used for preserving moisture and moisturizing, keeping uniform complexion and relieving the generation of the wrinkles, and subsequently, functions of whitening and resisting wrinkles can be effectively achieved.

Cyclodextrin compound therapeutics to reduce age-related non-bisretinoid lipofuscin in a patient having a buildup of same, said method comprising administering 2-hydroxypropyl-β-cyclodextrin, or its derivatives, or β-cyclodextrin or its derivatives, or α-cyclodextrin or its derivatives, or γ-cyclodextrin or its derivatives in an amount effective to reduce non-bisretinoid lipofuscin levels. The methods include treating and / or preventing aging of the skin, muscle and other tissues and organs, which may result in increased life-span or health-span.

A preparation method for a nano lipidosome containing a green tea extractive belongs to the field of chemistry. The nano lipidosome comprises the green tea extractive, soya lecithin and cholesterol; the preparation method comprises the following steps: proportionally dissolving soya lecithin and cholesterol in chloroform to obtain a mixed solution, obtaining a transparent film through reduction vaporization, adding a phosphate buffer salt solution containing the green tea extractive, rotating till the film is dissolved, removing the remaining solvent, and performing ultrasonic processing to obtain a nano lipidosome suspension containing the green tea extractive. According to the invention, encapsulation efficiency and average particle diameter are taken as the indexes, the process parameters and the optimal prescription in preparation of the nano lipidosome containing the green tea extractive are determined through single factor experiments and orthogonal experiments. Compared with a collagen membrane added in a common green tea extractive, oxidation resistance stability, mechanical property, water and light resistance, and hydrophobicity of the collagen film added in the nano lipidosome containing the green tea extractive and prepared through the method are all improved, so that relatively good effects of food protection and environmental pollution reduction can be achieved.

The present invention discloses a preparation method and an application of a feed liquid compound antioxidant. The production method of the feed liquid compound antioxidant has the advantages of being low in costs, remarkable in anti-oxidation effects, safe and convenient in operations, etc. The feed liquid compound antioxidant can be directly added into fat, is even in dispersion, and thereby solves the problem of steric hindrance between the antioxidant and the feed fat, so that the dispersions of the effective ingredients of the antioxidant in the feed fat are more uniform and the antioxidant is better in the antioxidant effect and also plays very good protective functions of vitamins in feed.

The invention discloses a scar and pockmark removing lotion rich in natural extracts and a preparation method of the lotion. The lotion is prepared from aloe oil, almond oil, marigold oil, sea buckthorn oil, horse oil, emu oil, glycerol, a 1% sodium hyaluronate solution, a radix salvia miltiorrhiza extracting solution, a white muscardine silkworm extracting solution, a peach seed extracting solution, a herba centellae extracting solution, D-panthenol, an ML emulsifying agent, an olive emulsifying agent, distilled water, silicone oil, sodium alginate, cationic guar gum, a compound antibacterial agent and essence. Compared with the prior art, the lotion is faint yellow, appropriate in thickness, light and hydrated, fine, smooth and uniform, good in spreadability, fragrant in smell and green and purely natural in effective ingredient, the contained sodium hyaluronate has the softening and scar forming preventing functions, and the effective ingredients can go deep into the dermis to decompose, remove and replace various aged, fibrotic, damaged and non-functional scar tissue and prepare a space for epithelial cells with the regeneration potential.

The invention discloses a processing and preservation method of ready-to-eat crayfish. The method includes the steps of selecting materials, cooking the materials, adding a preservative and fresh-keeping agent, performing sterilization and storing the cooked crayfish. According to the method, the special preservative and fresh-keeping agent is employed with normal pressure steam cooking and vacuum packaging, so that the method, through scientific optimization and cooperative effect, has very excellent preservation effect on the cooked crayfish. The special preservative and fresh-keeping agent is added to the raw material crayfish before and after the cooking process is finished, and then the crayfish is vacuum-packaged and steam-cooked under normal pressure, and finally is refrigerated in a refrigerator being lower than 5 DEG C. The ready-to-eat crayfish can maintain pure color, refreshing flavor and moderate tissue hardness within shelf life being 6 months, and has a special taste of crayfish.

A method of using wood extracts as natural compounds in cosmetic and hygiene products. In particular, the method includes using natural compounds derived from a plant material wherein the compounds are at least one of antioxidant Dihydroquercetin (taxifolin), polysaccharide Arabinogalactan, Arabinogalactan combined with Dihydroquercetin (taxifolin) and wood oleoresin comprising oil and resin, and wherein all these natural compounds are consequently extracted from wood and\or by-products of logging industry.

Cysteine containing amphipathic alpha helices of the exchangeable apolipoproteins, as exemplified by apolipoprotein (apo) A-IMilano (R173C) and apoA-IParis, (R151C) were found to exhibit potent antioxidant activity on phospholipid surfaces. The addition of a free thiol, at the hydrophobic / hydrophilic interface of an amphipathic alpha helix of synthetic peptides that mimic HDL-related proteins, imparts a unique antioxidant activity to these peptides which inhibits lipid peroxidation and protects phospholipids from water-soluble free radical initiators. These peptides can be used as therapeutic agents to combat cardiovascular disease, ischemia, bone disease and other inflammatory related diseases.

The invention discloses a natural antioxidative compound pickling agent and a preparation method and application thereof. The pickling agent comprises the following components in percentage: 30-60% ofsugar beet extract, 20-40% of salty essence, 10-15% of rosemary extract, 7-10% of onion powder and 3-5% of D-sodium isoascorbate. A specific preparation process comprises the following steps: (1) preparation of the sugar beet extract; (2) preparation of the salty essence: performing anticoagulation, diluting and centrifuging to obtain a hemoglobin solution, mixing and reacting the hemoglobin solution with histidine, tyrosine and chitosan oligosaccharide, and performing freeze drying to obtain the powdered salty essence; and (3) preparation of the onion powder; and mixing the raw and auxiliarymaterials proportionally to obtain the compound pickling agent applied to processing of meat products. The pickling agent conforms to the ideas of high edible safety and no toxic and side effects, the addition amount of the pickling agent to the meat products is 0.1-0.6% to achieve the effects of oxidation resistance, color development, bacteriostasis and flavor enhancing, and the safety of the meat products can be effectively ensured.

The present invention relates to a preparation method of vegetable extract fermented solution and a vegetable extract fermented solution prepared by the same. The vegetable extract fermented solution prepared from nitrate-containing vegetables according to the present invention is used for the production of meat products to improve characteristic meat color and inhibit lipid oxidation without using synthetic nitrite.

The present invention discloses polypeptide natto powder. The polypeptide natto powder comprises the following components in parts by weight: 30-40 parts of selenium-enriched natto powder, 10 parts of fruit powder, 4-6 parts of soybean polypeptide powder, 9-12 parts of chicken egg white polypeptide powder, 4-7 parts of whey polypeptide powder and 12-14 parts of konjac flour. A method manufacturing the polypeptide natto powder is as follows: selenium-enriched soybeans are soaked in water, the soaked soybeans are cooked for 22-30 minutes, after the cooking, the cooked soybeans are cooled to 40 DEG C, bacillus natto at an inoculation amount of 1%-5% is inoculated into the cooled soybeans to be subjected to a fermentation, then the fermented soybeans are placed at 0 DEG C for 12 hours to prepare nattos, the nattos are freeze-dried to remove water content, the freeze-dried nattos are primarily crushed using a crusher into 60 meshes, then the crushed nattos are then crushed using an ultra-fine crushing homogenizer, and the crushed nattos are screened using a 180 mesh vibrating screen to prepare the natto powder. The selenium-enriched natto powder, fruit powder, soybean polypeptide powder, chicken egg white polypeptide powder, whey polypeptide powder and konjac flour are mixed and the mixture is prepared into the polypeptide natto powder. The polypeptide natto powder has a good thrombolytic effect and at the same time can inhibit thrombosis recurrence to a certain extent.

The invention relates to an antioxidant EVOH (ethylene vinyl alcohol copolymer) packaging film of food. The packaging film comprises components in percentage by mass as follows: 70%-90% of EVOH resin, 5%-15% of PVA (polyvinyl alcohol) resin, 1%-10% of alpha-tocopherol and 1%-5% of glycerin, wherein the ethylene content of the EVOH resin is 29 mol% and the EVOH resin is SoarnoL<TM>D2908 produced by Japanese Synthetic Chemistry; the PVA resin is the 1799 model produced by Sinopec.

Cysteine containing amphipathic alpha helices of the exchangeable apolipoproteins, as exemplified by apolipoprotein (apo) A-IMilano (R173C) and apoA-IParis, (R151C) were found to exhibit potent antioxidant activity on phospholipid surfaces. The addition of a free thiol, at the hydrophobic / hydrophilic interface of an amphipathic alpha helix of synthetic peptides that mimic HDL-related proteins, imparts a unique antioxidant activity to these peptides which inhibits lipid peroxidation and protects phospholipids from water-soluble free radical initiators. These peptides can be used as therapeutic agents to combat cardiovascular disease, ischemia, bone disease and other inflammatory related diseases.

The invention relates to a preparation method of an anti-ultraviolet microcapsule finishing agent and belongs to the technical field of sunscreen. The anti-ultraviolet microcapsule finishing agent isprepared from gelatin composite polyvinyl alcohol as a microcapsule wall material, gelatin is a polypeptide molecular mixture with molecular weight reaching tens of thousands to hundreds of thousandsand mainly contains amino acid, gelatin micelle has positive charges below an isoelectric point, the gelatin has excellent hydrophilicity due to a large quantity of hydroxyl on the molecular structure, the gelatin cannot be dissolved in cold water easily, after the gelatin and polyvinyl alcohol are mixed, molecular chains of the polyvinyl alcohol and polypeptide molecules of the gelatin can form astable 3D network structure, the finishing agent has chemical stability and cannot react due to adoption of the gelatin and the polyvinyl alcohol as the wall material and the core material, microcapsules can form a compact film on the surface of fabric, hydrophilic groups of the gelatin can form hydrogen bonds with groups of the fabric, and the washing fastness of the finishing agent can be effectively improved.

The invention discloses a procyanidine-polysaccharide novel natural solid combined bacteriostatic agent as well as a preparation method and an application thereof, the combined bacteriostatic agent is prepared from procyanidine and polysaccharide according to a certain proportion, and the preparation method comprises the following steps: A, taking the procyanidine and the polysaccharide according to the proportion; B, putting the procyanidine and the polysaccharide into a mixing container, and uniformly mixing to obtain a mixture; C, adding distilled water into the mixture, uniformly mixing, and standing in a dark place to obtain a compound; and D, drying the obtained compound at low temperature under reduced pressure to obtain the novel natural solid combined bacteriostatic agent. Meanwhile, the invention further relates to the application of the natural solid combined bacteriostatic agent in food preservation and health food. The addition of the polysaccharide reverses the adverse effect of the procyanidine on promoting the growth of pathogenic bacteria at low concentration, improves the antibacterial property of the procyanidine, is simple and convenient in preparation method and stable in state, and integrates the advantages of the procyanidine and the polysaccharide, so that the combined bacteriostatic agent can replace antibiotics and preservatives to be applied to food preservation and health food.

The invention provides a tea polyphenol chip and a preparation method of a chip body; the tea polyphenol is set in a sanitary towel and has good health-care function; as the tea polyphenol chip has good antioxidant capacity and antibacterial capacity, growth of germs and occurrence of peculiar odor can be effectively avoided; allergy due to the skin contacting the surface of the sanitary towel is avoided; in addition, as tea polyphenols can resist lipid peroxidation and prevent senility, the skin contacting the sanitary towel can be effectively protected, and aging of the skin is delayed; tea polyphenols are water-soluble substances; during usage of the sanitary towel, blood may fully dissolve the tea polyphenols in the tea polyphenol chip; the tea polyphenols may also inhibit the formation of melanin, and can inhibit lipid peroxidation and relieve pigmentation.

The invention discloses a low-peroxide-value and high-fat fish ball added with a seaweed concentrate and a preparation method of the fish ball. The fish ball mainly consists of the following components in parts by weight: 50-100 parts of frozen minced fillet, 5-10 parts of a seaweed concentrate, 15-30 parts of grease, 10-20 parts of water, 0.03-0.5 part of composite phosphate, 0.5-1.5 parts of table salt, 0.1-0.3 part of seasoning and the balance of accessories. The low-peroxide-value and high-fat fish ball added with the seaweed concentrate, which is disclosed by the invention, is low in peroxide value, long in shelf life and rich in nutrition; by introducing the seaweed concentrate which is combined with the fish ball in the preparation process of the high-fat fish ball, fat oxidation is controlled and subsequent quality issue of the high-fat fish ball caused by the fat oxidation is solved, so as to add flavor of the high-fat fish ball, enrich taste and improve the quality of the finished product; and meanwhile, the comprehensive utilization of the seaweed is promoted as well.

The invention relates to a feed additive capable of promoting growth of fattening pigs and improving pork quality and an application of the feed additive, and belongs to the technical field of livestock breeding. The feed additive comprises components as follows: capsaicine, pine needle meal, fennel, curcumin, polysaccharides and a microecological preparation. The provided feed additive is a green, pollution-free, residue-free and hazard-free novel feed additive, efficiently promotes growth of the fattening pigs, relieves heat stress and oxidative stress, and increases the lean meat rate of the fattening pigs, and besides, the feed additive has a remarkable improvement effect on meat quality and provides technical guarantee for production of high-quality antibiotic-free pork.

The invention discloses a preparation method of tea polyphenol-containing acne removing and repairing essence, and belongs to the technical field of essence preparation. The preparation method comprises the following steps: preparing a tea polyphenol extract, preparing a water-phase solution, emulsifying, cooling and the like. Tea polyphenol is a water-soluble substance, has the effects of removing facial grease, astringing pores, removing acnes, diminishing inflammation and sterilizing and is capable of blocking ultraviolet rays and removing free radicals induced by the ultraviolet rays, so that normal functions of melanocytes are protected, formation of melanin is inhibited, meanwhile, generation of lipid oxidation is inhibited, and chromatosis is relieved; liquorice root has the effectsof clearing heat, detoxifying, resisting bacteria and diminishing inflammation, is particularly suitable for skin which has acnes and is often inflamed and has the effects of pacifying and calming, removing facial acnes and effectively preventing acnes and pimples from appearing; chamomile has the effects of disinfecting, resisting the bacteria, relieving sensitive skin and durably protecting theskin from being interfered by whelks and pimples.

The invention discloses a donkey-hide gelatin dryness-moistening puffed dried fillet, which is prepared from the following raw materials by weight: 300-310 parts of silver carp, 7-9 parts of gelatin Runzao puffing dried fish, made by weight of raw materials: 300 silver carp 310, 7-9 parts of oolong tea, 2-2.5 parts of baby corn, 20-24 parts of mung bean, 10-13 parts of donkey-hide gelatin, 20-24 parts of grapefruit, a small amount of tea polyphenol, Vc and VE, and an appropriate amount of seasonings and water. The processing process of the puffed dried fillet provided by the invention involves a variety of raw materials including baby corn, mung bean, donkey-hide gelatin and the like, when the materials are boiled to tasty, a lot of nutritional ingredients can be absorbed, and the comprehensive nutritional value is high, after long-term eating, the puffed dried fillet can reach the health maintenance effect, and has dryness-moistening efficacy. Also fishy smell elimination treatment is carried out repeatedly during processing to remove peculiar smell, so that the puffed dried fillet can have good color and taste.

The invention provides a saccharomycetes LXPSC1, the preservation number of which is CGMCC No. 21289. The invention also provides a sour meat food prepared based on the saccharomycetes and a preparation method of the sour meat food. The preparation method of the sour meat food specifically comprises the following steps that: meat and saccharomycetes LXPSC1 are proportioned according to a proportion of 1g: (7-9) logCFU; and a proper amount of pickling materials and mixing materials are added. The saccharomyces cerevisiae LXPSC1 can inhibit oxidation of acid meat lipid and reduce the content of biogenic amine, so that the safety of the product is improved; besides, the contents of flavor amino acids and esters in the product are increased, and the contents of ethyl caprylate, ethyl caprate, ethyl propionate, ethyl palmitate, ethyl hexanoate and ethyl butyrate are respectively 1.42 times, 2.74 times, 7.49 times, 12.73 times, 4.20 times and 4.00 times of those of sour meat prepared in the prior art, so that the sensory quality such as smell, taste and the like of the sour meat can be effectively improved.

The invention discloses natto refined flour. The natto refined flour comprises the following components in parts by weight: 30-40 parts of natto flour, 18-24 parts of tomato powder, 7-10 parts of fruit powder, and 12-14 parts of konjaku flour. A method for making the natto refined flour comprises the following steps of impregnating soybeans in water, then cooking the impregnated soybeans at 121 DEG C for 22-30 minutes, cooling the cooked soybeans to 40 DEG C, performing inoculating with natto bacillus according to the inoculum concentration being 1-5%, pushing the soybeans inoculated with the natto bacillus into a fermenting room, performing fermentation, and then enabling the fermented soybeans to be placed at the temperature of 0 DEG C for standing for 12 hours, so as to prepare natto; performing freeze drying on the natto, removing moisture, performing primary crushing with a crusher until 60-mesh powder is obtained, performing crushing with a superfine comminution homogenizing machine, and then performing screening with a 180-mesh vibrating screen so as to obtain the natto flour; and placing the natto flour, the tomato powder, the fruit powder and the konjaku flour in a multidimensional mixing machine, performing mixing for 20-30 minutes, controlling the temperature to be 38 DEG C, performing dehumidification at 38 DEG C, and performing drying so as to prepare the natto refined flour. The natto refined flour has favorable thrombolysis effects, and besides, the recurring of thrombosis can be restrained to a certain extent.