3results about How to "Inhibitory content" patented technology

This invention discloses a microbial agent for enhancing the disease resistance of tea trees and its preparation method, belonging to the field of agricultural disease control. Through screening of microbial strain combination conditions, the optimal combination conditions were obtained. Experiments verified that the microbial agent prepared by combining *Microbulbarum hainanense* powder (ACCC 60371) and *Streptomyces griseus* var. *rust* (CICC 23624) at a mass ratio of 2:5 achieved control effects of 88.58% and 84.41% against tea leaf blight and leaf spot, respectively. Furthermore, the polyphenol content was significantly higher than that of single-strain control of these two tea tree diseases. This invention provides a source and method for improving disease resistance, as well as the quality and grade of tea.

The present application provides a long-term stable S-2-(2-fluoro-4-biphenyl) propionic acid-containing pharmaceutical composition, and a S-2-(2-fluoro-4-biphenyl) propionic acid-containing patch and a preparation method thereof, the pharmaceutical composition comprising: S-2-(2-fluoro-4-biphenyl) propionic acid or a pharmaceutically acceptable salt thereof, menthol oil and a stabilizer, the stabilizer being selected from at least one of isopropyl myristate, crotamiton and laurocapram. The S-2-(2-fluoro-4-biphenyl) propionic acid-containing pharmaceutical composition of the present application, with at least one of isopropyl myristate, crotamiton and laurocapram as a stabilizer added to the composition of S-2-(2-fluoro-4-biphenyl) propionic acid and menthol oil, can significantly improve the storage stability of the composition, compared with the prior art, the content of the active ingredient S-2-(2-fluoro-4-biphenyl) propionic acid is further inhibited from decreasing over time.

This invention provides an acidic liquid seasoning that suppresses the content of olive oil while maintaining an excellent flavor. The invention is characterized by being an acidic liquid seasoning containing at least an edible oil and an acidic material, wherein the edible oil includes olive oil, and the content of the olive oil relative to the total amount of the acidic liquid seasoning is 3% by mass or more and 15% by mass or less. When the aroma components of the acidic liquid seasoning are determined by solid-phase microextraction-gas chromatography-mass spectrometry, the ratio of the peak area of ​​artemisia annua to the peak area of ​​2-hexenal is 0.02 or more and 50 or less. This acidic liquid seasoning suppresses the content of olive oil while maintaining an excellent flavor.