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Etoposide long-circulating emulsion and preparation method thereof

InactiveCN102247320AReduces vascular irritation and potential toxicityAvoid drug degradationOrganic active ingredientsEmulsion deliveryChemistryEmulsion
The invention belongs to the field of medicinal preparations, and relates to an etoposide long-circulating emulsion for injection, and a preparation method thereof. The etoposide long-circulating emulsion comprises etoposide, fluid oil, emulsifiers, polyethylene glycol (PEG) modified esters and the like, and has the characteristics of high entrapment rate, good stability and low toxicity. The etoposide long-circulating emulsion improves the solubility and the stability of etoposide, reduces irritation effects of etoposide on blood vessels, prolongs cycle time of etoposide in blood, and improves distribution of etoposide in vivo thus improves drug curative effects. The preparation method of the etoposide long-circulating emulsion solves the carrying problems of drugs with poor water-solubility and fat-solubility and realizes stable preservation and no drug precipitation. The preparation method has the characteristics of simple process, low cost and good applicability for industrializedproduction.
Owner:TIANJIN INSTITUTE OF PHARMA RESEARCH

Fish juice flavor sauerkraut, sauerkraut fish flavor seasoning and preparation method thereof

The invention belongs to the technical field of food processing, particularly relates to a seasoning with the flavor of boiled fish with pickled cabbages and chili and a preparation method of the seasoning. The seasoning with the flavor of boiled fish with pickled cabbages and chili is prepared from raw materials in parts by weight as follows: fish sauce flavored pickled cabbages, a pickling seasoning and a condiment in the ratio being (1-6): (1-4): (1-4). The fish sauce flavored pickled cabbages are obtained by cutting and drying green vegetables, adding salt to pickle the dried vegetables, adding a fish sauce enzymatic hydrolysate and salt in proportion, conducting sealed pickling and particularly conducting low-temperature plasma sterilization. The fish sauce enzymatic hydrolysate is prepared by selecting fish bones with little fish, mincing the fish bones, adding enzymes in the specific proportion and specific composition and conducting preparation with a secondary enzyme addition method. The condiment is processed through traditional stir-frying in combination with the flash evaporation technology, and the pickling seasoning is processed by adding all the ingredients under ultrasonic assistance. The seasoning with the flavor of boiled fish with pickled cabbages and chili can be applied to processing of meat or meat substitutes, snack food, vegetables and cooked wheaten food.
Owner:NINGXIA UNIVERSITY
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