16 results about "Anethole" patented technology

The invention discloses a multistage segmented rectification process for anise oil, which comprises the following steps: by taking crude anise oil as a raw material, carrying out multistage segmented rectification on a first-stage tower section, a middle tower section and a last-stage tower section through a rectification tower; wherein the first-stage tower section is used for removing light components, the last-stage tower section is used for refining trans-anethole, and the middle tower section is used for gradually increasing the concentration of the target component trans-anethole by gradually increasing the temperature; regular packing is adopted in the middle tower section, and the used packing is catalytic isomerization packing. The multi-stage segmented rectification process for the anise oil can be used for preparing high-purity and high-yield trans-anethole, and is short in process time, low in energy consumption and suitable for industrial production.

The invention discloses Leishan fish sauce sour essence as well as a preparation method and application thereof. The leishan fish sauce acid essence is prepared from ethyl acetate, absolute ethyl alcohol, ethyl isovalerate, ethyl hexanoate, isoamyl alcohol, furfuryl alcohol, ethyl lactate, ethyl caprylate, acetic acid, diethyl succinate, methyl salicylate, ethyl benzoate, ethyl laurate, hexanoic acid, phenethyl alcohol, 4-methyl guaiacol, ethyl myristate, ethyl palmitate, ethyl oleate, capsicum oleoresin, ethyl phenylacetate and ginger oil. And lactic acid, glycerol triacetate, ocimene, ethyl isovalerate, ethyl butyrate, anethole and phenylacetaldehyde. The Leishan fish sauce sour essence disclosed by the invention is soft and harmonious in overall fragrance, natural and vivid, still has stable flavor characteristics at high temperature, can make up the problem of flavor deficiency in sour soup products, realizes accurate reproduction and controllable release of composite fragrance, improves the standardization level of products, and effectively improves the preference degree of consumers.

The invention provides a cough-relieving and phlegm-eliminating composition and a preparation method thereof. The cough-relieving and phlegm-eliminating composition is prepared from the following raw materials: anhydrous morphine, anhydrous codeine phosphate, apigenin, liquiritin, isoliquiritin, liquiritigenin, isoliquiritigenin, glycyrrhizic acid, trans-anethole, camphor and sodium benzoate. The composition further comprises a luffa stem extract, an atractylodes lancea rhizome extract and a radix ranunculi ternati bark extract. The cough-relieving and phlegm-eliminating composition provided by the invention has the advantages of few impurities, clear and remarkable drug effect and small side effect. Under the action of the core antitussive drug, three plant extracts of luffa stem, Atractylodes lancea and Ranunculus ternatus Thunb. Are creatively added, so that the phlegm eliminating capacity and the overall antitussive effect of the whole formula are remarkably enhanced. The cough-relieving and phlegm-eliminating composition disclosed by the invention realizes the synergistic interaction of '1 + 1 + 1gt, 3' on the core indexes of inhibiting the cough frequency, prolonging the cough latency period, promoting sputum excretion and the like, and realizes the cough-relieving and phlegm-eliminating effects of treating both symptoms and root causes through the multi-target-point and multi-mechanism synergistic effect.

The application discloses trans-anethole nanoemulsion as well as a preparation method and application thereof, and belongs to the technical field of plant protection. The preparation of the trans-anethole nanoemulsion (TAN-NE) comprises the following steps: mixing polyethylene glycol octylphenyl ether, castor oil and anhydrous ethanol according to a mass ratio of 1:3:12 to prepare mixed surfactants; according to the mass percentage, 12.40% of trans-anethole is added into 28.93% of the mixed surfactants, and deionized water is supplemented to 100% to obtain the TAN-NE. The TAN-NE has a significantly better proliferation inhibition effect on Ralstonia solanacearum than free trans-anethole TAN, and has strong bacteriostatic activity. Indoor pot experiments show that on the 15th day after inoculation, the prevention effect of the TAN-NE is better than the treatment effect, and both are better than TAN and a commercial pesticide, thioconazole, and the TAN-NE has good biological safety to a soil environment.

The invention discloses a fried bean sauce flavor essence and a preparation method and application thereof, and the fried bean sauce flavor essence is composed of the following components by weight: soybean salad oil, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-mercaptofuran, methyl cyclopentenolone, 2, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, the ointment is prepared from 2, 5-trimethylpyrazine, hexadecanoic acid, octadecanal, allyl disulfide, 2-acetylfuran, isoamyl acetate, soy ketones, anethole, sesame oil, ethyl maltol, ethyl enanthate, 4-ethyl guaiacol, furanone, glacial acetic acid and isovaleric acid. The fried bean sauce flavor essence disclosed by the invention has the characteristics of classic fried bean sauce flavor, strong sauce flavor and mellow meat flavor.

The embodiment of the invention belongs to the technical field of compounds, and relates to a compound and a preparation method thereof. The compound comprises main materials, and the main materials comprise at least two of rosemary, star anise, rhizoma acori graminei, eucalyptus leaves, clove, storax, star anise and basil. In the main body material, rosemary can stimulate a central nervous system; anethole in the star anise has an obvious excitation effect, and the rhizoma acori graminei contains beta-asarone and has the effects of inducing resuscitation and inducing resuscitation; the eucalyptus leaves have the effect of reflexibility to cause central nervous excitation; the mint can activate a TRPM8 coldness receptor to generate a cool feeling, the clove can stimulate nervous centralis through an olfactory pathway, and the storax can cooperate with other aromatic components to prolong the waking time; the basil has the effect of regulating dopamine release and enhancing attention, so that the combination of at least two of the main materials can refresh the brain, and the materials are mainly natural plant components and cannot cause addiction.

The present invention belongs to the field of fermentation, and specifically relates to a Kluyveromyces marxianus strain, a microbial agent, a fermentation broth, a fermented food, and a preparation and a use thereof. Provided is Kluyveromyces marxianus AMCC 31586, having the accession number CCTCC NO:M20231793. In one aspect, Kluyveromyces marxianus AMCC 31586 has good substrate utilization ability, being able to fully utilize carbon source substrates such as lactose and galactose, thereby reducing the health burden of people with lactose intolerance or galactosemia. In another aspect, fermented milk obtained by fermentation with Kluyveromyces marxianus AMCC 31586 contains unique flavor substances such as eugenol and anethole, and it also has good utilization ability for carbon source substrates such as organic acids, lactose and galactose. Furthermore, in dairy fermentation, it can improve the quality of fermented dairy products and enrich the flavor of fermented dairy products.

The invention provides a sweet basil flavor essence composition and a preparation method thereof. The essence composition is prepared from the following raw materials: anethole, linalool, citral, nerol and geraniol. In the preparation process, firstly, the anethole is modified to obtain a front incense body; and then mixing the remaining spices to prepare a solution, and embedding the solution by using stearylamine lipidosome. Then, preparing an oil-phase solution from the anethole anethole body and stearylamine liposome, and combining the oil-phase solution with lipoic acid modified soracan gum to prepare a final product. The technical problems of large volatilization rate difference, polarity conflict and the like of different perfumes are effectively solved, the fragrance of the product is harmonious and natural, the stability is high, and targeted release can be realized in a specific environment. Animal test results show that the essence composition has a remarkable anti-fatigue effect, is suitable for development of anti-fatigue products, and fills up related market gaps.

The present application provides five-spice donkey meat flavor essence and a preparation method thereof, raw materials including: pepper oil, beta-caryophyllene, oil of myrtill, linalool, eugenol, p-propyl anisole, anisic alcohol, cinnamaldehyde, o-methoxycinnamaldehyde, alpha-hexyl cinnamaldehyde, nutmeg oil, distilled ginger oil, 2-pentyl furan, 2,4,6-trithiacycloheptane, 1-octene-3-ol, methyl(2-methyl-3-furanyl)disulfide, dimethyl sulfide, 3-hydroxy-2-butanone, n-octanol, (E,E)-2,4-nonadienal, pentanal, 2-dodecene aldehyde, hexanal, methylcyclopentenolone, maltol, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, 2-methylpyrazine, 2,6-dimethylpyrazine, 2-acetylpyrrole, 4-methylnonanoic acid and sunflower oil. The essence has obvious characteristic aroma, strong natural feeling, long-lasting fragrance and high temperature resistance.

The present application relates to the field of preparation of perfume derivatives, and particularly relates to a preparation method of bifunctional perfume derivatives of menthol and anethole. The present application uses natural menthol and trans-anethole from anise oil as raw materials, and uses solid acid as catalyst to synthesize the target bifunctional perfume derivatives through ester exchange and condensation reaction. In the preparation method provided by the present application, no organic solvent is used, which is green and environmentally friendly, the catalyst can be recycled and used, and the method is suitable for industrial production. The product prepared has both menthol cooling and anise pungency, and the antibacterial rate of the product on escherichia coli, staphylococcus aureus and candida albicans is greater than or equal to 98%, the product has excellent thermal stability, and can be widely applied to various fields such as food, daily chemical, tobacco and medicine.

The present invention relates to an agent for suppressing an unpleasant taste stemming from a high-intensity sweetener, said agent containing one or more active ingredients selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, delta undecalactone, methyl cinnamate, gamma heptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoia lactone, 2-methylundecanal, thyme essential oil, trans-2-undecenal, and hedione.

The invention discloses a broad-spectrum tobacco storage pest repellent and a preparation method thereof, and belongs to the field of plant protection and agricultural product postpartum treatment.The repellent is formed by compounding citronellal, trans-anethole (the main active ingredient of star anise oil) and methyl salicylate (the main active ingredient of wintergreen oil) serving as core active ingredients with a solvent, a stabilizer and an auxiliary. Through scientific proportioning, a remarkable synergistic effect is generated, and the pesticide has extremely strong repelling and oviposition inhibition effects on adults of the two pests; the product is good in environmental compatibility, safe to human bodies, free of chemical residues and free of adverse effects on tobacco quality, the repellent rate is larger than 95%, the lasting period can reach 30 days or above, the problems of chemical agent residues, drug resistance, narrow single-component repellent spectrum and poor effect are effectively solved, and the composition is suitable for various tobacco storage environments.

The invention belongs to the field of fermentation, and particularly relates to a kluyveromyces marxianus strain, a microbial inoculum, a fermentation broth, a fermented food, and preparation and application of the kluyveromyces marxianus strain. The invention provides Kluyveromyces marxianus AMCC 31586 (Kluyveromyces marxianus AMCC 31586), and the preservation number of the Kluyveromyces marxianus AMCC 31586 is CCTCC (China Center For Type Culture Collection) CNO (China Center For Type Culture Collection): M 20231793. On one hand, the kluyveromyces marxianus AMCC 31586 has good substrate utilization capacity, carbon source substrates such as lactose and galactose can be fully utilized, the health burden of people suffering from lactose intolerance or galactosemia is reduced, on the other hand, the fermented milk obtained by fermenting the kluyveromyces marxianus AMCC 31586 contains unique flavor substances such as eugenol and anethole, and the health burden of people suffering from lactose intolerance or galactosemia is reduced. The strain has good utilization capability on carbon source substrates such as organic acids, lactose and galactose, and can improve the quality of fermented dairy products and enrich the flavor of the fermented dairy products in the fermentation of the dairy products.

The invention discloses an application of a Yi medicine gerbera delavayi alcohol extract in preparation of a medicine for preventing liver injury. The Yi medicine Gerbera unbracteata alcohol extract (E-GDF) is extracted through a reflux extract method, the content of total flavonoids in the obtained E-GDF is 16.35 mg / g, and the content of total polyphenols in the obtained E-GDF is 36.15 mg / g. Flavonoid components and phenolic acid components in the E-GDF are analyzed and determined through LC-MS, the flavonoid components mainly comprise kaempferol glycoside, luteolin and glycosides of the kaempferol glycoside, and the phenolic acid components mainly comprise chlorogenic acid, caffeic acid, ferulic acid and the like. In-vivo experiments prove that the gerbera delavayi alcohol extract provided by the invention can effectively reduce the levels of ALT and AST in serum, reduce the levels of inflammatory factors such as TNF-alpha, IL-6 and the like in the liver, and obviously improve pathological changes of liver tissues. Within a certain dosage range (50 mg / kg to 200 mg / kg), the effect of preventing the liver injury is enhanced along with the increase of the administration dosage.

The invention belongs to the field of food flavor analysis and origin tracing, and particularly relates to a method for tracing the origin of Liuzhou margarya melanioides rice noodle soup bases. According to the tracing method, through sampling, HS-SPME, GC-MS analysis, OAV analysis and recombination and deletion experiments, the combination and the concentration range of seven characteristic odor substances in the authentic Liuzhou river snail rice noodle soup base are identified for the first time as follows: anethole (27.92-15782.67 mu g / kg), m-cresol (78.6-1038.03 mu g / kg), eugenol (484.58-2043.82 mu g / kg), alpha-pinene (29.98-542.7 mu g / kg), estragole (37.04-1496.43 mu g / kg), linalool (22.1-367.02 mu g / kg) and beta-ionone (3.19-18.48 mu g / kg). The volatile compounds and the content of the volatile compounds in the to-be-detected soup base sample are compared with the combination and the concentration range of the seven characteristic odor substances in the authentic Liuzhou river snail rice noodle soup base, and whether the to-be-detected soup base sample is the authentic Liuzhou river snail rice noodle soup base or not can be accurately judged. The method provides reference for consumers to taste authentic flavor of Liuzhou river snail rice noodles, and has important practical significance for quality control of the Liuzhou river snail rice noodle soup base.

The invention discloses a feed additive for preventing and treating bacterial enteritis of poultry and a preparation method of the feed additive, and relates to the technical field of feed additives. The feed additive comprises the following raw materials: benzoic acid, a coating material, a synergist and an essential oil component, the synergist is prepared by mixing malic acid and fumaric acid; the essential oil component is prepared by mixing thymol, eugenol, oregano essential oil, trans-anethole and piperine; the coating material is prepared from hydroxypropyl methyl cellulose, starch acetate and glyceryl monostearate. The preparation method of the feed additive comprises the steps of preliminary mixing, coating material preparation and finished product feed additive preparation. The prepared feed additive is good in benzoic acid slow-release effect, excellent in antibacterial ability and capable of effectively inhibiting bacterial enteritis of poultry.