15 results about "Condensed tannin" patented technology

The present disclosure provides compositions and methods for producing condensed tannins in maize. The present disclosure further provides maize plants, seeds, cells, and plant parts comprising increased catechin based proanthocyanidins or increased condensed tannins. Aspects of the disclosure further relate to methods for producing, growing, and breeding modified maize plants.

The invention belongs to the technical field of wine brewing, relates to a natural sweet wine low-sulfur brewing method for delaying white grapes until the white grapes turn red and then harvesting the white grapes, solves the health hidden danger and flavor defects caused by high-sulfur addition in the traditional sweet white wine process, and remarkably improves the flavor quality of the wine at the same time. According to the method, complete and healthy red (total anthocyanin content is greater than or equal to 5mg / kg) fruits are selected through artificial spike selection and grain selection, and the cardinal number of infectious microbes in raw materials is reduced; no commercial yeast is added, natural slow fermentation is achieved by means of microorganisms, and the finished product is good in flavor and quality; gallic acid, condensed tannin and hydrolyzed tannin with a ratio of 1: 1: 1 are compounded to prepare wine-brewing tannin, and the wine-brewing tannin and low-dose sulfur dioxide construct a synergistic system, so that the sulfur consumption of sulfur dioxide is greatly reduced, secondary fermentation of high-sugar wine liquid is prevented, and infectious microbes and wine body oxidation are effectively inhibited. The finished product biogenic amine, pesticide and heavy metal residues all meet the safety standard, mycotoxin is not detected, meanwhile, the original flavor of the wine body is prominent, the storage stability is good, and dual guarantee of health and quality is achieved.

A process for the manufacture of a non-isocyanate polyurethane (NIPU) composition by transesterification of a condensed tannin with a carbonate or a carbonate precursor followed by the reaction with a hardener selected from diamines, triamines, polyamines and mixtures thereof and products and compositions obtained thereby.

This invention discloses *Bacillus licheniformis* strain LWY-37-2, which was deposited on February 21, 2023, at the China General Microbiological Culture Collection Center (CGMCC), located in Beijing, with accession number CGMCC No. 26654. This invention also discloses a method for degrading condensed tannins using *Bacillus licheniformis* LWY-37-2, comprising the following steps: setting an inoculation viable count of 5 × 10⁻⁶ cells / year. 6 With a CFU / g content and a feed-to-water ratio of 1:0.8, the pH of the rapeseed meal fermentation substrate was adjusted to 7 without sterilization. Fermentation was carried out at 30℃ for 3 days, with the substrate turned over every 12 hours. The Bacillus licheniformis LWY-37-2 disclosed in this invention shows excellent application prospects in fermented plant-based feeds.

The invention relates to the technical field of plant culture, in particular to a callus induction culture medium and a cultivation method of a high-content condensed tannin sainfoin regenerated plant. The invention provides application of a sainfoin OvLAR16 gene as shown in SEQ ID NO.1 in promoting synthesis of sainfoin condensed tannin. The OvLAR16 gene is transferred into sainfoin, and the content of condensed tannin in an obtained transgenic sainfoin regeneration plant is increased by 4.9 times compared with that of a wild type. The invention has important theoretical value and significance for cultivating high-quality forage grass, and has wide application prospect in plant molecular breeding.

A composition for forming a protective film for a wet etching solution for semiconductors, comprising: component (A): a film-forming component; component (B): a compound selected from the group consisting of a condensed tannin (b1) obtained by polymerizing a compound having a flavanol skeleton, a hydrolyzable tannin (b2) obtained by ester-bonding a sugar and an aromatic compound of gallic acid or ellagic acid, and a flavonoid (b3) derived from a compound having a flavanone skeleton structure; and component (C): a solvent.

This invention relates to the field of wine testing technology, specifically to a method for extracting condensed tannins from dry red wine. First, the treated dry red wine is subjected to solid-phase extraction to obtain a condensed tannin extract. Then, the condensed tannin extract is analyzed by high-performance liquid chromatography (HPLC). The eluent for solid-phase extraction is a mixed solution of acetone, water, and acetic acid. In the mixed solution, the volume ratio of acetone, water, and acetic acid is 60–90:9.5–39.5:0.5. The condensed tannin extract contains condensed tannins of various degrees of polymerization. This method can specifically identify and detect condensed tannins of various degrees of polymerization, and can also obtain the content of condensed tannins at each degree of polymerization. The analytical results are good, achieving the enrichment and detection of condensed tannins with different degrees of polymerization. The operation is simple and highly reproducible.

The application discloses a QfAP1 gene and application of an encoded protein thereof in regulating synthesis of condensed tannin in fruits. The QfAP1 gene sequence is shown in (a) or (b): (a) a nucleotide sequence shown in Seq ID No:1; (b) a nucleotide sequence encoding an amino acid sequence homologous to an amino acid sequence shown in SEQ ID NO:2 by more than 70%. The application is to reduce the synthesis of condensed tannin in fruits by inhibiting the expression of the QfAP1 gene or to increase the synthesis of condensed tannin in fruits by overexpressing the QfAP1 gene. The content of condensed tannin in white oak fruits can be reduced by inhibiting the expression of the QfAP1 gene, and then the astringency is reduced, so that the white oak fruits can be directly eaten.

The invention provides a roxburgh rose enzyme beverage, the roxburgh rose enzyme beverage is prepared by fermenting roxburgh rose, the total acid content in the roxburgh rose enzyme beverage is 4-5g / L, and the condensed tannin content is 1000-1200 mg / 100g. The roxburgh rose enzyme beverage provided by the invention is obtained through a specific fermentation process, and physicochemical and sensory detection results show that sour, sweet and bitter taste are significantly different before and after fermentation. Specifically, after fermentation, the sour taste score is reduced from 24.95 to 19.43, the bitter taste score is reduced from 23.10 to 18.62, meanwhile, the sweet taste score is obviously increased from 8.52 to 12.19, the bad smell of part of roxburgh rose juice is obviously improved through fermentation, and the roxburgh rose juice becomes a popular enzyme beverage.

The invention discloses a traditional Chinese medicine extract for treating aflatoxin poisoning disease of ducklings and a preparation method and application of the traditional Chinese medicine extract, and relates to the field of traditional Chinese veterinary medicines, the traditional Chinese medicine extract is a radix paeoniae alba tannin extract, the radix paeoniae alba tannin extract comprises the following components: 62-63% of condensed tannin and 37-38% of hydrolyzed tannin; the high-purity tannin substances are extracted from radix paeoniae alba decoction pieces through a specific technology of'cold soaking-gelatin precipitation '. The traditional Chinese medicine extract provided by the invention can effectively relieve the toxic effect of aflatoxin on ducklings under the condition of low dosage, obviously relieve liver injury and improve liver function indexes, so that normal growth and development of the ducklings are guaranteed, and the survival rate and the production performance are improved.

The invention relates to the technical field of wine brewing, in particular to a brewing method for producing black rice wine by an anthocyanin extraction and reduction process, which comprises the following steps of: adding edible grade sulfurous acid or potassium metabisulfite and condensed tannin into raw black rice wine which meets specific quality indexes and is used as a solvent to prepare an extraction solvent; the method comprises the following steps: carrying out negative pressure extraction on black rice under specific conditions, freezing to remove fat, and carrying out multi-stage filtration to obtain a high-cleanliness anthocyanin extracting solution; the black rice subjected to anthocyanin extraction is subjected to wall breaking and crushing, liquid cooking and gelatinization, liquefaction, saccharification, pure fermentation, squeezing, wine decoction and other procedures to prepare raw wine, and finally an anthocyanin extracting solution is added in proportion in the wine storage link to complete reduction. The problems of high loss rate of anthocyanin in the black rice, difficulty in cooking and gelatinization, low wine yield and the like in the traditional process are solved, the utilization rate of the anthocyanin reaches 85% or above, the wine yield is increased by 3%-5%, energy and water resources are saved, sewage discharge is reduced, the color, the nutrition and the taste of the black rice wine are improved, and automatic development of the industry is promoted.

This invention relates to the field of chemical analysis technology, specifically to a method for detecting oxidized condensed tannins in red wine. The test solution containing oxidized condensed tannins is divided into a treatment solution and a blank control solution. An acidic depolymerization reagent is used to depolymerize the treatment solution, yielding a depolymerized solution. Ultra-high performance liquid chromatography-triple quadrupole mass spectrometry (UHPLC-MS / MS) is used to detect the depolymerized solution and the blank control solution separately, and the content of oxidized condensed tannins is calculated. The acidic depolymerization reagent includes menthol furan and hydrochloric acid, with the concentration of menthol furan being 15-25 mmol / L and the concentration of hydrochloric acid being 0.4-0.6 mol / L. This method is the first to achieve simultaneous qualitative and quantitative analysis of the constituent units of natural, quinone-oxidized, and acetaldehyde-oxidized condensed tannins. It has the advantages of being non-toxic and odorless, suitable for routine laboratory use, and provides an effective method for predicting the degree of oxidation and aging potential of wine.

The application provides a hawthorn condensed tannin polymer and a preparation method and application thereof. The hawthorn condensed tannin polymer is extracted from hawthorn pulp, and the hawthorn condensed tannin polymer comprises a mixture of dimers, trimers, tetramers, pentamers, hexamers, heptamers, octamers, nonamers, decamers, undecamers, dodecamers, tridecamers, tetradecamers, pentadecamers, hexadecamers, heptadecamers and octadecamers of epicatechin shown in formula (I). Wherein, n is a positive integer between 2 and 18, and at least one of the dimers, trimers, tetramers, pentamers, hexamers, heptamers, octamers, nonamers, decamers, undecamers, dodecamers, tridecamers, tetradecamers, pentadecamers, hexadecamers, heptadecamers and octadecamers comprises a B-type procyanidin polymer obtained by connecting epicatechin structural units through C4-C8 or C4-C6.

The application relates to the feed technology field and discloses a low-protein amino acid balanced daily feed for cashmere goats and a preparation method thereof. The daily feed is prepared from 11-20 parts of crystal amino acid, 10-20 parts of feed-grade montmorillonite, 0.5-1.5 parts of anhydrous citric acid, 5-12 parts of condensed tannin, 1-3 parts of zinc sulfate heptahydrate, 10-25 parts of calcium lignosulfonate and 910-950 parts of basic low-protein daily feed powder according to weight proportions. During preparation, the crystal amino acid is mixed with the montmorillonite, and the self-assembly coating is completed by adding citric acid aqueous solution and condensed tannin in sequence, the zinc sulfate solution is sprayed to in-situ synthesize a hybrid core premix, finally, the basic powder and the calcium lignosulfonate are mixed, and the daily feed is prepared by steam conditioning and extrusion shaping. The daily feed is prepared by using intercalation, coordination crosslinking and heat sealing, the over-rumen protection rate and the processing retention rate of the amino acid can be improved, and the amino acid balance under the low-protein condition is realized.

The present invention relates to the field of winemaking technology, and more specifically, to a method for improving the color stability of red wine. After red grapes are added to a fermentation tank, white grape seeds are added to the fermentation tank, followed by cold maceration and fermentation to produce red wine. This method, using white grape seeds as a secondary coloring ingredient, provides an additional source of flavanols and condensed tannins for the red wine. This method effectively mitigates the rapid loss of red hue during aging and significantly deepens the color of red wine, particularly red hues. The white grape seeds used in this method are those from the skins and pomace obtained from the brewing of dry white wine. This method not only eliminates the need to obtain white grape seeds but also allows for the reuse of the skins and pomace produced during the white wine brewing process.