237 results about "Cysteine hcl" patented technology

The invention provides an acid-resistant bifidobacterium breve BB8dpH and an application thereof. The nucleotide sequence of the 16SrRNA gene part of the bifidobacterium breve BB8dpH is shown in SEQ ID NO.1, and is stored with the preservation number of CGMCCNo.8370. The bifidobacterium breve BB8dpH is a strain obtained by separating from the dejecta of healthy young people and further screening under the pH 3.2 acid condition. According to the fermentation and culturing process, anaerobic culture at 37 DEG C is carried out in a BL liquid substrate (containing 0.05% cysteine hydrochloride) for 24 hours. The bifidobacterium breve BB8dpH has remarkably better acid resistance than the common strains, and the acid resistance has genetic stability; the bifidobacterium breve BB8dpH has different percent contents of cell membrane fatty acids from the common strains, the average carbon chain length of the bifidobacterium breve BB8dpH is remarkably longer than that of the common strains, and the cell membrane fluidity of the bifidobacterium breve BB8dpH is remarkably lower than that of the common strains; and the bifidobacterium breve BB8dpH is used in the production field of daily fermented food, health-care food and medicines.

The invention provides flavor soup-stock seasoning which comprises the following raw materials: pork, pig bone clear soup, lard, chicken, chicken bone clear soup, chicken oil, water, L-cysteine hydrochloride monohydrate, DL-methionine, VC, glucose, a yeast extract, table salt, aginomoto, soybean peptides, gingers, onions, modified starch, edible essence, compound protease, flavourzyme, light soy sauce, hydrolyzed vegetable protein powder, CMC, white sugar, I+G and potassium sorbate. The meat raw materials and the soup are subjected to Maillard reaction step by step to obtain the flavor soup-stock seasoning. According to the soup-stock seasoning, the optimum formula of the flavor soup-stock seasoning is determined; the soup-stock flavor is enhanced through pork enzymolysis, chicken enzymolysis and Maillard thermal reaction; through combination of the soybean peptides, the pig bone clear soup and the chicken bone clear soup and with the aid of spice and the edible essence, the prepared seasoning looks like milk-white thick paste, has a strong bone soup flavor and tastes delicious and mellow; a dish can be delicious with a little seasoning; and the seasoning is convenient to use.

The invention discloses a color fixative for yam slices and a use method thereof. The invention aims to provide a sulfur-free color fixative for yam slices, which is free of sulfur and has favorable effect of color protection, and applications thereof. The invention has the technical proposal that the sulfur-free color fixative comprises phytic acid, citric acid, ascorbic acid and L-Cysteine hydrochloride, wherein the concentration of the phytic acid is arranged from 1.36 to1.69%, the concentration of the citric acid is ranged from 0.37 to 0.79%, the concentration of the ascorbic acid is 0.11-0.255, and the concentration of the L-Cysteine hydrochloride is ranged from 0.21 to 0.26%. Compared with the prior art, the color fixative had the obvious advantages of favorable effect of color protection, and high safety. The invention is used for sulfur-free protection of fresh slices during the processing of yam herbal pieces.

The invention discloses a freeze dried injection of potassium sodium dehydroandrographolide succinate which is prepared from potassium sodium dehydroandrographolide succinate, ionic cushion pairs and anti-oxidizing agents, the preferred ionic cushion pairs being phosphate cushion pairs, and the antioxidant can be L-cysteine hydrochloride.

The invention discloses a method for enhancing washing resistance of nano-silver antibacterial cotton fabric by surface modification of cotton fabric. The method comprises the following steps: Step 1, impregnating cotton fabric into a cysteine hydrochloride solution, heating to carry out an esterification reaction between carboxyl group of cysteine hydrochloride and hydroxyl group of cellulose, cleaning, and drying; and Step 2, impregnating the above modified cotton fabric into nano-silver sol, fixing nano-silver by complexation of mercapto group, drying, and cleaning to finally obtain the antibacterial cotton fabric. Particle size of nano-silver particles obtained is 20-60 nm. Sterilizing rates of escherichia coli and staphylococcus aureus both reach 100%. After 20 times of standard washing, sterilizing rate of escherichia coli and staphylococcus aureus is still maintained at 100%. The method of the invention has high safety to human body and is pollution-free to the environment. By the method, excellent performance of the cotton fabric is maintained. The method has practical application potential in antibacterial modification of cotton fabric.

The invention provides a cefminox sodium compound of a new route, in particular a method for producing the cefminox sodium compound. The method comprises a step of generating cefminox sodium through the reaction between 7beta-bromoacetamido-7a-methoxyl-3-(1-methyl-1H-tetrazole-5-S-methyl)-3-cephem-4-carboxylic acid and D-cysteine hydrochloride, and is characterized in that: the reaction condition of the step is that the reaction is performed in aqueous solution, sodium iodide is used as a catalyst, the pH value of the reaction system is between 7.5 and 8.0, and the reaction temperature is kept at 30+/-5 DEG C. Compared with the method for producing the cefminox sodium compound in the prior art, the method of the invention for producing the cefminox sodium compound greatly improves the product yield and the purity, and solves the problem that a cefminox sodium bulk drug always has a low purity in the prior art.

The invention relates to a preparation method of meaty paste essence. The preparation method comprises the following steps of: 1). reacting glucose, xylose, pig bone stocks, pig bone oil, hydrolyzed vegetable protein, cysteine hydrochloride, glutamic acid, glycine, salt, cinnamon powder, ginger powder, shallot oil and water to prepare a Maillard reaction product; 2). evenly mixing ethyl maltol, 2-methyl-3-furan mercaptan, cassia oil, star anise oil, 4-methyl-5-(beta hydroxyethyl) thiazole, 2-methyl pyrazine, 2,5-dimethyl-3 (2H) furfuran ketone, difurfuryl sulfide and propylene glycol to obtain meat-flavor base; and 3). mixing the Maillard reaction product, the meat-flavor base, 10% furfuran ketone, the salt, monosodium glutamate, I+G, 10% sodium carboxymethyl cellulose, Tween-80 and water to be homogeneous to obtain the meaty paste essence. The meaty paste essence prepared by the preparation method is coordinative and natural in flavor, mellow in taste, strong in natural feeling and stable in state.

The invention belongs to the field of pharmaceutical preparations, in particular to an edaravone injecta and a preparation process thereof. The edaravone injecta contains edaravone and pharmaceutically acceptable auxiliary materials and is characterized in that the injecta contains an antioxidant and a pH regulator, wherein the antioxidant contains phosphate, L-cysteine hydrochloride and sodium bisulfite. A whole-process nitrogen-filing and oxide-emitting method and a post-sterilization rapid cooling method are adopted in the preparing and filling process of the edaravone injecta to improve the stability of the edaravone injecta, remarkably reduce the content of a related substance, i.e., dimmer and provide the stable and safe edaravone injecta for clinical administration.

The invention discloses a preparation method of cilastatin sodium, comprising the following steps of: taking 7-chloro-oxo-ethyl oenanthate and (S)-(+)-2, 2-dimethyl cyclopropane formamide as raw materials, and carrying out condensation reaction and basic hydrolysis to obtain (Z)-7-chloro-2((S)-2, 2-dimethyl cyclopropane formamido)-2-heptenoic acid; then, adding alkaline compound for reaction, and separating and purifying to obtain (Z)-7-chloro-2((S)-2, 2-dimethyl cyclopropane formamido)-2-heptenoic acid metal salt crystal; leading the metal salt crystal and cysteine hydrochloride for condensation reaction, acidizing the reaction liquid by hydrochloric acid, washing by organic solvent and concentrating, then loading sample into macroporous absorption resin for purifying, directly using sodium hydroxide solution for elution, and obtaining cilastatin sodium solid after the treatment of eluent. The preparation method simplifies the preparation technique, and effectively improves the chrominance, the purity and the yield of the cilastatin sodium.

The invention relates to the field of biological medicine, and provides an NK92 cell serum-free culture medium. Based on final concentration, the NK92 cell serum-free culture medium is prepared from the following components: 1-1000 mg/L of L-cysteine hydrochloride monohydrate, 1-1000 mg/L of L-phenylalanine, 1-1000 mg/L of L-glutamine, 1-1000 mg/L of L-methionine, 1-1000 mg/L of L-lysine hydrochloride, 1-1000 mg/L of L-tyrosine disodium salt, 1-1000 mg/L of L-leucine, 1-1000 mg/L of potassium chloride, 100-10000 mg/L of D-(+)-glucose, and 100-10000 mg/L of HEPES. According to the NK92 cell serum-free culture medium, the formula of the traditional NK92 cell serum-free culture medium is optimized, the production cost is saved, and the cell culture efficiency is improved.

The invention relates to a soo guy chicken processing technique, belonging to the technical field of deep chicken processing. L-cysteine hydrochloride, D-xylopyranose, thiamin hydrochloride and redistilled water are mixed to prepare an aroma enhancing liquid; 3 g of fructus amomi, 18 g of galanga, 18 g of radix angelicae, 1 g of clove, 6g of tsaoko amomum fruit, 18g of cinnamon, 6 g of dried tangerine peel and 3 g of cardamom are wrapped by gauze and then mixed with 250 g of edible salt, 10 g of sodium glutamate to prepare a curing liquid. The processing technique comprises the steps of thawing, cleaning, leaching, curing, shaping, three-sectional drying (drying I, drying II and drying III), vacuum packaging, sterilization, cooling, checking and product finishing. The processing technique can effectively improve the color and the taste of a chicken product, obviously reduce the generation of cancerogenic substances, i.e. naphtho-(alpha)pyrene, and improve the safety, sanitation and eating quality of the chicken product, and is beneficial to improving the economic benefit of relative enterprises and quickening the development of poulard raising industry in China.

The invention discloses a seasoning material rich in peptide, the composition and mass percent of which are: water: 20-65; protein sources raw material: 15-50; reducing sugar: 1-10; L-cysteine Hydrochloride: 1-5; Disodium 5'-ribonucleotide: 0.1-2.5; sauce: 2-15; hydrolyzed vegetable protein: 2-15; 5-disodium inosinate: 0.6-3.8; cane sugar: 2-18; salt: 2-20; monosodium glutamate: 2-15; grease: 2-15; excipient: 5-20; spice:0.5-2; and edible spice: 0.2-1.5. The invention also discloses a method for preparing the seasoning material rich in peptide. The method consists of the steps of enzymolysis, filtering, dissolvation, pH adjusting, reaction, preparation, drying, crushing and the like. The seasoning material rich in peptide has long-lasting flavor and heavy aftertaste, is easy to use and can be applied to instant noodles, snack foods, complex condiment, meat products and the like.

Stable formulation of L-cysteine hydrochloride amenable to terminal sterilization; a terminally sterilized stable formulation of L-cysteine hydrochloride; a process of manufacturing a stable formulation of L-cysteine hydrochloride amenable to terminal sterilization; and a container comprising the formulations of the invention.

The invention relates to a high-intensity culture method for lactobacilli. The method comprises the following steps of: adjusting the initial pH value to be between 7.0 and 7.2, wherein lactobacillus acidophilus, lactobacillus fermentium and enterococcus faecalis are taken as strains, a special lactobacillus culture medium is used and a basic formula comprises the following component in percentage by weight: 1 percent of soy peptone, 1 percent of yeast leaching powder, 1 percent of glucose, 4 percent of inorganic salt solution and 0.05 percent of cysteine hydrochloride; and feeding Na2CO3, KOH, NaOH or ammonia water in a culturing process so as to stabilize the pH value of culture fluid between 6.0 and 6.8. Suppression of a self-metabolite on the growth of the lactobacilli is released, high-activity and high-concentration lactobacillus culture fluid is obtained and the viable count of the lactobacilli is up to 3.0 to 5.0*10<12> cfu/g by centrifuging and drying.

The invention provides a culture medium used for separating and screening lactic acid bacteria. The formula of the culture medium comprises the following components: relative to the dosage of 1000ml of a solvent, 5.0-15.0g of tryptone, 5.0-15.0g of beef extract, 2.0-10.0g of yeast extract, 1.0-3.0g of diammonium citrate, 15.0-25.0g of glucose, 0.2-2.0 mL of Tween-80, 2.0-8.0g of sodium acetate, 15.0-20.0g of agar, 2.0-30.0g of calcium carbonate, a compound acid-base indicator containing 0.01-0.5g of methyl red and 0.01-0.7g of bromothymol blue, 0.5-5.0g of ascorbic acid, 0.1-0.5g of L-cysteine HCl, and a selective antibiotic composed of 250000-500000 IU of polymyxin B and 0.01-0.05g of nalidixic acid, wherein the pH value of the culture medium is 6.8; and the solvent is composed of a primary solvent and a secondary solvent, the primary solvent is distilled water or aged seawater, and the secondary solvent is saline solution. The culture medium has the characteristics of being high in accuracy, obvious in authentication phenomenon and the like during separation and screening for lactic acid bacteria.

The invention discloses a preparation method of cefminox sodium, which comprises the following steps: 7 beta-bromoacetamide-7 alpha-methoxy-3-(1-methyl-1H-5-tetrazyl)sulfur methyl-3- cephem-4-carboxylic acid and D-cysteine hydrochloride are dissolved in water, the pH value is regulated to 6.0-7.0 by sodium bicarbonate, condensation reaction is carried out, and reaction products are post-treated to obtain the cefminox sodium. In the method, cefminox sodium raw material can be prepared through low-temperature reaction, a nonpolar macroporous resin X5 chromatography column is used for purification, ethanol-aqueous solution or anhydrous alcohol recrystallization and other simple operations are adopted to obtain target products, the yield and the purity of the target products are high, the products have uniform crystal forms and good fluidity, no special equipment is needed for the production, and the method is suitable for industrial production.

The invention discloses potato frozen cooked noodles and a processing method thereof. The potato frozen cooked noodles are prepared from wheat flour, fresh potatoes, waxy wheat flour, ice-structuring proteins, gluten powder, konjak refined flour, potato modified starch, sodium alginate, soybean lecithin, compound phosphates, L-cysteine hydrochloride and the like. The processing method comprises the following steps: crushing and pulping the fresh potatoes, carrying out annealing treatment on the pulp, adding the wheat flour, waxy wheat flour, ice-structuring proteins and the like, carrying out vacuum dough making to obtain dough, and carrying out aging, stimulated-handwork kneading, calendering, slitting, steaming pretreatment, boiling, cooling, draining, oil atomization injection and freezing to obtain the potato frozen cooked noodles. The frozen cooked noodles are convenient to eat and rich in nutrients, have the pleasant fragrance of potatoes, have the advantages of stable quality, smooth and chewy mouthfeel, high safety, no toxicity and long expiration date (up to 12 months), and are a nutritional delicious safe instant food.

The invention discloses flavoring. The main components of the flavoring and the weight portions are: 5 to 25 portions of water, 5 to 30 portions of meat zymolyte, 5 to 15 portions of soy sauce, 5 to 15 portions of hydrolyzed vegetable protein, 0.5 to 2 portions of glucose, 0.8 to 6 portions of L-cysteine hydrochloride, 0.6 to 3.8 portions of IMP, 0.6 to 5 portions of revertose, 3 to 28 portions of sugar, 15 to 30 portions of salt, 10 to 25 portions of monosodium glutamate, 2 to 15 portions of oil, 10 to 20 portions of starch and 0.2 to 1.5 portions of edible essence. The invention also discloses a preparation method of the flavoring, consisting of the processes of dissolution, adjusting pH, reaction, blending, drying and shattering. The main process parameters are as follows: the pH is 3.3 to 10.5, the reaction temperature is 90 DEG C to 135 DEG C and the reaction time is 0.5 to 5 hours. The flavoring of the invention can satisfy the demands of smell and flavor and is convenient to use, and the processing cost is low. Thereby the flavoring can be used in instant noodles, recreation puffed food, compound condiment and meat products.

The invention discloses a Cordyceps sinensis mutant strain for production of Cordyceps sinensis mycelia and relates to the field of application of a food microorganism technology. The mutant strain is collected in CCTCC (China Center for Type Culture Collection) in Wuhan, China on Jan. 23rd, 2015 with the number of CCTCC M 2015064 and the recommended Latin name of Cordyceps sinensis CCTCC M 2015064. In order to avoid use of toxic and harmful chemical mutagens and a genetic engineering method which is not recognized by the public in the food field, an ultraviolet physical mutagenesis technology is considered to be simple and easy, so that the ultraviolet mutagenesis method is adopted for mutagenesis, excellent characters of the novel Cordyceps sinensis strain are guaranteed through a series of screening methods in aspects of stability, hereditary and the like, and a strain basis for obtaining better-quality Cordyceps sinensis mycelium raw material, which can be used for producing healthy food, for industrial efficient fermentation of low-cost and novel rice bran and wheat bran complete liquid culture media to which cysteine hydrochloride and sodium copper chlorophyllin are added.

The invention discloses a production method of a selenium-rich ganoderma lucidum mycelium raw material and relates to the technical field of food microorganism application. According to the production method, a new ganoderma lucidum strain obtained through ultraviolet mutagenesis is adopted to ferment new liquid-state rice bran and wheat bran complete culture media with addition of selenium, cysteine hydrochloride and sodium copper chlorophyllin, rice bran and wheat bran are efficiently converted into the selenium-rich ganoderma lucidum mycelium raw material and more crude extracellular selenium polysaccharide, the production cost is reduced, the yield is increased, and the selenium-rich ganoderma lucidum mycelium raw material with better quality is prepared; the crude extracellular selenium polysaccharide is reserved as a raw material for further deep processing. The low-value rice bran and wheat bran are converted into the selenium-rich ganoderma lucidum mycelium raw material with multiple healthcare functions, and the production method of the selenium-rich ganoderma lucidum mycelium raw material has beneficial social and economic effects in the aspects of production cost reduction, efficient and reasonable low-grade resource utilization and public health protection, thereby having practicability.

The invention provides a method for preparing a D-(+)-biotin intermediate. The method comprises the steps of: taking L-cysteine monohydrochloride as a starting material; using benzaldehyde and sodium cyanate as a ring closure reagent to synthesize (7aR)-3-phenyl-6-benzyl-1H, 3H-imidazo[1, 5-C]thiazole-(6H, 7aH)-5, 7-dione through the cyclization; then utilizing benzyl bromide to perform benzyl protection on N atoms; then taking zinc as a reducing agent to perform ring-opening synthesis on N, N-dibenzyl-L-sulfhydryl hydantoin; introducing a side chain through an esterification reaction with monomethyl adipate acyl chloride; and taking titanium as the reducing agent to perform reductive ring closure to generate the intermediate. According to the method, the cheap and readily available sodium cyanate is used as the ring closure reagent to replace sodium isocyanate which is toxic and difficult to purchase in an original method, reaction conditions are optimized and reaction order is adjusted, so the disadvantages of harsh reaction conditions and low yield in the original method of ring opening first and then benzyl protection are overcome by the method of performing benzyl protection on the N atoms of an imidazole part first and then performing ring opening; and the total yield reaches 34.0-38.0 percent.

The invention provides a reagent for simultaneously liquefying phlegm and effectively protecting nucleic acid. The reagent contains guanidine, a cysteine derivative and a macromolecule inert particle,wherein guanidine is one or more of guanidine hydrochloride, guanidinium isothiocyanate, guanidine sulfate and guanidine carbonate; the cysteine derivative is one or more of cysteine, acetylcysteine,homocysteine, methylcysteine and cysteine hydrochloride; and the macromolecule inert particle is one or more of a polypropylene particle, a polyethylene particle, a polyvinyl chloride particle and apolystyrene particle. The reagent is a mixed solid of powder and particles and is capable of well permeating into a phlegm sample, and the phlegm sample is adequately mixed, so that phlegm can be adequately liquefied; and meanwhile, the reagent is capable of protecting nucleic acid in the phlegm sample from being degraded at a normal temperature for a long time. The reagent contains simple components and is low in cost, and the production process is simple, and the reagent is easy to use and operate and very suitable for wide clinical use.

The invention discloses a color fixing and freshness keeping agent for bamboo shoots and a color fixing and freshness keeping method for the bamboo shoots. The color fixing and freshness keeping agent is prepared from ascorbic acid or iso-ascorbyl sodium, ethylenediamine tetraacetic acid disodium, L-cysteine or L-cysteine hydrochloride, sodium phytate, epsilon-polylysine or epsilon-polylysine hydrochloride and sodium citrate. The color fixing and freshness keeping method includes: preparing raw material bamboo shoots, soaking for desulfurization and preservation, adding color fixing and freshness keeping liquor, filling, sterilizing and the like. Due to fact that a stable chlorine dioxide solution with rotting prevention and color fixing characteristics is combined with the safe and effective color fixing and freshness keeping agent and key process control is used, browning and rotting of the bamboo shoots are inhibited, standard exceeding of chlorine dioxide is prevented, and safety of the bamboo shoots is improved.

The invention belongs to the technical field of microorganism detection, and discloses a culture medium for detecting bifidobacterium and a detection method. The culture medium for detecting the bifidobacterium comprises a base culture medium, lactose and cysteine hydrochloride, wherein the base culture medium is prepared from a Columbia blood agar base culture medium, raffinose, lithium chloride,sodium propionate and water, and the pH (potential of hydrogen) value is 5.1. The culture medium has the advantages that besides the Columbia blood agar base culture medium, the culture medium also contains the lactose, the raffinose and the cysteine hydrochloride, and the lactose, the raffinose and the cysteine hydrochloride are used as nutritional agents to promote the growth of the bifidobacterium; when the total number of bifidobacterium is detected by the culture medium, the large colony of the bifidobacterium grows, the judging is easy, and the specificity is good; the good inhibiting function on lactobacillus helveticus is realized, and the content of bifidobacterium in the bifidobacterium and lactobacillus combined nutritional product can be accurately detected.