10 results about "Dioscorea alata" patented technology

This invention discloses a yam oxylipoic acid compound with aromatase inhibitory activity, its application, and analytical identification methods, belonging to the field of medicinal chemistry. The yam oxylipoic acid compound is (Z)-9-ethoxy-6,10-dihydroxyoctadec-7-enoic acid, a novel compound. This compound can significantly inhibit aromatase activity and possesses the ability to inhibit excessive estrogen production, thus showing promising application prospects and value in diseases related to estrogen imbalance regulation.

The present application belongs to the technical field of Dioscorea alata Blume anthracnose prevention and treatment, and particularly relates to application of a biological agent material for enhancing expression of DaMYB48 in resisting anthracnose. The application of the biological agent material for enhancing expression of DaMYB48 in resisting anthracnose is characterized in that the nucleotide sequence of DaMYB48 is shown as SEQ ID NO. 3. The expression of DaMYB48 is enhanced to enhance the resistance of the plant to anthracnose. The application of the agent for enhancing expression of DaMYB48 in resisting anthracnose of Dioscorea alata Blume can significantly enhance the resistance of the plant to anthracnose, and the area of the disease spot is significantly reduced, and the prevention and treatment effect is stable. The material used in the present application is a biological material, and will not pollute the environment. On the other hand, the present application reduces the invasion of anthracnose by regulating the closure of stomata of leaves, belongs to physical action, and thus will not cause the anthracnose pathogen to produce drug resistance.

The application provides a integrated groove frame for shallow direction cultivation of Dioscorea alata L., and belongs to the technical field of yam planting. The device comprises a rectangular groove, a U-shaped groove and a vine traction pipe. The U-shaped groove is arranged in the rectangular groove and has a strip shape for guiding the directional growth of Dioscorea alata L. The vine traction pipe is arranged at the top of the rectangular groove and has an arc shape arranged at the top end and the end of the rectangular groove. The vine traction pipe is used for directional traction of the vines of Dioscorea alata L. The depth of the rectangular groove ranges from 25 cm to 30 cm. The groove frame has a depth ranging from 25 cm to 30 cm, which reduces the dependence of planting on the thickness of the soil layer. The vine traction pipe forms a continuous vine climbing path. After the vines of Dioscorea alata L. grow, the vines are guided to climb on the vine traction pipe, so that the vine leaves are uniformly distributed and mutual shading is avoided. The efficiency of vine photosynthesis is optimized, and the vines are prevented from lodging. When harvesting, the U-shaped groove is directly taken out, large-area soil turning is avoided, the damage to tubers and the destruction of soil structure are reduced, and the integrity of harvesting is improved.

The present utility model discloses a composition for a semi-dry purple yam wine, specifically the variety "Kinampay", which is an endemic variety of purple yam from Bohol, Philippines. The utility model addresses the limited utilization of purple yam in the fermented beverage industry despite its abundance and distinct aroma. The composition comprises 24.97% by weight of purple yam, 49.94% by weight of distilled water, 22.47% by weight of sugar, 1.62% by weight of pineapple juice, and 1.00% by weight of yeast. This formulation is optimized to produce a semi-dry wine with distinct aroma and balanced acidity. The composition undergoes a controlled fermentation process, resulting in a semi-dry purple yam wine that highlights the unique flavor profile of purple yam "Kinampay," offering economic potential for local farmers and sustainable value addition to Bohol's agricultural products.

A process for extracting anredera cordifolia bulbil polysaccharide by an acid method comprises the following steps: S1, pretreatment: washing, drying, crushing and sieving anredera cordifolia bulbil to obtain anredera cordifolia bulbil powder; s2, acid liquid extraction: mixing the anredera cordifolia bulbil powder with a diluted hydrochloric acid solution, and performing water bath heating extraction under the conditions that the extraction temperature is 70-85 DEG C, the pH value is 4.5-5.5, the heating time is 50-70 minutes and the material-liquid ratio is (1: 35)-(1: 45) g / mL to obtain an extracting solution; and S3, separation and purification: cooling the extracting solution, centrifuging, taking supernate, adding ethanol, carrying out alcohol precipitation, centrifuging, collecting precipitate, and carrying out deproteinization, dialysis and freeze drying to obtain the anredera cordifolia bulbil polysaccharide. The method is obviously higher than existing extraction methods such as a traditional hot water extraction method, and the extraction efficiency of the anredera cordifolia bulbil polysaccharide is effectively improved.

This invention relates to a method for preparing and applying a fermented product of Bifida Ferment Lysate and Dioscorea Oolong with enhanced moisturizing and anti-aging effects, belonging to the field of microbial fermentation technology. This invention discloses a *Bifidobacterium longum*, the nucleotide sequence of which is shown in SEQ ID NO: 1. This invention utilizes *Bifidobacterium longum* HJ-005 to ferment *Dioscorea opposita* and *Dioscorea opposita* to prepare a *Bifida Ferment Lysate* fermented product of *Dioscorea opposita*, simultaneously increasing the content of absorbable diosgenin, anthocyanins, arginine, and organic selenium, with better effects compared to other lactic acid bacteria. It can significantly reduce the water loss and shrinkage of zebrafish embryos, exhibiting a moisturizing effect, and can significantly promote the expression of zebrafish type I collagen and Elna genes, promoting collagen and elastin regeneration, thus possessing anti-aging effects and can be used as a new raw material for cosmetics.

The utility model highlights the utilization of purple yam, locally known as "ube", specifically the variety "Kinampay," which is a a uniquely aromatic variety endemic to the Province of Bohol, Philippines. This invention addresses the limited application of purple yam in the fermented beverage industry despite its abundance in the region. The process involves storing the purple yam for 20-30 days, inspecting, washing, sanitizing, cutting it into halves, steaming, cooling to room temperature, and blending with water, sugar, and pineapple juice. The mixture then undergoes primary fermentation between 48 to 72 hours under aerobic conditions, followed by secondary fermentation for 30 to 45 days under anaerobic conditions. After 30 to 45 days, the mixture is siphoned into new containers to separate the liquid and solid components. The said mixture was then allowed to aged for at least 3 more months and racking was done every month which is achieved by transferring the liquid components asceptically to a clean container. This innovation offers a novel approach to purple yam utilization, providing economic opportunities for local farmers by expanding market applications and promoting sustainable livelihoods.

The invention discloses purple yam and lotus root fermented wine and a brewing method thereof. The fermented wine is brewed by taking fresh Honghu lotus root and purple yam as main raw materials according to a specific weight ratio, and supplementing a compound enzyme preparation, beta-cyclodextrin, rock sugar, special distiller's yeast, a fermentation regulator, propyl gallate and chitosan. The core of the brewing method is as follows: the purple yam is subjected to high-pressure bubble cleaning to protect color and remove astringency; mixing and kneading the lotus root paste, the lotus root juice and the purple yam paste to fuse flavor precursors; a two-stage temperature-controlled fermentation process of aerobic firstly and anaerobic secondly is adopted; and chitosan is combined with a multi-tank series low-temperature clarification process for final treatment. The method effectively solves the problem that the purple yam is easy to oxidize and discolor during processing, successfully brews the special fermented wine which is purple red and stable in color, rich in flavor level (with fruit fragrance, lotus root fragrance and mellow fragrance), high in nutritional value and stable in quality, and is stable in process and suitable for large-scale production.

The invention relates to a specific chromatogram construction method for distinguishing iron stick yam and counterfeit products thereof based on HPLC-CAD (High Performance Liquid Chromatography-Computer Aided Design) and application of the specific chromatogram construction method, the iron stick yam and the counterfeit products thereof can be effectively distinguished, and the quality and the medicinal value of the iron stick yam are guaranteed. Then, detecting by using a high performance liquid chromatography electrospray detector under specific chromatographic conditions, and finally, according to a detection result, drawing a standard characteristic chromatogram of the iron stick yam medicinal material as well as the counterfeit product and the reference medicinal material of the iron stick yam medicinal material; the specific chromatogram is applied to quality detection, evaluation and control of the Tiegun yam medicinal material, or is applied to distinguishing the Tiegun yam and counterfeit products of the Tiegun yam. According to the specific chromatogram construction method, the iron stick yam and the counterfeit potatoes, cassava, sweet potatoes and dioscorea nipponica can be identified according to whether the raffinose exists in the chromatographic peak or not, the product quality and medicinal value of the iron stick yam are effectively guaranteed, and the specific chromatogram construction method has practical application value.