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90 results about "ETHYL VALERATE" patented technology
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Ethyl pentanoate, also commonly known as ethyl valerate, is an organic compound used in flavors. It is an ester with the molecular formula C7H14O2. This colorless liquid is poorly soluble in water but miscible with organic solvents. As is the case with most volatile esters, it has a pleasant aroma and taste.
Compounds containing S-N-valeryl-N-{[2′-(1H-tetrazole-5-yl)-biphenyl-4-yl]-methyl}-valine and (2R,4S)-5-biphenyl-4-yl-4-(3-carboxy-propionylamino)-2-methyl-pentanoic acid ethyl ester moieties and cations
A compound of an angiotensin receptor antagonist (ARB), a neutral endopeptidase inhibitor (NEPi) and one or more monovalent cations are useful for the treatment of hypertension and / or heart failure. ARB includes S—N-valeryl-N-{[2′-(1H-tetrazole-5-yl)-biphenyl-4-yl]-methyl}-valine in the anion form, NEPi includes (2R,4S)-5-biphenyl-4-yl-4-(3-carboxy-propionylamino)-2-methyl-pentanoic acid ethyl ester in the anion form and cation includes monovalent cations such as Na+. The compound includes trisodium [3-((1S,3R)-1-biphenyl-4-ylmethyl-3-ethoxycarbonyl-1-butylcarbamoyl)propionate-(S)-3′-methyl-2′-(pentanoyl{2″-(tetrazol-5-ylate)biphenyl-4′-ylmethyl}amino)butyrate] hemipentahydrate.
![Compounds containing S-N-valeryl-N-{[2′-(1H-tetrazole-5-yl)-biphenyl-4-yl]-methyl}-valine and (2R,4S)-5-biphenyl-4-yl-4-(3-carboxy-propionylamino)-2-methyl-pentanoic acid ethyl ester moieties and cations](https://images-eureka.patsnap.com/patent_img/eb239ae2-f451-4c9e-8101-694067a7ab8d/US08877938-20141104-D00000.png "Compounds containing S-N-valeryl-N-{[2′-(1H-tetrazole-5-yl)-biphenyl-4-yl]-methyl}-valine and (2R,4S)-5-biphenyl-4-yl-4-(3-carboxy-propionylamino)-2-methyl-pentanoic acid ethyl ester moieties and cations")
![Compounds containing S-N-valeryl-N-{[2′-(1H-tetrazole-5-yl)-biphenyl-4-yl]-methyl}-valine and (2R,4S)-5-biphenyl-4-yl-4-(3-carboxy-propionylamino)-2-methyl-pentanoic acid ethyl ester moieties and cations](https://images-eureka.patsnap.com/patent_img/eb239ae2-f451-4c9e-8101-694067a7ab8d/US08877938-20141104-D00001.png "Compounds containing S-N-valeryl-N-{[2′-(1H-tetrazole-5-yl)-biphenyl-4-yl]-methyl}-valine and (2R,4S)-5-biphenyl-4-yl-4-(3-carboxy-propionylamino)-2-methyl-pentanoic acid ethyl ester moieties and cations")
![Compounds containing S-N-valeryl-N-{[2′-(1H-tetrazole-5-yl)-biphenyl-4-yl]-methyl}-valine and (2R,4S)-5-biphenyl-4-yl-4-(3-carboxy-propionylamino)-2-methyl-pentanoic acid ethyl ester moieties and cations](https://images-eureka.patsnap.com/patent_img/eb239ae2-f451-4c9e-8101-694067a7ab8d/US08877938-20141104-C00001.png "Compounds containing S-N-valeryl-N-{[2′-(1H-tetrazole-5-yl)-biphenyl-4-yl]-methyl}-valine and (2R,4S)-5-biphenyl-4-yl-4-(3-carboxy-propionylamino)-2-methyl-pentanoic acid ethyl ester moieties and cations")
Owner:NOVARTIS PHARM CORP
Preparation method for (2R, 4R)-4-substituted-2-piperidine carboxylic acid compound and intermediate thereof
InactiveCN101712645ARaw materials are easy to getSimple processAsymmetric synthesesSynthesis methodsOrganic synthesis
The invention relates to a synthesis method for preparing a (2R,4R)-4-methyl-2 -piperidine carboxylic acid compound taking diethyl oxalate as starting materials and an intermediate thereof, and belongs to the field of organic synthesis. The synthesis method comprises the following steps of: taking the diethyl oxalate and 1-bromo-substituted-propylene as the starting materials, performing a Grignard reaction and an addition reaction on the diethyl oxalate and 1-bromo-3-substituted-propylene to obtain intermediate 2-carbonyl-4-substituted-5 cyan ethyl valerate; and then performing a cyclization reaction, a benzyl ester protection reaction and a deprotection reaction on the intermediate 2-carbonyl-4-substituted-5 cyan ethyl valerate to obtain trans-4-substituted-2-piperidine ethyl formate; and finally, splitting the trans-4-substituted-2-piperidine carboxylic acid ethyl ester to obtain a chiral target product (2R,4R)-4-methyl-2-piperidine formic acid compound. The preparation method has the advantages of readily available raw materials, simple process, and mild reaction condition.
Owner:CHONGQING WORLD HAORUI PHARM CHEM
Tobacco flavor with natural sweet fruity aroma characteristics and preparation method thereof
InactiveCN105670790AExcellent fruity sweet aroma characteristicsStrong sense of natureTobacco preparationEssential-oils/perfumesSolventFlavor
The invention discloses a tobacco flavor with natural sweet fruity aroma characteristics and a preparation method thereof. The method comprises the following steps: ethyl butyrate, ethyl isovalerate, butyl acetate and fruit extracts are uniformly mixed, the flavor is prepared, and the flavor can be dissolved into a solvent with any proportion for usage; and the flavor is applied to a tobacco product for endowing cigarettes with the natural sweet fruity aroma characteristics. The tobacco flavor aroma is coordinated with tobacco aroma, in order to improve smoking quality of cigarettes and improve comfort level for sense organs.
Owner:CHINA TOBACCO GUANGXI IND
Formula of Baijiu composite blending and flavoring liquid
The invention provides a formula of Baijiu composite blending and flavoring liquid and relates to the technical field of production of Baijiu. The formula comprises the following components in parts by weight: 26 to 30 parts of ethyl hexanoate, 14 to 18 parts of ethyl lactate, 0.6 to 1 part of ethyl formate, 12 to 16 parts of ethyl acetate, 0.1 to 0.3 part of ethyl propionate, 2.5 to 2.9 parts ofethyl butyrate, 0.6 to 0.8 part of ethyl valerate, 3 to 4 parts of hexanoic acid, 5 to 6 parts of lactic acid, 0.2 to 0.4 part of formic acid, 10 to 11 parts of acetic acid, 0.05 to 0.15 part of propionic acid, 1 to 3 parts of butyric acid, 0.1 to 0.3 part of pentanoic acid, 0.5 to 1.5 parts of normal propyl alcohol, 0.2 to 0.4 part of normal butanol, 0.5 to 0.7 part of isobutanol, 0.15 to 0.2 part of sec-butyl alcohol, 2.5 to 3.5 parts of isoamylol, 0.1 to 0.15 part of hexyl alcohol, 4 to 6 parts of acetaldehyde, 4 to 6 parts of acetal, 0.1 to 0.3 part of 2,3-butanedione and 0.05 to 0.15 partof 3-hydroxy-2-butanone. The Baijiu with various flavors such as strong flavor, faint scent, soy sauce flavor and all flavors can be prepared by the flavoring liquid and is suitable for different groups of users.
Owner:李思奇
Method for synthesizing 6-ethyl-5-fluoro-4-hydroxy pyrimidine and intermediate thereof
InactiveCN102060784AReduce pollutionRaw materials are cheap and easy to getOrganic compound preparationCarboxylic acid esters preparationPropionyl chlorideFormamidine acetate
The invention relates to a new concise and efficient method for synthesizing 6-ethyl-5-fluoro-4-hydroxy pyrimidine and an intermediate 2-fluoro-3-oxo ethyl valerate thereof. 6-ethyl-5-fluoro-4-hydroxy pyrimidine is an important intermediate for synthesizing a broad-spectrum antifungal drug voriconazole. At present, the methods for synthesizing 6-ethyl-5-fluoro-4-hydroxy pyrimidine have the defects of more reaction steps, complex processes, more three wastes and high cost and are not favourable for industrial production. To solve the above problems, the method provided by the invention comprises the following reaction steps (see the drawing 1): using ethyl fluoroacetate and propionyl chloride as raw materials under the reaction temperature to synthesize 2-fluoro-3-oxo ethyl valerate under appropriate alkali action; and using 2-fluoro-3-oxo ethyl valerate and formamidine acetate as raw materials under the reaction temperature to synthesize 6-ethyl-5-fluoro-4-hydroxy pyrimidine under appropriate reaction system. The method provided by the invention is safe, environment-friendly, concise and efficient.
Owner:NANTONG FINC PHARMA CHEM
Preparation method of ester ether compound and catalyst applied to method
InactiveCN105384628AHigh selectivityThe reaction synthesis steps are simpleMolecular sieve catalystsPreparation by ester-hydroxy reactionSolubilityFuel oil
The invention relates to biomass ester ether compounds and a preparation method thereof. The preparation method is implemented by taking gamma-valerolactone (GVL) prepared by biomass hydrolysis as a raw material through performing an esterification or etherification reaction on a molecular sieve catalyst under the condition that a micromolecular alcohol compound is simultaneously used as a solvent and a reactant, so that ester ether compounds such as 4-ethoxy ethyl valerate, 4-methoxy methyl valerate and 4-butyl valerate and the like are prepared. The preparation method disclosed by the invention has the advantages of mild reaction conditions, cheap and easily-obtained raw materials, high product selectivity, high reaction efficiency, and the like; and the ester ether compounds have good stability and oil solubility, and can be widely used as green biomass-based fuel oils or additives.
Owner:EAST CHINA NORMAL UNIV
Blueberry essence
The invention provides a blueberry essence, consisting of a blueberry concentrated solution, acetic acid, leaf alcohol, ethyl acetate, ethyl butyrate, ethyl isovalerate, furanone, ethyl maltol, ethyl valerate, linalool, linalool oxide, methyl cinnamate and the balance of propylene glycol. The blueberry essence provided by the invention has the flavor of fresh blueberries, and a beverage added with the blueberry essence has a strong fruit juice sense and a taste of the fresh blueberries.
Owner:唐顺妹
Angiotensin receptor antagonist as well as NEP inhibitor drug crystal form and preparation thereof
The invention relates to an amorphous crystal form of a latest-generation cardiotonic agent valsartan ((2R, 4S)-5-biphenyl-4-group-5-(3-carboxyl-propionyl-amino)-2-methyl-ethyl valerate) trisodium and a preparation method of the cardiotonic agent.
Owner:JIANGSU CAREFREE PHARM CO LTD
Finishing agent for textiles
InactiveCN104878600AGood hydrophilic functionImprove washabilityFibre treatmentPolymer scienceDiethylenetriamine
A finishing agent for textiles is prepared from the following raw materials in parts by weight: 12-22 parts of sulfonate starch, 5-7 parts of ethyl valerate, 10-14 parts of sodium ricinoleate, 2-3.5 parts of oxidized polyethlene wax, 1.5-2.6 parts of imidazoline N-hexadecyltrimethylammonium chloride, 1.2-2.3 parts of lavender essence, 2-3 parts of diethylenetriamine, 8-12 parts of amino silicon oil, 5-8 parts of isophorone diisocyanate, 7-14 parts of polyoxyethylene, 6-9 parts of sodium cetanol sulfate, 3-7 parts of ammonium lauryl sulfate and 2-4 parts of water-soluble lanolin. The finishing agent has the following benefits: the finishing agent for textiles can ensure that the textiles are good in hydrophilic function, have better wash fastness and anti-static property, and enables fabric to be hygroscopic and sweat releasing.
Owner:QINGDAO DONGCHANGRUI TEXTILE
Fruity note base for cigarettes and application thereof
InactiveCN111269749AImprove temperamentIncrease the amount of aromaTobacco treatmentEssential-oils/perfumesBiotechnologyEthyl butyrate
The invention relates to a fruity note base for cigarettes, and belongs to the technical field of tobacco product blending. The fruity note base comprises the following components in percentage by weight: 0-12.0% of jujube acid; 0-12.0% of jujube tincture; 0-1.0% of acetic acid, 0-2.3% of ethyl acetate; 0-2.3% of ethyl butyrate, 0-2% of ethyl valerate, 0-2.0% of isoamyl isovalerate, 0-1.1% of cinnamon leaf oil, 0-1.9% of clove bud oil, 0-3% of sweet orange oil, 0-5.0% of lanamyl ether, 0-1.0% of Peru extract and the balance of a mixture of 95% ethanol and propylene glycol or 70% ethanol, wherein the weight percentage of the ethyl acetate, the ethyl butyrate, the ethyl valerate and the isoamyl isovalerate is not 0. When the fruity note base is added into cigarettes, the fruity aroma of thecigarettes can be increased, the aroma quality and the aroma quantity are improved, the aftertaste is clean, the comfort degree is improved, and the purpose of meeting diversified requirements of consumers on cigarette tastes is achieved.
Owner:CHINA TOBACCO SICHUAN IND CO LTD
Clostridium new strain and application thereof
ActiveCN112725235ARich flavor substancesImprove the quality of wineBacteriaAlcoholic beverage preparationBiotechnologyEthyl acetate
The invention belongs to the technical field of wine brewing microorganisms, and particularly relates to a clostridium new strain and application thereof. Aiming at the problem that the variety of functional microorganisms capable of improving aroma in the white spirit fermentation process is less, the invention provides a clostridium sp. new strain with the preservation number of CGMCC NO.19455. The new strain disclosed by the invention can simultaneously produce butyric acid, ethyl valerate, ethyl acetate and 2-pentanone at high yield, provides a new strain for aroma production in white spirit brewing, enriches the resources of brewing microorganisms, and has a very good application value.
Owner:WULIANGYE
Water-soluble apple essence
The invention relates to a water-soluble apple essence which is characterized by comprising the following ingredients: by weight, 0.67 part of amyl formate, 0.03 part of geranium oil, 1.2 parts of ethyl acetate, 0.05 part of clove oil, 1.11 parts of pentyl butancate, 0.02 part of allyl caproate, 1.11 parts of ethyl valerate, 0.05 part of citral, 0.11 part of vanillin, 0.09 part of benzaldehyde, 30 parts of distilled water and 60 parts of 95% alcohol. According to the water-soluble apple essence prepared in the invention, stability of the essence is increased. The water-soluble apple essence can be widely applied in the field of food or medicine.
Owner:WUJIANG CITY LI DA LUSTRE FINISHED PROD
Preparation method of sodium valproate
PendingCN111349003AShort reaction pathHigh yieldOxygen-containing compound preparationOrganic compound preparationHalopropanePyrrole
The invention provides a preparation method of sodium valproate, and belongs to the technical field of medicine synthesis. The method comprises the following steps: by taking ethyl valerate as a raw material, adding a methyl tert-butyl ether solution of a pyrrole metal reagent into an ether solution of ethyl valerate, then adding halopropane, carrying out an alkylation reaction, adding a weakly acidic solution in a dropwise manner to terminate the reaction after the reaction is finished, and washing with water to obtain an intermediate product; and adding a sodium hydroxide solution into the alcohol solvent of the intermediate product, carrying out a saponification reaction, and purifying to obtain sodium valproate after the saponification reaction is finished. The method is short in reaction route, high in total yield, easily available in raw materials, low in cost, high in operability and suitable for industrialization. The total molar yield of sodium valproate prepared by the methodis greater than or equal to 86.0%, and the purity of the final product is greater than or equal to 99.5%.
Owner:SICHUAN CREDIT PHARMA
Sweet orange essence for cigarette filter tips and preparation method and application of sweet orange essence for cigarette filter tips
InactiveCN109135924AImprove noveltyImprove visibilityTobacco preparationEssential-oils/perfumesPhenethyl alcoholEthyl butyrate
Owner:HUBEI CHINA TOBACCO IND
Post-treatment method of sacubitril valsartan sodium intermediate
InactiveCN110818581ALess corrosiveEasy to manufactureOrganic compound preparationAmino-carboxyl compound preparationAcid substancesMethyl palmoxirate
The invention discloses a post-treatment method of a sacubitril valsartan sodium intermediate. According to the method, a proper acid-binding agent is adopted; by removing acidic substances in an intermediate 1 ((2R, 4S)-4-amino-5-biphenyl-4-yl-2-methyl ethyl valerate hydrochloride) crude product prepared by a thionyl chloride / ethanol system, a high purity intermediate 1 can be obtained; and the method is simple to operate, and overcomes the problem of corrosivity of instruments and devices caused by repeated reduced pressure concentration of n-heptane in the prior art. The post-treatment method provided by the invention is more beneficial to subsequent preparation of sacubitril valsartan sodium, and is suitable for large-scale industrial production.
Owner:ZHUZHOU QIANJIN PHARMA +1
Preparation method of lipoic acid impurities
The invention provides a preparation method of a lipoic acid impurity, and the method comprises the following steps: (1) mixing ethyl 6, 8-dichlorocaprylate and sodium sulfide to react, mixing with sodium sulfite to continue the reaction, and obtaining a mixture; (2) mixing the mixture obtained in the step (1) with sulfur and sodium sulfide for reaction, and then mixing with sodium sulfite for continuous reaction to obtain the 5-thietanyl ethyl valerate. According to the preparation method, distribution and formation reasons of impurities in the lipoic acid preparation process can be known, explanation of sources and trends of the impurities in lipoic acid is facilitated, a reaction route can be better designed, reaction conditions are improved, formation of the impurities is avoided, andthe product quality is improved.
Owner:SUZHOU FUSHILAI PHARMA CO LTD
A strawberry flavor
InactiveCN103385522AStrong sense of natureIncrease aromaTobacco preparationTobacco treatmentFragariaFuran
The present invention provides a strawberry flavor which is composed of a strawberry concentrate, acetic acid, leaf alcohol, ethyl acetate, ethyl butyrate, ethyl isovalerate, furanone, ethyl maltol, ethyl valerate, and the balance of propylene glycol. The strawberry flavor of the present invention has a fresh strawberry flavor, drinks added with the strawberry flavor has a strong taste of juice, and has a taste of fresh strawberries.
Owner:唐顺妹
Pear essence
InactiveCN103340383AImprove heat resistanceImprove aroma qualityFood preparationFruit juiceEthyl butyrate
The invention provides a pear essence, consisting of the following components in parts by weight: 1-20 parts of an essence base, 1-50 parts of a solvent, 5-10 parts of a surfactant, 5-10 parts of a cosurfactant and 50-80 parts of a carrier, wherein the essence base consists of the following components in parts by weight: 5-10 parts of ethyl acetate, 1-30 parts of ethyl butyrate, 5-15 parts of ethyl valerate, 5-20 parts of ethyl caproate and 5-20 parts of isobutyl acetate. The pear essence provided by the invention has the flavor of fresh pears, and a beverage added with the pear essence has a strong fruit juice sense and a taste of the fresh pears.
Owner:唐顺妹
Method for synthesizing optically active derivative of omega - aryl ¿C (2S) ¿C N ¿C boc ¿Calpha amino acid
ActiveCN101092371AReduce usageReasonable choice of reaction processOrganic compound preparationAmino-carboxyl compound preparationArylGrignard reagent
This invention relates to a process for synthesizing optically active omega-aryl-(2S)-N-tert-butyloxycarbonyl-alpha-amino acid derivative, more specifically, omega-aryl-(2S)-N-tert-butyloxycarbonyl-alpha-amino acid ester. The process comprises: preparing omega-arylalkyl bromide into Grignard reagent, reacting with ethyl N-tert-butyloxycarbonyl-L-pyroglutamate to obtain omega-aryl-5-one-(S)-N-tert-butyloxycarbonyl-alpha-amino acid ethyl ester, and reducing to obtain omega-aryl-(2S)-N-tert-butyloxycarbonyl-alpha-amino acid ethyl ester. The process has such advantages as reasonable reaction process, abundant raw materials, short synthesis time, and no need for expensive enzyme reagents, and is suitable for mass production.
Owner:上海药明康德新药开发有限公司
Enhancement of beer flavor by a combination of pichia yeast and different hop varieties
InactiveUS20140234480A1Improve satisfactionImprove flavor profileWort preparationBeer fermentationEthyl butyrateFood flavor
In the beer fermentation process, Pichia spp. yeast strains can be combined with normal beer yeast strains and with different hop varieties to produce synergistic effects, including the increased production in the fermentation product of esters, e.g., increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate, and ethyl octanoate. Additionally, the Pichia spp. strain interacts differently with different hop varieties, such that the flavor profile of beer can be tuned by employing different combinations of Pichia spp. strains and hops.
Owner:CHR HANSEN AS
Tetrahydro-gamma-carboline derivative synthesis method
ActiveCN103130802AEasy to operateHigh yieldOrganic chemistryBulk chemical productionMethylene DichlorideSynthesis methods
The invention discloses a tetrahydro-gamma-carboline derivative synthesis method which comprises the following steps: substituted aniline (II) is used as a raw material, acetic acid is used as a catalytic agent, and the substituted aniline (II) reacts with 5-amino-3-oxo-ethyl valerate (III) to form N-aryl enamine (IV); the compound (IV) reacts under the action of palladium acetate and copper acetate to form an indole-3-carboxylic acid ethyl ester derivative (V); and the compound (V) is subjected to deprotection of tertiary-butoxyocarbonyl (Boc) protecting groups under the action of trifluoroacetic acid in methylene dichloride and then subjected to a reflux reaction in methanol in sodium hydroxide to form a 2-methyl-2,3,4,5-tetrahydro-1H-pyrido [4, 3-b] indol-1-keton derivative (VI); and the compound (VI) is subjected to a reflux reaction in tetrahydrofuran under the action of lithium aluminum hydride to form a tetrahydro-gamma-carboline derivative (1). The tetrahydro-gamma-carboline derivative synthesis method has the advantages that the operation is simple, the reaction raw materials and the reaction agents are easy to obtain, the yield is high, and the like.
Owner:BIRDO (SHANGHAI) PHARMATECH CO LTD
Composition for inhibiting alcohol-based fuel for boilers from producing nitrogen oxides
ActiveCN104479771ASimple preparation processNo pollution in the processLiquid carbonaceous fuelsMethyl groupNuclear chemistry
The invention discloses composition for inhibiting alcohol-based fuel for boilers from producing nitrogen oxides. The composition comprises components in percentage by mass as follows: 9.6-25.6% of (4-ethoxyphenyl)phenylmethanone, 11.8-30.3% of 2-hydroxy-3-methyl ethyl valerate, 12.9-28.1% of 1-eth-1-ynyl-4-(pentyloxy)benzene, 14.8-33.5% of 2-(4-methoxy-1,4-cyclohexadiene-1-yl)-2-propyl alcohol, 11.9-27.8% of 3-methyl-1-indanone and 10.4-21.6% of 1-iso-propenyl-4-metoxybenzene. Thecomposition is added to the alcohol-based fuel in a ratio of 0.1-0.7wt%, the nitrogen oxides produced during combustion of thealcohol-based fuel can be obviously reduced, and emission of the nitrogen oxides in combustion flue gas of the boilers is averagely reduced by 36.4%.
Owner:CRPC INNOVATION ENERGY
Preparation method of bamboo flavor liquor
ActiveCN104458926AGreat tasteIncrease health functionComponent separationAlcoholic beverage preparationFlavorBamboo shoots
The invention discloses a preparation method of a bamboo wine liquor, relates to the field of wine manufacturing. The method aims to improve the taste and health care function of the liquor; and the invention also provides a method for determining the content of ethyl valerate in the liquor. According to the invention, the bamboo shoots are soaked in liquor to adsorb part of the esters in the liquor due to the strong adsorbability of the bamboo shoots, and part of the beneficial substances in the bamboo shoots dissolve in the liquor, so that the total ester declines, and the solid is appropriate high; therefore, the taste and health care function of the liquor can be enhanced.
Owner:SICHUAN YIBIN ZHUHAI WINERY
Tetrahydro-gamma-carboline derivative synthesis method
ActiveCN103130802BEasy to operateHigh yieldOrganic chemistryBulk chemical productionEnamineSodium hydroxide
The invention discloses a tetrahydro-gamma-carboline derivative synthesis method which comprises the following steps: substituted aniline (II) is used as a raw material, acetic acid is used as a catalytic agent, and the substituted aniline (II) reacts with 5-amino-3-oxo-ethyl valerate (III) to form N-aryl enamine (IV); the compound (IV) reacts under the action of palladium acetate and copper acetate to form an indole-3-carboxylic acid ethyl ester derivative (V); and the compound (V) is subjected to deprotection of tertiary-butoxyocarbonyl (Boc) protecting groups under the action of trifluoroacetic acid in methylene dichloride and then subjected to a reflux reaction in methanol in sodium hydroxide to form a 2-methyl-2,3,4,5-tetrahydro-1H-pyrido [4, 3-b] indol-1-keton derivative (VI); and the compound (VI) is subjected to a reflux reaction in tetrahydrofuran under the action of lithium aluminum hydride to form a tetrahydro-gamma-carboline derivative (1). The tetrahydro-gamma-carboline derivative synthesis method has the advantages that the operation is simple, the reaction raw materials and the reaction agents are easy to obtain, the yield is high, and the like.
Owner:BIRDO (SHANGHAI) PHARMATECH CO LTD
Culture method of burkholderia cepacia and application thereof in catalytic synthesis of flavor esters of baijiu and degradation of harmful esters of baijiu
ActiveCN110484574APromote degradationAlcoholic beverage preparationMicroorganism based processesMicroorganismEthyl butyrate
The invention belongs to the technical field of microbes and particularly discloses a culture method of burkholderia cepacia CGMCC1.3055 and application thereof in catalytic synthesis of a flavor esters of baijiu and degradation of harmful esters of baijiu. The burkholderia cepacia CGMCC1.3055 has the capacity of efficiently catalyzing and synthesizing baijiu flavor esters ethyl butyrate, ethyl valerate, ethyl hexanoate, ethyl octanoate and ethyl decanoate in a water phase system and degrading harmful baijiu esters dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP) andphthalic acid bis(2-ethylhexanoic) ester (DEHP), the yields of the flavor esters are 4.26+ / -1.21, 14.42+ / -2.42, 148.91+ / -15.60, 1331.34+ / -75.33 and 1610.89+ / -90.31 mg / L respectively, and the degradation rates of the harmful esters are 18.56%+ / -1.46%, 20.62%+ / -1.00%, 21.76%+ / -2.89% and 37.52%+ / -4.65% respectively.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Hami melon essence
InactiveCN103652805AImprove heat resistanceImprove aroma qualityFood ingredient as flavour affecting agentFood preparationBenzoic acidIsobutyl acetate
The invention provides hami melon essence which consists of the following components in parts by weight: 1-20 parts of base, 1-50 parts of solvent, 5-10 parts of surfactant, 5-10 parts of cosurfactant and 50-80 parts of carrier, wherein the base consists of the following components in parts by weight: 5-10 parts of palmitic acid, 1-30 parts of benzoic acid, 5-15 parts of ethyl valerate, 5-20 parts of ethyl caproate, 5-20 parts of isobutyl acetate, 1-5 parts of methyl salicylate, 1-3 parts of palmitic acid and 5-10 parts of isoamyl acetate. The hami melon essence provided by the invention has the flavor of fresh roxburgh rose, and the drink added with the hami melon essence has strong juice sensation as well as the taste of fresh roxburgh rose.
Owner:冯春亮
A purification method of a Sakubaquat Sandan sodium intermediate
ActiveCN110845349BSolve corrosiveEasy to manufactureOrganic compound preparationAmino-carboxyl compound preparationSolventMethyl palmoxirate
The invention discloses a purification method of a sacubitril valsartan sodium intermediate. According to the method, a certain amount of specific lower fatty acid ester and a low-polarity solvent areadopted; the method comprises the following steps: recrystallizing and purifying an intermediate 1: ((2R, 4S)-4-amino-5-biphenyl-4-yl-2-methyl ethyl valerate hydrochloride) crude product prepared from a thionyl chloride / ethanol system, and removing acidic substances in the crude product. The method has characteristics of simple operation; corrosion on instrument equipment due to the use of the n-heptane repeated reduced pressure concentration method in the prior art is avoided, and the yield of the intermediate 1 is increased obviously. The purification method provided by the invention is more beneficial to subsequent preparation of sacubitril valsartan sodium, and is suitable for large-scale industrial production.
Owner:ZHUZHOU QIANJIN PHARMA +1
Strain HSCY 2073 as well as separation and screening thereof and application of strain HSCY 2073 in improvement of flavor and quality of table vinegar
ActiveCN113699069AStrong toleranceIncrease the content of flavor substancesBacteriaMicroorganism based processesBiotechnologyAroma aroma
The invention discloses a strain HSCY 2073 as well as separation and screening thereof and an application of the strain HSCY 2073 in improvement of the flavor and quality of table vinegar. The strain HSCY 2073 is identified as lactobacillus and is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation time is November 21, 2019, and the preservation number is CGMCC No.18982. The strain HSCY 2073 is the lactobacillus which is high in acetic acid and ethanol tolerance, excellent in effect of producing non-volatile acid and high in content of five fruity aroma substances such as acetaldehyde, ethyl acetate, isobutyl acetate, isoamyl acetate and ethyl 3-methylvalerate, can adapt to severe environments such as high-acid, high-alcohol and oligotrophic environments for table vinegar brewing, is high in high-acid resistance.The non-volatile acid can be produced to improve the softness of the taste of the table vinegar, meanwhile, the aroma substances such as aldehydes and esters with good aroma can be improved, and finally the overall flavor quality of a table vinegar product is greatly improved.
Owner:JIANGSU HENGSHUN VINEGAR IND
Preparation method of pigskin antibacterial polypeptide
InactiveCN108707637APromote degradationReduce lossesMicroorganism based processesPeptide preparation methodsFreeze-dryingUltrafiltration
The invention discloses a preparation method of pigskin antibacterial polypeptide. The method specifically comprises the steps that fresh pigskin is cut and put into an aqueous solution containing sodium carbonate and ethyl valerate, then degreasing is carried out, an alkali solution is discarded, washing is carried out until the solution is near neutral, then water is added for homogenate, boiling, filtering and drying are carried out to obtain degreased pigskin; the degreased pigskin is utilized to prepare a fermentation medium, aspergillus niger is inoculated for fermentation, and liquid supernatant is centrifuged to obtain a fermentation broth; the fermentation broth is ultra-filtered to obtain a crude antibacterial peptide extract; the crude antibacterial peptide extract is subjectedto gel chromatography, after sample loading is carried out, elution is carried out by using double distilled water, components with higher antibacterial activity are collected, and freeze-dried to obtain the pigskin antibacterial peptide. The preparation method of the pigskin antibacterial polypeptide has the advantages that the extraction method is simple and feasible, the extraction efficiency,the yield and the purity are high, and the prepared antimicrobial peptide has high quality and high activity, can quickly kill bacteria, and has broad-spectrum antibacterial properties.
Owner:金华市铁骑士生物科技有限公司
Enhancement of beer flavor by a combination of pichia yeast and different hop varieties
ActiveUS20170183612A1Improve satisfactionImprove flavor profileWort preparationBeer fermentationPichia garciniaeEthyl butyrate
It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.
Owner:CHR HANSEN AS
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