59 results about "Grape Seed Proanthocyanidins" patented technology

The invention provides a grape seed proanthocyanidins health beverage and a preparation method. The beverage is prepared by the following steps of: extracting leftover grape seeds in a wine plant, performing combined membrane separation technology on the extract to obtain clarified, deastringented and proanthocyanidins-enriched purified liquid, and adding water and various flavoring agents into the purified liquid in a ratio to obtain the product. The beverage does not have the astringent taste of the grape seed per se and yeast taste generated in the wine fermentation process, and also fully keeps the medicinal values of the grape seed.

The invention provides a preparation method for a grape seed proanthocyanidin extract. The preparation method comprises the following steps: firstly, preparing trichoderma koningii and aspergillus niger direct vat set; and secondly, adding water into grape seeds for grinding; adding glucose for mixing, sterilizing at high temperature, inoculating the bacteria and fermenting, centrifugally removing slag, carrying out ultrafiltration extraction, drying and other processes to obtain the grape seed proanthocyanidin extract.

A method for extracting grape seed oil and proanthocyanidins, involving a method of extracting active ingredients from natural products, soaking crushed grape seeds in a mixed solvent to obtain grape seed oil extract and proanthocyanidin extracts, extracting grape seed oil extracts and proanthocyanidins After liquid separation, the proanthocyanidin extract is purified by an ultrafiltration membrane to obtain proanthocyanidin, and the grape seed oil extract is evaporated to remove the solvent to obtain grape seed oil. The grape seed oil and proanthocyanidins in the grape seeds can be fully extracted by using the above method, the extraction method is simple, the equipment cost is low, the extracted grape seed oil and proanthocyanidins are high in purity, and the production cost is low. The yield of the prepared proanthocyanidins is as high as 86.7%, and the purity is higher than 97.8%. The extraction time is short, and a high extraction rate can be quickly completed to obtain a high-purity product. It is suitable for use by various small and medium-sized enterprises, and it is also suitable for wine production enterprises to recycle and process grape seed leftovers by themselves.

The present invention discloses a method for improving the water solubility of grape seed proanthocyanidin. The method comprises the following contents of: carrying out reflux extraction of grape seeds by deionized water having a temperature of 85 to 95 DEG C, and filtering to obtain crude extract solution; adding pectase, amylase, chitosan, or high-purity ethanol into the crude extract solution and stirring slightly, and standing when flocky deposition occurs; ultrafiltrating supernatant liquor again; and concentrating and drying to obtain water soluble grape seed proanthocyanidin product.

The present invention discloses a grape seed proanthocyanidin additive and a preparation method and an application thereof. The grape seed proanthocyanidin additive is prepared by evenly mixing grape seed proanthocyanidins, corn starch and rice hull powder at a weight ratio of (3-15) : 1 : 2. In the production practice of livestock breeding industry and especially in the processing of ruminant feed, the grape seed proanthocyanidin additive is added, which can significantly reduce the generation amounts of rumen fermentation carbon dioxide and hydrogen up to 34% and 78% and thus effectively reduce methane emissions up to 45%. The grape seed proanthocyanidin additive is simple in preparation method, strong in operability and suitable for the breeding practical application of ruminate animals of dairy cattle, beef cattle, mutton sheep, etc., can significantly inhibit the methane greenhouse gas emissions of the ruminant animals, and have very important significances for improving feed energy utilization efficiency, saving energy and reducing emission, and controlling the greenhouse effects.

The invention relates to a method for enhancing biological and protein stability of iced white wine, which comprises the following steps: (1) filtering Italian Riesling iced white wine subjected to alcohol fermentation through a 0.45 mu m filter membrane to obtain the filtered Italian Riesling iced white wine; (2) preparing an iced wine solution containing lysozyme and an iced wine solution containing sodium metabisulfite; and (3) sequentially adding the iced wine solution containing lysozyme, iced wine solution containing sodium metabisulfite and a grape seed proanthocyanidin concentrated solution into 1L of filtered Italian Riesling iced white wine, and regulating the pH value to 3.5-4.5 with a saturated potassium bitartrate solution, wherein the lysozyme concentration is 150-250 mg/L, the total SO2 concentration is 150-200 mg/L, and the total polyphenol concentration of the wine is 0.5-0.7 g/L. The method can prevent the iced white wine from the pollution of putrefactive microorganisms in the iced wine storage period without influencing the protein stability of the Italian Riesling iced white wine, and has the characteristics of no pollution, high safety and no residue as compared with antibiotics and chemical preservatives.

The invention discloses an oral medicine composition for resisting radiation, preventing dental caries and diminishing inflammation and a preparation thereof, and belongs to the technical field of oral medicine preparations. The composition is prepared from the following components in parts by mass: 100-500 parts of white hyacinth bean extract, 100-2000 parts of grape seed proanthocyanidin extract, 300-3000 parts of tea polyphenol, 0.01-0.1 part of epidermal growth factor EGF, 10-200 parts of triclosan and 2-6 parts of ammonium hexafluorosilicate. The oral medicine composition and the preparation thereof disclosed by the invention have a durable antibacterial effect, can be attached to the surface of teeth or oral cavity for a long time to form a protective film, can be used for tenderly protecting the oral cavity, has an excellent taste, and is safe to human bodies.

The invention discloses a compound feed additive with an antioxidant function capable of relieving mycotoxicosis of a piggy. The compound feed additive comprises the following components in percentage by weight: 1-2% of vitamin A, 3.23-4% of vitamin C, 5.11-6% of vitamin E, 3-4% of selenium yeast, 2-3% of grape seed proanthocyanidins and 81-85% of mixture of rice chaff and husks. The compound feed additive disclosed by the invention aims at a toxic mechanism of mycotoxin, selects a natural antioxidant as the raw material, adopts a reasonable compounding ratio of the components and has better relieving effects on oxidative injuries, structural damage and growth inhibition, which are caused by the mycotoxin, of intestinal tracts of an animal; besides, the compound feed additive with the antioxidant function, disclosed by the invention, has a better relieving effect on various animal toxic symptoms caused by the mycotoxin in the practice production; the components of the additive disclosed by the invention have the characteristics of safety and nutrition, micro nutritional substances in the feed cannot be adsorbed, and the breeding efficiency can be improved.

The invention discloses a method for preparing grape seed proanthocyanidin extract. The method comprises the following steps: grinding grape seeds, degreasing with petroleum ether, drying, adding intoa triangular flask, adding a buffer solution, performing enzymolysis for 1.5-2.5 hours, rapidly raising the temperature, fully inactivating, performing centrifugal separation, preserving the supernatant, adding an ethanol solution having the volume fraction of 65-75% into a water bath for 45-55 minutes, performing suction filtration, performing reduced pressure distillation, and performing freezedrying on the concentrate so as to obtain the crude GSPE; adding an AB-8 macroporous resin into a conical flask, adding an aqueous solution of the crude GSPE, performing oscillating adsorption into atable for 47-49 hours, filtering, pouring the resin washed with distilled water into ethanol having the volume fraction of 50-60% for desorbing for 25-27 hours, filtering the desorbed solution, performing reduced pressure distillation, and performing freeze drying, thereby obtaining the product. The method is simple, convenient and rapid, a large quantity of grape seed proanthocyanidin extract issuccessfully prepared, and the extract has obvious antioxidant activity and can be used for drug preparation.

The invention discloses an application of GSPE (grape seed proanthocyanidin extract) in preparation of a targeted drug for treating cell calcium overload injury. The cell calcium overload injury means vascular endothelial cell calcium overload injury resulting in pyemia, the GSPE does not influence classic signal channels TLR4 and NFkB of LPS (lipopolysaccharide), Orail signals are specifically blocked, and calcium overload signals are blocked. The application indicates that the GSPE can effectively block activation of Orail mediated SOCE (store-operated calcium entry) by LPS, blocks extracellular calcium ion inflow initiated by the Orail mediated SOCE, reverses lung microvascular endothelial cell calcium overload injury of mice with pyemia and reduces the death rate of the mice with pyemia.

The invention discloses composite pickled vegetables. The composite pickled vegetables are prepared from the following components in parts by weight: 50-60 parts of cucumbers, 20-25 parts of needle mushrooms, 25-30 parts of asparagus lettuce, 5-15 parts of garlic, 5-10 parts of tender ginger, 30-40 parts of salt, 20-24 parts of water, 15-20 parts of miso paste, 5-10 parts of sweet fermented flour paste, 5-10 parts of disodium guanylate, 3-7 parts of sodium inosinate, 25-30 parts of peanut oil, 12-15 parts of soy sauce, 3-10 parts of Chinese cinnamon, 5-15 parts of beet sugar, 3-8 parts of xylitol, 3-5 parts of grape seed proanthocyanidins, 1-3 parts of astaxanthin, 7-10 parts of protamine, 15-25 parts of carrageenin and 8-12 parts of sodium alginate. According to the prepared pickled vegetables disclosed by the invention, the content of nitrite is notably reduced, and the pickled vegetables hardly contain the nitrite, so that consumers do not generate the phenomenon of nitrite poisoning, and the pickled vegetables are safer. The prepared pickled vegetables are high in crispness, and crisp and refreshing in mouth feel.

The invention discloses grape-seed soybean powder and grape-seed soybean milk powder. The grape-seed soybean powder is prepared from, by weight, 0.1-0.35% of GSPE (grape seed proanthocyanidin extract), 30-80% of soybean powder, 0.05-0.2% of stevioside and 10-25% of maltodextrin. The grape-seed soybean powder and the grape-seed soybean milk powder have the advantages that the grape-seed soybean powder and the grape-seed soybean milk powder taste delicate, sweet and mellow, smell fragrant and are rich in nutrition and capable of scavenging free radicals, resisting ageing, cancers, radiation and irritability, beautifying the skin, reducing blood lipid, blood pressure and blood sugar, protecting eyes and the like; by adopting the sugar-free sweet formulas, the grape-seed soybean powder and the grape-seed soybean milk powder can be suitable for diabetes patients and fat patients to drink; people's physique can be strengthened effectively after long-term drinking of the grape-seed soybean powder and the grape-seed soybean milk powder at a low cost.

The invention provides a drying method of grape seed proanthocyanidin extract. Proanthocyanidin extract is preheated in a vacuum band-type drier head tank and is evenly sprayed on a conveyer belt by the swinging of a charge distributor under the vacuum condition; the extract successively passes through two heating sections and one cooling section along with the conveyer belt to form a dark red, continuous and loose dry extract; and when reaching the tail end of the device, the dry extract is scraped from the conveyer belt by a scraper blade arranged on the tail end and falls into an auger pulverizator, and the pulverized dry extract enters a product gathering tank. The invention adopts a continuous operation mode, has moderate drying process, short time, large production capability and whole sealing operation environment, avoids the cross contamination of people and materials, and furthest keeps the physical property and the chemical property of proanthocyanidin; and the dry extract has low moisture content and favorable dissolubility, is porous and loose and conforms to the GMP requirement.

The invention relates to a pharmaceutical composition containing pidotimod and a preparation method thereof, and in particular relates to a pidotimod oral solution preparation with high stability and a preparation method thereof. According to the oral solution and the preparation method, provided by the invention, glucosamine is adopted as a pH adjusting agent and a grape seed proanthocyanidin extract is adopted as an antioxidant to prepare the pidotimod oral solution preparation with high stability. The preparation method provided by the invention is simple, the taste is good and the product stability is high; trometamol is not adopted, thereby reducing the toxic and side effects, the defect of poor stability of the existing pidotimod oral solution preparation is overcome, the product quality and safety are improved, and the needs of children's clinical medication is met.

The invention provides a micro wave drying method for a grape seed proanthocyanidin extract, which comprises the following steps: putting the proanthocyanidin extract into a material box of a vacuum microwave drier, and closing a door of the box; and when the vacuum degree is less than or equal to 0.02MPa, opening microwaves at the power between 1,000 and 3,000kW and the frequency of 2,450MHz, and drying 10 to 25 minutes to obtain the dry extract which is porous and loose and contains the moisture content less than 5 percent. Under the condition of the microwaves, the microwave energy is utilized to quick dry the proanthocyanidin extract, the time is short and the temperature is low in the whole drying process, and the inoxidizability of the proanthocyanidin can be better maintained. The dry extract obtained by the method has the advantages of low moisture content, porosity and looseness, and good dissolubility. The method has the characteristic of low energy consumption for drying due to the utilization of the microwave energy, and is worthy of promotion in industrial production.

The invention belongs to the field of biotechnological pharmaceutics and relates to a method for increasing the protein expression quantity by prolonging survival time of host cells of a bombyx mori baculovirus expression system The bombyx mori baculovirus expression system with bombyx mori cells as hosts is a cracking expression system, the survival time of the host cells infected with viruses is very short, and the protein expression quantity is severely influenced. The host cells before virus infection are treated with an antioxidant, namely, grape seed proanthocyanidin, so that the survival time of the host cells after virus infection is prolonged, the expression level of protein is improved, the expression quantity is increased, meanwhile, protein obtained through expression can be modified and processed more sufficiently, accordingly, the protein has better biological activity, and the expression level of exogenous protein of larvae and silkworm chrysalis of bombyx mori treated with the method can be increased. A novel technical method is provided for increase of the protein expression quantity of the bombyx mori baculovirus expression system, and popularization and application of the method can bring great research and economic value in the protein expression industry.

The invention belongs to the technical field of food processing, and particularly relates to slowly digestible potato steamed bread rich in grape seed proanthocyanidin and a making method of the steamed bread. The slowly digestible potato steamed bread comprises flour, mashed potatoes, water, yeast, cane sugar, salt and grape seed extracts. According to the steamed bread, the grape seed extracts are added and serves as a functional component, the prepared steamed bread has a remarkable slowly digestible health care function, and blood sugar reaction of a high blood sugar and high blood lipid patient can be improved when the patient eats the steamed bread. The fresh mashed potatoes are added to prepare the steamed bread, and a nutritive value of the steamed bread is improved, so that the steamed bread has light potato fragrance and grape fragrance. The steamed bread meets current requirement for healthy staple food, waste is turned into wealth, comprehensive utilization is facilitated,a processing industry chain value of staple food grains is widened, the processing conversion rate of agricultural products is increased, the ratio of processing production to gross agricultural output value is further increased, and the steamed bread has wide market prospects.

The present invention discloses a composite pickle preparation method, cucumber, needle mushroom, asparagus lettuce, garlic, tender ginger, salt, water, miso, sweet fermented flour paste, sodium guanylate, sodium inosinate, peanut oil, soy sauce, cinnamon, beet sugar, xylitol, grape seed proanthocyanidins, astaxanthin, protamine, carrageenan and sodium alginate are used as raw materials for cleaning, blanching, ice and water processing, pickling, re pickling, ultra high pressure treatment and standing to prepare the composite pickle. Through use of synergistic compatibility effects of grape seed proanthocyanidins and astaxanthin, nitrite content in the pickle is significantly reduced, and is nearly zero, so that consumer nitrite intoxicating phenomenon may not be produced, the composite pickle is safer, by synergistic compatibility effects of carrageenan and sodium alginate, the crispness of the pickle is improved, and the pickle tastes crisp.