74 results about "Neohesperidine dihydrochalcone" patented technology

A method of inhibiting premature aging of human skin caused by exposure to infrared radiation comprising contacting the skin with a composition containing a therapeutically-effective amount of at least one protective compound chosen from baicalin, phloretin and neohesperidin dihydrochalcone, as well as combinations thereof.

A sweetener composition is provided, formed with natural plant extracts including Luo Han Guo fruit extract and sweet stevia extract, and neohesperidin dihydrochalcone (NHDC) as raw materials at a scientific and sound mixing ratio such that the disadvantage of having a strong aftertaste of water is eliminated, and the Chinese herbal medicine taste of the Luo Han Guo fruit and the bitter aftertaste of stevia sugar are effectively shielded. The sweetener composition successfully removes the Chinese herbal medicine taste of Luo Han Guo fruit and the bitter aftertaste of stevia sugar while fully exerting the herbal fresh and sweet taste of the Luo Han Guo fruit extract and the sweet stevia extract, and perfectly combines the sweet aftertaste of mogrosides, so that the sweet taste is maintained and the taste is good, and the sweetener composition of the present invention is well accepted by consumers.

The invention discloses a preparation method of neohesperidin dihydrochalcone, comprising the following steps of: (1) dissolving potassium hydroxide or sodium hydroxide in water with stirring so as to prepare 3-6% of an alkaline solution; (2) adding neohesperidin into the alkaline solution with stirring for dissolution, wherein the ratio of neohesperidin to the alkaline solution is 1: 5-8; (3) adding raneys nickel which accounts for 5-8 wt% the weight of neohesperidin after stirring and dissolving, carrying out a hydrogenation reaction at the hydrogen pressure of 0.01-0.1 MPa, stirring, and reacting for 4-6 hours to obtain a reaction solution; (4) adjusting the pH of the reaction solution to pH 7-7.5 by the use of hydrochloric acid, staying for 24-28 hours, and filtering out crystal solids to obtain the neohesperidin dihydrochalcone crude product. The preparation method disclosed in the invention requires no large pressure to carry out the hydrogenation reaction, is less dangerous, and is convenient for industrial production.

The invention relates to a process technology for extracting essential oil and neohesperidin dihydrochalcone from plants, in particular to a preparation process technology for extracting essential oil and neohesperidin dihydrochalcone from orange peels. The process technology is improved and optimized based on a conventional extraction method in the prior art, the steps of ethanol treatment, ultraviolet radiation, macroporous resin adsorption and the like are adopted audaciously, various reaction parameters are combined and optimized effectively, output efficiency of the essential oil and the neohesperidin dihydrochalcone is greatly improved, and the process technology is wide in application prospect.

A pharmaceutical composition for treating or preventing an elevated blood lipid or glucose level-related disease such as hyperlipidemia, arteriosclerosis, angina pectoris, stroke, hepatic diseases and hyperglycemia in a mammal, which comprises an effective amount of neohesperidin dihydrochalcone as an active ingredient together with a pharmaceutically acceptable carrier, and a functional food or beverage composition for such a disease, which comprises an effective amount of neohesperidin dihydrochalcone.

The invention discloses an after-treatment method for synthesizing neohesperidin dihydrochalcone from neohesperidin, which comprises the following steps: (1) carrying out catalytic hydrogenation on neohesperidin under the action of palladium on carbon, filtering, regulating the pH value of the filtrate to 3-6, and crystallizing at normal temperature to obtain a crystal 1; (2) filtering, and adsorbing the sample in the mother liquid; (3) after adsorbing the sample, eluting the sample with purified water to remove salts in the reaction liquid; (4) eluting with 1-30% ethanol to remove impurities in the mother liquid after crystallization; (5) eluting the sample with 30-100% ethanol, and collecting the sample liquid; and (6) concentrating, and carrying out secondary crystallization. The invention solves the problem of low yield in the prior art, and fills up the blank in the technology of after-treatment of neohesperidin and synthetic sweetening agent NHDC (neohesperidin dihydrochalcone) by using resin or polyamide.

The invention belongs to the technical field of application of compound essences for cigarettes to cigarette fields, and discloses a compound essence for a cigarette. The compound essence for the cigarette comprises a wall material, a core material and an emulsifying agent, wherein the wall material is a mixture of sodium alginate and guar gum; the core material is a mixture of neohesperidin dihydrochalcone, leaf alcohol and leaf alcohol glycoside; the emulsifying agent is propylene glycol fatty acid ester. The invention also discloses a preparation method of the compound essence for the cigarette and a purpose of the compound essence for the cigarette for increasing the aroma of the cigarette; the compound essence for the cigarette can be used for restraining the biting smell of smoke and keeping the stability and the durability of the aroma of the cigarette, and the uniformity and the consistency, with the passage of time, of the release of the aroma.

The invention provides an edible low-calorie rare sugar sweetening agent composition. Specially, trehalose, erythritol, neohesperidin dihydrochalcone and steviol glycoside are compounded in a certainproportion, so that a sweetening agent composition being good in homogeneity, low in calorie, good in flavor and good in stability can be obtained. The sweetening agent composition has the characteristics of being pure in mouth feel and refreshing, and also has the efficacy of being low in calorie, balanced in blood sugar and high in stability, containing prebiotics, preventing dental caries, andthe like.

The present invention provides functional rare sugar syrup and a preparation method thereof. A mass percentage of sucrose syrup in the rare sugar syrup is 0-99%. The rare sugar syrup is one or more of trehalose syrup, fructooligosaccharide syrup, allulose syrup, arabinose syrup, meso-erythritol syrup, neohesperidin dihydrochalcone syrup, stevioside syrup, maltooligosaccharide syrup, isomaltooligosaccharide syrup, galacto-oligosaccharide syrup, soybean oligosaccharide syrup, mixed cottonseed sugar, lactose and sucrose syrup, xylo-oligosaccharide syrup, mannan-oligosaccharide syrup, cyclodextrin glucose syrup, gentiobiose syrup, coupling sugar syrup, panose syrup, milk oligosaccharide syrup, chitin oligosaccharide acetylglucosamine syrup and ganoderma lucidum polysaccharide syrup. The functional rare sugar syrup has functions of protecting cells, regulating flora balance in body, regulating balances of blood sugar, blood pressure and blood lipids, protecting internal organs, promoting absorption of nutrients, preventing obesity, dental caries, oxidation and tumors, delaying aging, etc.

The invention provides a method for synthesizing neohesperidin dihydrochalcone from naringin. The method mainly solves the problems that the product generated by the existing synthetic methods is poor in purity, low in yield and hard to realize industrialized production and the like. According to the method, neohesperidin is not needed to be purified and the neohesperidin dihydrochalcone is further directly synthesized from naringin. By using the method for synthesizing neohesperidin dihydrochalcone from naringin, the obtained product is high in purity and high in yield and can realize industrialized production.

Belonging to the technical field of application of stable tobacco essence in the cigarette field, the invention discloses preparation and use of stable citrus aurantium flower flavor tobacco essence.The tobacco essence comprises a core material, a wall material and an emulsifier. The core material is a mixture of neohesperidin dihydrochalcone, trilobatin, nerol and nerol glucoside; the wall material is a mixture of carboxymethyl chitosan and starch octenyl succinate; and the emulsifier is sodium stearyl lactate. The invention also discloses a preparation method of the stable tobacco essence and use thereof in cigarette aroma enhancement. The stable tobacco essence can inhibit the pungent taste of cigarette smoke, clear lung, and maintain the cigarette smoke stability, durability and release uniformity during cigarette burning and smoking.

The invention relates to a sweetening agent composition for food packaging paper, and belongs to the technical field of food packaging paper. The sweetening agent composition comprises the following components in parts by mass: 2-10 parts of a main sweetening agent, 1-5 parts of a sweetness modifier, 10-20 parts of a sweetening aid, 1-3 parts of an acidity regulator, 10-30 parts of water and 40-75parts of an ester additive, wherein the main sweetening agent is selected from one or more of neotame, alitame, neohesperidin dihydrochalcone, sucralose and stevioside. The food packaging paper is endowed with a sweet taste effect; meanwhile, the fragrance and sweetness of the food packaging paper are improved, after the food packaging paper makes contact with food, the taste of the food is combined, when the food is eaten, a consumer can directly feel the sweet taste and the faint scent of the sweetening agent, the salivation promoting feeling is improved, and the packaging is very effectivefor some food with the sweet taste as the main taste.

A carbonated beverage comprises the following raw materials per 1000mL: 2-3g citric acid, 0.2-0.8g sodium citrate, 5-10g fructo-oligosaccharide, 8-12mg neohesperidin dihydrochalcone and 0.2-1g pigment. A carbon dioxide content is not less than 3%. The carbonated beverage is prepared by water treatment, chilled water treatment, batching, premixing, filling, sealing, code spraying, light inspection, temperature return, labeling, water removal, inspection, warehousing and the like. In the carbonated beverage, fructo-oligosaccharide and neohesperidin dihydrochalcone serve as sweetening agents, so that a synergistic effect is enhanced, and a taste is mediated. The carbonated beverage is simple in process and good in taste, has multiple health-care effects at the same time, is an ideal fashionable drink, and is suitable for various human bodies with diabetes and adiposity.

The invention discloses a pig feed phagostimulant, a preparation method and an application method . The pig feed phagostimulant comprises the following raw materials in percentage by mass: 15-25% of sodium glutamate, 0.2-0.5% of disodium 5'-guanylate, 0.2-0.6% of disodium 5'-inosinate, 0.3-0.7% of neohesperidin dihydrochalcone, 19.3-25% of chitosamine chelate and 55-65% of silicon dioxide. After being adding to pig feed and uniformly mixed, the pig feed phagostimulant can obviously improve the palatability of the pig feed, promote the ingestion of pigs continuously and improve the growth performance of the pigs.

The invention belongs to the field of grapefruit food processing and discloses a purely natural dried grapefruit peel snack and a preparation method thereof. The purely natural dried grapefruit peel snack is prepared from raw materials in parts by mass as follows: 70-80 parts of grapefruit peels, 1-3 parts of honey, 0.1-0.2 parts of black tea powder, 0.1-0.2 parts of green tea powder, 0.5-1 part of xylitol, 5-8 parts of white granulated sugar, 0.1-0.3 parts of neohesperidin dihydrochalcone, 0.1-0.3 parts of strawberry powder, 0.1-0.3 parts of chive powder, 1-2 parts of beef powder, 0.1-0.3 parts of rose powder, 0.1-0.3 parts of mustard powder, 0.1-0.3 parts of chili powder or 1-2 parts of shrimp meal.

The present invention relates to a sweetening composition comprising neohesperidin dihydrochalcone (NHDC) and gamma-cyclodextrin, to the use of the sweetening composition for sweetening ingestible products, namely, food products and pharmaceuticals, and to an ingestible product comprising the sweetening composition. Furthermore, the present invention also relates to the use of a composition comprising neohesperidin dihydrochalcone and a cyclodextrin selected from beta-cyclodextrin and gamma-cyclodextrin as taste-masking agent, to a process for masking unpleasant tastes in ingestible products, namely in food products and pharmaceuticals, and to ingestible products which comprise unpleasantly tasting substances and the taste-masking composition.

The invention discloses colla corii asini low-molecule peptide as well as a preparation method and application thereof, and belongs to the technical field of colla corii asini preparations. The collacorii asini low-molecule peptide is prepared by hydrolyzing colla corii asini with proteases and removing bitterness, wherein the proteases are natto kinase and acid protease. The colla corii asini low-molecule peptide prepared by the method is high in low-molecule peptide and high in biological availability. Adsorption is adopted with macroporous resins, so that the bitter components in the low-molecule peptide can be adsorbed, and the added plant extracts can regulate the bitterness and the fishy smell of the colla corii asini low-molecule peptide; and the added plant extracts are matched with stachyose, jujube vinegar and neohesperidin dihydrochalcone, so that the prepared colla corii asini low-molecule peptide preparation is moderate in sour and sweet degrees and free from fishy smelland bitterness. In addition, the colla corii asini low-molecule peptide can also improve the function of the stomach and the intestine, and prevent indigestion caused by taking of the colla corii asini.

The invention discloses a preparation method of neohesperidin dihydrochalcone. The method comprises the following steps: (1) carbonyl protection: dissolving the neohesperidin in an organic solvent or organic solvent aqueous solution, adding trimethyl orthoformate or triethyl orthoformate and ketal catalyst to perform the ketal reaction, reducing pressure and concentrating, cooling and crystallizing, filtering and drying to obtain a compound I; (2) hydrolysis reaction: dissolving the compound I in an aqueous alkali of the compound II; (3) hydrogenation reaction: adding the hydrogenation catalyst, introducing nitrogen to protect, and introducing the hydrogen to perform the hydrogenation reaction, filtering to obtain the aqueous alkali of the compound III; (4) acidification and crystallization: regulating pH value, cooling and crystallizing, filtering and drying to obtain the neohesperidin dihydrochalcone. The yield of the neohesperidin dihydrochalcone prepared through the method disclosed by the invention could reach 97.2%, the purity can reach 98.5%. The method disclosed by the invention is simple, mild in reaction condition and low in cost, and is capable of partially recycling the catalyst and suitable for the industrial production.

The invention discloses a preparation method of a venison sausage, which comprises the following steps: washing and stirring venison and leaf lard to obtain ground meat stuffing, uniformly water, salt, nisin, 3,4-dihydroxy-benzoic acid, protamine, sorbitol, neohesperidin dihydrochalcone, sodium succinate, tea polyphenol, dark soy sauce, cooking wine, star aniseed powder and garlic to obtain pickling liquid, then soaking the ground meat stuffing into the pickling liquid for pickling at the normal temperature for 5-8 hours, heating the pickling liquid with the ground meat stuffing at the temperature of 40-60 DEG C for 0.5-1 hour to obtain pickled ground meat stuffing, crushing parsley leaves and Basil leaves, adding the crushed leaves into the pickled ground meat stuffing for uniform mixing, chopping the pickled ground meat stuffing for 5-10 minutes, adding cochineal microcapsules for chopping for 1-3 minutes to obtain chopped meat stuffing, finally, pouring the chopped meat stuffing into a casing to obtain the venison sausage. In the preparation method, colorant nitrite is not added into the venison sausage, the color protection is completed by tea polyphenol, the cochineal microcapsules are used for color modulation, so that the prepared sausage has the advantages of keeping good color and reducing health hazard.

The invention provides a sweet food additive for drinks and a preparation method. Neohesperidin dihydrochalcone is prepared through catalytic loop opening of neohesperidin, a neohesperidin dihydrochalcone solution and glycyrrhizin are mixed and concentrated, the concentrated substance is sprayed by a spray dryer to form a spray, the obtained spray is dried into spherical particles by hot air, andthus, the compound sweetening agent for the drinks is prepared. According to the method, the neohesperidin dihydrochalcone natural product has dual characteristics of sweetness enhancement and bitterness inhabitation, thus, the defect that a glycyrrhizin sweetening agent has after-bitterness is overcome, the sweetening agent has long sweet duration, tastes good and has very low calorie, and the preparation process is simple and easy to control.

The invention discloses a fresh and sweet high-power compound sweetening agent and a preparation process and application thereof, and belongs to the field of food additives, neohesperidin dihydrochalcone, disodium nucleotide (I + G), vitamin and yeast extract endow the sweetening agent with fresh and sweet flavor. The sweetening agent mainly comprises the following components: miraculin, citric acid, monopotassium glycyrrhizinate, ammonium glycyrrhizinate, tripotassium glycyrrhizinate, stevioside, mogroside, sucralose, neotame, neohesperidin dihydrochalcone, xylitol, erythritol, a yeast extract, disodium nucleotide (I + G), edible salt, vitamins and maltodextrin. The invention also discloses a preparation process of the fresh and sweet high-power compound sweetening agent, the process is simple, convenient and rapid, the sweetening agent can be quickly put into production, the sweetening agent can be applied to food, soy sauce, beverages, low-alcohol wine, dairy products or bakery products, and the sweetening agent can be prepared through scientific and reasonable compounding. Therefore, the obtained sweetening agent is prominent in fresh and sweet flavor, high in solubility, good in stability, high in safety and low in sweetness cost.