175 results about "Pelargonium" patented technology

A mosquito repellent is prepared from diethyltoluamide DEET and the natural mosquito repelling essence containing the active components chosen from lemon oil, cinnamon oil, agastache oil, fish pelargonium oil, etc.

The invention discloses compound essential oil for improving skin properties and aims to better satisfy people's appeal to natural skin care in the aspect of skin care. The compound essential oil provided in the invention comprises, by weight percentage, 32 to 45% of rose essential oil, 5 to 10% of lavender essential oil, 3 to 8% of Yilan essential oil, 20 to 30% of teaplant essential oil, 10 to 20% of fish pelargonium essential oil, 2 to 6% of mastic essential oil and 3 to 8% of aloe essential oil. The compound essential oil can effectively solve the skin problems of a tarnished color, poor absorption capability, dryness, poor elasticity, proneness to wrinkling, too much secretion of grease, etc., and has a good effect on improving skin properties.

An essence composition for resisting allergy and diminishing inflammation of head is prepared from the following components: water, sodium hyaluronate, D-panthenol, allantoin, asiatic centella extract, dipotassium glycyrrhizinate, purslane extract, astragalus membranaceus root extract, marigold extract, mother chrysanthemum extract, pelargonium essential oil, bisabolol and pentanediol. A preparation method comprises the following steps: (1) adding the raw materials water, EDTA-2Na, carbomer, xanthan gum, butanediol, sodium hyaluronate and allantoin into an emulsification pot, heating them to 80 DEG C, keeping the temperature and stirring for 15 minutes to obtain a mixture; (2) cooling the mixture in the emulsification pot to 45 DEG C, and adding and uniformly stirring D-panthenol, dipotassium glycyrrhizinate, purslane extract, astragalus membranaceus root extract, calendula flower extract, centella asiatica extract, mother chrysanthemum extract, bisabolol, pelargonium essential oil andpentanediol to obtain a finished product. The essence composition has good anti-allergic and anti-inflammatory effects.

The invention provides a medical tissue regeneration-promoting hydrogel dressing and a preparation method thereof. The preparation method comprises the steps of (1) taking egg white hydrolysate and animal mucus hydrolysate; (2) preparing extracts of root of flos ixorae chinensis and pelargonium odoyatissimum; (3) dissolving polyvinyl alcohol and polyvinyl pyrrolidone into solvent deionized water, and evenly stirring to obtain a water-soluble polymer solution; dispersing starch and sodium carboxymethyl cellulose into water to prepare starch dispersion liquid; (4) sequentially adding glycerol, ethylenediamine tetraacetic acid disodium, the egg white hydrolysate, the animal mucus hydrolysate, the extract of root of the flos ixorae chinensis and the extract of the pelargonium odoyatissimum; (5) adding epoxy chloropropane, stirring to form a mixed solution, pouring the mixed solution into a mould, and standing to obtain the medical tissue regeneration-promoting hydrogel dressing. When in use, the medical tissue regeneration-promoting hydrogel dressing is free from irritation to the skin, and has a very high wound healing rate.

The invention discloses a fructus clausena lansium-flavor beef jerk and a preparation method thereof. The fructus clausena lansium-flavor beef jerk is prepared from the following raw materials in parts by weight: 15-18 parts of fructus clausena lansium, 220-250 parts of beef, 1-3 parts of fructus tsaoko, 2-3 parts of pepper, 4-6 parts of dried tangerine peel, 2-3 parts of rose pelargonium herb, 2-4 parts of rosa laevigata leaves, 3-5 parts of lotus leaves, 3-4 parts of fruits of elm, 2-3 parts of rhizoma polygonati odorati, right amount of pomegranate seed oil, 6-8 parts of pepper salt, 10-12 parts of baby corn, 3-5 parts of yellow rice flour, 6-8 parts of chestnut kernel powder, 20-30 parts of pineapple juice, 4-6 parts of milk powder and 10-12 parts of granulated sugar. The fructus clausena lansium-flavor beef jerk prepared by the method is fragrant, crisp and chewy; the fructus clausena lansium-flavor beef jerk is blended with the sweet and sour flavor of the fructus clausena lansium, thus having the functions of appetizing and helping digestion; the fructus clausena lansium-flavor beef jerk is appetizing and has unique flavor; multiple Chinese herbal medicinal ingredients are added into the formula of the fructus clausena lansium-flavor beef jerk, so that the fructus clausena lansium-flavor beef jerk has the function of improving health care, and has the effects of invigorating stomach and calming the nerves, clearing heat and detoxifying, nourishing yin and stomach, and the like; the fructus clausena lansium-flavor beef jerk is baked after being wrapped by lemongrass, thus being better in flavor; therefore, the fructus clausena lansium-flavor beef jerk is a novel flavor jerky product integrating the advantages of being green, healthy, comprehensive in nutrition, convenient in leisure and the like.

The present invention relates to a method for profiling of protein extract from hyper-acidic aerial parts of plant Scented Geranium (Pelargonium sp.), said method comprising steps of selecting effective extraction medium, with extraction medium consisting of 0.2 M sodium carbonate increasing percentage extract by about 600%, selecting effective medium to determine polypeptide pattern in said extract, with polypeptide pattern medium consisting of Sodium Carbonate ranging between 0.2 to 0.4 M, and 0.2 M Sodium Carbonate along with 50% dimethylsulfoxide, selecting effective media to determine enzyme multimolecular forms in said extract, with enzyme multimolecular forms media consisting of 0.2 M Tris-HCl buffer at pH 7.5, and optionally 50% dimethylsulfoxide; Sodium Carbonate at concentration ranging between 0.2 to 0.4 M and optionally 50% dimethylsulfoxide, and using biochemical and biophysical techniques comprising gel electrophoresis, spectrophotometry, centrifugation, protein estimation in said method to determine quantitative, qualitative, structural and functional facets of the proteins from said extract, and extraction compositions thereof.