264 results about "Tetramethylpyrazine" patented technology

The invention relates to a bacillus subtilis highly producing tetramethylpyrazine and a method thereof for fermentation producing tetramethylpyrazine, and belongs to the technical field of bio-engineering. The invention discloses a Bacillus subtilis XZ1124 which can highly produce tetramethylpyrazine, and is preserved in CCTCC, and the preservation number is CCTCC NO: M 208157. The strain is made of Maotai-flavor liquor and high temperature Daqu; the strain is identified as Bacillus subtilis based on colony, cell form, physiological and biochemical characteristics and 16S rRNA gene sequence comparative result thereof. The strain can utilizes glucose, sucrose, molasses and soybean cake powder as substrate, and increases the output of tetramethylpyrazine through accumulating a great deal of endogenous precursors, so as to solve the problems of low product density, exogenous adding precursor requirement, and low precursor utilization rate in tetramethylpyrazine production through microbe fermentation. When sucrose and soybean cake powder are used as substrate, 4.08 g/L of tetramethylpyrazine can obtained through shaking culture of the raw material for 120 h at the temperature of 37 DEG C.

The invention discloses a method and a strain for producing tetramethylpyrazine (TTMP), in particular a two-step production process that a microorganism accumulates precursor acetoin by using the fermentation of reducing sugar and the acetoin and ammonia undergo a non-enzymatic reaction to synthesize the TTMP, and belongs to the technical field of bioengineering. The microorganism is any one of bacillus subtilis (CCTCC NO:M 208157), bacillus licheniformis (CGMCC NO:3961), bacillus licheniformis (CGMCC NO:3962) and bacillus licheniformis (CGMCC NO:3963). The strain obtains biomass and accumulates endogenous precursor acetoin by using the fermentation of the reducing sugar, and the acetoin and the ammonia in a fermentation system undergo the non-enzymatic reaction to synthesize the TTMP. The method has the advantages that: the obtained bacteria quantity is higher, the accumulation amount of the acetoin is effectively improved (38 to 44g/L); the high-concentration endogenous precursor acetoin and the ammonia can quickly react under proper conditions to form the TTMP (16 to 20g/L); and the use ratio (40.3 percent) of precursors is obviously improved due to the accumulation of endogenous acetoin and an in-situ fermentation environment.

The invention relates to the use of tetramethylpyrazine (TMP) for the treatment of patients at risk for the development of, or diagnosed as having, CNS disorders such as Alzheimer's disease (AD), Parkinson's disease (PD), glaucoma, and Huntington's Disease (HD), as well as traumatic brain injury (TBI). The present invention also relates to the use of retinal imaging to diagnose and monitor efficacy of treatments for such CNS disorders.

The invention discloses a production method of strong aromatic Chinese spirits. The production method comprises the following steps of: preparing fermented grains by using 1000-1200 parts of unprocessed food grains, 100-200 parts of steamed rice husk steamed, and 4000-5000 parts of middle-level fermented grains fermented at the upper row; filling the fermented grains in a steaming bucket for cooking, mixing cooking wine of the fermented grains, fermented at the upper row while cooking the raw materials so as to obtain the cooked fermented grains and large dreg wine after ending cooking; taking out the cooked grain wine and placing for aeration cooling, adding 200-250 parts of middle-temperature Daqu, 30-50 parts of bacterial mouldy bran, firstly placing 1000-1200 parts of upper fermented grains fermented at the upper row in a pit, then placing 5500-6500 parts of the grain wine obtained in the previous step in a pit, and fermenting for 60-70 days; filling 1000-1200 parts of lower fermented grains fermented at the lower row in the steaming bucket for cooking, thereby obtaining double-turn wine; and after operating once according to the steps, mixing the large dreg wine and the double-turn wine obtained in the next turns to obtain the strong aromatic Chinese spirits. The production method has the advantages that the content of tetramethylpyrazine in the strong aromatic Chinese spirits is increased, and the style of the strong aromatic Chinese spirits is not affected.

The invention relates to a kind of ligustrazine derivant, preparation method and medicinal compound and its application, belonging to chuanxiong rhizome derivant medicine technique. The structure general formula is as that: Ar is hydroxybenzene, fluorophenyl, chlorphenyl, methylbenzene, methoxybenzene, nitrobenzene, cyanobenzene, furan group, ligustrazine or thiofuran. Said preparation method comprises following steps: mixing intermediate 2- chloromethyl- 3, 5, 6- trimethyl pyrazine and halogenated benzyl, triethyl phosphite; heating and refluxing, adding waterless tetrahydrofuran and NaH at tetrahydrofuran bath condition, dropping mixing solution of aromatic aldchyde and waterless tetrahydrofuran, stirring, extracting, drying, filtering, steaming to remove disslovant, separating residues with fast column chromatography, recrystallizing with methanol, and getting ligustrazine derivant. Said product and medical findings can be used to produce medicinal compound, and medicine for preventing angiocardiopathy and cerebrovascular diseases such as ischemic disease, atherosclerosis and coronary disease.

The invention relates to the technical field of yeast for making hard liquor, in particular to bacillus licheniformis, yeast prepared through the same and a preparation method of the yeast. The bacterial strain is named as the bacillus licheniformis according to classification and collected in the China center for type culture collection, and the collection number is CCTCC NO. M2015224; after the bacterial strain is made into a fermentation bacterium solution, the fermentation bacterium solution serving as the functional bacterium solution is inoculated onto raw materials for making the yeast to be subjected to fermentation treatment, and the yeast product is obtained. The technological process is short and easy to operate; compared with traditional yeast, the content of tetramethylpyrazine in the obtained yeast is increased by over nine times.

The invention discloses a method for producing biological aromatics: acetoin and tetramethylpyrazine by taking vinasse as a raw material by utilizing microbial fermentation and belongs to the technical field of biological engineering. The method disclosed by the invention comprises the following steps of: supplementing a proper amount of glucose (0-100g/kg) into fresh vinasse of which the acidity is regulated; adding a seed culture cultured by any one of bacillus subtilis (CCTCCNO: M208157) or bacillus licheniformis (CGMCC3961, 3962, 3963); then, fermenting for 1-3 days at the temperature of 37 DEG C to produce a great amount of one of the biological aromatics: the acetoin; and on the basis, adding ammonium salt to the fermentation product to produce the other biological aromatic: the tetramethylpyrazine by acetoin transformation. The method for selectively producing the biological aromatics: the acetoin and the tetramethylpyrazine under control by taking the vinasse as the raw material through whether the ammonium salt is added or not has the outstanding advantages that not only can the biological aromatics with different high additional values be selectively obtained but also the vinasse is prevented from polluting the environment and the utilization value of the vinasse is promoted.

The invention discloses a swine in-vitro embryo culture solution. The swine in-vitro embryo culture solution disclosed by the invention is obtained through adding ligustrazine, with the final concentration of 0.05-5.00 microgram/milliliter, into an embryo culture solution NCSU-23. A traditional Chinese medicine monomer component, namely ligustrazine, is added into the swine in-vitro embryo culture solution disclosed by the invention; shown by experiments, through carrying out in-vitro culture on the swine parthenogenetic activated embryos and the swine in-vitro fertilized embryos by using the culture solution, the development efficiency of the embryos and the number of the cell masses and total cells in blastulae can be effectively increased. The swine in-vitro embryo culture solution has the advantages that a foundation is laid for the development of other biotechnologies, medical research and animal husbandry, and meanwhile, a certain theoretical basis for clarifying the development mechanism of early swine embryos is provided.

The invention discloses a high-fat flavoring wine containing healthy flavor components. The high-fat flavoring wine is prepared by a method comprising the following processes: pretreating raw materials; fermenting and removing lactic acid; burdening; acidifying and fermenting; and distilling and taking out wine. The preparation method comprises the following steps: mixing yellow water and foreshot with feint and then adding composite purification enzyme for sterilization and filtration to obtain a mixed liquor; inoculating propionibacterium in the mixed liquor for fermentation to remove lactic acid; adding powder starter, powder grain and starter pest powder; adding kiln bottom mud leach liquor for seal fermentation; preparing a composite esterified bacterium liquid with a fermented material; adding the composite esterified bacterium liquid in the remained fermented material for fermentation to obtain an esterified liquor; and preparing the high-fat seasoning wine by using overgauge wine and the esterified liquid, discarding stillage and distilling and taking out wine. Ethyl caproate, ethyl lactate, ethyl acetate, ethyl butyrate, Monacolin-K, tetramethylpyrazine, soy ketone, benzofuran, 5-hydroxymethyl-2-furfural and chitin are contained in distilled spirit with the alcohol strength of 50-68V/V%. After the flavoring wine is blended with the distilled spirit, the healthy flavorcomponents are duplicated. The high-fat flavoring wine in the invention can be used as a health distilled spirit.

The invention belongs to the field of medicament technology, and especially relates to applications of a tetramethylpyrazine derivative tetramethylpyrazine nitrone to medicament preparation as well as prevention and treatment of brain injury diseases. Experiments prove that tetramethylpyrazine nitrone can improve traumatic brain injury and brain injury after subarachnoid hemorrhage; the improvements concretely comprise the following aspects: improvement of behaviors of model rats with traumatic brain injury and subarachnoid hemorrhage, reduction of cerebral infarction areas due to traumatic brain injury, improvement of vasospasm state after subarachnoid hemorrhage, and protection of brain tissues. Mechanisms of action of tetramethylpyrazine nitrone relate to inhibition of oxidative stress injuries, inhibition of inflammatory reactions, and apoptosis resistance. Tetramethylpyrazine nitrone can be used as a medicine for preventing and treating brain injury diseases, especially traumatic brain injury and subarachnoid hemorrhage, and can be prepared into various dosage forms with medicinal carriers.

The invention discloses a method for producing sesame flavored white spirit high in tetramethylpyrazine content, comprising the following steps of: crushing 800-900 parts of broomcorn and 100-200 parts of wheat, blending 50-100 parts of bran and 200-300 parts of stillage obtained through the previous round of steaming with starch solution evenly, and steaming the mixture in a rice steamer, thereby obtaining fermented grains; blending the obtained fermented grains with the stillage obtained through the previous round of steaming in the ratio of 1: (5-5.5) and performing aeration cooling; adding 150-200 parts of sesame flavored yeast and 200-250 parts of bran to the mixture and supplementing the starch solution, and then gathering and stacking for 2-3 days, thereby obtaining fermented residues; performing aeration cooling on the fermented residues so that the temperature thereof reaches 28-32 DEG C; sealing and fermenting in a pit for 50-60 days; and mixing 1000-1200 parts of fermented grains with 150-180 parts of steamed rice husk in the rice steamer for steaming, thereby obtaining the sesame flavored white spirit. The sesame flavored white spirit through the production process provided by the invention is obviously improved in quiet and tasteful degree, softness and comfort in contrast with the wine produced through the existing process; and the premium grade rate of the sesame flavored white spirit is improved by more than 20% in contrast with the existing process, while the content tetramethylpyrazine thereof beneficial for human body health is increased to 3000-4000 ug/L from 300-800 ug/L.

The invention discloses a novel fried wheat essence, comprising 2-acetylthiophene, furanone, 2,3-pentanedione, 3-methyl-2-cyclohexenyl-1-one, 2,3,5,6-tetramethylpyrazine, 5-methyl-6,7-dihydrocyclopentylpyrazine, 2-acetylpyrazine, tricin, furfuryl thioacetate, biradical disulfide and propylene glycol. The invention not only has fried wheat fragrance and but also can be used in the coarse grain beverage after baking, in particular to wheat smell milk beverage. Meanwhile, the invention can better enhance the mouthfeel and cover the bilgy odour and musty taste of legume coarse grain in base materials.

The invention belongs to medical technical field and discloses nasal mucosa medication agent of tetramethylpyrazine and the preparation method. The agent contains tetramethylpyrazine, pharmaceutical excipient and absorption enhancer. The weight percentage is 1:0.1 to 100:0.1 to 10. The tetramethylpyrazine includes tetramethylpyrazine prepared in various methods and salts of tetramethylpyrazine. Formula dosage of tetramethylpyrazine is put into absorption enhancer and additional pharmaceutical solutions of suitable concentration prepared in advance to produce nasal mucosa medication agent, such as nasal drops, spray, aerosol, microsphere agent, liposomes, etc. Via the special physiological structure of nasal cavity, the agent medicates via nasal mucosa and allows tetramethylpyrazine bypasses the blood-brain barrier to enhance the distribution of medicine in brain tissue. The drug can be used to treat migraine, cerebral ischemia, cerebral embolism and emergencies such as angina pectoris, coronary heart disease, myocardial infarction, etc, and the drug has the advantages of complete and rapid absorption, high treating effects, high stability, and few side effects.

The gingko medicine composition consists of gingko leaf extract and ligustrazine phosphate in the amount of 1-100 times of gingko leaf extract. The preparation process of the medicine composition is also disclosed. As the compound preparation, the medicine composition of the present invention has the complementary and synergistic effects of gingko leaf extract and ligustrazine phosphate, including promoting blood circulation to disperse blood clots, resisting platelet aggregation, dilating blood vessel and improving microcirculation, and may be used in preparing medicine for ischemic cardiac and cerebral vascular diseases.

The invention discloses rheinic acid derivatives and treatment application thereof, belonging to the field of medicine. A compound with a bioactivity is a compound as shown in a general formula (I) or salts, solvates or hydrates thereof, wherein X3 is the residue of the compound with the bioactivity, and X1 and X2 are independently H or acetyl individually; X3 is the residue of ligustrazine, arginine, lysine or carnitine; X3 is the residue of meglumine, glucosamine or glucose; and X3 is the residue of meglumine, glucosamine or glucose acetylate. The treatment application is as follows: the rheinic acid derivatives can be used for preparation of medicaments for treating or preventing heart cerebrovascular diseases, and can also be used for preparation of medicaments for treating or preventing diseases related to T-cell proliferation or diseases mediated by pro-inflammatory cytokines.

The invention discloses fermented blank bean beef powder essence. The fermented blank bean beef powder essence is prepared from the following raw materials in parts by weight: 5 to 20 parts of beef, 5 to 20 parts of water, 0.05 to 0.1 parts of protease, 5 to 10 parts of glucose, 10 to 20 parts of HVP, 15 to 25 parts of yeast powder, 5 to 10 parts of beef tallow, 0.8 to 2 parts of threonine, 0.5 to 1.8 parts of lysine, 1 to 2 parts of cysteine, 0.5 to 1.5 parts of glycine, 0.5 to 1 part of methionine, 10 to 20 parts of starch, 5 to 10 parts of maltodextrin, 5 to 10 parts of monosodium glutamate, 2 to 5 parts of salt, 2 to 5 parts of fermented blank bean essence, and 0.05 to 0.2 parts of 2,3,5,6-tetramethylpyrazine. The fermented blank bean beef powder essence provided by the invention is sandy beige powdery essence; fermented blank bean beef is pure in flavor, tastes delicious, is long in aftertaste, pure in taste and long in fragrance, does not taste bitter, and is true and natural in fragrance; the bitterness generated by drying original fermented blank bean beef powder is eliminated, and the defect that the taste is not natural and mellow enough due to adoption of fermented blank bean essence is overcome.

The invention discloses a method for quantitative analysis of main pyrazine flavor substances in cigarette mainstream smoke and relates to a method for gas chromatography-tandem mass spectrometer-based determination of eight main pyrazine flavor substances such as 2-methylpyrazine, 2, 5-dimethylpyrazine, 2, 6-dimethylpyrazine, 2-methoxypyrazine, 2, 3, 5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2, 3, 5, 6-tetramethylpyrazine and 2-acetylpyrazine in cigarette mainstream smoke. The method comprises internal standard solution, standard work solution and sample solution preparation, gas chromatography-tandem mass spectrometry analysis and determination result calculation. The improved detection method can be operated simply, has response sensitivity and quantitative analysis accuracy, effectively reduces complex sample matrix-caused interference and is suitable for quantitative analysis of a trace quantity of a target object in a complex flue gas matrix.

The invention relates to a ligustrazine salt, in particular to ligustrazine mesylate and a pharmaceutical composition and use of the same. The ligustrazine mesylate of the invention has better stability than ligustrazine phosphate and ligustrazine hydrochloride.

The invention provides a process for chemically synthesizing tetramethylpyrazine by using amino butanone as raw material and letting in steam at the presence of alkalinity, wherein the obtained tetramethylpyrazine is in the form of trihydrate. The synthesis process can be applied to the field of pharmacy. The invention also provides the process for preparing phosphoric ligustrazine and phosphoric ligustrazine by using tetramethylpyrazine.