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142 results about "Total antioxidant" patented technology

Total antioxidant capacity is the term used to describe the ability of antioxidants in different foods to clean harmful free radicals in the blood and cells. Often referred to by the acronym TAC, it takes into account the amount of water-based and fat-based antioxidants present in food.

Quality assurance and identification method for high-quality strawberries

ActiveCN105203672AScientific and reliable quality evaluation systemEffective reflection of total antioxidant activityComponent separationMicrobiological testing/measurementEnzyme GeneGenetic diversity
The invention relates to a quality assurance and identification method for high-quality strawberries, belonging to the technical field of biology. The quality assurance and identification method comprises the following steps: determining phenols and flavor substances of different varieties of strawberries by virtue of HPLC-MS and GC-MS, and establishing a chemical fingerprint chromatography database; determining the total antioxidant activity of the various strawberries by virtue of an ORAC method; analyzing blastogenesis diversity of the strawberries by utilizing RFLP, RAPD and SSR methods and combining key enzyme genes in synthetic routes of anthocyanin and polyphenol; establishing a spectrum-effect relationship between chemical fingerprint chromatography and biological activity information of the different varieties of strawberries, and analyzing the relation between hereditary basis and functional quality character of the strawberries. The high-quality variety of the strawberries is selected by combining chemical fingerprint chromatography, the effectiveness evaluation, genetic diversity analysis and the spectrum-effect relationship and is subjected to authenticity identification, so that a scientific, reliable, uniform and standard strawberry quality evaluation system is established, and technical support and scientific basis are provided for the quality control of the strawberries.
Owner:JIANGSU ACADEMY OF AGRICULTURAL SCIENCES

Preparation and application methods of penaeus monodon fermented feed

The invention relates to preparation and application methods of penaeus monodon fermented feed. The preparation method comprises the following steps: respectively carrying out enlarged culture on bacillus licheniformis, lactobacillus plantarum and candida utilis, then mixing in a volume ratio of 1:1:1, adding brown sugar (2g/1000mL) and running water into the mixed bacterial solution under the condition that the ratio of the culture solution to water is 1:80, uniformly mixing, uniformly stirring with penaeus monodon compound feed in a ratio of 2:5, sealing with a plastic film, and fermenting for 18-28 hours, so that the fermented feed is obtained. The invention also provides the application method of the fermented feed. The prepared fermented feed is used for feeding penaeus monodon once a day, and the feeding amount is 20-30% of the daily total feeding amount. The prepared fermented feed can obviously improve nitric oxide synthase activity, superoxide dismutase activity, catalase activity, phenoloxidase activity, glutathione peroxidase activity and total antioxidant capacity of penaeus monodon and obviously reduce the malondialdehyde content; and composition of florae in intestines of the penaeus monodon is obviously improved, and the survival rate of penaeus monodon culture is obviously increased.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY

Method for rapidly screening and quantifying antioxidant active components in traditional Chinese medicine on line

The invention belongs to the field of medicine, and particularly relates to a method for screening and quantifying ABTS<+>-CE-DAD of antioxidant active components in traditional Chinese medicine. Taking Shuxuening as an example, specific to the aim of verifying the feasibility of the method, nine types of antioxidant active components in Shuxuening are screened and determined. In an experimental process, reaction conditions such as the pH value and phosphate concentration of a buffer solution, the concentrations of sodium dodecyl sulfate and beta-cyclodextrin, the content of acetonitrile, the temperature and the voltage are optimized. Under the same condition, ABTS+ and a Shuxuening injection sample are sampled in sequence, and components with antioxidant activity are reacted with ABTS+ and detected separately. Meanwhile, the certain detected antioxidant active components can be quantified by the determined conditions, and the total content of the active components in a sample is found to be linear with total antioxidant activity. As proved by the result of methodology, the method can be used for screening active compounds in traditional Chinese medicine on line, is easy, convenient, reliable, low in energy consumption, environmentally friendly, and easy for automation.
Owner:SHINEWAY PHARMA GRP LTD +2

A detection kit for measuring small berry orac and its detection method

InactiveCN102269702AGood repeatabilitySolving Kinetic Lag Time Measurement ProblemsFluorescence/phosphorescenceCardboardDisodium Fluorescein
The invention relates to a method for measuring the total antioxidant capacity of small berries, provides an ORAC detection kit suitable for the determination of the total antioxidant capacity of small berries and a detection method thereof, and belongs to the technical field of activity detection and determination. The kit includes: antioxidant standard substance Trolox storage reagent, fluorescent substance fluorescein sodium storage reagent, free radical generator AAPH reagent, phosphate buffer, and fluorescent microwell reaction plate, which is made of a plastic or hard paper material Boxes are packed together to make up. The ORAC detection method for the total antioxidant capacity of small berries comprises the following steps: small berry sample pretreatment; detection with reagent kits; and analysis of detection results. By mixing the sample and the reagent in a certain volume ratio, the fluorescence microplate analyzer is used to detect the change of the fluorescence intensity of the complex, thereby measuring and calculating the total antioxidant capacity of the small berry. The invention can provide a complete set of total antioxidant capacity test of small berries, has high sensitivity and good accuracy, and is convenient for popularization and application.
Owner:JIANGSU ACADEMY OF AGRICULTURAL SCIENCES

Construction of human paraoxonase 3 gene expression vector

The invention belongs to biotechnology pharmacy technology field. The recombination plasmid Pci-Hpon3 expressed in zooblast is constructed by used human mintacol enzyme 3 gene (Hpon3), Hpon3 is expressed efficiently and secreted into blood in small murine skeletal muscles organizing in electric transferring method to improve PON3 in blood serum and enforce the ability of small mouse antioxidation pressure so that it can control liver damage efficiently. The activity of Hpon3 transgene expression small mouse blood serum hydrolytic decomposition melilotol is improved by 1.4 times and can maintain 24 days. After small mouse acute or subacute liver damage mould is built by injecting carbon tetrachloride into abdominal cavities of transgene group and normal small mouse, the blood serum ALT and AST level of transgene small mouse are lower greatly, malondialdehyde (MDA) level of liver homogenate is lower, reducing glutathione (GSH) and total antioxidant ability (T-AOC) are higher than contrasting group, and transgene group small mouse liver cell damage extent indicated in nosology slicer result is lower than CC1(4) control group's indicate that recombination human PON3 plasmid transgene expression can improve efficiently blood serum PON3 activity and reduce liver oxygenizing pressure so that it can be used for preventing and treating liver damage.
Owner:NANJING UNIV

Green plum wine combined with glutinous rice saccharification fermentation and preparation method thereof

The present invention discloses a preparation method of green plum wine combined with glutinous rice saccharification fermentation. The preparation method comprises the following steps: 1, high-quality green plums are selected, the selected green plums are washed, and the washed green plums are drained; 2, the drained green plums are frozen; 3, the frozen green plums are thawed and the thawed green plums are squeezed into juice to obtain green plum juice; 4, glutinous rice is soaked, the soaked glutinous rice is steamed, the steamed glutinous rice is sprayed to be cooled to 30-32 DEG C, the cooled glutinous rice is put into a cylinder, rhizopus is added, hole-digging saccharification fermentation is conducted for 44-48 hours, the green plum juice and water for wine-brewing are added, initial sugar content of fermentation liquid is controlled at 20-23%, and pH is 3.2-3.5; 5, acid-lowering yeasts are added; 6, main fermentation is conducted; 7, wine body and wine residues are quickly separated; 8, the wine body is clarified with a clarifying agent and the clarified wine body is put still at room temperature for 3 days; and 9, filtering and wine heating for sterilization are conductedto obtain clarified golden wine liquid. The green plum freezing and juice squeezing, glutinous rice saccharification and green plum wine acid-lowering fermentation are combined to obtain the green plum wine which is golden in wine liquid, has a mellow green plum flavor, and is full in the wine body, pure in mouthfeel and high in total antioxidant capacity.
Owner:SHAOXING UNIVERSITY
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