36 results about "Vaccinium uliginosum" patented technology

The present invention relates to a composition for the improvement of skin conditions, comprising an extract of Vaccinium uliginosum as an active ingredient. The Vaccinium uliginosum extract has the effects of inhibiting and scavenging reactive oxygen species produced in skin tissue as a result of ultraviolet irradiation to the skin, effectively inhibiting tyrosinase activity to inhibit the production of melanin in melanin cells, inhibiting the secretion of cytokines in keratinocytes, promoting the production of procollagen, and inhibiting the decomposition of collagen. Thus, the extract will be useful for the prevention of skin photo aging caused by ultraviolet radiation, the enhancement of skin whitening and the improvement of wrinkles. In addition, the Vaccinium uliginosum extract is suitable to use as a component for improving skin wrinkles in cosmetics, foods and drugs, because the Vaccinium uliginosum extract can achieve the effect of improving skin conditions, even when it is applied to the skin or used internally.

The present invention relates to a composition for treating, preventing or alleviating macular degeneration, the composition comprising bilberry extract or part of bilberry as an active ingredient. The active ingredients of the present invention, lingonberry extract and bilberry part, inhibit the accumulation of A2E in retinal pigment epithelial cells and inhibit the oxidation of A2E to effectively protect the retinal pigment epithelial cells, thereby preventing the cause of macular degeneration. Therefore, the composition of the present invention can be developed into various products, such as medicines, dietary supplements, etc., for excellent treatment or alleviation of macular degeneration.

The invention provides an epicormic branch cutting medium for vaccinium uliginosum and a preparation method thereof, in particular to the epicormic branch cutting medium for the vaccinium uliginosum and the preparation method thereof.The problems that existing inorganic medium epicormic branch cottage needs to be subjected to bed changing transplantation, deaths of nursery stocks can be caused in the transplantation process, the emergence rate is lowered, the medium of the bed changing transplantation is soil, the mass of the soil is large, and the labor force is wasted in container-grown seedling forestation are solved. The epicormic branch cutting medium for the vaccinium uliginosum is composed of fermented biologic materials and unleavened grass carbon, and the volume ratio of any two of fermented saw dust, fermented rice hulls and fermented bark to the unleavened grass carbon is (0.8-1.2):(0.8-1.2): (0.8-1.2); the preparation method comprises the steps of stack establishment of the biologic materials, the fermentation of the biologic materials; the bending of the cutting medium. The epicormic branch cutting medium for the vaccinium uliginosum is used for the epicormic branch cutting of the vaccinium uliginosum.

The invention discloses a method for extracting vaccinium uliginosum anthocyanin, belongs to the technical field of anthocyanin extraction, and aims at solving the technical problems that a vaccinium uliginosum anthocyanin extraction process in the prior art is overlarge in solvent consumption, low in extraction efficiency, over high in cost and not suitable for continuous operation. The method for extracting vaccinium uliginosum anthocyanin, disclosed by the invention, comprises the following steps: pulping vaccinium uliginosum fruits; adding an ethanol aqueous solution to vaccinium uliginosum slurry, and carrying out countercurrent extraction under ultrasonic assistance; and sequentially filtering, concentrating and carrying out freeze-drying, so as to prepare a vaccinium uliginosum anthocyanin pigment. The method disclosed by the invention is used for extracting the vaccinium uliginosum anthocyanin. According to the method disclosed by the invention, the extraction rate of the vaccinium uliginosum anthocyanin can reach 95%-100%; an extracting reagent is saved by 50%-80%; continuous operation can be achieved; the production time is saved; and the energy consumption is reduced.

The invention discloses a method for improving the preservation rate of bilberry anthocyanins. The specific steps of the method are as follows: 1. Take the purified anthocyanin powder of bilberry and dissolve it in absolute ethanol, add lauric acid to control the flower color The mass ratio of glycoside to lauric acid is 1:3~1:6, fully dissolved after shaking at room temperature; 2. Adjust the pH value of the solution to 4~6; 3. Add lipase Novozyme435 for acylation treatment and control the acylation time 3-5 hours, the acylation temperature is 50-60°C, and the mass of lipase Novozyme 435 is 1-10 times that of anthocyanin; 4. After the reaction, filter the lipase Novozyme 435 with gauze to obtain the acylated anthocyanin. The method has mild reaction conditions and high catalytic effect; after heating at 55 DEG C for 96 hours under natural light, the preservation rate can reach 90%, which is 21% higher than that of untreated anthocyanins.

The invention discloses functional compound berry wine and a production method thereof; the functional compound berry wine is produced from the following berries in percentage by weight: 5-7% of cranberry, 4-6% of vaccinium uliginosum, 6-8% of blackcurrant, 5-7% of garnetberry, 12-14% of red raspberry, 20-22% of black raspberry, 6-8% of yellow raspberry, 5-8% of pineberry, 4-7% of strawberry, 5-8% of sea-buckthorn, 9-12% of mulberry and 5-7% of medlar. The production method comprises the following specific steps: the berries are weighed for cleaning, mixed, and frozen at the low temperature; the mixed berries, after being broken through expansion, are put in a fermentation tank for synchronously heating; when the berries are fermented, the sugar degree is regulated; sulfur dioxide is added to stop the fermentation; the skins and the residues are separated; raw wine is precipitated by adopting a natural precipitation method; supernate is pumped out; a clarifying agent is added to separate the precipitates to obtain the clarified wine; particle impurities are removed through filtering; microorganisms are removed to obtain the qualified wine product. The berry raw materials and the weight ratio thereof are reasonably matched, so that the composition of functional components in the wine product is enriched, and the taste characteristic of the product is improved; the functional compound berry wine is drunk for refreshing.