CN101959426A - 盐发酵天然产物的方法以及由此制备的发酵提取物 - Google Patents
盐发酵天然产物的方法以及由此制备的发酵提取物 Download PDFInfo
- Publication number
- CN101959426A CN101959426A CN2009801067650A CN200980106765A CN101959426A CN 101959426 A CN101959426 A CN 101959426A CN 2009801067650 A CN2009801067650 A CN 2009801067650A CN 200980106765 A CN200980106765 A CN 200980106765A CN 101959426 A CN101959426 A CN 101959426A
- Authority
- CN
- China
- Prior art keywords
- salt
- fermentation
- natural products
- extract
- group
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 53
- 239000000284 extract Substances 0.000 title claims abstract description 47
- 150000003839 salts Chemical class 0.000 title claims abstract description 41
- 239000000463 material Substances 0.000 title abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 50
- 230000004151 fermentation Effects 0.000 claims abstract description 50
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 235000013339 cereals Nutrition 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 42
- 229930014626 natural product Natural products 0.000 claims description 32
- 241000411851 herbal medicine Species 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 13
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 12
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 12
- 235000020971 citrus fruits Nutrition 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 244000202052 Poncirus trifoliata Species 0.000 claims description 9
- 235000000404 Poncirus trifoliata Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003960 organic solvent Substances 0.000 claims description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 244000020518 Carthamus tinctorius Species 0.000 claims description 3
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 3
- 239000009636 Huang Qi Substances 0.000 claims description 3
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims description 3
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 230000007774 longterm Effects 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 239000011425 bamboo Chemical class 0.000 claims description 2
- CDQSJQSWAWPGKG-UHFFFAOYSA-N butane-1,1-diol Chemical compound CCCC(O)O CDQSJQSWAWPGKG-UHFFFAOYSA-N 0.000 claims description 2
- 235000011187 glycerol Nutrition 0.000 claims description 2
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 2
- 238000007670 refining Methods 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 abstract description 5
- 241000588724 Escherichia coli Species 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 241001148471 unidentified anaerobic bacterium Species 0.000 abstract description 4
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 229940124595 oriental medicine Drugs 0.000 abstract 1
- 230000035943 smell Effects 0.000 abstract 1
- 239000002904 solvent Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical class CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 10
- 239000000706 filtrate Substances 0.000 description 8
- 238000002835 absorbance Methods 0.000 description 6
- 239000002609 medium Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000004062 sedimentation Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000012266 salt solution Substances 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 3
- 241000191967 Staphylococcus aureus Species 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 239000000919 ceramic Substances 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 239000002537 cosmetic Substances 0.000 description 3
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 241001061264 Astragalus Species 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- 241000191070 Escherichia coli ATCC 8739 Species 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 206010040880 Skin irritation Diseases 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 235000006533 astragalus Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 231100000475 skin irritation Toxicity 0.000 description 2
- 230000036556 skin irritation Effects 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 210000004233 talus Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010015150 Erythema Diseases 0.000 description 1
- 206010051814 Eschar Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 244000241872 Lycium chinense Species 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- RODZIAKMFCIGPL-UHFFFAOYSA-N P.I.I Chemical compound P.I.I RODZIAKMFCIGPL-UHFFFAOYSA-N 0.000 description 1
- GLEVLJDDWXEYCO-UHFFFAOYSA-N Trolox Chemical compound O1C(C)(C(O)=O)CCC2=C1C(C)=C(C)C(O)=C2C GLEVLJDDWXEYCO-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 231100000321 erythema Toxicity 0.000 description 1
- 231100000333 eschar Toxicity 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000008194 pharmaceutical composition Substances 0.000 description 1
- HKOOXMFOFWEVGF-UHFFFAOYSA-N phenylhydrazine Chemical compound NNC1=CC=CC=C1 HKOOXMFOFWEVGF-UHFFFAOYSA-N 0.000 description 1
- 229940067157 phenylhydrazine Drugs 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000000935 solvent evaporation Methods 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P17/00—Drugs for dermatological disorders
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Public Health (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Botany (AREA)
- Epidemiology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Birds (AREA)
- Medical Informatics (AREA)
- Alternative & Traditional Medicine (AREA)
- Dermatology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- General Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
本发明涉及一种盐发酵天然产物的方法以及由此制备的发酵提取物。该方法包括:向至少一种天然产物中加入预定量的盐,所述天然产物包括草药和谷物;使该盐腌的材料自然地发酵;以及用溶剂提取该发酵的盐腌材料。相应地,本发明的方法可以去除不好的气味,并且阻止多种对人体有害的细菌的生长,包括腐败细菌、大肠杆菌和厌氧菌。根据本发明的方法制备的发酵提取物具有极小的副作用,比通过常规的发酵方法制备的发酵提取物更安全。
Description
技术领域
本发明涉及一种盐发酵天然产物的方法以及由此制备的发酵提取物,并且更具体地,涉及发酵包括草药和谷物在内的至少一种天然产物的方法,该方法包括:向所述天然产物中加入预定量的盐;使该盐腌的材料自然地发酵;以及用一种溶剂提取该发酵的材料,本发明还涉及由此制备的发酵提取物。相应地,本发明的方法可以阻止所述天然产物中多种对人体有害的细菌的生长,包括腐败细菌(putrefactive bacteria)、大肠杆菌(E.coli)和厌氧菌(anaerobic bacteria),并且还可以防止所述天然产物产生不好的气味。根据本发明的方法制备的发酵提取物具有较小的副作用,比通过常规的发酵方法制备的发酵提取物更安全。
背景技术
近来,随着对传统发酵食物的兴趣的增加,开发了使用发酵技术制备多种提取物的方法。相应地,开发了使用发酵的草药提取物生产的功能性食品、功能性化妆品产品等等,它们比未加工的草药具有更好的性能。
在现有技术中,采用由微生物发酵草药的方法。例如韩国注册专利No.10-0319377中公开了使用胚牙乳杆菌(Lactobacillus plantarum)ATCC11542发酵植物和草药汁的方法。并且,韩国注册专利No.10-0465261中公开了一种方法,该方法包括从含有黄芪(Astragalus)和枸杞(Lycium Chinense)果实的草药混合物中制备草药提取物,向该提取物中加入保加利亚乳杆菌(Lactobacillus bulgaricus)培养物,然后培养所述提取物。
随着近来追求健康生活方式的趋势,对于使用天然发酵方法而不使用人工因素进行草药发酵的方法的需要日益增加,并且对于使用发酵的草药制成的产品的需要持续增加。然而,由于存在由大肠杆菌、厌氧菌等这些对人体有害的细菌所引起的腐败和污染的风险,在实际产品中很难应用这些天然发酵方法。为了解决此种问题,开发了在发酵之前进行灭菌的方法,例如煮沸的方法。然而,在此情况下,活性成分会由于加热而降解。因此,需要开发一种使用非灭菌方法的发酵方法。
发明内容
本发明的目的是为了找到一种能够克服现有技术的发酵方法中存在的上述问题的天然发酵方法,并且,结果发现,通过使用包括用盐腌天然产物(例如草药)以及发酵该盐腌天然产物的发酵方法,可以解决常规的天然发酵方法中存在的腐败和污染的风险,从而完成了本发明。
因此,本发明的一个目的是提供使天然产物发酵的方法,该方法可以防止天然产物的腐败和污染,并提供由此制备的发酵提取物。
为了达到上述目的,本发明提供使至少一种天然产物发酵的方法,所述天然产物包括草药和谷物,该方法包括以下步骤:(1)向所述天然产物中加入预定量的盐,并使该盐腌的天然产物自然地进行长期的发酵;以及(2)用水或有机溶剂提取所述发酵的天然产物,由此得到盐发酵的提取物。
本发明还提供一种通过上述方法获得的盐发酵的提取物。
根据本发明的盐发酵天然产物的方法是一种非灭菌的方法,可以防止所述天然产物中的活性成分的降解,并防止由对人体有害的大肠杆菌或厌氧菌引起的降解和污染。由上述方法制备的发酵提取物可以用作健康食品和皮肤外用制剂的活性成分。
附图说明
图1为显示各测试样品的挥发性盐基氮(volatile basic nitrogen)含量的测试结果的图表。
图2为显示各测试样品的DPPH氧化抑制作用的测量结果的图表。
图3显示在存在晒制盐条件下培养大肠杆菌ATCC 8739、绿脓杆菌(Pseudomonas aeruginosa)ATCC 9027和金黄色葡萄球菌(Staphylococcus aureus)ATCC 6538的过程中是否产生清晰的抑菌圈的测定结果,以检测盐对有害微生物生长的影响。
图4为显示对实施例1和对比例1中提取前的发酵材料的观察结果的一组图片。
具体实施方式
在下文中,将进一步详细描述本发明。
本发明涉及使至少一种天然产物发酵的方法,所述天然产物包括草药和谷物,所述方法包括以下步骤:(1)向所述天然产物中加入预定量的盐,并使该盐腌的天然产物自然地进行长期的发酵;以及(2)用水或有机溶剂提取所述发酵的天然产物,由此得到盐发酵的提取物。
在本发明方法的步骤(1)中使用的盐的优选实例包括精制氯化钠、晒制盐、岩盐和竹盐,并且以所述发酵的天然产物的总重量为基准,在步骤(1)中使用的盐的浓度优选为10-30重量%。如果盐的含量低于10重量%,则难以获得所需的盐腌效果,且如果该含量高于30重量%,所使用的盐的量的增加并不能带来盐腌效果的显著增加。
本发明的发酵过程可以在4-40℃的温度之间进行,时间范围为30天到1年,优选6个月到1年,从而使发酵充分进行。如果所述发酵的温度低于4℃,对有用的微生物的生长不利,且如果所述发酵温度高于40℃,微生物将过度生长而对草药的性能产生不利影响。
并且,可以应用本发明的发酵方法的天然产物的实例包括(但不限于)草药,包括香橙果(Citrus junos fruit)、黄芪(Astragalus)、红花(safflower)、当归(angelica)、姜(ginger)、桔梗(Platycodon grandiflorum)和枸橘果(Poncirus trifoliata fruit);和谷物,包括大豆、稻、大麦和小麦。
根据本发明的方法的步骤(2)中使用的有机溶剂可以是选自由纯水、甲醇、乙醇、丙三醇、乙酸乙酯、丁二醇、丙二醇、二氯甲烷和己烷所组成的组中的一种或者两种或两种以上的混合物。步骤(2)中所述提取物的提取过程优选在10-80℃的温度之间进行6-24小时。如果提取的温度和提取的时间不在上述特定范围内,该提取的效率会降低,或者提取物的组成会改变。
在根据本发明的方法的步骤(2)完成之后,可以将所述提取物在室温下用冷水进行提取,根据现有技术中已知的常规方法进行加热和过滤,由此获得液相材料。可选择地,还可以进行溶剂蒸发、喷雾干燥或冻干,由此制备所述天然产物的盐发酵的提取物。
根据本发明的盐发酵的提取物不受限于任何特定应用,并可以用于例如健康食品添加剂、化妆品组合物和药物组合物。
在下文中,将通过实施例和测试实施例并参照附图来进一步详细说明本发明。这些实施例仅用于理解本发明公开内容,并不限制本发明的范围。应当理解,本领域技术人员可以在不偏离本发明所附权利要求书的主旨和范围的前提下,对本发明进行通常熟知的变更、取代和插入。
测试实施例1:确定盐发酵的提取物的最佳盐浓度的测试I
将1kg洗净的香橙果分别与0-40重量%的不同盐浓度的盐溶液混合,并置于陶瓷容器中。然后,使各混合物在4℃发酵30天。随后,向其中加入5L的80%乙醇水溶液,在回流条件下将各个所获得的溶液提取三次,然后在15℃沉降1天。然后,将各溶液通过滤布过滤并离心分离成残渣和滤液。各个分离的滤液在减压条件下浓缩,由此获得提取物样品。为了确定最佳盐浓度,分析各样品的挥发性盐基氮(VBN)含量。对挥发性盐基氮的测定,使得可以通过测定由蛋白质降解产生的并引起不好的味道和气味的挥发性盐基氮的量来了解食物的腐败程度,并且可以评估由海产品(例如鱼)腐败所导致的不好的气味产生的程度。为此目的,将约5g的各所述提取物置于离心管中,加入25mL蒸馏水和5mL的20%TCA。将得到的各溶液以3000rpm离心20分钟。将各上清液过滤,然后通过添加2%的TCA调节体积至50mL,由此获得测试样品。将1mL硼酸吸收液置于Conway装置的内腔中,将1mL饱和K2CO3和1ml各样品置于外腔中,然后立即盖上腔盖并以夹子固定。将所述Conway装置前/后和左/右倾斜,同时旋转,以使所述样品和所述饱和K2CO3溶液在外腔中很好的混合。将外腔的混合物在30℃静置2小时,以0.1N的HCl滴定,并测量所述混合物的VBN含量。测量结果在图1中显示。
由图1的结果可以看出,当所述盐浓度低于10重量%时,由于发酵提取物的腐败而使VBN含量增加,而当所述盐浓度高于10重量%时,可以维持合适的VBN含量,由此所述发酵提取物可以保持不腐败。
测试实施例2:确定盐发酵的提取物的最佳盐浓度的测试II(DPPH测试)
为了确定盐发酵的提取物的最佳盐浓度,以与测试实施例1中相同的方法,测量了含有0-40重量%盐浓度的提取物的DPPH(1,1-二苯基-2-苦基苯肼,1,1-diphenyl-2-picryl hydrazyl))氧化抑制作用。即通过测量由有机自由基DPPH的还原(由于抗氧化剂的氧化作用)引起的吸光度的改变来评价所述提取物的抗氧化活性。测量由于各提取物的DPPH氧化抑制引起的吸光度减少的程度,并与对照组进行比较,然后将显示的吸光度比对照组吸光度低50%的浓度评定为有效抗氧化浓度。
将190μL的100μM的DPPH乙醇溶液与10μL对照样品以及多种盐浓度的提取物样品分别混合,以制备反应溶液。使各反应溶液在37℃反应30分钟,并在540nm测量吸光度。用一种广泛使用的合成抗氧化剂Trolox作为对照样品。各材料的DPPH分析的结果在图2中显示。在图2中,IC50表示由于添加样品使吸光度减少到50%时的样品浓度。
从图2中的结果可以看出,具有低于10重量%的盐浓度的提取物样品没有显示显著的抗氧化作用,而具有高于10重量%的盐浓度的提取物样品显示出显著增强的抗氧化作用。然而,在具有高于30重量%的盐浓度的提取物样品中,抗氧化作用随盐浓度增加的比例是减少的,而不是增加的。基于这些结果,根据本发明的盐发酵的提取物的制备过程中的最佳盐浓度确定为10-30重量%。
实施例1:香橙果的盐发酵的提取物的制备
将1kg洗净的香橙果与10重量%的盐浓度的盐溶液混合,并置于陶瓷容器中。然后,使该混合物在4℃发酵约30天。随后,向其中加入5L的80%的乙醇水溶液,在回流条件下将所获得的溶液提取三次,然后在15℃沉降1天。将沉降的溶液通过滤布过滤并离心分离成残渣和滤液,并将分离的滤液在减压条件下浓缩。将该浓缩的滤液悬浮于水中,用1L的醚萃取该悬浮液5次,以除去色素,并用500mL的1-丁醇萃取水相3次。将得到的全部的1-丁醇层在减压条件下浓缩以获得1-丁醇提取物,然后将该提取物溶解于少量甲醇中。将该溶液加入到大量的乙酸乙酯中,将产生的沉淀物干燥,由此获得200g的香橙果的盐发酵的提取物。
实施例2:枸橘果的盐发酵的提取物的制备
准备1kg干燥的枸橘果,以与实施例1中所描述的相同方法提取,由此获得150g枸橘果的盐发酵的提取物。
对比例1:香橙果的发酵提取物的制备
将1kg洗净的香橙果与去离子水混合,并置于陶瓷容器中。然后使该混合物在4℃发酵约30天。随后,向其中加入5L的80%的乙醇水溶液,在回流条件下将所获得的溶液提取三次,然后在15℃沉降1天。将沉降的溶液通过滤布过滤并离心分离成残渣和滤液,并将分离的滤液在减压条件下浓缩。将该浓缩的滤液悬浮于水中,用1L的醚萃取该悬浮液5次,以除去色素,并用500mL的1-丁醇萃取水相3次。将得到的全部的1-丁醇层在减压条件下浓缩以获得1-丁醇提取物,然后将该提取物溶解于少量甲醇中。将该溶液加入到大量的乙酸乙酯中,将产生的沉淀物干燥,由此获得170g的香橙果的发酵提取物。
对比例2:枸橘果的发酵提取物的制备
准备1kg干燥的枸橘果,以与对比例1中所描述的相同方法提取,由此获得195g枸橘果的发酵提取物。
测试实施例3:测试抑制有害细菌的产生
将李氏琼脂(Letheen agar)倒入Schale皿中并在其中凝固以形成基本培养基。然后,将各预培养的大肠杆菌ATCC 8739、绿脓杆菌ATCC 9027和金黄色葡萄球菌ATCC 6538在维持约40℃的李氏琼脂中稀释成细胞浓度为105个细胞/g,将各稀释液倾倒在所述基本培养基上,并在上面凝固。在无菌纸片上应用约各0.02mL具有10%、20%和30%盐浓度的晒制盐溶液,然后置于有细菌细胞散布其上的培养基上。接着,在室温下使各晒制盐溶液充分扩散24小时,然后将该培养基在32℃培育最佳的时间。然后,观察在Schale皿上是否形成清晰的抑菌圈,结果在图3中显示。
从图3的结果可以看出,盐抑制有害微生物的生长。
另外,图4显示对提取前实施例1和对比例1的发酵产物的观察结果。从中可以看出,实施例1的发酵产物保持了明显的香橙果的黄色,但是对比例1的发酵产物由于真菌的生长而变为绿色。此外,在实施例1的香橙果的盐发酵产物中,保持了香橙果的特征性香味,但是对比例1的普通发酵产物腐坏而具有不好的气味。
测试实施例4:盐发酵的提取物的皮肤刺激的评价
将媒介物(vehicle)和实施例1和2以及对比例1和2中制备的各提取物应用于新西兰白兔的皮肤,每天两次,共4天。应用后,累加红斑和焦痂形成的得分以及水肿的得分,以确定各测试样品的累积刺激指数。根据下表1中显示的标准来评价累积刺激指数,评价结果在下表2中显示。根据广泛频繁使用的德赖兹(Draize)皮肤刺激指数(P.I.I)来确定表2中显示的刺激指数(Draize,J.H.,食品、药品和化妆品中化学制品的安全性评价)。
表1
表2
皮肤刺激指数(0-4) | |
媒介物 | 0.5 |
实施例1 | 0.6 |
实施例2 | 0.7 |
对比例1 | 1.4 |
对比例2 | 1.8 |
从上表2中的结果可以看出,与媒介物以及使用灭菌方法制备的对比例1和2的普通发酵提取物相比,使用根据本发明的非灭菌方法制备的盐发酵的提取物的皮肤刺激程度显著降低。
Claims (8)
1.一种发酵至少一种天然产物的方法,所述天然产物包括草药和谷物,该方法包括以下步骤:
(1)向所述天然产物中加入预定量的盐,并使该盐腌的天然产物自然地进行长期的发酵;以及
(2)用水或有机溶剂提取发酵的天然产物,由此得到盐发酵的提取物。
2.根据权利要求1所述的方法,其中,所述草药包括选自由香橙果、黄芪、红花、当归、姜、桔梗和枸橘果所组成的组中的至少一种。
3.根据权利要求1所述的方法,其中,所述谷物包括选自由大豆、稻、大麦和小麦所组成的组中的至少一种。
4.根据权利要求1所述的方法,其中,在步骤(1)中使用的所述盐为选自由精制氯化钠、晒制盐、岩盐和竹盐所组成的组中的至少一种。
5.根据权利要求1所述的方法,其中,以所述发酵的天然产物的总重量为基准,在步骤(1)中使用的所述盐的用量为10-30重量%。
6.根据权利要求1所述的方法,其中,步骤(2)中使用的所述有机溶剂为选自由甲醇、乙醇、丙三醇、乙酸乙酯、丁二醇、丙二醇、二氯甲烷和己烷所组成的组中的一种或者两种或两种以上的混合物。
7.根据权利要求1所述的方法,其中,在步骤(1)中,所述盐腌的天然产物在4-40℃发酵30天到1年的时间。
8.一种由权利要求1-7中任意一项所述的方法制备的盐发酵的提取物。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2008-0018970 | 2008-02-29 | ||
KR20080018970 | 2008-02-29 | ||
PCT/KR2009/000935 WO2009107996A2 (ko) | 2008-02-29 | 2009-02-27 | 천연물의 염장 발효 방법 및 그 발효 추출물 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN101959426A true CN101959426A (zh) | 2011-01-26 |
CN101959426B CN101959426B (zh) | 2013-06-19 |
Family
ID=41016594
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2009801067650A Active CN101959426B (zh) | 2008-02-29 | 2009-02-27 | 盐发酵天然产物的方法以及由此制备的发酵提取物 |
Country Status (7)
Country | Link |
---|---|
US (1) | US8524296B2 (zh) |
EP (1) | EP2250908B1 (zh) |
JP (1) | JP5485181B2 (zh) |
KR (1) | KR101483563B1 (zh) |
CN (1) | CN101959426B (zh) |
AT (1) | ATE554662T1 (zh) |
WO (1) | WO2009107996A2 (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104172355A (zh) * | 2014-08-22 | 2014-12-03 | 广西健美乐食品有限公司 | 一种杨桃汁的制备方法 |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101199209B1 (ko) * | 2008-08-01 | 2012-11-07 | (주)아모레퍼시픽 | 천연물의 염장 발효 추출물을 함유하는 화장료 조성물 |
WO2012008776A2 (ko) * | 2010-07-14 | 2012-01-19 | (주)아모레퍼시픽 | 닥나무 추출물을 제조하는 방법, 그에 의해 제조된 닥나무 추출물 및 이를 포함하는 화장료 조성물 |
KR101876236B1 (ko) * | 2011-10-21 | 2018-07-10 | (주)아모레퍼시픽 | 천연물의 염장 발효 토굴 숙성 추출물을 함유하는 화장료 조성물 |
JP6389971B1 (ja) * | 2018-01-22 | 2018-09-12 | 真一 齋藤 | 穀物由来熟成品の製造方法 |
KR102381425B1 (ko) * | 2021-08-11 | 2022-04-01 | (주)유알지 | 백장미를 이용한 모발 세정제용 조성물 및 그 세정제용 조성물의 제조방법 |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2117C (de) * | H. gruson in Buckau | Neuerungen an hornblower'schen Rohrventilen | ||
KR880002463A (ko) | 1986-08-25 | 1988-05-09 | 박천수 | 솔잎 효소분말식품 제조방법 |
JPH1175788A (ja) * | 1997-08-29 | 1999-03-23 | Toshimitsu Hattori | 発酵野菜ジュースの製造方法 |
KR100319377B1 (ko) * | 1999-02-10 | 2002-01-04 | 신동화 | 채소와 한약재를 이용한 젖산 발효음료의 제조방법 |
ES2153318B1 (es) | 1999-04-09 | 2002-05-01 | Consejo Superior Investigacion | Procedimiento de fermentacion de productos vegetales. |
JP2001025357A (ja) | 1999-07-15 | 2001-01-30 | Riken Shokuhin Kk | 塩蔵および/または乾燥ハーブ |
JP3091196B1 (ja) * | 1999-10-27 | 2000-09-25 | 茨城県 | 乳酸菌を用いた漬物の製造方法 |
KR100423097B1 (ko) * | 2002-02-18 | 2004-03-16 | 명동호 | 어린이용 김치의 제조방법 |
KR100465261B1 (ko) * | 2002-05-08 | 2005-01-13 | 노환진 | 한약재를 주재료로 한 발효음료 |
JP2004121140A (ja) * | 2002-10-04 | 2004-04-22 | Akimoto Shokuhin Kk | 漬物用発酵液 |
KR100555077B1 (ko) | 2003-01-14 | 2006-02-24 | 김정규 | 식물체 발효액 및 상기 발효액을 사용하는 시비 또는 살충방법 |
JP3937228B2 (ja) * | 2003-04-09 | 2007-06-27 | 小豆島ヘルシーランド株式会社 | オリーブ抽出油の製造方法 |
CN1623433A (zh) * | 2003-12-03 | 2005-06-08 | 王连庆 | 食用菌与中草药发酵酿造的新工艺 |
KR100883773B1 (ko) | 2008-03-20 | 2009-02-18 | (주)아모레퍼시픽 | 유자 또는 지실의 염장 발효 추출물을 유효 성분으로 하는화장료 조성물 |
-
2009
- 2009-02-27 AT AT09714198T patent/ATE554662T1/de active
- 2009-02-27 US US12/919,891 patent/US8524296B2/en active Active
- 2009-02-27 CN CN2009801067650A patent/CN101959426B/zh active Active
- 2009-02-27 WO PCT/KR2009/000935 patent/WO2009107996A2/ko active Application Filing
- 2009-02-27 KR KR20090016629A patent/KR101483563B1/ko active IP Right Grant
- 2009-02-27 JP JP2010548618A patent/JP5485181B2/ja active Active
- 2009-02-27 EP EP09714198A patent/EP2250908B1/en active Active
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104172355A (zh) * | 2014-08-22 | 2014-12-03 | 广西健美乐食品有限公司 | 一种杨桃汁的制备方法 |
Also Published As
Publication number | Publication date |
---|---|
US20110002911A1 (en) | 2011-01-06 |
WO2009107996A2 (ko) | 2009-09-03 |
ATE554662T1 (de) | 2012-05-15 |
WO2009107996A3 (ko) | 2010-01-07 |
CN101959426B (zh) | 2013-06-19 |
KR101483563B1 (ko) | 2015-01-19 |
JP2011512814A (ja) | 2011-04-28 |
EP2250908B1 (en) | 2012-04-25 |
EP2250908A4 (en) | 2011-03-02 |
JP5485181B2 (ja) | 2014-05-07 |
KR20090093862A (ko) | 2009-09-02 |
WO2009107996A9 (ko) | 2009-11-19 |
US8524296B2 (en) | 2013-09-03 |
EP2250908A2 (en) | 2010-11-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101464745B1 (ko) | 난초 발효 추출물을 함유하는 피부 기능 개선 조성물 | |
CN110734932B (zh) | 发酵的桦树汁及其生产方法 | |
KR101532005B1 (ko) | 유자씨 추출물을 포함하는 천연 방부제 및 그 제조방법 | |
CN103571721B (zh) | 一种金花茶茶酒及其制作方法 | |
CN101959426B (zh) | 盐发酵天然产物的方法以及由此制备的发酵提取物 | |
KR101566320B1 (ko) | 봉선화, 영실, 마카, 비파나무 잎 및 얌빈 뿌리 복합발효추출물을 포함하는 피부 재생, 진정 및 자극완화용 화장료조성물 | |
CN111249218B (zh) | 一种雪莲发酵原液及其制备方法和应用 | |
KR20150039263A (ko) | 천연 식물 발효 추출물 및 해양 유래 물질을 함유하는 화장료 조성물 | |
KR101895521B1 (ko) | 꾸지뽕 발효식초의 제조방법 | |
CN109329926B (zh) | 一种救心菜酵素及其制备方法 | |
CN101461558B (zh) | 一种曲霉菌抑菌剂及其应用 | |
KR20130001842A (ko) | 쪽동백 추출물을 포함하는 피부 미백용 화장료 조성물 및 화장방법 | |
KR101815925B1 (ko) | 폴리코사놀이 증대된 보리새싹 발효물 및 그의 제조방법 | |
KR102050663B1 (ko) | 맨드라미 추출물을 함유하는 막걸리의 제조방법 | |
KR20180106968A (ko) | 허브식초 및 그 제조 방법 | |
KR101760174B1 (ko) | 버섯균주를 이용한 우엉 발효산물을 제조하는 방법 | |
CN109276519B (zh) | 一种七叶一枝花发酵原液及其制备方法和应用 | |
KR20130143241A (ko) | 연교, 하고초, 산사, 목통 추출물로 이루어지는 복합 천연방부제 및 이를 유효성분으로 포함하는 화장료 조성물 | |
KR102308553B1 (ko) | 용암해수를 활용하여 재배한 병풀을 유효성분으로 포함하는 피부 마이크로바이옴 균형 및 여드름 개선용 조성물 | |
CN107375056A (zh) | 一种防腐剂及其应用 | |
JP7355518B2 (ja) | コウスイハッカ発酵液の製造方法 | |
JP7349254B2 (ja) | タチジャコウソウ発酵液及びその製造方法、並びに化粧料 | |
Chandra et al. | Fruit based functional beverages: Properties and health benefits | |
KR101961903B1 (ko) | 국화꽃의 유산균 발효액을 함유하는 항산화 기능성 음료 조성물 및 그 제조방법 | |
KR20160123714A (ko) | 누룩으로부터 코직산 발현 및 농축추출방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant |