CN104336588A - Sparassis crispa extract, preparation technology and uses thereof - Google Patents
Sparassis crispa extract, preparation technology and uses thereof Download PDFInfo
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- CN104336588A CN104336588A CN201310343794.7A CN201310343794A CN104336588A CN 104336588 A CN104336588 A CN 104336588A CN 201310343794 A CN201310343794 A CN 201310343794A CN 104336588 A CN104336588 A CN 104336588A
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- 239000000284 extract Substances 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000272503 Sparassis radicata Species 0.000 title abstract 3
- 238000005516 engineering process Methods 0.000 title description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 94
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 43
- 241000233866 Fungi Species 0.000 claims description 41
- DJHGLUNEICBXIH-UHFFFAOYSA-N 3-(4-phenylphenyl)cyclohexa-3,5-diene-1,2-dione Chemical compound O=C1C(=O)C=CC=C1C1=CC=C(C=2C=CC=CC=2)C=C1 DJHGLUNEICBXIH-UHFFFAOYSA-N 0.000 claims description 35
- 239000000047 product Substances 0.000 claims description 32
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 31
- 238000010828 elution Methods 0.000 claims description 28
- 238000000605 extraction Methods 0.000 claims description 27
- 241000894006 Bacteria Species 0.000 claims description 26
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 16
- 241000101568 Thelephora ganbajun Species 0.000 claims description 15
- 238000002211 ultraviolet spectrum Methods 0.000 claims description 14
- 238000010521 absorption reaction Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 238000010992 reflux Methods 0.000 claims description 11
- 239000002904 solvent Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000004440 column chromatography Methods 0.000 claims description 5
- 239000003480 eluent Substances 0.000 claims description 5
- 239000000469 ethanolic extract Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- XMFOQHDPRMAJNU-UHFFFAOYSA-N lead(ii,iv) oxide Chemical compound O1[Pb]O[Pb]11O[Pb]O1 XMFOQHDPRMAJNU-UHFFFAOYSA-N 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000021056 liquid food Nutrition 0.000 claims 1
- 239000012046 mixed solvent Substances 0.000 claims 1
- 235000021055 solid food Nutrition 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000013599 spices Nutrition 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 50
- 235000019441 ethanol Nutrition 0.000 description 46
- 238000012360 testing method Methods 0.000 description 39
- 239000000523 sample Substances 0.000 description 28
- 238000000034 method Methods 0.000 description 20
- 239000003205 fragrance Substances 0.000 description 16
- 229930184652 p-Terphenyl Natural products 0.000 description 11
- 238000011084 recovery Methods 0.000 description 11
- 239000000126 substance Substances 0.000 description 10
- 229910052799 carbon Inorganic materials 0.000 description 7
- 239000012467 final product Substances 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000011160 research Methods 0.000 description 7
- RTONZZNCUQSUBC-UHFFFAOYSA-N [4-[2-methoxy-3,6-dioxo-5-(2-phenylacetyl)oxy-4-[4-(2-phenylacetyl)oxyphenyl]cyclohexa-1,4-dien-1-yl]phenyl] 2-phenylacetate Chemical compound COC1=C(C(=O)C(OC(=O)Cc2ccccc2)=C(C1=O)c1ccc(OC(=O)Cc2ccccc2)cc1)c1ccc(OC(=O)Cc2ccccc2)cc1 RTONZZNCUQSUBC-UHFFFAOYSA-N 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 239000013558 reference substance Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000001556 precipitation Methods 0.000 description 5
- 239000012488 sample solution Substances 0.000 description 5
- 238000000870 ultraviolet spectroscopy Methods 0.000 description 5
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 4
- JSYZSRUBUMBRHR-UHFFFAOYSA-N 2-hydroxy-3,6-bis(4-hydroxyphenyl)-5-methoxycyclohexa-2,5-diene-1,4-dione Chemical compound O=C1C(OC)=C(C=2C=CC(O)=CC=2)C(=O)C(O)=C1C1=CC=C(O)C=C1 JSYZSRUBUMBRHR-UHFFFAOYSA-N 0.000 description 4
- 238000005352 clarification Methods 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
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- 239000000203 mixture Substances 0.000 description 4
- 238000003556 assay Methods 0.000 description 3
- AAEDGQBSNHENEM-UHFFFAOYSA-N atromentin Natural products OCC1(O)C2=C(C(=O)C(=C(C2=O)c3ccc(O)cc3)O)c4ccc(O)cc14 AAEDGQBSNHENEM-UHFFFAOYSA-N 0.000 description 3
- FKQQKMGWCJGUCS-UHFFFAOYSA-N atromentin Chemical compound O=C1C(O)=C(C=2C=CC(O)=CC=2)C(=O)C(O)=C1C1=CC=C(O)C=C1 FKQQKMGWCJGUCS-UHFFFAOYSA-N 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 238000011027 product recovery Methods 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- -1 Poly (phenylacetyloxy Chemical group 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000011088 calibration curve Methods 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000021393 food security Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- VRGUHZVPXCABAX-UHFFFAOYSA-N methyllead Chemical compound [Pb]C VRGUHZVPXCABAX-UHFFFAOYSA-N 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
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- 239000007787 solid Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000566950 Thelephoraceae Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 102000011759 adducin Human genes 0.000 description 1
- 108010076723 adducin Proteins 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012490 blank solution Substances 0.000 description 1
- 244000240602 cacao Species 0.000 description 1
- 238000011097 chromatography purification Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930182736 ganbajunin Natural products 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A61K8/99—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
-
- 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
- A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
- A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q13/00—Formulations or additives for perfume preparations
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Birds (AREA)
- Epidemiology (AREA)
- Biotechnology (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Dermatology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a sparassis crispa extract and a preparation method thereof. The sparassis crispa extract has a characteristic aroma and / or flavor, has a wide range of uses in the food flavoring, and can also be used as flavoring essence and spice. The preparation method of the extract is simple and available, is low in cost, can be continuously operated, and is of good practicality.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of wizened fungus extract, its preparation technology and the application in the seasoning of food perfuming thereof.
Background technology
Wizened bacterium (Thelehhora ganhajun Zang) belongs to Basidiomycotina (Basidiomycotina) lead fungi section (Thelephoraceae) fungi, is the distinctive rare wild edible fungus in Yunnan Province.Wizened bacterium is not only containing a large amount of nutriments, as amino acid, protein, mineral element, vitamin etc., there is very high healthy nutritive value, its most unique distinction is that wizened mushroom entity roasts the special and strong fresh fragrance of rear generation, is the delicious wild edible fungus that Yunnan people of all nationalities are liked.
At present, the application study of wizened bacterium is mainly concentrated on that the strain separating of wizened bacterium, short numerous expansion are numerous both at home and abroad, fermented and cultured and the preparation containing mycelium flavoring.As patent 200910094701.5 discloses a kind of wild ' Ganba ' fungus artificial propagation promoting and nursing method; Patent 02113506.1 discloses a kind of processing method of convenient and swift wild new fresh edible mushroom; Patent 20110170463.9 discloses the liquid deep layer fermenting cultivation of wizened bacterium and the preparation method of flavouring and rich selenium product thereof; Patent 20121034616 discloses a kind of method of the compound seasoner containing wizened mushroom entity, and patent 200710092562.3 discloses a kind of preparation method of the mushroom soup stock containing wizened bacterium powder.About the investigation and application of wizened bacterium aroma extract almost has no report.
The research of wizened fungus strain system chemical composition (Hu Lin, Liu Jikai, Tan Deyong. the p-terphenyls in fungi. research and development of natural products, 2007,19 (5): 910-916; Hu L, Gao J M, Liu J K.Unusual Poly (phenylacetyloxy)-Substituted1,1 ˊ: 4 ˊ, 1 〞-Terphenyl Derivatives from Fruiting Bodies of the Basidiomycete Thelephora ganbajun.Helvetica Chimica Acta, 2001,84:3342; Lin H, Ji-Kai L.Two novel phenylacetoxylated p-terphenyls from Thelephora ganbajun Zang.Zeitschrift furNaturforschung C, 2001,56 (11): 983-987) wizened mushroom entity is reported mainly containing the serial p-terphenyls (p-terphenyls) such as lead fungi element (atromentin) and thelephora ganbajun A-G (ganbajunin A-G).But it is up to now, few to the composition Study of its special aroma.There is report (Lv Yuping, Wen Jing, Zhu Weiming. dry up the research of bacterium chemical composition of volatile oil in Yunnan. research and development of natural products, 2001,13 (1): 39-41.) volatile oil/derived essential oil of wizened mushroom entity is studied, but do not find special fragrance component, wizened bacterium is thought in research, and special aroma substance basis may be some amino acid.
By research, the present invention finds that the fragrance component of wizened bacterium is unique, except volatile ingredient, its fructification contains lead fungi element (atromentin, 1), methyl lead fungi element (2-O-methylatromentin, 2), thelephora ganbajun A(ganbajunin A, 3) etc. serial p-terphenyl quinones and wizened bacterium characteristic perfume have substantial connection.Their chemical constitutions are such as formula shown in one.Fragrance is denseer in the hybrid case for multiple p-terphenyl quinones.
Formula one is dried up the chemical constitution of p-terphenyl quinones in bacterium
This series compound can extract with ethanol, and carries out purifying by chromatography method, and the extract after purifying has following characteristics:
(1) wizened bacterium characteristic chicken flavor and pure flavor, release fragrance that at normal temperatures can be slow and lasting is at high temperature comparatively strong.
(2) extract dissolubility is good, not containing the solid insoluble such as silt, mycelium, soluble in 45%-100% edible ethanol and numerous food auxiliary material, has good and application widely.
(3) quality controllable.Quality control can be carried out with the content of fragrance Related Component p-terphenyl quinones according in extract.
Therefore, extract of the present invention is better than using merely bacterium powder or wizened mushroom entity as the application of flavouring in many-side.Its range of application is more extensive, and application is also promoted further.Extract can flexible Application in the perfuming of various food, particularly bakery and seasoning, also can be used for blending and the perfuming of various daily use chemicals product, for subsequent product gives special fragrance or local flavor.Bibliography:
Lv Yuping, Wen Jing, Zhu Weiming. dry up the research of bacterium chemical composition of volatile oil in Yunnan. research and development of natural products, 2001,13 (1): 39-41.
Hu Lin, Liu Jikai, Tan Deyong. the p-terphenyls in fungi. research and development of natural products, 2007,19 (5): 910-916.
Hu L,Gao J M,Liu J K.Unusual Poly(phenylacetyloxy)-Substituted1,1ˊ:4ˊ,1〞-Terphenyl Derivatives from Fruiting Bodies of the Basidiomycete Thelephora ganbajun.Helvetica Chimica Acta,2001,84:3342.
Lin H,Ji-Kai L.Two novel phenylacetoxylated p-terphenyls from Thelephora ganbajun Zang.Zeitschrift fur Naturforschung C,2001,56(11):983-987
Summary of the invention
One of the object of the invention is to provide a kind of wizened fungus extract.Its feature is as follows:
Dried extract is brown color or orange-yellow powder, has the distinctive fragrance of wizened bacterium.
Extract is soluble in 45% ~ 100% edible ethanol, is orange-yellow settled solution after dissolving.
In extract, the content of total p-terphenyl quinones is 5.0 ~ 16.0%.
Accompanying drawing (Fig. 2 ~ Fig. 4) is shown in by typical UV spectrum (Ultraviolet Spectrum, the UV) collection of illustrative plates of extract, and it has feature ultraviolet absorption peak near λ max (MetOH) 250 ~ 275nm and 330 ~ 340nm.
The present invention also provides preparation or the production method of this wizened fungus extract.The method is simple, and production cost is low, can continued operation, and the activated carbon for chromatographic purification is reusable, has extremely strong production practicality.
Extract of the present invention is with wizened mushroom entity for raw material, by edible ethanol heating and refluxing extraction, concentrated, obtains wizened fungus extract by active carbon adsorption and finite concentration ethanol elution.Its technical scheme is as follows:
(1) fresh wizened mushroom entity dries in the shade, and pulverizing 20 mesh sieves is raw material.
(2) by 55% ~ 95% edible ethanol heating and refluxing extraction 1 ~ 4 time, each 3 times of volume of solvent, extract 1 ~ 3 hour;
(3) to filter or centrifugal ethanol extract, reduced pressure concentration is original volume 1/9, staticly settles, and filters.Get the upper activated carbon of appropriate filtrate and carry out column chromatography, after loading, first use 30% ethanolic solution wash-out impurity of 4 times of bed volumes, then use 5 times of bed volume 75% ethanol elutions, the eluent collecting 0.5 ~ 5 times of bed volume 75% ethanol carries out being evaporated to dry, obtains product.
New fresh edible mushroom raw material of the present invention, mainly originates in the wizened bacterium kind that Yunnan output is larger, comprising: the fructification of wizened bacterium Thelephora ganbajun Zang and orange lead fungi T.aurantiotinin Corner.
Because product expection of the present invention is used for food service industry and daily use chemicals industry, consider the problems such as food security, Extraction solvent selects edible ethanol (molasses-spirit) or medical ethanol, preferred edible ethanol.Edible ethanol concentration is that 45%-95% is better, and extract concentration of alcohol too low then extraction efficiency low, extract fragrance is lighter, water colo(u)r and insoluble matter more, affect subsequent operation.The present invention most preferably 95% ethanol carries out circumfluence distillation.
The very few extraction of refluxing extraction number of times is incomplete, and number of times is crossed and lost time at most, increases production cost, and extracted amount increases not obvious with number of times, this method preferably 3 times.Extraction time, too short extraction efficiency was low, and overlong time loses time to increase cost, and heats long generation peculiar smell, preferably 1.5 hours extraction time of the present invention.
Carbon column chromatographic purifying effect and sample applied sample amount, eluate concentration and volume are by substantial connection, by test, the present invention finally determines that the method for carbon column chromatography and parameter are: adopting applied sample amount to be 5.0 ~ 10.0g dry/100ml activated carbon (0.8 ~ 1.5g total p-terphenyls/100ml activated carbon) is better applied sample amount, and 8.0 ~ 8.5g dry/100ml activated carbon is best applied sample amount.After chromatographic column end of the sample, successively with 4 times of bed volume 30% ethanolic solutions and 5 times of bed volume 75% ethanolic solution wash-outs, collect 0.5 ~ 55 times of bed volume 75% ethanol elution solution and be concentrated into dry, to obtain final product.
Wizened fungus extract of the present invention, main application is perfuming seasoning.May be embodied in two aspects: one, the perfuming seasoning of food.This extract has the special fragrance of wizened bacterium and local flavor, can be used for perfuming and the seasoning of various processed food, fast food, bakery etc., for it gives special local flavor.Its two, use as a kind of essence and flavoring agent.This extract and fragrance industry Conventional solvents have better compatibility, can be used as spices for the perfuming blending of daily chemical products as products such as cosmetics, perfume, perfumed soaps, can add the special fragrance with being difficult to imitate equally for Related product.
Beneficial effect of the present invention: wizened fungus extract of the present invention has fragrance and/or with rich flavor, product is easy to transport and preserves, be easy to add the feature such as application, can be food service industry and essence and flavoring agent industry provides a kind of natural additive with peat-reek and/or local flavor.Method for preparing extractive of the present invention is simple, and production cost is low, can continued operation, has extremely strong practicality.
Content of the present invention will be further illustrated below by way of specific embodiment.Examples below is only the just source of extract of the present invention, the specified otherwise of preparation method and its usage, and obviously, interest field of the present invention does not limit by these embodiments.
Accompanying drawing illustrates:
Fig. 1 thelephora ganbajun A(ganbajunin A) typical ultraviolet spectra (UV) collection of illustrative plates, it, at λ max (MetOH) 252 ± 2, has feature ultraviolet absorption peak near 402 ± 2nm.
Fig. 2 be wizened fungus extract of the present invention (batch: 120729) typical ultraviolet spectra (UV) collection of illustrative plates, it, at λ max (MetOH) 270 ± 2nm, has feature ultraviolet absorption peak near 331 ± 2nm.
Fig. 3 be wizened fungus extract of the present invention (batch: 120803) typical ultraviolet spectra (UV) collection of illustrative plates, it, at λ max (MetOH) 258 ± 2nm, has feature ultraviolet absorption peak near 328 ± 2nm.
Fig. 4 be wizened fungus extract of the present invention (batch: 120815) typical ultraviolet spectra (UV) collection of illustrative plates, it, at λ max (MetOH) 263 ± 2nm, has feature ultraviolet absorption peak near 327 ± 2nm.
Fig. 5 chromatographic column 55% ethanolic solution elution curve (on ◆ curve: dry elution curve; Under ▲ curve: total p-terphenyls elution curve)
Fig. 6 chromatographic column 65% ethanolic solution elution curve (on ◆ curve: dry elution curve; Under ▲ curve: total p-terphenyls elution curve)
Fig. 7 chromatographic column 75% ethanolic solution elution curve (on ◆ curve: dry elution curve; Under ▲ curve: total p-terphenyls elution curve)
Detailed description of the invention
Detailed description of the invention is described in more detail technical scheme of the present invention below.
Embodiment 1: total quinones assay
As previously mentioned, by research, the present invention finds that the fragrance component of wizened bacterium is unique, except volatile ingredient, the material base of its characteristic flavor compounds mainly comprises lead fungi element (atromentin), methyl lead fungi element (2-O-methylatromentin), thelephora ganbajun A(ganbajunin A) etc. serial p-terphenyl quinones.P-terphenyl quinones has orange-yellow, in the ultraviolet spectra of 250 ~ 280nm, have maximum absorption band.There is at feature absorption maximum place according to similar compound the principle of approximate molar absorbance intensity, the p-terphenyl quinones thelephora ganbajun A that this law selects content higher is reference substance, adopts ultraviolet spectrophotometry to detect the total content of p-terphenyl quinones in test sample.
1 sample and instrument
Reference substance: thelephora ganbajun A(ganbajunnin A), from wizened fungus extract, separation and purification obtains (Hu L, Gao J M, Liu J K.Unusual Poly (phenylacetyloxy)-Substituted1,1 ˊ: 4 ˊ, 1 〞-Terphenyl Derivatives from Fruiting Bodies of the Basidiomycete Thelephora ganbajun.Helvetica Chimica Acta, 2001,84:3342), HPLC area normalization method measures, purity >99.5%.
Test sample: test sample is the wizened fungus extract trial product of three batches described in the embodiment of the present invention 2, and lot number is respectively: 120729,120803,120815.
Ultraviolet-visible spectrophotometer (TU-1800, Beijing Puxi General Instrument Co., Ltd)
2, assay
The preparation precision of 2.1 reference substance solution takes the lead fungi element reference substance 6mg being dried to constant weight at 105 DEG C, puts in 50ml measuring bottle, adds methyl alcohol to scale, shake up, obtain (containing thelephora ganbajun A0.12mg in every 1ml).
The preparation of 2.2 need testing solutions is got extract dried powder and is about 0.25g(and crosses No. three sieves), accurately weighed, be placed in 50ml measuring bottle, add methyl alcohol to scale, abundant dissolving, shakes up, and filter, precision measures filtrate 1ml, be placed in 100ml measuring bottle, methanol dilution, to scale, to obtain final product.
2.3 determination methods take methyl alcohol as blank, according to UV-VIS spectrophotometry (China's coastal port annex V A), absorbance is measured respectively at the wavelength place of 252nm, the concentration (μ g/ml) of thelephora ganbajun A in test sample liquid is read from calibration curve, this product is pressed dry product and is calculated, calculate with the gauge of thelephora ganbajun A containing total p-terphenyl quinone, to obtain final product.
2.4 calibration curve sexual intercourse experiment precisions measure reference substance liquid 0.5ml, 0.9ml, 1.3ml, 1.7ml, 2.1ml and are placed in 25ml measuring bottle, add methyl alcohol to scale, shake up.Take methyl alcohol as blank, according to UV-VIS spectrophotometry (China's coastal port annex V A), measuring absorbance respectively at the wavelength place of 252nm, take absorbance as ordinate, and concentration is abscissa, drawing standard curve.The results are shown in Table 1-1.
Table 1-1 linear relationship measurement result
Result shows, with thelephora ganbajun A reference substance, good in 3 ~ 10 μ g/ml concentration range internal linear relations.
2.5 replica test precisions measure each five parts of the every lower filtrate 1ml of above-mentioned need testing solution, are placed in 100ml measuring bottle; Add methanol dilution to scale; Take methyl alcohol as blank solution, according to UV-VIS spectrophotometry (China's coastal port annex V A), measure absorbance respectively at the wavelength place of 252nm.The results are shown in Table 1-2.
Table 1-2 replica test result
Result shows, this law repeatability is good.
2.6 need testing solution stability test precisions measure above-mentioned need testing solution, according to UV-VIS spectrophotometry (China's coastal port annex V A), measure absorbance respectively at the wavelength place of 252nm.The results are shown in Table 1-3.
Table 1-3 need testing solution stability test result
Result shows, need testing solution is more stable in 24 hours.
2.7 each batches of extract sample sizes measure
Get each three batches of extract sample, measure in accordance with the law, the results are shown in Table 1-4.
Table 1-4 different batches is dried up fungus extract total p-terphenyl quinone content measurement result
Embodiment 2: the preparation of wizened fungus extract
1, different concentration edible ethanols is on the impact of extracting product recovery rate and states of matter.
As mentioned above, because product expection of the present invention is used for food service industry and daily use chemicals industry, consider the problems such as food security, Extraction solvent selects edible ethanol (molasses-spirit) or medical ethanol, preferred edible ethanol.Getting dries in the shade pulverized wizened mushroom entity powder every part of 2kg of 20 mesh sieves, added respectively 9 times (V/W=9), i.e. 18L each concentration edible ethanol solution hot reflux as shown in table 2-1.Every part is extracted 3 times; Add 3 times (V/W=3) at every turn, i.e. 6L edible ethanol solution, each backflow 1.5 hours, filters, reduced pressure concentration is original volume 1/9, i.e. 2L, room temperature leaves standstill 4 hours, measures dry matter content in solution, calculate and extract yield (A), observation solution colour (B), record clarification, the content (D) of precipitation status (C) and total p-terphenyl quinone.
Result of the test is as shown in table 2-1.
Table 2-1 different concentration ethanol result of the test
A: amount (the g)/input material quantity (2000g) × 100% of dry in recovery rate=extract
D: amount (g) × 100% of dry in content (the g)/extract of content=total p-terphenyl quinone of total p-terphenyl quinone
In said extracted test, extract as solvent with 15%, 30%, 45%, 60%, 75%, 95% ethanol, 15%, 30% alcohol extract rate is lower, and solution colour is comparatively dark and concentrated rear solution is muddy, occurs precipitation in a large number, be difficult to carry out subsequent purification process after placing.45%, 60%, 75%, 95%% alcohol extract rate is higher than 10%, but 45% alcohol extract color is comparatively dark and recovery rate is relatively low.Consider the composite factors such as subsequent step is easy to operate, recovery rate, the present invention selects the ethanol of 45 ~ 95% for extracting solution, and after extracting, in extract, the content of total p-terphenyl quinones can reach 1.4 ~ 5.8%.Wherein, most preferably 95% ethanolic solution.
2, the different time is on the impact of extracting product recovery rate and states of matter.
Getting dries in the shade pulverized wizened mushroom entity powder every part of 2kg of 20 mesh sieves, added respectively 9 times (V/W=9), i.e. 18L edible ethanol solution hot reflux.Every part is extracted 3 times; Add 3 times (V/W=3) at every turn, i.e. 6L95% edible ethanol solution, each return time is as shown in table 2-2, and filter, reduced pressure concentration is original volume 1/9, i.e. 2L, room temperature leaves standstill 4 hours, measures dry matter content in solution, calculates and extracts yield (A), observation solution colour (B), record clarification and precipitation status (C).
Result of the test is as shown in table 2-2.
Table 2-2 result of the test of different extraction time
A: amount (the g)/input material quantity (2000g) × 100% of dry in recovery rate=extract
In said extracted test, extracted with each 0.5,1.0,1.5,2.0,2.5,3.0 hour, within 0.5 hour, recovery rate is lower, wastes raw material.1.0,1.5,2.0,2.5, within 3.0 hours, recovery rate is higher than 10%, but extraction time more than 1.5 hours after, recovery rate increases not obvious, but extract color burn, extraction time more than 3 hours, extract except color depth, produce except precipitation, also produce bad smell.Consider the composite factors such as extraction efficiency, extraction effect and cost, the present invention selects 1 ~ 3 hour as extraction time.Wherein, most preferably 1.5 hours as the optimum extraction time.
3, different extraction times is on the impact of extracting product recovery rate and states of matter.
Getting dries in the shade pulverized wizened mushroom entity powder every part of 2kg of 20 mesh sieves, added respectively 9 times (V/W=9), i.e. 18L95% edible ethanol solution hot reflux.Every part of extraction time is as shown in table 2-3; Add 3 times (V/W=3) at every turn, i.e. 6L edible ethanol solution, each return time 1.5 hours, filter, reduced pressure concentration is original volume 1/9, i.e. 2L, room temperature leaves standstill 4 hours, measures dry matter content in solution, calculates and extracts yield (A), observation solution colour (B), record clarification and precipitation status (C).
Result of the test is as shown in table 2-3.
The different extraction time result of the test of table 2-3
A: amount (the g)/input material quantity (2000g) × 100% of dry in recovery rate=extract
In said extracted test, with 1,2,3,4,5, extract for 6 times, all recovery rates, all higher than 10%, extract color and luster and clarification situation is all ideal, but extraction time more than 3 times after, recovery rate increases not obvious, and extraction cost increases greatly.Consider the composite factors such as extraction efficiency, extraction effect and cost, the present invention selects 1 ~ 3 time as extraction process number of times.Wherein, most preferably number of times is carried as the best 3 times.
Determine according to above-mentioned experiment, wizened bacterium extraction conditions is: pulverize dried 20 mesh sieve entity powder, add 95% alcohol heat reflux and extract 3 times; Add 3 times of (V/W=3) volume edible ethanol solution, each backflow 1.5 hours, filter, reduced pressure concentration is original volume 1/9, and room temperature leaves standstill 4 hours, filters, is wizened bacterium extract at every turn.
4, carbon column chromatography Study of operational conditions
Carry out the wizened bacterium liquid extracting and prepare according to above-mentioned process conditions, with the ethanol water of variable concentrations for eluting solvent, screening and optimizing is carried out to chromatography condition.
Activated carbon (Tianjin sea light Chemical Co., Ltd. produces, lot number 070803 for HY-3011, clean grade), routine techniques flow process wet method dress post.By specification method process).
4.1 removal of impurities wash-outs and best applied sample amount confirm
By the activated carbon (post blade diameter length ratio 1:6.8) of bed volume (50ml), adsorb 40 respectively, 30,20ml sample solution (sample solution containing dry 281.3mg/ml, containing total p-terphenyl quinone 42.20mg/ml).After end of the sample, chromatographic column respectively with 200ml (namely 4BV, BV refer to carbon column bed volume, as follows) water, 15%, 30%, 40% ethanolic solution wash-out, collect eluent.Measure the weight of dry matter weight and total p-terphenyl quinone quinone in eluent.Each test in triplicate.Result of the test is in Table 2-4.
Table layer 2-4 analyses post applied sample amount optimization test
Total p-terphenyl quinone (dry) applied sample amount (g)=sample solution volume × wherein total p-terphenyl quinone (dry) content
Total p-terphenyl quinone (dry) elution amount=∑ water elution liquid amasss × wherein total p-terphenyl quinone (dry) content
Result of the test shows, when sample applied sample amount is 40ml, the absorption excess of total p-terphenyl quinones, when washing with water, p-terphenyl quinones is by wash-out, sample is excessive, and that total p-terphenyl quinones is adsorbed on chromatographic column is stable not, makes it be easy to by water or different concentration ethanol eluant solution.When sample applied sample amount is 30ml and 20ml, sample loading does not overload, with water, 15% and 30% ethanol elution time, only have a small amount of p-terphenyl quinones by wash-out.But when elute soln concentration is more than 45%, p-terphenyl quinones is by a large amount of wash-out.Therefore, with reference to above-mentioned result of the test, the composite factors such as synthetic activity carbon adsorption amount, solid impurity elution amount and total p-terphenyls elution amount, determine the removal of impurities of employing 30% ethanol elution, adopting applied sample amount to be 5.0 ~ 10.0g dry/100ml activated carbon (0.8 ~ 1.5g total p-terphenyls/100ml activated carbon) is better applied sample amount, 8.0 ~ 8.5g dry/100ml activated carbon is best applied sample amount, and 30% ethanolic solution elution volume is 4BV.
4.2 eluting solvent screenings
According to early stage preliminary experiment research and the character of Quzhazhigan, investigate 10% ~ 25% concentration ethanol eluant solution situation.
The activated carbon chromatographic column (bed volume 50ml, post blade diameter length ratio 1:7.0) of the same terms, adsorbs equal-volume (30ml) sample solution (sample solution contains dry 281.3mg/ml, containing total p-terphenyl quinone 42.20mg/ml) respectively.Chromatographic column is respectively with 200ml (4BV) 30% ethanol elution.After 30% ethanol is washed, each chromatographic column, more respectively with 55%, 65%, 75% ethanol water wash-out, collects wash-out efflux, and every 50ml (1BV) is a stream part, measures total p-terphenyl quinone content and the dry matter weight of each stream part respectively.Elution curve is drawn, as shown in Fig. 5, Fig. 6, Fig. 7 according to the total p-terphenyl quinone of gained and dry matter weight.
Result of the test shows, and the desorption efficiency (elution amount/applied sample amount) of 55%, 65%, 75% ethanolic solution to the total p-terphenyls of active ingredient of 10BV volume is about 63%, 85% and 92% respectively.Therefore, on the whole, the elute effect of 75% ethanolic solution to total p-terphenyl quinones substance is better.
According to above-mentioned result of the test, determine that elution requirement is: after chromatographic column end of the sample, successively with 4BV30% ethanolic solution and 5BV75% ethanolic solution wash-out, collect the elution fraction of 75% ethanolic solution 0.5 ~ 5BV, be concentrated into dry, obtain final product.
6, the research of wizened fungus extract product is prepared by different concentration ethanol extract
Respectively get 45%, 60%, 75% and 95% extract in the present embodiment 1, room temperature leaves standstill 2 hours, the activated carbon chromatographic column (bed volume 50ml, post blade diameter length ratio 1:7.0, by 8.0 ~ 8.5g dry/100ml activated carbon loading) of appropriate upper the same terms is got after filtration.Treat that solution absorption is complete, the elution requirement determined by above-mentioned test is tested, that is: successively with 4BV30% ethanolic solution and 5BV75% ethanolic solution wash-out, collect the elution fraction of 75% ethanolic solution 0.5 ~ 5BV, be concentrated into dry, obtain wizened fungus extract product.Observe the proterties (A) of product and measure the content (B) of total p-terphenyl quinone quinone in product.Each test in triplicate.Result of the test is in Table 2-5.
The wizened fungus extract product information slip of table 2-5 different concentration ethanol extract preparation
B(%)=∑ total p-terphenyl quinone weight/wizened fungus extract product weight × 100%
After result of the test display 45%-95% concentration ethanol extract liquid carries out carbon column chromatographic purifying by defining method of the present invention, gained total p-terphenyl quinone content in fungus extract product of drying up is 5% ~ 16%.
7, the trial-production of three batches of wizened fungus extract products
Getting dries in the shade is ground into 20 objects and dries up 3 parts, mushroom entity powder, and every part of 10kg, adds 9 times (V/W=9) respectively, i.e. 90L edible ethanol solution hot reflux.Every part is extracted 3 times, add 3 times (V/W=3) at every turn, i.e. 30L edible ethanol solution, each return time 1.5 hours, filter, reduced pressure concentration is original volume 1/9, i.e. 10L, room temperature leaves standstill 2 hours, cooled and filtered, upper activated carbon carries out column chromatography (by by 8.0 ~ 8.5g dry/100ml activated carbon loading), treat that solution absorption is complete, add 4 times of bed volume 30% edible ethanol eluant solutions, use 5 times of bed volume 75% ethanol elutions again, collect eluent, be evaporated to dry, obtain product, calculate productive rate (A), observation product physical property (B), test products dissolubility according to embodiment 1 method, it is carried out to the assay (D) of total p-terphenyl quinone in different concentration ethanol solution.Result is as shown in table 2-6.
The wizened fungus extract product testing result of table 2-6 tri-crowdes
A: recovery rate=dry products amount (kg)/input material quantity (10kg) × 100%
B: product colour.Hygroscopicity: product 20 DEG C, test under 65% relative humidities
C: dissolubility: 10ml dissolving adds 1 gram of extract, shakes 5 minutes, observes dissolving situation
In the standby test of above-mentioned trial-production, three batches of product yield are 15.3%-16.8%, for pale yellow to brownish-yellow powder, have the distinctive fragrance of wizened bacterium and delicate flavour, no hygroscopicity.Three batches of products are consistent to the dissolubility of test solvent, and more than 55% concentration ethanol is Yi Rong.The UV spectrogram of three batch samples is consistent, and typical spectrogram is shown in accompanying drawing 2,3 and 4, and it has feature ultraviolet absorption peak near λ max (MetOH) 250 ~ 275nm and 330 ~ 340nm.In three batch samples, the content >15%(of total p-terphenyl quinones is in Table 1-4), test consistent with lab scale.
Experiment shows that present invention process can obtain stay-in-grade extract product.
Embodiment 3: a kind of making of wizened bacterium flavor seasoning powder bag
By following formula batching
Method for making: take formula ratio raw material, 60 DEG C of dryings, mixing, pulverizes, and crosses 60 mesh sieves, to obtain final product.
Embodiment 4: a kind of colour is dried up the modulation of bacterium vinegar
By following formula batching
Method for making: take or measure formula ratio raw material, is dissolved in light-coloured vinegar by wizened extract under room temperature, is stirred to dissolving, to obtain final product.This modulation vinegar has strong wizened fragrance and natural beautiful orange-yellow color.
Embodiment 5: a kind of modulation of perfume
By following formula batching
Method for making: take dry up extract and cocoa shell extract of formula ratio and be dissolved in 55% ethanol, add the mixing of formula ratio propane diols, measure other batchings successively, stir and evenly mix, to obtain final product.
Claims (11)
1. wizened fungus extract.Its ultraviolet spectrum characteristic has feature ultraviolet absorption peak near λ max (MetOH) 250-275nm and 330-340nm.
2. wizened extract described in claim 1, is characterized in that outward appearance is brown color extremely orange-yellow powder, is soluble in 45%-100% ethanol-water mixed solvent.
3. wizened fungus extract described in claim 1, the content of its total p-terphenyl quinone is 5.0-16.0%.
4. the preparation method of wizened fungus extract according to claim 1, is characterized in that:
(1) fresh wizened mushroom entity dries in the shade, and pulverizing 20 mesh sieves is raw material.
(2) use edible ethanol heating and refluxing extraction 1-4 time, each 3 times of volume of solvent, extract 1-3 hour;
(3) to filter or centrifugal ethanol extract, reduced pressure concentration is original volume 1/9, staticly settles, and filters.Get the upper activated carbon of appropriate filtrate and carry out column chromatography, after loading, first use 30% ethanolic solution wash-out impurity of 4 times of bed volumes, then use 5 times of bed volume 75% ethanol elutions, the eluent collecting 0.5-5 times of bed volume 75% ethanol carries out being evaporated to dry, obtains product
5. wizened mushroom entity described in claim 4, is characterized in that comprising following 2 kinds:: the fructification of wizened bacterium Thelephora ganbajun Zang and orange lead fungi T.aurantiotinin Corner.
6. edible ethanol according to claim 4, its feature is 45%-95% in concentration, wherein, most preferably 95%.
7. hot reflux according to claim 4 1-4 time, most preferably 3 times.
8. hot reflux 1-3 hour/time according to claim 4, most preferably 1.5 hours.
9. appropriate filtrate described in claim 4, is characterized in that the ratio of amount of dry matter and activated carbon in filtrate is 5.0-10.0g dry/100ml activated carbon, wherein most preferably 8.0-8.5g dry/100ml.
10. wizened fungus extract described in claim 1 is preparing the application in solid food and/or liquid food, flavouring.
Described in 11. claims 1, wizened fungus extract is preparing the application in essence and flavoring agent.
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| CN109735418A (en) * | 2019-03-05 | 2019-05-10 | 王忠良 | A kind of tea wine and preparation method thereof |
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