CN106752069A - A kind of method for improving capsanthin stability - Google Patents
A kind of method for improving capsanthin stability Download PDFInfo
- Publication number
- CN106752069A CN106752069A CN201611063204.5A CN201611063204A CN106752069A CN 106752069 A CN106752069 A CN 106752069A CN 201611063204 A CN201611063204 A CN 201611063204A CN 106752069 A CN106752069 A CN 106752069A
- Authority
- CN
- China
- Prior art keywords
- capsanthin
- antioxidant
- stability
- mixing
- temperature control
- 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
Classifications
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B67/00—Influencing the physical, e.g. the dyeing or printing properties of dyestuffs without chemical reactions, e.g. by treating with solvents grinding or grinding assistants, coating of pigments or dyes; Process features in the making of dyestuff preparations; Dyestuff preparations of a special physical nature, e.g. tablets, films
- C09B67/0001—Post-treatment of organic pigments or dyes
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B67/00—Influencing the physical, e.g. the dyeing or printing properties of dyestuffs without chemical reactions, e.g. by treating with solvents grinding or grinding assistants, coating of pigments or dyes; Process features in the making of dyestuff preparations; Dyestuff preparations of a special physical nature, e.g. tablets, films
- C09B67/0001—Post-treatment of organic pigments or dyes
- C09B67/0014—Influencing the physical properties by treatment with a liquid, e.g. solvents
Abstract
The present invention proposes a kind of method for improving capsanthin stability, belongs to the production technical field of pigment, can effectively improve the stability of capsanthin, while simple production process and cost is lower.The technical scheme is comprised the following steps：To be extracted from capsicum and taken off during peppery common capsanthin puts into blend tank, 55 DEG C of heating water bath temperature control 50 DEG C will stir 30min；Mixing antioxidant is added, by system temperature control at 43 DEG C 45 DEG C, 15min is stirred；The mixing antioxidant is the mixture of antioxidant and emulsifying agent；Adding edible vegetable oil carries out the allotment of colour value, while by system temperature control below 30 DEG C.
Description
Technical field
The invention belongs to the production technical field of pigment, more particularly to a kind of method for improving capsanthin stability.
Background technology
The production of capsicum red pigment is with capsicum as raw material, using one or more mixed solvents such as 6# solvent naphthas, acetone
Extract, then be obtained by sedimentation, evaporation, de- peppery, the de- operation such as residual.Capsicum red pigment is stored in pepper fruit before being extracted
In intact cell tissue, due to the protection by cell membrane and intracellular some compositions and form lipid, have to light, heat etc. compared with
Stability high.However, after capsicum red pigment is extracted, due to losing the biological protection mechanism such as cell membrane,
Oxidation reaction is also easy to produce under aerobic conditions, and extraneous factor can accelerate its oxidation Decomposition, does not make capsicum red pigment when in use not
Stabilization, fugitive color, have a strong impact on the quality of product.
Patent CN104962107A disclose it is a kind of improve capsicum red pigment stability Microencapsulation Method, by it is non-from
Subtype surfactant-soybean protein isolate mixed liquor high speed dispersion and emulsion capsicum red pigment obtains O/W types capsicum red pigment breast
Shape liquid, further adds chitosan solution, soybean protein isolate is deposited in capsanthin by electrostatic interaction with shitosan
Microcapsules are formed around pigment emulsion droplet, capsicum red pigment is obtained through wet capsule, vacuum freeze drying is collected by centrifugation.Although the technique can
To improve the stability of capsicum red pigment, but its complex process and limit the scope of application of capsanthin.
Patent CN102604420A also discloses a kind of method for improving yield of color value of capsanthin, and it is by capsicum particle
Capsanthin crude extract is obtained after extraction, concentration, desolvation residual, capsanthin crude extract obtains capsicum red pigment, institute through except peppery
State in extraction process, capsicum particle is extracted using the extractant for being added with natural.The method by
Antioxidant is added in extractant, influence of the dissolved oxygen to capsicum red pigment is reduced, the colour value of capsicum red pigment is improve
Yield, however, the usage amount of antioxidant is the 1%~2% of capsicum particle weight in the method, the usage amount of antioxidant compared with
Greatly, the production cost of product is higher.
Therefore, a kind of simple production process and low cost how are provided, while the method that capsanthin stability can be improved
It is the current technical problem be badly in need of and solving.
The content of the invention
The present invention is directed to above-mentioned technical problem, proposes a kind of method for improving capsanthin stability, can effectively improve
The stability of capsanthin, while simple production process and cost is lower.
In order to achieve the above object, the technical solution adopted by the present invention is：
The invention provides a kind of method for improving capsanthin stability, comprise the following steps：
To be extracted from capsicum and taken off during peppery common capsanthin puts into blend tank, 50 DEG C -55 DEG C of heating water bath temperature control will be stirred
Mix 30min；Mixing antioxidant is added, by system temperature control at 43 DEG C -45 DEG C, 15min is stirred；The mixing antioxidant
It is antioxidant and the mixture of emulsifying agent；Adding edible vegetable oil carries out the allotment of colour value, while system temperature control is existed
Less than 30 DEG C.
Used as optimal technical scheme, the addition of the mixing antioxidant is the 0.1% of common capsanthin quality.
Used as optimal technical scheme, the antioxidant in the mixing antioxidant is Tea Polyphenols, and emulsifying agent is polyglycereol
Fatty acid ester.
Used as optimal technical scheme, antioxidant and the mass ratio of emulsifying agent are 2 in the mixing antioxidant:1.
Used as optimal technical scheme, the edible vegetable oil is the miscella of palm oil and soybean salad oil.
Used as optimal technical scheme, the palm oil is 1 with the mass ratio of soybean salad oil:9.
Used as optimal technical scheme, the rotating speed of the stirring is 85r/min.
Compared with prior art, advantages and positive effects of the present invention are：
1st, the mixing antioxidant that the present invention is mixed using antioxidant with emulsifying agent, by antioxidant and emulsifying agent it
Between synergy, on the premise of a small amount of antioxidant is added, substantially increase the stability of capsanthin, it is homochromy with same type
The common capsanthin of valency is compared, and the capsicum red pigment of present invention production fades slower, and stability is more preferable；
2nd, present invention process is simple, strong applicability, only need to be equipped with blend tank, it is easy to large-scale industrial production, raw
Produce cost relatively low；
3rd, the present invention makes capsicum red pigment possess resistance to elevated temperatures, in process of production by adding mixing antioxidant
Basic free of losses, capsanthin yield is up to more than 99.5%；
4th, the features such as capsanthin of present invention production also has high temperature resistant, light shine.
Specific embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
The every other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model of present invention protection
Enclose.
A kind of method for improving capsanthin stability is the embodiment of the invention provides, is comprised the following steps：
To be extracted from capsicum and taken off during peppery common capsanthin puts into blend tank, 50 DEG C -55 DEG C of heating water bath temperature control will be stirred
Mix 30min；Mixing antioxidant is added, by system temperature control at 43 DEG C -45 DEG C, 15min is stirred；The mixing antioxidant
It is antioxidant and the mixture of emulsifying agent；Adding edible vegetable oil carries out the allotment of colour value, while system temperature control is existed
Less than 30 DEG C.
In the present embodiment, the mixing antioxidant for using is antioxidant and the mixture of emulsifying agent, wherein anti-oxidant
Agent is well mixed with emulsifying agent.During mixing antioxidant containing emulsifying agent added into common capsicum red pigment, due to common peppery
Green pepper haematochrome has good emulsifying dispersivity, under agitation, mixing antioxidant is mixed with common capsicum red pigment
Must be more uniformly distributed.Meanwhile, the emulsifying agent in mixing antioxidant plays function served as bridge, makes antioxidant with common capsicum red pigment
It is well mixed and directly interacts, is more beneficial for improving the stability of capsanthin.The present embodiment by antioxidant with
Synergy between emulsifying agent, it is only necessary to add a small amount of antioxidant, you can greatly improve the stability of capsanthin, production cost
Lower, the utilization rate of antioxidant is higher.
Additionally, in the present embodiment, employ first will mixing antioxidant mix with common capsicum red pigment, it is rear plus eat
Vegetable oil is diluted the charging sequence of allotment colour value, antioxidant is directly interacted with common capsicum red pigment,
The problem for causing the antioxidant effect of antioxidant to reduce because of the addition of edible vegetable oil is avoided, is conducive to improving anti-oxidant
The utilization rate of agent.
In the present embodiment, in addition it is also necessary to explanation, the common capsanthin is with capsicum as raw material, using 6# solvents
One or more mixed solvents such as oil, acetone are extracted, then are obtained by sedimentation, evaporation, de- peppery, de- residual operation.In control volume
Can be by the way of logical cooling water when being temperature, the method is simple to operation.Additionally, in blended pepper red valency, this area
Technical staff can as needed determine the usage amount of edible vegetable oil.
In a preferred embodiment, the addition of the mixing antioxidant is the 0.1% of common capsanthin quality.At this
In embodiment, further the addition for mixing antioxidant is carried out preferably, the capsicum red pigment obtained in guarantee has good
On the premise of good stability, this preferred addition is the minimum usage amount of hybrid oxidant, production cost is further dropped
It is low.
In a preferred embodiment, the antioxidant in the mixing antioxidant is Tea Polyphenols, and emulsifying agent is polyglycereol
Fatty acid ester.Tea Polyphenols is the all-natural anti-oxidant extracted from tealeaves, with stronger oxidation resistance, nontoxic secondary work
With, it is cheap and easy to get, and with bacteriostasis, it is such as inhibited to staphylococcus, Escherichia coli, hay bacillus.It is poly- sweet
Oil and fat acid esters has hydrophilic, oleophylic double grading concurrently, with good emulsification and dispersive property, and to bacterium, mould, yeast
Bacterium etc. has very strong antibacterial action.In the present embodiment, preferably Tea Polyphenols as antioxidant, polyglyceryl fatty acid ester as breast
Agent, mixing the mixing antioxidant for obtaining has more preferable oxidation resistance and emulsifying capacity, while having bacteriostasis, makes
The capsanthin product quality of acquisition is more preferable.
In a preferred embodiment, antioxidant and the mass ratio of emulsifying agent are 2 in the mixing antioxidant:1.At this
In embodiment, further the mixed proportion to antioxidant and emulsifying agent has been carried out preferably, if this be primarily due to it is anti-oxidant
The consumption of agent is excessive or consumption of emulsifying agent is excessive, can cause to mix the oxidation resistance and emulsifying capacity of antioxidant not
Matching.For example：If the consumption of antioxidant is excessive, the oxidation resistance that mixes antioxidant is strong, emulsifying capacity is weak, causes to resist
Oxidant mixes uneven with common capsicum red pigment, makes the utilization rate of antioxidant and reduces, and causes to waste；If the use of emulsifying agent
Amount is excessive, then the oxidation resistance for mixing antioxidant is weak, emulsifying capacity is strong, makes mixing antioxidant to the stability of capsanthin
Raising DeGrain.
In a preferred embodiment, the edible vegetable oil is the miscella of palm oil and soybean salad oil.In this implementation
In example, using palm oil and the miscella of soybean salad oil, compared to the vegetable oil using single kind, colour value is more beneficial for
Allotment.
In a preferred embodiment, the palm oil and the mass ratio of soybean salad oil are 1:9.In the present embodiment, enter
One step has been carried out preferably to the mixed proportion of palm oil and soybean salad oil, the edible plant obtained using this preferred mixed proportion
There is thing oil more preferable colour value to allocate ability.
In a preferred embodiment, the rotating speed of the stirring is 85r/min.In the present embodiment, further stirring is turned
Speed has been carried out preferably, using the speed of agitator of 85r/min, common capsicum red pigment is heated evenly, while making mixing antioxygen
The mixing of agent and common capsicum red pigment is evenly.
For the method for becoming apparent from introducing the raising capsanthin stability that the embodiment of the present invention is provided in detail, below will
It is described in conjunction with specific embodiments.
Embodiment 1
The capsanthin that 1000kg colour values are 250 is weighed, in being put into blend tank, 50 DEG C -55 DEG C of heating water bath temperature control,
Stirring 30min, speed of agitator is 85r/min；By 1kg by Tea Polyphenols and polyglyceryl fatty acid ester according to mass ratio 2：1 mixing
Mixing antioxidant be added in blend tank, be passed through cooling water by system temperature control at 43 DEG C -45 DEG C, stir 15min；Plus
Enter 667kg by palm oil and soybean salad oil according to mass ratio 1:The edible vegetable oil of 9 mixing carries out the allotment of colour value, while
It is passed through cooling water to control below 30 DEG C system temperature, obtains the capsanthin that 1663kg colour values are 150, yield is 99.7%.
Embodiment 2
The capsanthin that 1000kg colour values are 250 is weighed, in being put into blend tank, 50 DEG C -55 DEG C of heating water bath temperature control,
Stirring 30min, speed of agitator is 85r/min；By 1kg by Tea Polyphenols and polyglyceryl fatty acid ester according to mass ratio 2：1 mixing
Mixing antioxidant be added in blend tank, be passed through cooling water by system temperature control at 43 DEG C -45 DEG C, stir 15min；Plus
Enter 1499kg by palm oil and soybean salad oil according to mass ratio 1:The edible vegetable oil of 9 mixing carries out the allotment of colour value, together
When be passed through cooling water by system temperature control below 30 DEG C, obtain the capsanthin that 2495kg colour values are 100, yield is
99.8%.
Embodiment 3
The capsanthin that 1000kg colour values are 250 is weighed, in being put into blend tank, 50 DEG C -55 DEG C of heating water bath temperature control,
Stirring 30min, speed of agitator is 85r/min；By 1kg by Tea Polyphenols and polyglyceryl fatty acid ester according to mass ratio 2：1 mixing
Mixing antioxidant be added in blend tank, be passed through cooling water by system temperature control at 43 DEG C -45 DEG C, stir 15min；Plus
Enter 994kg by palm oil and soybean salad oil according to mass ratio 1:The edible vegetable oil of 9 mixing carries out the allotment of colour value, while
It is passed through cooling water to control below 30 DEG C system temperature, obtains the capsanthin that 1994kg colour values are 125, yield is 99.7%.
Comparative example 1
The capsanthin that 1000kg colour values are 250 is weighed, in being put into blend tank, 50 DEG C -55 DEG C of heating water bath temperature control,
Stirring 30min, speed of agitator is 85r/min, is passed through cooling water and controls at 43 DEG C -45 DEG C system temperature, stirs 15min；Plus
Enter 994kg by palm oil and soybean salad oil according to mass ratio 1:The edible vegetable oil of 9 mixing carries out the allotment of colour value, while
It is passed through cooling water to control below 30 DEG C system temperature, obtains the capsanthin that 1993kg colour values are 124, yield is 99%.
Stability test is carried out to embodiment 1, embodiment 2, embodiment 3 and comparative example 1,10g capsanthin products are taken, placed
The open colour value placed, detect capsanthin respectively when placing 30 days and 45 days in the culture dish of a diameter of 10cm, as a result such as
Shown in table 1：
The capsanthin stability test result of table 1
| The colour value of the capsanthin of acquisition | Colour value when placing 30 days | Colour value when placing 45 days | |
| Embodiment 1 | E150 | E143 | E140 |
| Embodiment 2 | E100 | E95 | E93 |
| Embodiment 3 | E125 | E119 | E116 |
| Comparative example 1 | E124 | E115 | E100.1 |
From above-mentioned test result, obtained using the method for raising capsanthin stability provided in an embodiment of the present invention
Capsanthin, after opening is placed 45 days, the change of its colour value is smaller, fades relatively slow, with good stability.Meanwhile, embodiment 3
The colour value of the capsanthin obtained with comparative example 1 is basically identical, homochromy with same type by comparing embodiment 3 and comparative example 1
The common capsanthin of valency is compared, and the capsanthin obtained using the method for raising capsanthin stability provided in an embodiment of the present invention is faded
Slower, stability is more preferable.
Claims (7)
1. it is a kind of improve capsanthin stability method, it is characterised in that comprise the following steps：
To be extracted from capsicum and taken off during peppery common capsanthin puts into blend tank, 50 DEG C -55 DEG C of heating water bath temperature control, stirring
30min；
Mixing antioxidant is added, by system temperature control at 43 DEG C -45 DEG C, 15min is stirred；The mixing antioxidant is anti-
The mixture of oxidant and emulsifying agent；
Adding edible vegetable oil carries out the allotment of colour value, while by system temperature control below 30 DEG C.
2. it is according to claim 1 improve capsanthin stability method, it is characterised in that：The mixing antioxidant
Addition is the 0.1% of common capsanthin quality.
3. it is according to claim 1 improve capsanthin stability method, it is characterised in that：In the mixing antioxidant
Antioxidant be Tea Polyphenols, emulsifying agent is polyglyceryl fatty acid ester.
4. the method for the raising capsanthin stability according to claim 1 or 3, it is characterised in that：The mixing is anti-oxidant
Antioxidant and the mass ratio of emulsifying agent are 2 in agent:1.
5. it is according to claim 1 improve capsanthin stability method, it is characterised in that：The edible vegetable oil is palm fibre
The miscella of palmitic acid oil and soybean salad oil.
6. it is according to claim 5 improve capsanthin stability method, it is characterised in that：The palm oil and soybean color
The mass ratio for drawing oil is 1:9.
7. it is according to claim 1 improve capsanthin stability method, it is characterised in that：The rotating speed of the stirring is
85r/min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611063204.5A CN106752069B (en) | 2016-11-28 | 2016-11-28 | A method of improving capsanthin stability |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611063204.5A CN106752069B (en) | 2016-11-28 | 2016-11-28 | A method of improving capsanthin stability |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106752069A true CN106752069A (en) | 2017-05-31 |
| CN106752069B CN106752069B (en) | 2018-12-07 |
Family
ID=58904489
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611063204.5A Active CN106752069B (en) | 2016-11-28 | 2016-11-28 | A method of improving capsanthin stability |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106752069B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812874A (en) * | 2018-04-23 | 2018-11-16 | 海南舒普生物科技有限公司 | A kind of natural anti-oxidation color stabilizer for capsicum red pigment |
| CN109777149A (en) * | 2019-03-19 | 2019-05-21 | 金葵食品科技（大连）股份有限公司 | A kind of preparation method of horseradish blade natural pigment |
| CN112293644A (en) * | 2019-07-30 | 2021-02-02 | 上海嘉萃生物科技有限公司 | Heat-resistant capsanthin and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101182392A (en) * | 2007-12-21 | 2008-05-21 | 河北晨光天然色素有限公司 | Method for making powdery water-dispersion capsicum red pigment |
| CN101921496A (en) * | 2009-06-12 | 2010-12-22 | 中国中化股份有限公司 | Method for preparing capsanthin microcapsule |
| CN103406079A (en) * | 2013-06-28 | 2013-11-27 | 大连医诺生物有限公司 | Method for preparing cold water dispersing type carotenoid micro-capsule powder without using organic solvent |
-
2016
- 2016-11-28 CN CN201611063204.5A patent/CN106752069B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101182392A (en) * | 2007-12-21 | 2008-05-21 | 河北晨光天然色素有限公司 | Method for making powdery water-dispersion capsicum red pigment |
| CN101921496A (en) * | 2009-06-12 | 2010-12-22 | 中国中化股份有限公司 | Method for preparing capsanthin microcapsule |
| CN103406079A (en) * | 2013-06-28 | 2013-11-27 | 大连医诺生物有限公司 | Method for preparing cold water dispersing type carotenoid micro-capsule powder without using organic solvent |
Non-Patent Citations (2)
| Title |
|---|
| 胡江良等: "辣椒红色素乳状液制备工艺的研究", 《应用化工》 * |
| 陈菁等: "影响辣椒红色素稳定性的因素研究", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812874A (en) * | 2018-04-23 | 2018-11-16 | 海南舒普生物科技有限公司 | A kind of natural anti-oxidation color stabilizer for capsicum red pigment |
| CN109777149A (en) * | 2019-03-19 | 2019-05-21 | 金葵食品科技（大连）股份有限公司 | A kind of preparation method of horseradish blade natural pigment |
| CN112293644A (en) * | 2019-07-30 | 2021-02-02 | 上海嘉萃生物科技有限公司 | Heat-resistant capsanthin and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106752069B (en) | 2018-12-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524429B (en) | Method for refining nutritional millet bran oil | |
| CN106752069B (en) | A method of improving capsanthin stability | |
| CN101756315B (en) | Pure yam drink and preparation method thereof | |
| CN102533426A (en) | Processing method for improving flavor and nutritional quality of colza oil | |
| EP2118247B1 (en) | Improved method for recovering oil from plant seeds | |
| CN106087475A (en) | A kind of technique using some vegetable colours to carry out contaminating on colorant match | |
| CN102286214B (en) | Method for preparing liquid capsanthin | |
| CN105907466A (en) | Grease refining method based on enzymatic degumming technology | |
| CN108587775A (en) | A kind of production technology of cold pressing peony seed oil | |
| CN112075532B (en) | Special fat powder for sea fish and preparation method and application thereof | |
| CN106727118A (en) | A kind of extracting method of oat alkaloid and application | |
| WO2013009036A2 (en) | Method for reducing indigo | |
| CN106418131A (en) | Preparation method of oil-soluble natural pigment | |
| CN109233991A (en) | A kind of oil crop processing pretreatment | |
| CA3119367C (en) | Method for synchronously pressing oilseeds and refining oil in solid-phase | |
| CN102533436A (en) | Method for processing health-care camellia oil | |
| Navarrete-Bolaños et al. | Pre-treatment effects on the extraction efficiency of xanthophylls from marigold flower (Tagetes erecta) using hexane | |
| CN104232300A (en) | Method for refining mixed oil of microalgae DHA oil | |
| CN106857901B (en) | Tea blending method and compound tea | |
| CN105154223A (en) | Rice bran oil | |
| CN107114556A (en) | The preparation method of green peel of walnut greenfeed | |
| CN108378230A (en) | A kind of production method of feed for goat | |
| CN103637022A (en) | Modified xanthophyll production process and application of modified xanthophyll to aquatic feed | |
| CN107668755A (en) | A kind of preparation method of anti-oxidant microencapsulation material | |
| CN103058906A (en) | Production process of phytoxanthin feed additive |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 266000 Tieshan sub District Office Industrial Park, Huangdao District, Qingdao, Shandong Province Patentee after: Qingdao Saite Biotechnology Co., Ltd Address before: 266400 Industrial Zone, Tieshan Subdistrict Office, Huangdao District, Qingdao, Shandong Patentee before: QINGDAO SCITECH Co.,Ltd. |