CN1075403A - 辅助滋养品 - Google Patents
辅助滋养品 Download PDFInfo
- Publication number
- CN1075403A CN1075403A CN92114204A CN92114204A CN1075403A CN 1075403 A CN1075403 A CN 1075403A CN 92114204 A CN92114204 A CN 92114204A CN 92114204 A CN92114204 A CN 92114204A CN 1075403 A CN1075403 A CN 1075403A
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- Prior art keywords
- acid
- protease
- lipase
- substrate
- tunning
- Prior art date
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Classifications
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
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- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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Abstract
辅助滋养品制备步骤:(a)制备一个含有植物性
蛋白和植物性类脂化合物的含水底物;(b)向其中加
入脂酶,蛋白酶和/或淀粉酶;和(c)发酵含水底物。
日本酒曲例如稻芽或麦芽能取代所说的脂酶,蛋白酶
和/或淀粉酶。此发酵产物可增强免疫能力和增进
健康。
Description
本发明是有关辅助滋养品,特别是有关含有丰富营养成分如多糖和维生素以及能提供优良免疫能力的氨基酸和不饱和脂肪酸的硫化物。
近来,市场上涌现出了大量能维护和增进健康的辅助营养品。这些辅助营养品中许多含有各种营养成分如氨基酸、脂肪酸、维生素和矿物质,这些物质可以对人体产生一些作用,食用者因摄入脂肪酸类如亚油酸可控制血压,摄入的氨基酸可使血管扩张。
发明者通过对那些含有丰富的植物性蛋白和植物性类脂化合物的基质如稻糠、小麦和大豆的发酵深入研究发现,这类基质中的氨基酸和不饱和脂肪酸的硫化物能提供优良的免疫能力,所以两者对人体是十分有用的。
按照权利要求1,本发明的特点在于辅助滋养品含有一个发酵产物,该发酵产物是通过将含有植物性蛋白和植物性类脂化合物的含水底物与0.01~0.1%(重量)脂酶和蛋白酶的混合物在30~50℃温度下发酵8~15小时得到的。
按照权利要求2,本发明的特点在于辅助滋养品含有一个发酵产物,该发酵产物是通过将含有植物性蛋白和植物性类脂化合物的含水底物与0.01~0.1%(重量)脂酶,蛋白酶和淀粉酶的混合物在30~55℃温度下发酵8~15小时得到的。
按照权利要求3,本发明的特点在于辅助滋养品含有一个发酵产物,该发酵产物是通过将含有植物性蛋白和植物性类脂化合物的含水底物与1~3%(重量)日本酒曲(一种酵母)的混合物在40~55℃温度下发酵12~15小时得到的。
本发明所用的底物可以是含植物性蛋白和植物性类脂化合物的任何物质,如稻糠、米酒、小麦芽、麦麸、荞麦、稗、大豆、豆腐渣、豆浆、adzuki豆、大豆粉、咔啡渣、薯蓣、芋、茶叶渣、蜂蜜、芝麻、花生、莲子、ashitoba叶,beefsteak plants,wakame海藻和墨角藻。它们之中,稻糠、米酒、麦麸、咔啡渣、小麦芽、芝麻、豆腐渣、大豆和adzuki豆是特别被优选作为本发明的底物,因为它们含有均衡的植物性蛋白和植物性类脂化合物。
使底物发酵是用含有能使底物中植物性蛋白和植物性类脂化合物分解的酶或酵母。这类酶可包括脂酶和蛋白酶,或脂酶,蛋白酶和淀粉酶。这类酵母可以是日本酒曲或稻芽,它能产生脂酶、蛋白酶、淀粉酶和/或其它各种存在于生物中的酶。
所用的蛋白酶最好优选碱性蛋白酶(pH9~13),它可以从例如芽孢杆菌、枯草芽孢杆菌、地衣芽孢杆菌、Bacillus alcalophilus、蜡状芽孢杆菌和蕈状芽孢杆菌中获得。缓冲液优选脲素,浓度优选0.1~1.0mol/l。
当这类碱性蛋白酶被中性化或酸化时,木瓜蛋白酶可以与由曲霉得到的蛋白酶混合。在pH9时工稳定的一组弱碱性一中性蛋白酶(在pH6~8时作用能力最佳),如灰链霉菌属的中性蛋白酶可以与碱性蛋白酶一起使用。这类碱性蛋白酶能与动物蛋白酶混合。胰腺蛋白酶和在pH8~9或以下作用最佳的蛋白酶,如得自灰链霉菌属的蛋白酶组合物和出自于纳豆芽孢杆菌、蜡状芽孢杆菌或蕈状芽孢杆菌的酶,出自于米曲霉、Rhiz Chinensis或毛霉属的酶和植物性蛋白酶如木瓜蛋白酶,无花果蛋白酶和菠萝蛋白酶也能使用。为了使所用的酶获得最佳作用性能,调节上述蛋白酶的pH值是必要的。脲素或一个缓冲溶液,如碳酸氢钠或磷酸二氢钾可以用于调节pH值。
所说的脂酶可以是各种霉菌、酵母、杆菌、体液或来自内部器官的酶如胰腺脂酶、肝酯酶、块茎菌脂酶、FIB脂酶和hima脂酶。含在底物中的聚糖化物,特别是二糖和三糖具有优良的免疫能力,淀粉酶能分解糖化物。
为了获得良好的分解效果,调整脂酶和淀粉酶的pH值是必要的。可以使用碳酸氢钠-碳酸钠,硼砂-氢氧化钠,硼砂-碳酸钠,磷酸二氢钠-氢氧化钠等缓冲溶液中的一个。也可以使用几个缓冲溶液。
酶的使用量取决于酶的种类和活性。通常使用量范围优选0.01~1.0%(重量)。脂酶或淀粉酶是蛋白酶使用量的一半。发酵温度在本发明中不是主要的。它取决于所用酶的性质,例如最合适的温度和稳定性范围。温度通常是在30℃和55℃之间。发酵时间通常为8~15小时。在每次发酵前,最好用高压锅对底物进行灭菌。
日本酒曲,例如能在生物体中产生所说的脂酶,蛋白酶和淀粉酶的稻芽和麦芽可用于发酵。对于日本酒曲,优选的发酵条件是1~3%(重量),40~50℃和12~15小时。如果日本酒曲用于底物的分解,没有必要使用特别制备的缓冲溶液。
用Anson法的单位测定酶的活性,此单位称之为蛋白酶单位(血红蛋白)U。单位U所表示酶的量相当于接触1微摩尔/分(在40℃;280nm)从血红蛋白至三氯乙酸的酪氨酸的酶量。
发酵产物是通过向底物中加水,然后向含水底物中加酶(脂酶、蛋白酶和/或淀粉酶)或日本酒曲(稻芽和/或麦芽)并发酵液体而得到的。
通过向含植物性蛋白和植物性类脂化合物的含水底物中加入酶或日本酒曲的方法所制备的发酵产物滤液可以用高压相色谱法分析。液谱测定的条件为:检测器(LC-9A,Shimadzu Seisakusho,Co,LTD日本),柱系统(3米长),在柱温30℃下用乙腈作流动相,其流速为10毫升/分。测定结果如下。
已经证实,所说的发酵滤液含有脂肪酸如十四烷酸、十六烷酸、十八烷酸、二十烷酸、二十二烷酸、二十四烷酸、十二碳烯酸、十四碳烯酸、十四碳二烯酸、十五碳烯酸、十六碳烯酸、油酸、亚油酸、亚麻酸、二十碳烯酸、二十碳二烯酸、花生四烯酸、二十碳三烯酸、二十二碳烯酸和二十二碳六烷酸。在所说的滤液中还发现含有氨基酸如亮氨酸、异亮氨酸、赖氨酸、蛋氨酸、半胱氨酸、苯丙氨酸、酪氨酸、苏氨酸、色氨酸、缬氨酸、组氨酸、精氨酸、天冬氨酸、丙氨酸、谷氨酸、脯氨酸和丝氨酸。在滤液中还发现含有糖化物,灰、钙、磷、胡萝卜素、维生素B1、维生素B2、维生素B6、泛酸和核酸。
分析还弄清了,本发明的发酵产物还含有许多种氨基酸和脂肪酸。氨基酸和不饱和的脂肪酸的硫化物被认为是具有维持和促进免疫功能的能力。至于从加入了蛋白酶、脂酶和或淀粉酶,或日本酒曲如稻芽或麦芽的含水底物得到的发酵产物,在底物中被分解的糖化物和生成的聚糖如二糖和三糖也被确信具有促进免疫功能的作用。
制备本发明的辅助滋养品的方法记述如下。
制备已经加入了植物性蛋白和植物性类脂化合物的含水底物,然后加入酶。为了使底物分解,可以用蛋白酶、脂酶和/或淀粉酶和/或能在有机物中产生多种酶的日本酒曲。所说的酶可以单个加入或一起加入。也可以使用其它类型的酶。在使用酶的情况下,发酵温度优选30℃和55℃之间。在底物被搅拌的情况下发酵时间优选8至15小时之间。按照所用酶的类型测定pH值。使用日本酒曲时,发酵温度优选40℃和50℃之间。在搅动之下发酵时间优选12和15小时之间。对得到的发酵产物进行过滤。
过滤发酵产物所得到的辅助滋养品可以被加入到果汁、糖果、酱油等产品中。
优选的实施方法
实施方案1:
用高压灭菌锅中的热蒸汽(150℃~180℃)加热处理稻糠30分钟。然后用压榨机挤压经热处理的稻糠直至其湿度达40%(重量)。米曲霉和汉逊酵母分别在MY培养基中培育。枯草芽孢杆菌在Buiyon培养基中培育。挤压处理的稻糠(10kg)经灭菌后,将上面所说的三种经培养的物质混入其中。混合物在30℃下搅拌。8个小时后,将温度升至45℃,再搅拌5小时。过滤发酵产物,得到300g滤液。分析滤液得到如下结果。
成分 wt.%
水 8.5
氨基酸 55.8
脂肪酸 20.1
糖化物 2.5
灰 8.8
钙 2.3
磷 2.2
胡萝卜素 0.09
VB1 0.15
VB2 0.0005
VB6 0.0025
泛酸 0.0058
核酸 0.1160
实施方案2:
向小麦芽中加入水[40%(重量)],然后将其放在高压灭菌锅中加热处理25分钟。大豆曲霉在My培养基中培育。枯草酵母也在bouillon培养基中培育。将木瓜蛋白酶、稻芽、肾脏脂酶和碳酸氢钠加入到上面所种的两种培养物质的混合物中,将得到的混合物混入到含水底物(10kg)中。整个混合物在45℃下搅拌10小时。过滤发酵产物得到310g滤液。对滤液进行分析,所得的分析结果如下。
成分 wt.%
糖化物 2.0
氨基酸 65.5
脂肪酸 25.5
灰 12.3
胡萝卜素 0.009
VB1 0.110
VB2 0.0005
VB6 0.0015
泛酸 0.0038
核酸 0.150
免疫试验:
将上面实施方案1和2中所得到的滤液在20只小鼠身上进行试验,其中10只是健康的,另10只受寒。这些健康的和受寒的病鼠再分别编成两个小组,每组10只(5只健康,5只患病)给每个小组中的两只鼠仅仅服用生理盐水(2毫升,每日二次)。每个小组中的其它3只小鼠分别服用方案1与2中得到的滤液(2毫升,每日二次)。30天后的观察结果如下。
健康小鼠:
二个小组中服用生理盐水的4只小鼠未发现异常情况;
二个小组中服用两种滤液的6只小鼠未出现异常情况;
病鼠:
二个小组中服用生理盐水的4只小鼠在5天内全部死亡;
二个小组中服用两种滤液的6只小鼠在30天试验中全部存活。
由此,滤液的免疫效果被证实。
本发明发酵产物滤液的实际应用方法如下。
实施方案3:
取1kg完全成熟的蕃茄在搅拌器中打碎成糊状物,转入到Liebig冷却器中,在这里让90℃的热水通过糊状物,破坏掉其中的氧化酶。再将糊状物转入磨碎机中,加入7g盐和从方案1得到的滤液20g,混合物在磨碎机磨碎5秒钟,磨碎后的糊状物经真空处理,并在120℃下灭菌2秒钟,然后冷却,成为蕃茄酱。
实施方案4:
粉状糖(1kg)和稠的麦芽糖浆(500g)与方案1得到的发酵产物滤液10g混合。混合物于一个铝锅内加热至120℃,将粘稠的糖浆一点一点滴入到温度0℃以下的乙醇中得到滴剂。
实施方案5:
天然树胶(20g)被加热融化,然后加入由方案1得到的滤液(2g)、碳酸钙(2g)、粉状糖(40g)、葡萄糖(20g)、麦芽糖浆(15g)和芳香剂(1g)。它们经充分地揉捏并压平,得到咀嚼口香糖。
实施方案6:
将米粉(100g)和糖(100g)放入一个容器内。向容器内一点一点加入80ml水。充分混合后加入由方案1得到的滤液10g。充分揉捏整个混合物后于蒸笼中蒸25分钟。蒸后放入碗中,加入少量的盐混合于其中。再将混合物分成小块,每块重约5g,得到小馒头。
这里介绍的仅仅是利用本发明的发酵产物许多可能应用方法中的少数几个方法。摄取这类食品将有助于保持和/或增进健康。
Claims (3)
1、通过以下步骤制备的辅助滋养品:
a)制备含植物性蛋白和植物性类脂化合物的含水底物;
b)向其中加入脂酶和蛋白酶[总量的0.01~0.1%(重量)];和
c)在30℃至55℃下发酵含水底物8~15小时。
2、通过以下步骤制备的辅助滋养品:
a)制备含植物性蛋白和植物性类脂化合物的含水底物;
b)向其中加入脂酶,蛋白酶和淀粉酶[总量的0.01~0.1%(重量)];和
c)在30℃至55℃下发酵含水底物8~15小时。
3、通过以下步骤制备的辅助滋养品:
a)制备含植物性蛋白和植物性类脂化合物的含水底物;
b)向其中加入日本酒曲[1~3%(重量)];和
c)在40℃至50℃下发酵含水基质12~15小时。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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JP3328787A JPH05161473A (ja) | 1991-12-12 | 1991-12-12 | 栄養補助食品 |
JP328787/1991 | 1991-12-12 | ||
JP328787/91 | 1991-12-12 |
Publications (2)
Publication Number | Publication Date |
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CN1075403A true CN1075403A (zh) | 1993-08-25 |
CN1052862C CN1052862C (zh) | 2000-05-31 |
Family
ID=18214115
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CN92114204A Expired - Fee Related CN1052862C (zh) | 1991-12-12 | 1992-12-11 | 制备辅助滋养品的方法 |
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Country | Link |
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JP (1) | JPH05161473A (zh) |
KR (1) | KR930011885A (zh) |
CN (1) | CN1052862C (zh) |
CA (1) | CA2084935C (zh) |
DE (1) | DE4241872A1 (zh) |
FR (1) | FR2684847B1 (zh) |
GB (1) | GB2262213B (zh) |
HK (1) | HK87895A (zh) |
IT (1) | ITMI922810A1 (zh) |
TW (1) | TW217982B (zh) |
Cited By (1)
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CN111973528A (zh) * | 2020-08-27 | 2020-11-24 | 上海辉文生物技术股份有限公司 | 一种具有美白抗炎安全不致敏的薯蓣提取物及其制备方法 |
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JP2696057B2 (ja) * | 1993-05-11 | 1998-01-14 | ニチモウ株式会社 | 穀類を原料とした生成物の製造方法 |
JP2001137611A (ja) * | 1999-11-10 | 2001-05-22 | Takashi Miyagawa | 杉葉エキスの抽出方法 |
KR100768681B1 (ko) * | 2000-03-29 | 2007-10-23 | 아마노 엔자임 가부시키가이샤 | 디글리코시다제에 의한 아글리콘 및 아글리콘을 함유하는 풍미 개선 식품의 제조 방법 |
JP2002238594A (ja) * | 2001-02-19 | 2002-08-27 | Mitsukan Group Honsha:Kk | リン酸化イソフラボンの製造方法 |
JP2003113114A (ja) * | 2001-10-09 | 2003-04-18 | Nichimo Co Ltd | 免疫賦活素材 |
WO2006111163A1 (en) * | 2005-04-21 | 2006-10-26 | Novozymes A/S | Plant extraction process |
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GB1277002A (en) * | 1968-02-29 | 1972-06-07 | Wilfred Robert Stanton | Improvements relating to the fermentation of cassava and other vegetable substances |
JPS52122678A (en) * | 1976-04-06 | 1977-10-15 | Takara Shuzo Co | Taste enhancing method for food |
US4209535A (en) * | 1978-11-28 | 1980-06-24 | Beatrice Foods Co. | Koji process for producing soy sauce |
JPS5910783B2 (ja) * | 1981-07-04 | 1984-03-12 | 藤子 片岡 | 発酵法による養殖魚用飼料の製造方法 |
JPS6062951A (ja) * | 1983-09-13 | 1985-04-11 | Asahi Denka Kogyo Kk | 卵黄含有クリ−ム状油脂組成物の製造方法 |
JPS6075238A (ja) * | 1983-09-29 | 1985-04-27 | Toshio Tsubaki | 家畜飼料 |
JPS60126051A (ja) * | 1983-12-12 | 1985-07-05 | Mohachi Chiba | 米糠入り味噌の製造法 |
JPS60149352A (ja) * | 1984-01-10 | 1985-08-06 | Nisshin Flour Milling Co Ltd | 胚芽成分の抽出法 |
DE3512814A1 (de) * | 1985-04-10 | 1986-10-30 | Döhler GmbH, 6100 Darmstadt | Alkoholfreie getraenke auf basis von cerealien, verfahren und mikroorganismen zu ihrer herstellung |
JPS61239853A (ja) * | 1985-04-16 | 1986-10-25 | Marumi Kk | 味噌製造方法 |
JPS6248364A (ja) * | 1985-08-26 | 1987-03-03 | Hiroo Takashima | 玄米を使つた甘酒エキスの製法 |
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FR2611118B1 (fr) * | 1987-02-19 | 1991-02-15 | Standa Laboratoires | Additif alimentaire stabilise obtenu a partir de graines germees, sa fabrication et son utilisation |
JPS63273448A (ja) * | 1987-05-01 | 1988-11-10 | Ajikan:Kk | 繊維性食品素材の製造方法 |
JPS63309159A (ja) * | 1987-06-09 | 1988-12-16 | Hikari Miso Kk | 味噌の製造方法 |
DE3741991C1 (de) * | 1987-12-11 | 1989-04-13 | Gemuesesaft Gmbh | Keimgetreidetrunk |
GB2225922B (en) * | 1988-12-16 | 1992-10-07 | Samuel Kuria Mbugua | A method for the manufacture of a fermented cereal product |
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FI88856C (fi) * | 1990-05-18 | 1997-07-01 | Alko Yhtioet Oy | Foerfarande foer framstaellning av ett fermenterat, huvudsakligen pao havrekli baserat, levande mikroorganismer innehaollande livsmedel |
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-
1991
- 1991-12-12 JP JP3328787A patent/JPH05161473A/ja active Pending
-
1992
- 1992-12-04 TW TW081109728A patent/TW217982B/zh active
- 1992-12-04 GB GB9225397A patent/GB2262213B/en not_active Expired - Fee Related
- 1992-12-08 KR KR1019920023580A patent/KR930011885A/ko not_active Application Discontinuation
- 1992-12-09 FR FR929214989A patent/FR2684847B1/fr not_active Expired - Fee Related
- 1992-12-09 CA CA002084935A patent/CA2084935C/en not_active Expired - Fee Related
- 1992-12-10 IT IT002810A patent/ITMI922810A1/it unknown
- 1992-12-11 CN CN92114204A patent/CN1052862C/zh not_active Expired - Fee Related
- 1992-12-11 DE DE4241872A patent/DE4241872A1/de not_active Withdrawn
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111973528A (zh) * | 2020-08-27 | 2020-11-24 | 上海辉文生物技术股份有限公司 | 一种具有美白抗炎安全不致敏的薯蓣提取物及其制备方法 |
CN111973528B (zh) * | 2020-08-27 | 2022-07-01 | 上海辉文生物技术股份有限公司 | 一种具有美白抗炎安全不致敏的薯蓣提取物及其制备方法 |
Also Published As
Publication number | Publication date |
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KR930011885A (ko) | 1993-07-20 |
HK87895A (en) | 1995-06-09 |
ITMI922810A0 (it) | 1992-12-10 |
GB2262213B (en) | 1995-02-08 |
DE4241872A1 (zh) | 1993-06-17 |
FR2684847B1 (fr) | 1994-03-04 |
JPH05161473A (ja) | 1993-06-29 |
CA2084935A1 (en) | 1993-06-13 |
GB9225397D0 (en) | 1993-01-27 |
FR2684847A1 (fr) | 1993-06-18 |
CN1052862C (zh) | 2000-05-31 |
CA2084935C (en) | 1998-05-05 |
TW217982B (zh) | 1993-11-21 |
ITMI922810A1 (it) | 1994-06-10 |
GB2262213A (en) | 1993-06-16 |
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