CN109430373A - It is a kind of using biological enzyme preparation yam extract and its as the application of food antioxidant - Google Patents
It is a kind of using biological enzyme preparation yam extract and its as the application of food antioxidant Download PDFInfo
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- CN109430373A CN109430373A CN201811423299.6A CN201811423299A CN109430373A CN 109430373 A CN109430373 A CN 109430373A CN 201811423299 A CN201811423299 A CN 201811423299A CN 109430373 A CN109430373 A CN 109430373A
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- 239000000284 extract Substances 0.000 title claims abstract description 39
- 235000019261 food antioxidant Nutrition 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 title abstract description 7
- 102000004190 Enzymes Human genes 0.000 title abstract description 7
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims abstract description 40
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 24
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 16
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 16
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 16
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000003891 ferrous sulphate Nutrition 0.000 claims abstract description 12
- 239000011790 ferrous sulphate Substances 0.000 claims abstract description 12
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims abstract description 12
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims abstract description 12
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000002137 ultrasound extraction Methods 0.000 claims abstract 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 claims description 6
- 150000003254 radicals Chemical class 0.000 claims description 6
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 5
- 240000002319 Citrus sinensis Species 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 239000003242 anti bacterial agent Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- -1 pectase Substances 0.000 claims description 4
- 241001507673 Penicillium digitatum Species 0.000 claims description 3
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 claims description 2
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 2
- 244000281702 Dioscorea villosa Species 0.000 description 17
- 239000000047 product Substances 0.000 description 10
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 6
- 230000031700 light absorption Effects 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- CCBICDLNWJRFPO-UHFFFAOYSA-N 2,6-dichloroindophenol Chemical compound C1=CC(O)=CC=C1N=C1C=C(Cl)C(=O)C(Cl)=C1 CCBICDLNWJRFPO-UHFFFAOYSA-N 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 208000030852 Parasitic disease Diseases 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to a kind of using the yam extract of biological enzyme preparation and its as the application of food antioxidant, the preparation method of the yam extract includes the following steps: that (1) takes fresh Chinese yam, after slice, drying to constant weight, is crushed, obtain material；(2) material for taking step (1) to obtain is added water, is added with stirring pectase, ferrous sulfate, and at room temperature, ultrasonic extraction 2 hours, filtering, filtrate extracted with ether, ether layer concentration, dry the yam extract.
Description
Technical field
The invention belongs to biological enzyme extraction and food antioxidant fields, and in particular to a kind of Chinese yam prepared using biological enzyme
Extract and its application as food antioxidant.
Background technique
Chinese yam (Dioscorea opposita), alias RHIIZOMA DIOSCOREAE from Henan of China, Chinese yam rhizome, Chinese yam etc. have tonifying spleen nourishing the stomach, benefit of promoting the production of body fluid
Lung, kidney tonifying arresting seminal emission and other effects, main chemical compositions have glycoprotein, tannin, Chinese yam alkali, saponin, pigment, microelement etc..It is existing
Show that it has the effects that anti-oxidant, anti-aging, adjusting are immune, antitumor, hypoglycemic for pharmacological research.The present invention provides one
Kind obtains a kind of antibacterial, antioxidant effect using biological enzyme --- pectase extracts Chinese yam in conjunction with ferrous sulfate
Obviously, while to navel orange there is the yam extract of preservation and antisepsis effect.
Summary of the invention
The present invention provides a kind of yam extract, it is characterised in that the preparation method of the yam extract includes following step
It is rapid:
(1) fresh Chinese yam is taken to be crushed after slice, drying to constant weight, obtain material；
(2) material for taking step (1) to obtain is added water, is added with stirring pectase, ferrous sulfate, at room temperature, ultrasound mentions
It takes 2 hours, filters, filtrate extracts with ether, ether layer concentration, dry the yam extract.
It is crushed described in step (1), is preferably crushed to 20-80 mesh；
In step (2) mass ratio of material and water be 1:15-20, material, pectase, ferrous sulfate mass ratio be 1:
0.4:0.1；The supersonic frequency is 20-30KHz.
The present invention provides a kind of preparation method of yam extract, it is characterised in that includes the following steps:
(1) fresh Chinese yam is taken to be crushed after slice, drying to constant weight, obtain material；
(2) material for taking step (1) to obtain is added water, is added with stirring pectase, ferrous sulfate, at room temperature, ultrasound mentions
It takes 2 hours, filters, filtrate extracts with ether, ether layer concentration, dry the yam extract.
It is crushed described in step (1), is preferably crushed to 20-80 mesh；
In step (2) mass ratio of material and water be 1:15-20, material, pectase, ferrous sulfate mass ratio be 1:
0.4:0.1；The supersonic frequency is 20-30KHz.
Another embodiment of the present invention provides application of the above-mentioned yam extract as food antioxidant.
Another embodiment of the present invention provides application of the above-mentioned yam extract in terms of removing free radical.The freedom
The preferred DPPH of base.
Another embodiment of the present invention provides a kind of food antioxidant, it is characterised in that using above-mentioned yam extract as
Effective component.
Another embodiment of the present invention provides above-mentioned yam extract and is preparing the application in antibacterial agent.The antibacterial agent
It is preferred for penicillium digitatum.
Another embodiment of the present invention provides application of the above-mentioned yam extract as fruit and vegetable fresh-keeping agent.Preferably as navel
The application of orange antistaling agent.It is 10mg/mL it is preferable to use concentration.
A kind of fruit and vegetable fresh-keeping agent, it is characterised in that using above-mentioned yam extract as effective component.
Ether extraction of the present invention, extraction times are 1-3 times preferred, and the dosage of each ether is preferably the 1- of filtrate volume
2 times.The preferred 500U/mg of pectinase activity of the present invention.
Specific embodiment
For the ease of a further understanding of the present invention, examples provided below has done more detailed description to it.But
It is that these embodiments are only not supposed to be a limitation to the present invention or implementation principle for better understanding invention, reality of the invention
The mode of applying is not limited to the following contents.
Embodiment 1
(1) fresh Chinese yam is taken to be crushed (20-80 mesh) after slice, drying to constant weight, obtain material；
(2) material (1.0kg) for taking step (1) to obtain, be added water (15kg), be added with stirring pectase (400g,
500U/mg), ferrous sulfate (100g), at room temperature, ultrasonic (30KHz) are extracted 2 hours, and filtering, filtrate is extracted with ether, ether
Layer concentration, dry the yam extract (6.21g, hereinafter referred to as product A).
Embodiment 2
(1) fresh Chinese yam is taken to be crushed (20-80 mesh) after slice, drying to constant weight, obtain material；
(2) material (1.0kg) for taking step (1) to obtain, be added water (20kg), be added with stirring pectase (400g,
500U/mg), ferrous sulfate (100g), at room temperature, ultrasonic (20KHz) are extracted 2 hours, and filtering, filtrate is extracted with ether, ether
Layer concentration, dry the yam extract (6.43g, hereinafter referred to as product B).
Embodiment 3
(1) fresh Chinese yam is taken to be crushed (20-80 mesh) after slice, drying to constant weight, obtain material；
(2) material (1.0kg) for taking step (1) to obtain, be added water (15kg), be added with stirring pectase (400g,
500U/mg), at room temperature, ultrasonic (30KHz) is extracted 2 hours, and filtering, filtrate is extracted with ether, ether layer concentration, dry mountain
Medicament extract (2.25g, hereinafter referred to as products C).
Embodiment 4
(1) fresh Chinese yam is taken to be crushed (20-80 mesh) after slice, drying to constant weight, obtain material；
(2) material (1.0kg) for taking step (1) to obtain, be added water (15kg), be added with stirring pectase (100g,
500U/mg), ferrous sulfate (100g), at room temperature, ultrasonic (30KHz) are extracted 2 hours, and filtering, filtrate is extracted with ether, ether
Layer concentration, dry yam extract (3.98g, hereinafter referred to as product D).
Embodiment 5
(1) fresh Chinese yam is taken to be crushed (20-80 mesh) after slice, drying to constant weight, obtain material；
(2) material (1.0kg) for taking step (1) to obtain is added water (15kg), is added with stirring ferrous sulfate (100g),
At room temperature, ultrasonic (30KHz) is extracted 2 hours, and filtering, filtrate is extracted with ether, ether layer concentration, dry yam extract
(1.86g, hereinafter referred to as product E).
The test of 6 antibacterial activity of embodiment
Filter paper enzyme is used to test product of the present invention A-E when concentration is 5mg/mL, to the inhibition zone of penicillium digitatum.
The result shows that product A, B show stronger antibacterial activity (see the table below).
7 radicals scavenging of embodiment experiment
DPPH is a kind of stable free radical, purple in organic solvent, it is seen that light area maximum absorption band is 517nm,
After antioxidant is added, part free radical removed, and is made to absorb and be weakened, and can evaluate free radical scavenging activity with this.
Taking 50 μ L mass concentrations respectively is 5mg/mL sample (product A-E, Vc), and 100 μ L DMSO are added after the dry solvent that volatilizees
100 μ L, 0.16mmol/L DPPH methanol solution are added in dissolution, mix, and control replaces sample solution with methanol；Blank group be
100 μ L DMSO mixing is added in 100 μ L DPPH, control group replaces DPPH with 100 μ L methanol solutions.It places room temperature dark place
30min measures absorbance at 517nm, is denoted as A1, A2, A3 and A4 respectively.
Clearance rate %=100- (A1-A2) × 100/ (A3-A4)
In formula, A1 is the light absorption value of experimental group；A2 is the light absorption value of experimental comparison group；A3 is the light absorption value of blank group；A4
For the light absorption value of blank control group.
It is measured in parallel 3 times, calculates average value.As a result it see the table below.
8 navel orange preserving of embodiment tests (rotting rate, Vc content)
Experimental group 1: the product solution A of 10mg/mL is configured；
Experimental group 2: the product E solution of 10mg/mL is configured；
Control group: distilled water.
Select it is uniform in size, without parasitosis evil, the Navel Orange Fruits that maturity is consistent, surface has no mechanical damage are respectively put into reality
It tests group, impregnate 5min (experimental group 1,2, each 100 navel oranges of control group) in control group, pull out and dry, be packed into polyethylene modeling with holes
Expect bag film, 20 every bag, (4 ± 1 DEG C) of refrigerator storages is put into, every 10 days test indices.
Rotting rate=number/the total number of fruits × 100% that rots (area that rots is more than 25% by decayed fruit calculation)；
Vc content is measured with 2,6- dichloropheno-lindophenol method.
The result shows that storage 40 days after, experimental group 1: rotting rate 8%, Vc content still >=50mg/100g；Experimental group 2:
Rotting rate is 44%, Vc content 42mg/100g；Control group, rotting rate 50%, Vc content 40mg/100g.
Claims (10)
1. a kind of yam extract, it is characterised in that the preparation method of the yam extract includes the following steps:
(1) fresh Chinese yam is taken to be crushed after slice, drying to constant weight, obtain material；
(2) material for taking step (1) to obtain is added water, is added with stirring pectase, ferrous sulfate, at room temperature, ultrasonic extraction 2
Hour, filtering, filtrate extracts with ether, ether layer concentration, dry the yam extract.
2. yam extract described in claim 1, it is characterised in that crushed described in step (1), be preferably crushed to 20-80
Mesh.
3. the described in any item yam extracts of claim 1-2, it is characterised in that the mass ratio of material and water is in step (2)
1:15-20, material, pectase, ferrous sulfate mass ratio be 1:0.4:0.1；The supersonic frequency is 20-30KHz.
4. the described in any item yam extracts of claim 1-3, it is characterised in that the preferred 500U/mg of pectinase activity.
5. application of the described in any item yam extracts of claim 1-4 as food antioxidant.
6. application of the described in any item yam extracts of claim 1-4 in terms of removing free radical.The free radical is preferred
DPPH。
7. a kind of food antioxidant, it is characterised in that using the described in any item yam extracts of claim 1-4 as effectively at
Point.
8. the described in any item yam extracts of claim 1-4 are preparing the application in antibacterial agent.The antibacterial agent is preferably used
In penicillium digitatum.
9. application of the described in any item yam extracts of claim 1-4 as fruit and vegetable fresh-keeping agent.Preferably as navel orange preserving
The application of agent.
10. the preparation method of the described in any item yam extracts of claim 1-4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811423299.6A CN109430373A (en) | 2018-11-26 | 2018-11-26 | It is a kind of using biological enzyme preparation yam extract and its as the application of food antioxidant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811423299.6A CN109430373A (en) | 2018-11-26 | 2018-11-26 | It is a kind of using biological enzyme preparation yam extract and its as the application of food antioxidant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430373A true CN109430373A (en) | 2019-03-08 |
Family
ID=65554903
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811423299.6A Pending CN109430373A (en) | 2018-11-26 | 2018-11-26 | It is a kind of using biological enzyme preparation yam extract and its as the application of food antioxidant |
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| Country | Link |
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| CN (1) | CN109430373A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868803A (en) * | 2022-05-12 | 2022-08-09 | 湖南袁氏农牧科技发展有限公司 | Formula milk powder for promoting intelligence and bone growth of children and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1394869A (en) * | 2002-07-22 | 2003-02-05 | 张万举 | dioscin and extraction method of diosgenin |
| CN102093463A (en) * | 2011-01-17 | 2011-06-15 | 温州大学 | Method for extracting dioscin from Chinese yam skins |
-
2018
- 2018-11-26 CN CN201811423299.6A patent/CN109430373A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1394869A (en) * | 2002-07-22 | 2003-02-05 | 张万举 | dioscin and extraction method of diosgenin |
| CN102093463A (en) * | 2011-01-17 | 2011-06-15 | 温州大学 | Method for extracting dioscin from Chinese yam skins |
Non-Patent Citations (3)
| Title |
|---|
| JI HYUN LEE，等: "Practical Application of Dioscorea quinqueloba Extract for the Control of Citrus Green Mold", 《RES. PLANT DIS.》 * |
| 李静静: "怀山药酶解液化工艺研究", 《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》 * |
| 王伟，等: "低温果胶酶的纯化及酶学性质的研究", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868803A (en) * | 2022-05-12 | 2022-08-09 | 湖南袁氏农牧科技发展有限公司 | Formula milk powder for promoting intelligence and bone growth of children and preparation method thereof |
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Application publication date: 20190308 |