CN113040394A - Royal jelly polypeptide and preparation method and application thereof - Google Patents
Royal jelly polypeptide and preparation method and application thereof Download PDFInfo
- Publication number
- CN113040394A CN113040394A CN202110416277.2A CN202110416277A CN113040394A CN 113040394 A CN113040394 A CN 113040394A CN 202110416277 A CN202110416277 A CN 202110416277A CN 113040394 A CN113040394 A CN 113040394A
- Authority
- CN
- China
- Prior art keywords
- royal jelly
- water
- extract
- jelly polypeptide
- parts
- 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.)
- Pending
Links
- 229940109850 royal jelly Drugs 0.000 title claims abstract description 79
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 56
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 56
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 239000007788 liquid Substances 0.000 claims description 39
- 239000006228 supernatant Substances 0.000 claims description 35
- 239000000243 solution Substances 0.000 claims description 26
- 238000002156 mixing Methods 0.000 claims description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 20
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 11
- 244000182216 Mimusops elengi Species 0.000 claims description 11
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 11
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 11
- 229920001661 Chitosan Polymers 0.000 claims description 10
- 235000010323 ascorbic acid Nutrition 0.000 claims description 10
- 229960005070 ascorbic acid Drugs 0.000 claims description 10
- 239000011668 ascorbic acid Substances 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 10
- 235000010234 sodium benzoate Nutrition 0.000 claims description 10
- 239000004299 sodium benzoate Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 244000241838 Lycium barbarum Species 0.000 claims description 5
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 5
- 235000015468 Lycium chinense Nutrition 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102000004142 Trypsin Human genes 0.000 claims description 5
- 108090000631 Trypsin Proteins 0.000 claims description 5
- 238000009924 canning Methods 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000012588 trypsin Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 241000256836 Apis Species 0.000 description 4
- 241000257303 Hymenoptera Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000009210 therapy by ultrasound Methods 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000024780 Urticaria Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000029865 regulation of blood pressure Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- 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
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a royal jelly polypeptide and a preparation method and application thereof. A preparation method of royal jelly polypeptide comprises the following steps: (1) preparing raw materials; (2) carrying out primary enzymolysis; (3) carrying out secondary enzymolysis; (4) and (5) separating. The royal jelly polypeptide is prepared by two times of enzymolysis, so that the active ingredients of the royal jelly can be fully obtained, the use value of the royal jelly is improved, and the taste of the royal jelly is improved.
Description
Technical Field
The invention relates to a royal jelly polypeptide and a preparation method and application thereof, belonging to the technical field of food processing.
Background
Royal jelly (royal jelly), also known as royal jelly, is a secretion of pharyngeal glands of young worker bees that breed larvae in honey bee hives, is a food for the larvae that will become queen bees, and is also a food for the queen bees to live. Has the functions of immunoregulation, antibiosis, anti-inflammation, anti-tumor, blood pressure regulation, blood sugar reduction, cell growth promotion and the like.
Fresh royal jelly contains various physiological active substances, but is extremely easy to rot and deteriorate due to improper storage, and loses the original biological activity and nutritional value. Research shows that royal jelly deterioration is mainly caused by a series of chemical reactions due to the change of proteins contained in royal jelly, but royal jelly contains a plurality of protein varieties, and a royal jelly polypeptide, a preparation method and application thereof are necessary for improving the absorption effect of the proteins in vivo.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a royal jelly polypeptide and a preparation method and application thereof.
The invention is realized by the following technical scheme:
a preparation method of royal jelly polypeptide comprises the following steps:
(1) preparing raw materials: mixing royal jelly and water under stirring, and centrifuging and filtering the mixed solution to obtain supernatant;
(2) primary enzymolysis: adding papain into the supernatant, and performing enzymolysis at 37-40 deg.C for 40-60min to obtain primary enzymolysis solution;
(3) secondary enzymolysis: adding sodium hydroxide solution into the primary enzymolysis liquid, adjusting pH to 8, adding trypsin at 37-40 deg.C, and performing enzymolysis for 40-60min to obtain secondary enzymolysis liquid;
(4) separation: centrifuging the secondary enzymolysis liquid and collecting supernatant to obtain the royal jelly polypeptide.
The preparation method of the royal jelly polypeptide comprises the step (1) of mixing the royal jelly and water in a weight ratio of 1:0.8-1 under an ultrasonic condition.
In the preparation method of the royal jelly polypeptide, the mass fraction of sodium hydroxide in the sodium hydroxide solution in the step (3) is 5-8%.
The royal jelly polypeptide prepared by the preparation method.
The application of the royal jelly polypeptide in the oral liquid comprises the following raw materials in parts by weight: 100-120 parts of royal jelly polypeptide, 20-30 parts of medlar extract, 20-30 parts of red date extract, 10-15 parts of chitosan, 5-9 parts of ascorbic acid and 1-3 parts of sodium benzoate.
The royal jelly polypeptide is applied to the oral liquid, and the oral liquid is obtained by the following steps:
(1) and (3) royal jelly polypeptide treatment: adding chitosan and ascorbic acid into the royal jelly polypeptide, and mixing under ultrasonic condition to obtain a treatment solution;
(2) and (3) wolfberry extract: grinding fructus Lycii with small amount of water, adding water, extracting at 90-100 deg.C, filtering to obtain supernatant, and concentrating the supernatant to obtain fructus Lycii extract;
(3) red date extract: removing core of fructus Jujubae, adding small amount of water, grinding, adding water, extracting at 90-100 deg.C, filtering to obtain supernatant, and concentrating the supernatant to obtain fructus Jujubae extract;
(4) mixing: mixing the treated solution, fructus Lycii extract, fructus Jujubae extract and sodium benzoate, stirring, filtering, sterilizing, and canning to obtain Lac Regis Apis oral liquid.
The royal jelly polypeptide is applied to the oral liquid, and in the step (2), the weight ratio of the medlar to the water is 1: 1-1.5.
The royal jelly polypeptide is applied to the oral liquid, and in the step (2), the weight ratio of the denucleated red dates to water is 1: 1-1.5.
The invention achieves the following beneficial effects:
the royal jelly polypeptide is prepared by two times of enzymolysis, so that the active ingredients of the royal jelly can be fully obtained, the use value of the royal jelly is improved, and the taste of the royal jelly is improved.
The invention also provides a royal jelly polypeptide oral liquid, and the oral liquid obtained by matching the royal jelly polypeptide with the medlar and the red date has the functions of resisting fatigue and enhancing resistance.
Detailed Description
The invention is further described below. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.
Example 1
A preparation method of royal jelly polypeptide comprises the following steps:
(1) preparing raw materials: mixing royal jelly and water under stirring and ultrasonic treatment, and centrifuging and filtering the mixed solution to obtain supernatant; wherein the weight ratio of the royal jelly to the water is 1: 1;
(2) primary enzymolysis: adding papain into the supernatant, and performing enzymolysis at 37-40 deg.C for 40-60min to obtain primary enzymolysis solution;
(3) secondary enzymolysis: adding sodium hydroxide solution into the primary enzymolysis liquid, adjusting pH to 8, adding trypsin at 37-40 deg.C, and performing enzymolysis for 40-60min to obtain secondary enzymolysis liquid; wherein the mass fraction of sodium hydroxide in the sodium hydroxide solution is 8 percent;
(4) separation: centrifuging the secondary enzymolysis liquid and collecting supernatant to obtain the royal jelly polypeptide.
The obtained royal jelly polypeptide can be made into royal jelly polypeptide freeze-dried powder by adopting a freeze-drying mode, so that the royal jelly polypeptide freeze-dried powder is convenient to store.
The royal jelly polypeptide oral liquid comprises the following raw materials in parts by weight: 100 parts of royal jelly polypeptide, 20 parts of medlar extract, 20 parts of red date extract, 10 parts of chitosan, 5 parts of ascorbic acid and 3 parts of sodium benzoate.
The oral liquid is obtained by the following steps:
(1) and (3) royal jelly polypeptide treatment: adding chitosan and ascorbic acid into the royal jelly polypeptide, and mixing under ultrasonic condition to obtain a treatment solution;
(2) and (3) wolfberry extract: grinding fructus Lycii with small amount of water, adding water, extracting at 90-100 deg.C, filtering to obtain supernatant, and concentrating the supernatant to obtain fructus Lycii extract; the weight ratio of the medlar to the water is 1: 1;
(3) red date extract: removing core of fructus Jujubae, adding small amount of water, grinding, adding water, extracting at 90-100 deg.C, filtering to obtain supernatant, and concentrating the supernatant to obtain fructus Jujubae extract; the weight ratio of the denucleated red dates to water is 1: 1;
(4) mixing: mixing the treated solution, fructus Lycii extract, fructus Jujubae extract and sodium benzoate, stirring, filtering, sterilizing, and canning to obtain Lac Regis Apis oral liquid.
Example 2
A preparation method of royal jelly polypeptide comprises the following steps:
(1) preparing raw materials: mixing royal jelly and water under stirring and ultrasonic treatment, and centrifuging and filtering the mixed solution to obtain supernatant; wherein the weight ratio of the royal jelly to the water is 1: 0.8;
(2) primary enzymolysis: adding papain into the supernatant, and performing enzymolysis at 37-40 deg.C for 40-60min to obtain primary enzymolysis solution;
(3) secondary enzymolysis: adding sodium hydroxide solution into the primary enzymolysis liquid, adjusting pH to 8, adding trypsin at 37-40 deg.C, and performing enzymolysis for 40-60min to obtain secondary enzymolysis liquid; wherein the mass fraction of sodium hydroxide in the sodium hydroxide solution is 5 percent;
(4) separation: centrifuging the secondary enzymolysis liquid and collecting supernatant to obtain the royal jelly polypeptide.
The royal jelly polypeptide oral liquid comprises the following raw materials in parts by weight: 120 parts of royal jelly polypeptide, 30 parts of medlar extract, 30 parts of red date extract, 10-15 parts of chitosan, 9 parts of ascorbic acid and 1 part of sodium benzoate.
The oral liquid is obtained by the following steps:
(1) and (3) royal jelly polypeptide treatment: adding chitosan and ascorbic acid into the royal jelly polypeptide, and mixing under ultrasonic condition to obtain a treatment solution;
(2) and (3) wolfberry extract: grinding fructus Lycii with small amount of water, adding water, extracting at 90-100 deg.C, filtering to obtain supernatant, and concentrating the supernatant to obtain fructus Lycii extract; the weight ratio of the medlar to the water is 1: 1.5;
(3) red date extract: removing core of fructus Jujubae, adding small amount of water, grinding, adding water, extracting at 90-100 deg.C, filtering to obtain supernatant, and concentrating the supernatant to obtain fructus Jujubae extract; the weight ratio of the denucleated red dates to water is 1: 1.5;
(4) mixing: mixing the treated solution, fructus Lycii extract, fructus Jujubae extract and sodium benzoate, stirring, filtering, sterilizing, and canning to obtain Lac Regis Apis oral liquid.
Example 3
A preparation method of royal jelly polypeptide comprises the following steps:
(1) preparing raw materials: mixing royal jelly and water under stirring and ultrasonic treatment, and centrifuging and filtering the mixed solution to obtain supernatant; wherein the weight ratio of the royal jelly to the water is 1: 0.9;
(2) primary enzymolysis: adding papain into the supernatant, and performing enzymolysis at 37-40 deg.C for 40-60min to obtain primary enzymolysis solution;
(3) secondary enzymolysis: adding sodium hydroxide solution into the primary enzymolysis liquid, adjusting pH to 8, adding trypsin at 37-40 deg.C, and performing enzymolysis for 40-60min to obtain secondary enzymolysis liquid; wherein the mass fraction of sodium hydroxide in the sodium hydroxide solution is 6 percent
(4) Separation: centrifuging the secondary enzymolysis liquid and collecting supernatant to obtain the royal jelly polypeptide.
The royal jelly polypeptide oral liquid comprises the following raw materials in parts by weight: 110 parts of royal jelly polypeptide, 24 parts of medlar extract, 24 parts of red date extract, 23 parts of chitosan, 6 parts of ascorbic acid and 2 parts of sodium benzoate.
The oral liquid is obtained by the following steps:
(1) and (3) royal jelly polypeptide treatment: adding chitosan and ascorbic acid into the royal jelly polypeptide, and mixing under ultrasonic condition to obtain a treatment solution;
(2) and (3) wolfberry extract: grinding fructus Lycii with small amount of water, adding water, extracting at 90-100 deg.C, filtering to obtain supernatant, and concentrating the supernatant to obtain fructus Lycii extract; the weight ratio of the medlar to the water is 1: 1.2;
(3) red date extract: removing core of fructus Jujubae, adding small amount of water, grinding, adding water, extracting at 90-100 deg.C, filtering to obtain supernatant, and concentrating the supernatant to obtain fructus Jujubae extract; the weight ratio of the denucleated red dates to water is 1: 1.2;
(4) mixing: mixing the treated solution, fructus Lycii extract, fructus Jujubae extract and sodium benzoate, stirring, filtering, sterilizing, and canning to obtain Lac Regis Apis oral liquid.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the technical principle of the present invention, and these modifications and variations should also be regarded as the protection scope of the present invention.
Claims (8)
1. The preparation method of the royal jelly polypeptide is characterized by comprising the following steps:
(1) preparing raw materials: mixing royal jelly and water under stirring, and centrifuging and filtering the mixed solution to obtain supernatant;
(2) primary enzymolysis: adding papain into the supernatant, and performing enzymolysis at 37-40 deg.C for 40-60min to obtain primary enzymolysis solution;
(3) secondary enzymolysis: adding sodium hydroxide solution into the primary enzymolysis liquid, adjusting pH to 8, adding trypsin at 37-40 deg.C, and performing enzymolysis for 40-60min to obtain secondary enzymolysis liquid;
(4) separation: centrifuging the secondary enzymolysis liquid and collecting supernatant to obtain the royal jelly polypeptide.
2. The method for preparing royal jelly polypeptide according to claim 1, wherein the royal jelly and water are mixed in the step (1) at a weight ratio of 1:0.8-1 under ultrasonic conditions.
3. The method for preparing royal jelly polypeptide according to claim 2, wherein the mass fraction of sodium hydroxide in the sodium hydroxide solution in step (3) is 5-8%.
4. The royal jelly polypeptide produced by the production method according to any one of claims 1 to 3.
5. The application of the royal jelly polypeptide in oral liquid according to claim 4, which is characterized in that the oral liquid comprises the following raw materials in parts by weight: 100-120 parts of royal jelly polypeptide, 20-30 parts of medlar extract, 20-30 parts of red date extract, 10-15 parts of chitosan, 5-9 parts of ascorbic acid and 1-3 parts of sodium benzoate.
6. The use of the royal jelly polypeptide of claim 5 in an oral liquid, wherein the oral liquid is obtained by the steps of:
(1) and (3) royal jelly polypeptide treatment: adding chitosan and ascorbic acid into the royal jelly polypeptide, and mixing under ultrasonic condition to obtain a treatment solution;
(2) and (3) wolfberry extract: grinding fructus Lycii with small amount of water, adding water, extracting at 90-100 deg.C, filtering to obtain supernatant, and concentrating the supernatant to obtain fructus Lycii extract;
(3) red date extract: removing core of fructus Jujubae, adding small amount of water, grinding, adding water, extracting at 90-100 deg.C, filtering to obtain supernatant, and concentrating the supernatant to obtain fructus Jujubae extract;
(4) mixing: mixing the treated solution, fructus Lycii extract, fructus Jujubae extract and sodium benzoate, stirring, filtering, sterilizing, and canning to obtain Lac Regis Apis oral liquid.
7. The application of the royal jelly polypeptide in oral liquid according to claim 6, wherein in the step (2), the weight ratio of the medlar to water is 1: 1-1.5.
8. The use of the royal jelly polypeptide of claim 6 in oral liquid,
in the step (2), the weight ratio of the denucleated red dates to water is 1: 1-1.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110416277.2A CN113040394A (en) | 2021-04-19 | 2021-04-19 | Royal jelly polypeptide and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110416277.2A CN113040394A (en) | 2021-04-19 | 2021-04-19 | Royal jelly polypeptide and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113040394A true CN113040394A (en) | 2021-06-29 |
Family
ID=76519637
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110416277.2A Pending CN113040394A (en) | 2021-04-19 | 2021-04-19 | Royal jelly polypeptide and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113040394A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114190561A (en) * | 2021-12-09 | 2022-03-18 | 北京中蜜科技发展有限公司 | Microencapsulated royal jelly enzymolysis polypeptide, preparation method thereof and solid powder containing microencapsulated royal jelly enzymolysis polypeptide |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07265066A (en) * | 1994-03-31 | 1995-10-17 | Snow Brand Milk Prod Co Ltd | Peptone for culture medium for culturing microorganism |
| CN1561860A (en) * | 2004-04-02 | 2005-01-12 | 戚向阳 | Bee royal jelly health drink and its preparing method |
| CN105053770A (en) * | 2015-08-05 | 2015-11-18 | 郑淑萍 | Royal jelly polypeptide polymer |
| CN107593995A (en) * | 2017-08-15 | 2018-01-19 | 浦江县昂宝生物技术有限公司 | Royal jelly protein active polypeptide compound |
| CN108567125A (en) * | 2017-03-13 | 2018-09-25 | 宁夏天然蜂产品科技开发有限责任公司 | The soft capsule and preparation method prepared with wolfberry fruit extract with royal jelly or propolis |
| CN108998488A (en) * | 2018-07-31 | 2018-12-14 | 巢氏健康生物科技股份有限公司 | A kind of activity royal jelly OCO polypeptide freeze-dried powder and preparation method thereof |
| CN112662721A (en) * | 2020-12-25 | 2021-04-16 | 夏晓勤 | Protein polypeptide for resisting aging and preparation method thereof |
-
2021
- 2021-04-19 CN CN202110416277.2A patent/CN113040394A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07265066A (en) * | 1994-03-31 | 1995-10-17 | Snow Brand Milk Prod Co Ltd | Peptone for culture medium for culturing microorganism |
| CN1561860A (en) * | 2004-04-02 | 2005-01-12 | 戚向阳 | Bee royal jelly health drink and its preparing method |
| CN105053770A (en) * | 2015-08-05 | 2015-11-18 | 郑淑萍 | Royal jelly polypeptide polymer |
| CN108567125A (en) * | 2017-03-13 | 2018-09-25 | 宁夏天然蜂产品科技开发有限责任公司 | The soft capsule and preparation method prepared with wolfberry fruit extract with royal jelly or propolis |
| CN107593995A (en) * | 2017-08-15 | 2018-01-19 | 浦江县昂宝生物技术有限公司 | Royal jelly protein active polypeptide compound |
| CN108998488A (en) * | 2018-07-31 | 2018-12-14 | 巢氏健康生物科技股份有限公司 | A kind of activity royal jelly OCO polypeptide freeze-dried powder and preparation method thereof |
| CN112662721A (en) * | 2020-12-25 | 2021-04-16 | 夏晓勤 | Protein polypeptide for resisting aging and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114190561A (en) * | 2021-12-09 | 2022-03-18 | 北京中蜜科技发展有限公司 | Microencapsulated royal jelly enzymolysis polypeptide, preparation method thereof and solid powder containing microencapsulated royal jelly enzymolysis polypeptide |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103602553B (en) | Compound fermentation blueberry health-care wine and production method thereof | |
| CN102302161B (en) | Preparation method of ophidine oral liquid | |
| CN103710237A (en) | Bee product wine and preparation method thereof | |
| CN107149104A (en) | Mixed fruit ferment and its production technology | |
| CN104256056B (en) | Utilize animal feed prepared by glutamic acid fermentation waste material | |
| CN100395325C (en) | Aloe grape dry red wine and its preparation method | |
| CN113040394A (en) | Royal jelly polypeptide and preparation method and application thereof | |
| CN114190561A (en) | Microencapsulated royal jelly enzymolysis polypeptide, preparation method thereof and solid powder containing microencapsulated royal jelly enzymolysis polypeptide | |
| CN104222704A (en) | Feed prepared by threonine fermentation waste and preparation method thereof | |
| CN112322432A (en) | Bee pollen honey wine and preparation method thereof | |
| CN106360151A (en) | Feed additive for larvae of hypophthalmichthys molitrix | |
| CN102273633A (en) | Method for preparing oyster shell peptide oral liquid | |
| CN100352839C (en) | Method for preparing insect protein with blood-fat reducing function | |
| CN102311909A (en) | Preparation method of watermelon fruit vinegar containing citrulline and propolis | |
| JP2001204421A (en) | Powder of queen-bee larva, powder of worker bee pupa, and method for producing them | |
| JP3762364B2 (en) | Health food production method using earthworms and ants | |
| KR100902406B1 (en) | Feed for ell | |
| CN104673572B (en) | There is anti-senescence wine and the preparation method of maintaining beauty and keeping young | |
| CN103555527B (en) | Snake peptide healthcare wine and preparation method thereof | |
| KR20160012705A (en) | Method for preparing natural fermented vinegar using dendropanax morbiferum leveille and pear | |
| KR102492898B1 (en) | A method of manufacturing honey containing red beet root | |
| KR101704004B1 (en) | Method for production of Acer tegmentosum Maxim vinegar and Acer tegmentosum Maxim vinegar for eliminating hangover thereof | |
| KR102246785B1 (en) | Repagermanium specs Honey and its manufacturing method | |
| CN107828617A (en) | Matrimony vine ligueur and preparation method thereof | |
| KR20030047388A (en) | A feed manufacturing process for a bee |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210629 |
|
| RJ01 | Rejection of invention patent application after publication |