http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102106514-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db2e074232b575500ca4f81ef7aa4ec3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K31-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-30 |
| filingDate | 2010-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c106d8810ec74c5b50c2da6336f5105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1828c966c75271421d6a0d23cf3c4c6f |
| publicationDate | 2013-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102106514-B |
| titleOfInvention | Preparation method of powdery lycopene |
| abstract | The invention provides a preparation method of powdery lycopene, wherein the preparation method can improve the stability of lycopene, prolong the storage time and expand the application range of lycopene, and the powdery lycopene is embedded by taking the cross-linked porous starch as a wall material. The preparation method comprises the following steps: placing 30 g of corn starch in a conical flask, and preparing 40% starch milk with distilled water; pre-heating the starch milk in a water bath kettle at 35 DEG C for 5 minutes; regulating the pH value to 9 with a 3% NaOH (sodium hydroxide) solution; filtering, washing, drying and crushing to obtain the mixed acid cross-linked starch; adding a sodium acetate-acetic acid buffer solution with the pH value of 5.0 to the mixed acid cross-linked starch to prepare 15% starch milk and obtain the cross-linked porous starch; mixing the cross-linked porous starch with excessive pigment oil and stirring for absorption; and performing vacuum filtration and vacuum drying to obtain the powdery lycopene product. After the lycopene is embedded by the cross-linked porous starch, the stability of the lycopene against light and heat is remarkably improved, and the storage time of the lycopene is prolonged. |
| priorityDate | 2010-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.