http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107163300-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08K5-1545 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08K5-1545 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L3-02 |
| filingDate | 2017-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107163300-B |
| titleOfInvention | A kind of preparation method of lotus seed starch-tea polyphenol compound |
| abstract | The present invention provides a kind of preparation methods of lotus seed starch-tea polyphenol compound, including tea polyphenols are soluble in water, adjusting solution to alkalinity, and oxygen is passed through into solution and carries out oxidation reaction generation quinones；Ultra high pressure treatment is carried out after amylase solution is mixed with quinones, centrifugation removal supernatant obtains cross-linked polymer；The phosphate buffer solution Hybrid Heating for being 4.7 by lotus seed starch and pH value, is added cross-linked polymer, carries out microwave-ultrasonic batch process, then carries out destroy the enzyme treatment, be washed out to system and be in neutrality, quinones-lotus seed starch compound is obtained by filtration；Quinones-lotus seed starch compound is dissolved in solvent, hydrogenation catalyst is added and is filled with hydrogen and is reacted, filtrate is then obtained by filtration, filtrate is dried to obtain lotus seed starch-tea polyphenol compound.The complex indexes of lotus seed starch-tea polyphenol compound produced by the present invention is high and to effectively reduce tea polyphenols rotten in the degradation of preparation process. |
| priorityDate | 2017-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.