http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110693943-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3c4a291c10119f08792714900697cbfd |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N2030-027 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2236-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N30-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-537 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-537 |
| filingDate | 2019-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_edfc089b471bf8d70e8d992103bd9238 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f0f24e07c91d353c2f79d0d4a66be5d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71adb32a08a9055cadbd5ce40a583622 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a8ba76239ca55f6d434cbd1775bf8e6c |
| publicationDate | 2020-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110693943-A |
| titleOfInvention | Optimal processing technology for optimizing pig heart blood mixed with salvia miltiorrhiza by adopting star point design-effect surface method |
| abstract | The invention discloses a star point design-effect surface method for optimizing an optimal processing process of pig heart blood mixed with red sage root, which comprises the following steps of S1 and measurement of tanshinone IIA; s2, determination of the content of salvianolic acid B: repeating the steps S10-S12, respectively drawing a standard curve by taking the mass solubility as a horizontal coordinate (X) and the peak area as a vertical coordinate (Y), and obtaining the salvianolic acid B with a regression equation of Y = 346.72X-0.8957 and r = 0.9999; s3, preparing the mixture of pig heart blood and salvia miltiorrhiza: taking a proper amount of pig heart blood taken out of a fresh pig heart, adding a proper amount of yellow wine and raw salvia miltiorrhiza decoction pieces, uniformly stirring, moistening until the pig heart blood and the yellow wine are absorbed completely, and putting into an oven for drying; s4, star point design and effect surface analysis; s5, carrying out comprehensive analysis and calculating by using Design Expert software to obtain the optimal processing technology of mixing pig heart blood with the salvia miltiorrhiza, wherein the optimal processing technology is 32% of yellow wine, 24% of pig blood and the drying temperature is 61 ℃. The optimal processing technology of the pig heart blood mixed with the salvia miltiorrhiza is obtained by refining, and reference is provided for standardizing the special processing technology and quality standard of local decoction pieces. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115201368-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115844953-A |
| priorityDate | 2019-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.