http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111529467-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-805 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-9794 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q17-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q17-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q9-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q17-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-9794 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P17-10 |
| filingDate | 2020-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111529467-B |
| titleOfInvention | A garlic extract containing protein peptide for cosmetic and its preparation method |
| abstract | The invention discloses a garlic extract containing protein peptide for cosmetics and a preparation method thereof, which does not contain allicin, contains alliin, protein peptide, protein, free amino acid, hydrolyzed amino acid, soluble sugar, polysaccharide, mineral nutrient elements and the like, has the alliin content of 1-6 percent, and retains the effective components of the protein peptide, the soluble sugar, the polysaccharide and the like in the garlic. The content of the protein peptide is 2.8% -3.2%, and the content of the protein is 9% -15%. The total amount of the free amino acid is 3.8-4.3%, wherein the content of lysine is 1.8-2.3%. The total amount of the hydrolyzed amino acid is 6 to 8 percent, wherein the arginine content is 1.9 to 2.2 percent; the invention can avoid the generation of allicin in the garlic extract by a low-temperature grinding technology and an alliinase technology for inactivating active ingredients, can retain the components of alliin, protein peptide, protein, free amino acid and the like which are beneficial to the skin, has no chemical solvent in the extraction process, is energy-saving and environment-friendly, maintains the naturalness of the alliin and the original characteristics of biological raw materials, and is a novel material in the field of cosmetics. |
| priorityDate | 2020-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.