| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_338b95d4249bf021be36a7760f08446c |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A24B3-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A24B15-306 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A24B3-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A24B15-30 |
| filingDate |
2021-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb867802158c2236fa3035f815bbaaf8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_538270e12d62011345dc61514c61f9b5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f76b2d2344446d71db1701f35bd2761
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e68ffa0520fcfc49e90deaeca4c1fa4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7afc79a3e1b88ca211e58fa2fd0c0e54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_838f59c5bbbbc1a578e7a3699ce59e7c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e27857d109d29bc50ff957c5fa6fe17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e5af6314748e84c32aa39425607f3f3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d20b8b6962e890ab4684ffdb6f5c54fb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff2816224797fe2464f7550cf24de54f |
| publicationDate |
2021-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-112931923-A |
| titleOfInvention |
A kind of preparation method of specific molecular weight peptide Maillard intermediate and its use in tobacco flavor |
| abstract |
The invention discloses a preparation method of a specific molecular weight peptide Maillard intermediate. Fractional separation to obtain a peptide dispersion with a certain molecular weight distribution; ③ adding reducing sugar to the peptide dispersion obtained in step ②, adjusting the pH value of the peptide dispersion to carry out a thermal reaction at atmospheric pressure, and then performing a decompression and vacuum concentration reaction, and cooling and cooling is completed. Reaction and spray drying to obtain the specific molecular weight peptide Maillard intermediate. The specific molecular weight peptide Maillard intermediate obtained by the preparation method of the present invention is used for tobacco flavoring, solves the problem of storage instability of flavors and fragrances, and has good overall coordination with cigarettes; and the specific molecular weight obtained by the preparation method of the present invention Peptide Maillard intermediates have better scavenging effects on superoxide anion free radicals and DPPH free radicals. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113331460-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113502189-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113373730-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113373730-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113445366-A |
| priorityDate |
2021-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |