http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101615819-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-44 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-44 |
| filingDate | 2014-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101615819-B1 |
| titleOfInvention | Manufacturing method pancreatic lipase inhibitor composition using unripe astringent persimmon |
| abstract | Disclosed is a method for producing a composition for inhibiting pancreatic lipase using a blue sensation as a production method for particularly enhancing the pancreatic lipase inhibitory effect from a specific astringency of a natural product, specifically a blush of a certain size. (A1) preparing a juice by adding a blue sensation having a diameter of 6 to 10 cm into distilled water; (b1) aging the juice for 0.5 to 5 days; (c1) centrifuging the aged juice to recover supernatant; And (d1) concentrating and freeze-drying the supernatant under reduced pressure to prepare a composition for inhibiting pancreatic lipase using a blush having a pancreatic lipase inhibition rate of 60% or more. |
| priorityDate | 2014-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 159.