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13 条记录 (耗时 0.01 秒)

    Method of preparing ganglioside
    1.
    发明授权
    Method of preparing ganglioside 失效
    制备神经节苷脂的方法

    公开(公告)号：US5831079A

    公开(公告)日：1998-11-03

    申请号：US534941

    申请日：1995-09-28

    申请人： Goro Hanagata ,  Susumu Miura ,  Kiyoshi Tatsumi

    发明人： Goro Hanagata ,  Susumu Miura ,  Kiyoshi Tatsumi

    IPC分类号： C07H1/00 ,  C07H15/04 ,  C07H15/10

    CPC分类号： C07H15/10

    摘要： A method of preparing Ganglioside G.sub.M3 which comprises converting Ganglioside G.sub.D3 into Ganglioside G.sub.M3 in an alkaline condition is disclosed. The conversion of Ganglioside G.sub.D3 into Ganglioside G.sub.M3 is preferably carried out by thermal treating Ganglioside G.sub.D3 in an alkaline condition. The thermal treatment is preferably carried out at a pH ranging from 8 to 11 and at a temperature ranging from 30.degree. C. to 140.degree. C.

    摘要翻译： 公开了一种制备神经节苷脂GM3的方法，其包括在碱性条件下将神经节苷脂GD3转化为神经节苷脂GM3。 神经节苷脂GD3转化为神经节苷脂GM3优选通过在碱性条件下热处理神经节苷脂GD3进行。 热处理优选在8至11的pH和在30℃至140℃的温度下进行。

    Fish oil having decreased fish odor and a method for preparing the same
    2.
    发明授权
    Fish oil having decreased fish odor and a method for preparing the same 失效
    鱼油味道减少的鱼油及其制备方法

    公开(公告)号：US5693835A

    公开(公告)日：1997-12-02

    申请号：US378276

    申请日：1995-01-26

    申请人： Hiroaki Konishi ,  Kiyoshi Tatsumi ,  Norifumi Sato

    发明人： Hiroaki Konishi ,  Kiyoshi Tatsumi ,  Norifumi Sato

    IPC分类号： C11C3/12 ,  C07C51/36

    CPC分类号： C11C3/126 ,  C11C3/123

    摘要： A method for preparing fish oil having decreased fish odor, which comprises slightly hydrogenating fish oil to have decrease rate of iodine value of 15% or less and decrease rate of highly unsaturated fatty acid of 33% or less. A method for preparing fish oil having decreased fish odor, which comprises slightly hydrogenating fish oil under the following non-selective conditions: (1) an amount of catalyst used in the hydrogenation is 0.05% by weight or more to an amount of the fish oil; (2) hydrogen pressure in gaseous phase at the beginning of the hydrogenation is 3 kg/cm.sup.2 or more; (3) reaction temperature of the hydrogenation is in the range from 90.degree. to 150.degree. C.; (4) reaction time of the hydrogenation is in the range from 5 to 30 minutes. The fish oil is preferably sardine oil, mackerel oil, skipjack oil, tuna oil, skipjack orbital fat or tuna orbital fat.

    摘要翻译： 一种制备鱼油味减少的鱼油的方法，其包括使鱼油稍微加氢使碘值降低15％以下，高不饱和脂肪酸的降低率为33％以下。 一种制备鱼油味的鱼油的方法，其包括在以下非选择性条件下轻微加氢鱼油：（1）氢化中使用的催化剂的量为鱼油的量的0.05重量％以上 ; （2）氢化开始时的气相氢压为3kg / cm 2以上; （3）氢化反应温度在90〜150℃的范围内。 （4）氢化反应时间为5〜30分钟。 鱼油优选为沙丁鱼油，鲭鱼油，skip鱼油，金枪鱼油，skip鱼轨道脂肪或金枪鱼轨道脂肪。

    Glycophospholipid
    4.
    发明授权
    Glycophospholipid 失效
    糖尿病

    公开(公告)号：US5856453A

    公开(公告)日：1999-01-05

    申请号：US440904

    申请日：1995-05-15

    申请人： Makoto Shiota ,  Goro Hanagata ,  Kiyoshi Tatsumi

    发明人： Makoto Shiota ,  Goro Hanagata ,  Kiyoshi Tatsumi

    IPC分类号： C07H1/08 ,  C07B63/00 ,  C07G3/00 ,  C07H15/12 ,  C07H13/00

    CPC分类号： C07H15/12

    摘要： The present invention relates to glycophospholipids represented by the general formula �I!: ##STR1## The glycophospholipid of the present invention can be obtained by extracting lipid fraction of whey, butter milk, etc. with a mixed solvent of chloroform/methanol and purifying by silica gel chromatography.The glycophospholipid of the present invention is that having a novel structure and existing in milk lipid, and utilized as a biochemical reagent, a starting material for medicine and foodstuff or a surfactant.

    摘要翻译： 本发明涉及由通式[I]表示的糖磷脂：本发明的糖磷脂可以通过用氯仿/甲醇的混合溶剂提取乳清，奶油等的脂质分数而获得 并通过硅胶色谱法纯化。 本发明的糖磷脂具有新颖的结构并且存在于乳脂中，并且用作生物化学试剂，药物和食品的起始材料或表面活性剂。

    Edible oil or fat and edible oil or fat mixture
    6.
    发明授权
    Edible oil or fat and edible oil or fat mixture 失效
    食用油或脂肪和食用油或脂肪混合物

    公开(公告)号：US5686131A

    公开(公告)日：1997-11-11

    申请号：US443993

    申请日：1995-05-18

    申请人： Norifumi Sato ,  Yuzi Murakami ,  Tadashi Idota ,  Hiroaki Konishi ,  Kiyoshi Tatsumi ,  Mototake Murakami

    发明人： Norifumi Sato ,  Yuzi Murakami ,  Tadashi Idota ,  Hiroaki Konishi ,  Kiyoshi Tatsumi ,  Mototake Murakami

    IPC分类号： A23L1/30 ,  A23D9/00 ,  C11C3/10 ,  A23D7/00

    CPC分类号： A23D9/00 ,  C11C3/10

    摘要： An edible oil or fat improved in oxidative stability and suppressed in the development of off flavor is obtained without impairment of high physiological functions inherent to highly-unsaturated fatty acids. To obtain the edible oil or fat, a specific polyunsaturated fatty acid-base oil or a particular fat and saturated fatty acid-base oil or fat are mixed and subjected to an interesterification reaction so that fatty acids are caused to bond at random on glycerol skeletons of the oil or fat to achieve the following properties: (a) the content of polyunsaturated fatty acids of at least three unsaturated bonds per molecule in fatty acid residual groups: 5 to 30%, (b) the content of saturated fatty acids free of any unsaturated bond: 50 to 80%, (c) iodine value: at least 35, and (d) melting point: 35.degree. C. or higher.

    摘要翻译： 在高度不饱和脂肪酸固有的高生理功能的情况下，可获得改善氧化稳定性和抑制脱味风味的食用油脂。 为了获得食用油或脂肪，将特定的多不饱和脂肪酸基油或特定脂肪和饱和脂肪酸基油或脂肪混合并进行酯交换反应，使脂肪酸随机地在甘油骨架上结合 的油或脂肪，以达到以下性能：（a）脂肪酸残基中每分子至少三个不饱和键的多不饱和脂肪酸含量：5-30％，（b）不含饱和脂肪酸的饱和脂肪酸含量 任何不饱和键：50〜80％，（c）碘值：至少35，（d）熔点：35℃以上。

    Method of preparing iron-fortified beverage
    7.
    发明授权
    Method of preparing iron-fortified beverage 失效
    铁强化饮料的制备方法

    公开(公告)号：US5008120A

    公开(公告)日：1991-04-16

    申请号：US551922

    申请日：1990-07-12

    申请人： Maki Tanaka ,  Teiichi Tojima ,  Shun-ichi Dousako ,  Kiyoshi Tatsumi

    发明人： Maki Tanaka ,  Teiichi Tojima ,  Shun-ichi Dousako ,  Kiyoshi Tatsumi

    IPC分类号： A23J1/20 ,  A23L1/304 ,  A23L1/305

    CPC分类号： A23J1/205 ,  A23L33/165 ,  A23L33/19 ,  A23V2002/00

    摘要： A method of preparing iron-fortified beverage, wherein either aqueous solution of lactoferrin, iron and sodium bicarbonate or aqueous solution of iron lactoferrin is adjusted to the ionic strength to satisfy the conditions given by the formulae below and sterilized by heat; solution of the ingredients other than the above is also sterilized by heat; and the two are mixed to obtain the product: and a method of processing iron-fortified beverage, wherein all ingredients including lactoferrin are dissolved in water and, if the ionic strength of the solution is adjustable to the conditions given by the following formulae, adjusted to the ionic strength given, and sterilized by heat to obtain the product.log I.ltoreq.-T/66.7-0.1(wherein 60.ltoreq.T.ltoreq.80)log 1.ltoreq.-1.3(T.gtoreq.80)(T indicates temperature of sterilization in degrees Celsius.)

    Method of preparing a composition containing a high amount of ganglioside
    9.
    发明授权
    Method of preparing a composition containing a high amount of ganglioside 失效
    制备含有大量神经节苷脂的组合物的方法

    公开(公告)号：US5844104A

    公开(公告)日：1998-12-01

    申请号：US838827

    申请日：1997-04-10

    申请人： Shuichi Yanahira ,  Kiyoshi Tatsumi

    发明人： Shuichi Yanahira ,  Kiyoshi Tatsumi

    IPC分类号： A23L1/30 ,  A23L2/00 ,  A61K8/34 ,  A61K8/60 ,  A61K8/64 ,  A61K8/68 ,  A61K31/70 ,  A61K31/7024 ,  C07H13/06 ,  C07H15/00 ,  C07H1/08

    CPC分类号： A23L2/00 ,  A23L33/105

    摘要： A method of preparing a composition containing a high amount of Ganglioside which comprises the steps of: (1) adding ethanol to a material containing Ganglioside so as to have a concentration of ethanol of 30 to 70 volume % and recovering the precipitated fraction containing Ganglioside; (2) adding ethanol to the recovered fraction containing Ganglioside so as to have a concentration of ethanol of 70 to 90 volume % and removing the precipitated proteins; and, (3) treating the fraction containing Ganglioside from which the proteins have been removed, with a membrane.

    摘要翻译： 一种制备含有大量神经节苷脂的组合物的方法，包括以下步骤：（1）向含有神经节苷脂的物质中加入乙醇使乙醇浓度为30〜70体积％，回收含有神经节苷脂的沉淀级分; （2）向含有神经节苷脂的回收部分中加入乙醇，使乙醇的浓度为70〜90体积％，除去沉淀的蛋白质; 和（3）用膜处理含有去除蛋白质的神经节苷脂的部分。

    Method of preparing ganglioside
    10.
    发明授权
    Method of preparing ganglioside 失效
    制备神经节苷脂的方法

    公开(公告)号：US5795980A

    公开(公告)日：1998-08-18

    申请号：US789325

    申请日：1997-01-23

    申请人： Goro Hanagata ,  Susumu Miura ,  Kiyoshi Tatsumi

    发明人： Goro Hanagata ,  Susumu Miura ,  Kiyoshi Tatsumi

    IPC分类号： C07H15/10 ,  C08B37/00 ,  A61K31/715

    CPC分类号： C07H15/10

    摘要： A method of preparing Ganglioside G.sub.M3 which comprises thermally treating a lipid containing material which includes Ganglioside G.sub.D3 at a temperature of from 60.degree. to 140.degree. C., for a period of from 2 to 180 minutes at a pH ranging from 6-8. The lipid containing material contains at least 10 wt % liquid and is cream or a milk product prepared from cream.

    摘要翻译： 一种制备神经节苷脂GM3的方法，该方法包括在6-8℃的pH范围内，将包含神经节苷脂GD3的含脂质物质在60至140℃的温度下热处理2至180分钟。 含脂质的材料含有至少10重量％的液体，是奶油或由奶油制成的乳制品。