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    Separation of chiral compounds on polysaccharide supports
    1.
    发明授权
    Separation of chiral compounds on polysaccharide supports 失效
    手性化合物在多糖载体上的分离

    公开(公告)号：US5679572A

    公开(公告)日：1997-10-21

    申请号：US239698

    申请日：1994-05-09

    申请人： Yoshio Okamoto ,  Naoki Enomoto ,  Ryu Ohishi ,  Yasushi Ogasawara ,  Hirofumi Akano ,  Yoshiya Kawamura

    发明人： Yoshio Okamoto ,  Naoki Enomoto ,  Ryu Ohishi ,  Yasushi Ogasawara ,  Hirofumi Akano ,  Yoshiya Kawamura

    IPC分类号： B01J20/32 ,  C07B57/00 ,  C08B33/00 ,  C08B37/00 ,  B01D15/08 ,  C01B33/12 ,  G01N30/48

    CPC分类号： B01J20/3219 ,  B01J20/286 ,  B01J20/289 ,  B01J20/29 ,  B01J20/3274 ,  C07B57/00 ,  C08B33/00 ,  C08B37/00 ,  Y10S435/803

    摘要： Provided is a novel polysaccharide derivative having a main structure of the following formula (1) in which a polysaccharide or its derivative has been chemically bonded to the inner and outer surfaces of the pores of a porous carrier at the reducing terminal of the polysaccharide or polysaccharide derivative: ##STR1## Also provided are a method of producing the novel polysaccharide derivative in which a silane agent is chemically bonded to a porous carrier and thereafter a polysaccharide having a degree of polymerization from 11 to 500 or its derivative is further chemically bonded to surface treated carrier at the reducing terminal of the polysaccharide or its derivative, and a method of producing the novel polysaccharide derivative in which a polysaccharide having a degree of polymerization from 11 to 500 or its derivative is chemically bonded to a silane agent at the reducing terminal of the polysaccharide or its derivative and thereafter the polysaccharide derivative is further chemically bonded to a porous carrier. Further provided is a separating agent for chromatography containing the novel polysaccharide derivative. The novel polysaccharide derivative has excellent solvent resistance and is useful as a separating agent for chiral resolution of chiral compounds by chromatography. The methods of the present invention efficiently give the novel polysaccharide derivative.

    摘要翻译： 本发明提供一种具有下述通式（1）的主要结构的新型多糖衍生物，其中多糖或其衍生物在多糖或多糖的还原端已经与多孔载体的孔的内表面和外表面化学键合 衍生物：（1）+ TR 还提供了一种制备新型多糖衍生物的方法，其中硅烷试剂与多孔载体化学键合，然后是聚合度为11〜500的多糖或 其衍生物在多糖或其衍生物的还原末端进一步化学键合到表面处理的载体上，以及制备其聚合度为11〜500的多糖或其衍生物与其衍生物化学键合的新型多糖衍生物的方法 多糖或其衍生物的还原末端的硅烷试剂，之后是多糖衍生物 e进一步化学键合到多孔载体上。 还提供了含有新型多糖衍生物的色谱分离剂。 该新型多糖衍生物具有优异的耐溶剂性，可用作通过色谱手性拆分手性化合物的分离剂。 本发明的方法有效地提供了新型多糖衍生物。

    Manufacturing Method of Black Vinegar and Black Vinegar Manufactured by the Method
    3.
    发明申请
    Manufacturing Method of Black Vinegar and Black Vinegar Manufactured by the Method 审中-公开
    通过该方法制造的黑醋和黑醋的制造方法

    公开(公告)号：US20090047383A1

    公开(公告)日：2009-02-19

    申请号：US12085019

    申请日：2006-06-27

    申请人： Yasushi Ogasawara ,  Yoshiaki Otsuji ,  Hirofumi Akano

    发明人： Yasushi Ogasawara ,  Yoshiaki Otsuji ,  Hirofumi Akano

    IPC分类号： C12J1/04

    CPC分类号： C12J1/00 ,  A23L7/104

    摘要： An object of the present invention is to provide a manufacturing method of black vinegar which contains sugar derived from rice and barley abundantly, and is free from precipitation, and black vinegar manufactured by the method.The present invention provide a manufacturing method of black vinegar having the sugar content of 8-50 weight/volume % derived from rice and/or barley, wherein acetic acid fermentation is performed by mixing a saccharified solution and an alcoholic fermented broth of rice and/or barley, and the final concentration of oxalic acid in black vinegar is 36 ppm or less, and preferably 30 ppm or less.In addition, as a decreasing method of oxalic acid in black vinegar, storing with stirring a saccharified solution of rice and/or barley or a fermented broth after completion of acetic acid fermentation is effective. And the present invention provides black vinegar manufactured by these methods in which oxalate precipitation is hardly to occur, and which is suitable for drinking.

    摘要翻译： 本发明的目的是提供一种黑醋的制造方法，该方法含有大米和大麦中衍生的糖并且没有沉淀，并且通过该方法制造的黑醋。 本发明提供从米和/或大麦得到的糖含量为8〜50重量/体积％的黑醋的制造方法，其中通过将糖化溶液与酒精发酵的水稻和/ 或大麦，黑醋中的草酸的最终浓度为36ppm以下，优选为30ppm以下。 此外，作为黑醋中草酸的降低方法，在乙酸发酵完成后，搅拌储存米和/或大麦或发酵液的糖化溶液是有效的。 本发明提供通过这些方法制造的黑醋，其中几乎不发生草酸盐沉淀，并且适合于饮用。

    Method of producing vinegar and vinegar produced by this method
    4.
    发明申请
    Method of producing vinegar and vinegar produced by this method 审中-公开
    通过这种方法生产醋醋的方法

    公开(公告)号：US20100028487A1

    公开(公告)日：2010-02-04

    申请号：US12449688

    申请日：2008-02-26

    申请人： Yasushi Ogasawara

    发明人： Yasushi Ogasawara

    IPC分类号： C12J1/00 ,  A23L1/22 ,  A23L1/24

    CPC分类号： C12J1/00 ,  A23L23/00 ,  A23L27/60 ,  A23L27/82 ,  A23V2002/00 ,  A23V2200/15 ,  A23V2250/106 ,  A23V2250/60

    摘要： Provided are a method of producing a vinegar which can be utilized for a wide range of use such as drinking and cooking by reducing an unpleasant smell peculiar to a vinegar manufactured from a bran-containing raw material; and a vinegar produced by the method. Specifically, provided are a method of producing a vinegar including using a bran-containing raw material; and allowing to contain ammonia and a sugar into the vinegar so that an ammonia concentration is 40 to 250 mg/100 ml and a sugar concentration is to 50 g/100 ml, to thereby reduce a peculiar unpleasant smell; the vinegar produced by the method; and a food or beverage containing the vinegar.

    摘要翻译： 本发明提供生产可用于范围广泛使用诸如饮用和烹饪通过减少难闻的气味特有从含麸的原料制造的醋的醋的方法; 和通过该方法生产的醋。 具体而言，提供了制造包括使用含麸原料醋的方法; 并允许包含氨和糖入醋使得氨浓度为40〜250毫克/ 100毫升和糖浓度为50克/ 100毫升，从而减少一个奇特的难闻的气味; 该方法生产的醋; 和含有醋的食物或饮料。