5 results about "Butyric acid" patented technology

The invention discloses a production method of L-phosphinothricin. According to the method, 2-carbonyl-4-(hydroxymethylphosphonyl)butyric acid is used as a substrate and is catalyzed by an enzyme catalytic system to obtain L-phosphinothricin, and the enzyme catalytic system is composed of gamma-aminobutyric acid/alpha-ketoglutarate transaminase, glutamate dehydrogenase and a coenzyme regeneration system. The method utilizes the advantages of high catalytic activity, strong stereoselectivity and the like of transaminase, and also solves the problem of incomplete transaminase catalytic reaction, so that the catalytic reaction can completely convert the substrate 2-carbonyl-4-(hydroxymethylphosphonyl)butyric acid into L-phosphinothricin, and the conversion rate can reach 100%; no by-product alpha-ketoglutarate is accumulated in the final product of the method, and the residual amount of other substances such as the raw material glutamic acid in the product after the end of the reaction is extremely low, so the subsequent refining process of L-phosphinothricin is greatly simplified, and the total yield of the product is increased.

The invention discloses essence of pickled Chinese cabbage and a preparation method and an application thereof. The method comprises the following steps: first, adding 60wt% of edible vegetable oil or glycerol triacetate as a solvent, heating to 60 DEG C, adding 4-hydroxyl-2, 5-dimethyl-3(2H) furanone, acetyl pyrazine, stirring till the components are completely dissolved, and cooling to below 30 DEG C; then, sequentially adding ethyl acetate, ethyl hexanoate, ethyl lactate, butyl caproate, 2-methyl butyric acid hexylester, phenethyl acetate, trans-2-heptenal, phenethyl alcohol, p-ethyl phenol, dimethyl disulfide, acetic acid, propionic acid, butyric acid, 2-methyl butyric acid, garlic oil or galic essential oil, fennel oil or fennel oil resin, ginger oil or ginger essential oil or distilled ginger oil and a pepper extract or pepper essential oil or pepper oil resin; and adding 40wt% of residual edible vegetable oil or glycerol triacetate, uniformly stirring and filling to obtain the essence. The essence of of pickled Chinese cabbage produced by the invention is vivid in frangrance compared with that of common fermented flavor essence, stable in quality, good in temperature resistance and unique in flavor.

The invention discloses a monascus vinegar fermentation beverage which comprises the following ingredients in percentage by weight: 9 to 10 percent of monascus vinegar, 1 to 2 percent of L-carnitine,27 to 29.9 percent of high fructose corn syrup, 29 to 38 percent of fructo-oligosaccharide, 0.9 to 1.1 percent of snow pear concentrated solution and 22 to 30 percent of water. Through eating of the monascus vinegar, cholesterol can be effectively reduced. Monascus can be used during manufacturing of the monascus vinegar, and the monascus can generate Monalinco K during fermentation, so that the kind of substance belongs to a cholesterol inhibitor per se; a substance capable of absorbing short-chain protein can be generated by the monascus in the fermentation process, and the substance can inhibit the sugar absorption by the body, so a certain hypoglycemic function is achieved; and Y-aminobutyric acid can be generated through monascus fermentation, and the kind of ingredient is originallya blood pressure lowering substance.