CN103893392A - Method for improving gallic acid content of Chinese gall leaven - Google Patents
Method for improving gallic acid content of Chinese gall leaven Download PDFInfo
- Publication number
- CN103893392A CN103893392A CN201210574532.7A CN201210574532A CN103893392A CN 103893392 A CN103893392 A CN 103893392A CN 201210574532 A CN201210574532 A CN 201210574532A CN 103893392 A CN103893392 A CN 103893392A
- Authority
- CN
- China
- Prior art keywords
- gallic acid
- acid content
- improves
- fermentata
- mass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a method for improving gallic acid content of Chinese gall leaven. The method comprises the following steps of 1, taking a certain amount of vinasse (distiller's yeast) and carrying out crushing treatment, 2, adding water into tea and carrying out decoction to obtain tea juice, 3, mixing the vinasse (distiller's yeast) obtained by the step 1 and the tea juice obtained by the step 2 to obtain a solution, adding 10-30wt% of Chinese gall powder into the solution and carrying out mixing to obtain a mixed solution, 4, culturing the mixed solution obtained by the step 3 at a temperature of 30-37 DEG C for 2-3 days to obtain a microbial strain liquid, 5, fully mixing the microbial strain liquid obtained by the step 4 and the Chinese gall powder to obtain a uniform mixture and then carrying out granulation, 6, culturing the obtained particles at a temperature of 30-37 DEG C for 3 days, and 7, drying the materials cultured by the step 6. The method effectively shortens a Chinese gall leaven production period and greatly improves gallic acid content of Chinese gall leaven.
Description
Technical field
The invention belongs to herb fermenting field, be specifically related to a kind of method that improves gallic acid content in Mass Galla chinesis et camelliae Fermentata.
Background technology
Mass Galla chinesis et camelliae Fermentata, simply Chinese medicine.There is removing heat from the lung and dissipating phlegm, antipyretic effect of promoting the production of body fluid.Can be thirsty for cough with copious phlegm, dysphoria with smothery sensation, toothache due to pathogenic wind-heat, enteritis chronic dysentery, hemorrhoid proctoptosis.Also can be applicable to relieve heat and thirst midsummer, aphtha ulcerative gingivitis, toothache have blood in stool (" book on Chinese herbal medicine cover an aromatic plant metioned in ancient books " carries). numerous classics of TCM all has the record to it.
About the record of Mass Galla chinesis et camelliae Fermentata method for making, although identical not to the utmost, similar.All to form through fermentation taking Galla Chinensis, Folium Camelliae sinensis and ferment grain as primary raw material.Its difference is mainly reflected in three aspects, and one is that three's ratio is not quite similar, as " book on Chinese herbal medicine covers an aromatic plant metioned in ancient books " recorded, and the Galla Chinensis of every 500 grams, corresponding Folium Camelliae sinensis and ferment grain are respectively 30 grams and 120 grams." Zhejiang Province's Chinese medicine processing specification 2005 editions " and " Hunan Province's Chinese medicine processing specification 1983 editions " recorded, the Galla Chinensis of every 500 grams, and corresponding Folium Camelliae sinensis and ferment grain are respectively 31 grams and 125 grams.Its two: the application mode difference of raw material, this is mainly reflected in the application mode of Folium Camelliae sinensis, some directly breaks into powder by Folium Camelliae sinensis and adds, as recorded in " book on Chinese herbal medicine covers an aromatic plant metioned in ancient books ", some is that Folium Camelliae sinensis is decocted after juice, and juice is added. as Compendium of Material Medica is recorded.Adding of other adjuvants of the third aspect.Some ancient books are recorded, and except adding above-mentioned three kinds of raw materials, also add other some Chinese crude drugs, as Radix Platycodonis etc.
About the fermentation period of Mass Galla chinesis et camelliae Fermentata, record from books, general all to see that surface covers with " white hair " as mark.And the required time of this process it is documented and is generally seven days.Modern study shows, Mass Galla chinesis et camelliae Fermentata seen in the process of fermentation, arrive " white hair " is the crystallization of gallic acid actually.It is in fermentation process, has under the effect of microbial enzyme, the tannic acid in Galla Chinensis to be transformed.Gallic acid is a kind of white or light brown acicular crystal or powder (by crystallization in absolute methanol and chloroform), has antibacterial, convergence, hemostasis, antitumor, antiviral effect.It is one of main active in Mass Galla chinesis et camelliae Fermentata.
In the process of Mass Galla chinesis et camelliae Fermentata fermentation, distiller grains (distillers yeast) mainly play the effect that microorganism provenance is provided therein.Be enriched in the various microorganisms in distiller grains (distillers yeast), the selectivity nutrition providing by Galla Chinensis, Folium Camelliae sinensis etc., make those can tolerate gallic microorganism and survived, other be eliminated, and the tannic acid in Galla Chinensis transforms into gallic acid the most at last.It is to be noted that the microorganism in resting state is sprouted slowly in distiller grains (distillers yeast), this has directly caused the long production cycle of traditional Mass Galla chinesis et camelliae Fermentata, according to records, make Mass Galla chinesis et camelliae Fermentata surface reach the state of long " white hair ", and its fermentation is no less than 7 days.On the other hand, the tannase that changes into gallic acid due to catalysis tannic acid is a kind of inducible enzyme, directly adds the speed that in the process that distiller grains ferment, tannase produces slow, and amount is few.This has also caused in traditional Mass Galla chinesis et camelliae Fermentata gallic acid content few.
The present invention is intended to not add under the condition of any other material, and a kind of new technology is provided, long to solve Mass Galla chinesis et camelliae Fermentata fermentation period, the problem that gallic acid content is low.
Summary of the invention
The invention provides a kind of method that improves gallic acid content in Mass Galla chinesis et camelliae Fermentata, a kind of technique that improves gallic acid content in Mass Galla chinesis et camelliae Fermentata is specifically provided.Adopt this technique can improve tannic acid in Mass Galla chinesis et camelliae Fermentata compared with traditional handicraft and change into the conversion ratio of gallic acid, the production cycle of shortening Mass Galla chinesis et camelliae Fermentata, save production cost.This technique comprises the following steps:
1), get quantitative distiller grains (distillers yeast), by its pulverization process;
2), Folium Camelliae sinensis is added water decoct and make Folium Camelliae sinensis juice;
3), by the distiller grains of pulverizing in step 1) (distillers yeast) and step 2) in the Folium Camelliae sinensis juice mixing wiring solution-forming that makes, in this solution, adding percentage by weight is the gallnut extract of 10%-30%, makes solution after mixing;
4), gained solution in step 3) is placed under 30-37 DEG C of temperature environment and cultivates 2-3 days, make microbial species liquid;
5), mix making microbial species liquid and gallnut extract in step 4), after mix homogeneously, carry out pelletize;
6), by make grain be placed under 30-37 DEG C of condition, cultivate 3 days;
7), cultured material in step 6) is dried.
As preferably, in described step 3), the mass percent of gallnut extract is 20-30%.
As preferably, the liquid culture fluid making in described step 3), without sterilizing, directly at 30-37 DEG C, cultivates under 150-200rmp environment.
As preferably, the microbial species liquid after cultivating directly regulates medium directly to join in gallnut extract as moisture.
As preferably, the drying process in described step 7) adopts low temperature drying technology, and baking temperature is 60-90 DEG C.
As preferably, stating baking temperature is 70-80 DEG C.
For fermentation series products, microorganism fungus kind is the primary factor that determines fermented product quality.The quantity of microorganism is the major decision sexual factor that determines fermentation period length.Mass Galla chinesis et camelliae Fermentata is traditionally directly Galla Chinensis, Folium Camelliae sinensis, distiller grains (distillers yeast) to be fermented after mixing.In this process, distiller grains (distillers yeast) are as microorganism provenance.Mainly provide fermentation required microorganism fungus kind.Because distillers yeast is in drying regime, microorganism is wherein in resting state, and therefore, the time that directly mixed culture fermentation microorganism wherein need to be longer could sprout, and this has directly affected fermentation period.Another aspect, the quantity of distiller grains (distillers yeast) microorganism has also directly determined the quality of fermentation period and the rear product of fermentation.Therefore,, in order to shorten fermentation time, it is very necessary that abundant microorganism fungus kind seems.And the fermentation of the Mass Galla chinesis et camelliae Fermentata coefficient result that is multiple-microorganism, although people's reports such as Han little Min, aspergillus niger is crucial bacterial strain in Mass Galla chinesis et camelliae Fermentata sweat (" Mass Galla chinesis et camelliae Fermentata send out process liquor-saturated in the determining of crucial bacterial strain " Han little Min etc., whole nation Chinese medicine innovation and research forum), but other bacterial strains are played a role? bring into play any effect on the knees of the gods at present.Therefore the fermentation that utilizes black aspergillosis to carry out Mass Galla chinesis et camelliae Fermentata remains to be discussed.Advantage of the present invention is that the beneficial microbe in distiller grains is all utilized to synergic fermentation.Therefore, it preserves the property of medicine of traditional Mass Galla chinesis et camelliae Fermentata greatly.
Tannase is a kind of inducible enzyme.It can be catalytically converted into gallic acid by tannin.The number of gallic acid in Mass Galla chinesis et camelliae Fermentata, is determined by the enzymatic activity of the tannase of microorganisms in Mass Galla chinesis et camelliae Fermentata.Therefore the present invention, in the time that liquid state is cultivated strain, adds a certain amount of Galla Chinensis, can impel a certain amount of tannase of microorganisms.On the other hand, add a certain amount of Galla Chinensis, to form a selective medium, suppress other non-effect microbial growths.When the present invention cultivates in distiller grains (distillers yeast) microorganism in liquid state, the Galla Chinensis adding is 10-30%, and as preferably, addition is 20-30%.
In the process of follow-up fermentation, for oxygen supply, be beneficial to microbial growth, the conversion ratio of tannic acid in Mass Galla chinesis et camelliae Fermentata is improved, therefore the material of mix homogeneously is caused graininess by the present invention, increases the space between material surface area and granule.Convenient for pelletize, preferably the water content of material is adjusted in to 50%-100%, as preferably, water content is controlled at 80%.
Follow-up condition of culture is cultivation temperature 30-37 DEG C, and humidity relative humidity is at 60-90%.As preferably, cultivation temperature is at 33-37 DEG C, relative humidity 70%-80%.Be conducive to like this carrying out of fermentation.
Mass Galla chinesis et camelliae Fermentata after drying, according to " Pharmacopoeia of People's Republic of China >>2010 version, the detection method of gallic acid detects.
The beneficial effect of this programme is: can save energy consumption, reduce costs, the Galla Chinensis adding in culture medium can suppress non-effective microbial growth, and effectively improves the content of gallic acid.
Detailed description of the invention
Embodiment 1:
Get 500 grams of Galla Chinensiss, 31 grams of Folium Camelliae sinensis, 125 grams, distiller grains (distillers yeast), stand-by.
Folium Camelliae sinensis is decocted to juice, be made into 300mL Folium Camelliae sinensis juice.
Get 60 grams of Galla Chinensiss and be placed in 300mL Folium Camelliae sinensis juice to be made into weight ratio be 20% Galla Chinensis liquid culture medium, add 125 grams, distiller grains (distillers yeast) powder.Shake up, be placed on 32 DEG C, under 180rmp condition, cultivate 48 hours.Stand-by.
By remaining 440 grams of Galla Chinensiss, add in cultured seed liquor, to mix thoroughly, the adjusting that adds water is moisture after 45%, carries out pelletize on comminutor, is placed in 35 DEG C, under the condition of relative humidity 80%, cultivates after 3 days, and taking-up is drying to obtain.
After testing, new technology gallic acid content is 35.6%, far above 16.7% of traditional handicraft.
Embodiment 2:
Get 500 grams of Galla Chinensiss, 31 grams of Folium Camelliae sinensis, 125 grams, distiller grains (distillers yeast), stand-by.
Folium Camelliae sinensis is decocted to juice, be made into the Folium Camelliae sinensis juice of 400mL.
Get 120 grams of Galla Chinensiss and be placed in 400mL Folium Camelliae sinensis juice to be made into weight ratio be 30% Galla Chinensis liquid culture medium, add 125 grams, distiller grains (distillers yeast) powder.Shake up, be placed on 35 DEG C, under 180rmp condition, cultivate 72 hours.Stand-by.
Remaining 380 grams of Galla Chinensiss are added in cultured seed liquor, mix thoroughly, after the moisture weight ratio of adjusting that adds water reaches 50%, carry out pelletize on comminutor, be placed in 37 DEG C, under the condition of relative humidity 70%, cultivate after 3 days, taking-up is drying to obtain.
After testing, new technology gallic acid content is 38.4%, far above 16.7% of traditional handicraft.
Embodiment 3:
Get 500 grams of Galla Chinensiss, 31 grams of Folium Camelliae sinensis, 125 grams, distiller grains (distillers yeast), stand-by.
By 31 grams at twice Folium Camelliae sinensis decoct juice and obtain Folium Camelliae sinensis juice 300ml.
Get 30 grams of Galla Chinensiss and in 300mL Folium Camelliae sinensis juice, be made into 10% Galla Chinensis liquid culture medium, add 125 grams, distiller grains (distillers yeast) powder.Shake up, be placed on 35 DEG C of environment, and under the dynamic condition of 180rmp, cultivate 72 hours.Stand-by.
By after remaining 470 grams of Galla Chinensiss, 31 grams of Folium Camelliae sinensis mix homogeneously, cultured seed liquor is poured into wherein and mixed thoroughly, after the adjusting wet weight ratio that adds water reaches 40%; on comminutor, carry out pelletize; be placed in 32 DEG C, under the condition of relative humidity 70%, cultivate after 3 days, taking-up is drying to obtain.
After testing, new technology gallic acid content is 34.1%, far above 16.7% of traditional handicraft.
Except above preferred embodiment, the present invention also has other embodiment, and those skilled in the art can make according to the present invention various changes and distortion, only otherwise depart from spirit of the present invention, all should belong to the defined scope of claims of the present invention.
Claims (6)
1), get quantitative distiller grains (distillers yeast), by its pulverization process 1. a method that improves gallic acid content in Mass Galla chinesis et camelliae Fermentata, is characterized in that: the method comprises following operation:; 2), Folium Camelliae sinensis is added water decoct and make Folium Camelliae sinensis juice; 3), by the distiller grains of pulverizing in step 1) (distillers yeast) and step 2) in the Folium Camelliae sinensis juice mixing wiring solution-forming that makes, in this solution, adding percentage by weight is the gallnut extract of 10%-30%, makes solution after mixing; 4), gained solution in step 3) is placed under 30-37 DEG C of temperature environment and cultivates 2-3 days, make microbial species liquid; 5), mix making microbial species liquid and gallnut extract in step 4), after mix homogeneously, carry out pelletize; 6), by make grain be placed under 30-37 DEG C of condition, cultivate 3 days; 7), cultured material in step 6) is dried.
2. a kind of method that improves gallic acid content in Mass Galla chinesis et camelliae Fermentata according to claim 1, is characterized in that: in described step 3), the mass percent of gallnut extract is 20-30%.
3. a kind of method that improves gallic acid content in Mass Galla chinesis et camelliae Fermentata according to claim 1, is characterized in that: the liquid culture fluid making in described step 3), without sterilizing, directly at 30-37 DEG C, under 150-200rmp environment, cultivate.
4. a kind of method that improves gallic acid content in Mass Galla chinesis et camelliae Fermentata according to claim 1, is characterized in that: the microbial species liquid after cultivating directly regulates medium directly to join in gallnut extract as moisture.
5. a kind of method that improves gallic acid content in Mass Galla chinesis et camelliae Fermentata according to claim 1, is characterized in that: the drying process in described step 7) adopts low temperature drying technology, and baking temperature is 60-90 DEG C.
6. a kind of method that improves gallic acid content in Mass Galla chinesis et camelliae Fermentata according to claim 5, is characterized in that: described baking temperature is 70-80 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210574532.7A CN103893392B (en) | 2012-12-25 | 2012-12-25 | A kind of method of gallic acid content in raising fermented Chinese gall herb and tea leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210574532.7A CN103893392B (en) | 2012-12-25 | 2012-12-25 | A kind of method of gallic acid content in raising fermented Chinese gall herb and tea leaves |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103893392A true CN103893392A (en) | 2014-07-02 |
| CN103893392B CN103893392B (en) | 2018-01-16 |
Family
ID=50985176
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210574532.7A Active CN103893392B (en) | 2012-12-25 | 2012-12-25 | A kind of method of gallic acid content in raising fermented Chinese gall herb and tea leaves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103893392B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635840A (en) * | 2016-12-30 | 2017-05-10 | 河南中医药大学 | Aspergillus niger strain, preparation method of new component generated by Chinese gall leaven fermented with aspergillus niger strain and application |
| CN106754418A (en) * | 2016-12-30 | 2017-05-31 | 河南中医药大学 | A kind of method of Rhizopus oryzae and its fermentation fermented Chinese gall herb and tea leaves |
| CN109971637A (en) * | 2019-01-17 | 2019-07-05 | 北京金崇光药业有限公司 | Fermentation system containing automatic charging device and fermented Chinese gall herb and tea leaves processing procedure |
| CN110521477A (en) * | 2019-08-30 | 2019-12-03 | 缙云县轩黄农业发展有限公司 | A kind of 1,2,6 three nutgall acyl-β of promotion Jinyun yellow tea-D-Glucose method |
| CN111297976A (en) * | 2019-12-11 | 2020-06-19 | 浙江敬存仁生物科技有限公司 | Method for increasing gallic acid content in Chinese gall herb decoction |
| CN116603038A (en) * | 2023-06-25 | 2023-08-18 | 苏州市天灵中药饮片有限公司 | Lees preparation technology capable of shortening hundred-medicine decoction fermentation period |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1115335A (en) * | 1994-07-16 | 1996-01-24 | 孙东江 | Method for prodn. of gallic acid by fermentation process |
| CN101260392A (en) * | 2008-04-17 | 2008-09-10 | 贵州大学 | Solid fermentation method for producing tannase by using gallnut raw material |
-
2012
- 2012-12-25 CN CN201210574532.7A patent/CN103893392B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1115335A (en) * | 1994-07-16 | 1996-01-24 | 孙东江 | Method for prodn. of gallic acid by fermentation process |
| CN101260392A (en) * | 2008-04-17 | 2008-09-10 | 贵州大学 | Solid fermentation method for producing tannase by using gallnut raw material |
Non-Patent Citations (4)
| Title |
|---|
| 叶定江等主编: "《中药炮制学》", 31 March 1993, 人民卫生出版社 * |
| 王和英: "五倍子的发酵炮制", 《基层中药杂志》 * |
| 赵拉: "五倍子制备没食子酸的研究进展", 《化学与生物工程》 * |
| 顾宗珠 主编: "《焙烤食品加工技术》", 31 July 2008, 化学工业出版社 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635840A (en) * | 2016-12-30 | 2017-05-10 | 河南中医药大学 | Aspergillus niger strain, preparation method of new component generated by Chinese gall leaven fermented with aspergillus niger strain and application |
| CN106754418A (en) * | 2016-12-30 | 2017-05-31 | 河南中医药大学 | A kind of method of Rhizopus oryzae and its fermentation fermented Chinese gall herb and tea leaves |
| CN106635840B (en) * | 2016-12-30 | 2019-10-15 | 河南中医药大学 | A kind of Aspergillus niger strain and its fermented Chinese gall herb and tea leaves that ferment generate the preparation method and application of new component |
| CN109971637A (en) * | 2019-01-17 | 2019-07-05 | 北京金崇光药业有限公司 | Fermentation system containing automatic charging device and fermented Chinese gall herb and tea leaves processing procedure |
| CN109971637B (en) * | 2019-01-17 | 2022-05-06 | 北京金崇光药业有限公司 | Fermentation system with automatic feeding device and all-herbal medicine decocting and processing technology |
| CN110521477A (en) * | 2019-08-30 | 2019-12-03 | 缙云县轩黄农业发展有限公司 | A kind of 1,2,6 three nutgall acyl-β of promotion Jinyun yellow tea-D-Glucose method |
| CN110521477B (en) * | 2019-08-30 | 2021-08-24 | 缙云县轩黄农业发展有限公司 | Method for increasing 1, 2, 6-tri-galloyl-beta-D-glucose in Jinyun yellow tea |
| CN111297976A (en) * | 2019-12-11 | 2020-06-19 | 浙江敬存仁生物科技有限公司 | Method for increasing gallic acid content in Chinese gall herb decoction |
| CN116603038A (en) * | 2023-06-25 | 2023-08-18 | 苏州市天灵中药饮片有限公司 | Lees preparation technology capable of shortening hundred-medicine decoction fermentation period |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103893392B (en) | 2018-01-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103893392A (en) | Method for improving gallic acid content of Chinese gall leaven | |
| CN103976052A (en) | Fermentation tea juice and preparation method thereof | |
| CN103509724B (en) | Low yield fusel oil yeast and application thereof to lowing of content of fusel oil in Xiaoqu raw wine | |
| CN103571721B (en) | A kind of Camellia nitidissima Chi tea wine and preparation method thereof | |
| CN103103061A (en) | Preparation method of pure rice-koji added with Chinese medical herbs | |
| CN101440339B (en) | Method for formulating distiller's yeast special for tartary buckwheat wine | |
| CN106978313A (en) | A kind of processing technology of fen-flavor type white spirit | |
| CN103351997A (en) | Selenium-enriched vinegar preparation method | |
| CN108315382A (en) | A method of preparing bacteria cellulose using bean curd yellow pulp water | |
| CN102488087A (en) | Biological detoxification method for camellia seed cakes | |
| CN110507681A (en) | A kind of technique of higher value application flower of Panax ginseng | |
| CN103483040A (en) | Culture medium for large-scale submerged fermentation for cordyceps sinensis and fermentation production method thereof | |
| CN103087893B (en) | Preparation method of composite coarse cereals monascus | |
| CN114107403B (en) | Method for co-producing ellagic acid and biological feed by fermenting pericarpium Granati with microbial community | |
| CN102168029A (en) | Bacilluslicheniformis and application thereof | |
| CN103815279B (en) | Red yeast rice rich in coenzyme Q10 and preparation method thereof | |
| CN101812394A (en) | Pearl barley yellow wine and production method thereof | |
| CN111139157A (en) | Functional yeast for brewing | |
| CN104257826A (en) | Traditional Chinese medicine pycnonotus sinensis fermented granule for livestock and poultry and preparation method of traditional Chinese medicine pycnonotus sinensis fermented granule | |
| CN108795812A (en) | A kind of compost decomposing agent and the preparation method and application thereof | |
| CN106755179A (en) | A kind of culture medium for being suitable to bacteria cellulose fermentation | |
| CN102885240B (en) | Microwave drying method of microbial starter culture | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed | |
| CN109820789A (en) | A kind of preparation method and facial mask liquid of the bear's weed facial mask annex solution of five bacterium fermentation | |
| CN110283686A (en) | A kind of Chinese pear Chinese medicine compound fruit wine production technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP01 | Change in the name or title of a patent holder |
Address after: Lishan International Center, No. 277 Hangzhou 311500 Zhejiang province Tonglu County Yingchun road 22 building 2202 room Patentee after: Hangzhou Derun full health industry development Co.,Ltd. Address before: Lishan International Center, No. 277 Hangzhou 311500 Zhejiang province Tonglu County Yingchun road 22 building 2202 room Patentee before: HANGZHOU TONG JUN TANG BIOTECHNOLOGY CO.,LTD. |
|
| CP01 | Change in the name or title of a patent holder | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20191129 Address after: 310000 No.39 Xiacheng Road, county town, Tonglu County, Hangzhou City, Zhejiang Province Patentee after: Hangzhou Derun bio Pharmaceutical Co.,Ltd. Address before: Lishan International Center, No. 277 Hangzhou 311500 Zhejiang province Tonglu County Yingchun road 22 building 2202 room Patentee before: Hangzhou Derun full health industry development Co.,Ltd. |
|
| TR01 | Transfer of patent right |