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ПРИРОДНАЯ КОМПОЗИЦИЯ БИОЛОГИЧЕСКИ АКТИВНЫХ ВЕЩЕСТВ ИЗ ВКЛЮЧАЮЩЕГО КУТИКУЛУ И/ИЛИ ЕЕ ЧАСТИ СЫРЬЯ ЧЛЕНИСТОНОГИХ ОПРЕДЕЛЕННОГО ЦИКЛА РАЗВИТИЯ, ПОЛУЧЕНИЕ, ИСПОЛЬЗОВАНИЕ (ВАРИАНТЫ)
专利权人:
Прочанкина Ольга Алексеевна (RU)
发明人:
Прочанкина Ольга Алексеевна (RU)
申请号:
RU2012113837/13
公开号:
RU2012113837A
申请日:
2012.04.09
申请国别(地区):
RU
年份:
2012
代理人:
摘要:
1. The natural composition of biologically active substances comprising a cuticle and / or part of raw shellfish, comprising: chitin, fats, mineral component of the cuticle, proteins, and water characterized in that it is in its various embodiments, exhibits antioxidant properties, due to the quantitative and qualitative composition due to the characteristics of raw materials, conditions of its processing in the preparation of the final product, which is composed of ingredients which are in the following ratio (%, based on the weight of dry substance cuticular) vari ntaktivnoe start: chitin / chitosan of from 1 to 50 fats and carotenoids astaxanthin from 0.1 to 48 antioxidant is 0.0001 to 1 an additional component - the rest: the mineral component of the cuticle proteins water or variantaktivnoe start: chitin / chitosan of from 1 to 50 antioxidant is 0.0001 to 1 an additional component - the rest: fat mineral component of the cuticle proteins water or variantaktivnoe start: chitin / chitosan of from 1 to 50 fats and carotenoids astaxanthin from 0.1 to 48 an additional component - the rest: the mineral component of the cuticle proteins water or variantaktivnoe start: chitin / chitosan of from 1 to 50 an additional component - the rest: fat mineral component of the cuticle proteins water 2. The natural composition of biologically active substances from raw materials comprising a cuticle and / or part of arthropods, comprising: chitin, fats, mineral component of the cuticle, proteins, and water characterized in that it is in its various embodiments, exhibits antioxidant properties, due to the quantitative and qualitative composition due to the nature raw material, the conditions of its processing in the Recipients
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