Chondroitin sulfate preparation method based on fish head cartilage

A technology for chondroitin sulfate and fish head, which is applied in the field of preparing chondroitin sulfate by using fish head, can solve the problems of restricting technology and method popularization, complicated operation, low content and purity of target product, etc., and achieves high extraction efficiency and good protein effect. , the effect of improving the extraction rate

Active Publication Date: 2013-06-05
DALIAN POLYTECHNIC UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current extraction method is cumbersome to operate, requires independent protein removal and alcohol precipitation steps, and the content and purity of the target product are low, which restricts the promotion of technology and methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Take a fresh fish head, heat it at 70°C for 10 minutes, cut the fish head open, remove the cartilage, remove fat and muscle, cut into small pieces less than 1 cm, and then superfinely pulverize to a particle size of less than 300 microns.

[0021] Mix fish head cartilage powder with 3 times the volume (v / w) of water, treat with 300 watts of ultrasonic for 10 minutes; adjust the pH to 3 with 1 mol / L citric acid; add papain (EC3.4.22.2), enzyme Add 0.1% of the weight of fish head cartilage powder, enzymatically hydrolyze at 40°C for 4 hours; heat to 90°C to inactivate the enzyme for 15 minutes; adjust the pH to 7 with 1 mol / L sodium hydroxide; add alkaline protease (EC3.4.21) .14), the amount of enzyme added is 0.1% of the weight of fish head cartilage powder, enzymatically hydrolyze at 40°C for 4 hours, and heat to 90°C to inactivate the enzyme for 10 minutes.

[0022] Add trichloroacetic acid to the enzymolysis solution, the final concentration is 5%, stir and mix...

Embodiment 2

[0023] Example 2: Take a fresh fish head, heat it at 100°C for 30 minutes, cut the fish head, take out the cartilage, remove fat and muscle, cut into 0.5 cm pieces, and then superfinely pulverize to a particle size of less than 300 microns.

[0024] Mix fish head cartilage powder with 10 times the volume (v / w) of water, treat with 800 watts of ultrasonic for 30 minutes; adjust the pH to 9 with 3 mol / L sodium hydroxide; add papain (EC3.4.22.2), Enzyme dosage is 3.0% of the weight of fish head cartilage powder, enzymatically hydrolyze at 70°C for 1 hour; heat to 100°C to inactivate the enzyme for 10 minutes; adjust pH to 11 with 1 mol / L sodium hydroxide; add EC3.4.21.14, The amount of enzyme added is 3.0% of the weight of fish head cartilage powder, and the enzyme is hydrolyzed at 70°C for 1 hour; heated to 100°C to inactivate the enzyme for 10 minutes.

[0025] Add trichloroacetic acid to the enzymolysis solution to a final concentration of 20%, stir and mix, and let stand for 6 hou...

Embodiment 3

[0026] Example 3: Take a fresh fish head, heat it at 80°C for 20 minutes, cut the fish head, take out the cartilage, remove fat and muscle, cut into 1 cm pieces, and then superfinely pulverize to a particle size below 300 microns;

[0027] Mix fish head cartilage powder with 4 times the volume (v / w) of water, and treat with 500 watt ultrasonic for 20 minutes; adjust the pH to 5 with 2 mol / L citric acid; add papain (EC3.4.22.2), enzyme Add 2.0% of the weight of fish head cartilage powder, enzymatically hydrolyze at 60°C for 3 hours; heat to 100°C to inactivate the enzyme for 10 minutes; adjust the pH to 10 with 1 mol / L sodium hydroxide; add alkaline protease (EC3.4.21) .14), the amount of enzyme added is 2.0% of the weight of fish head cartilage powder, enzymolysis at 50°C for 2 hours; heating to 100°C to inactivate the enzyme for 10 minutes. Add trichloroacetic acid to the enzymolysis solution to a final concentration of 10%, stir and mix, and let stand for 24 hours; the enzymoly...

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Abstract

The invention provides a chondroitin sulfate preparation method based on a fish head cartilage. The chondroitin sulfate preparation method based on the fish head cartilage comprises the following steps: taking the fish head cartilage to carry out superfine grinding; adding cartilage powder to water, carrying out ultrasonic processing, respectively adopting papain and alkaline protease to carry out enzymolysis, and obtaining enzymatic hydrolysate; adding trichloroacetic acid to the enzymatic hydrolysate, evenly mixing the enzymatic hydrolysate and the trichloroacetic acid, carrying out still standing, and collecting supernatant fluid in a centrifuging mode; adding sodium hydroxide and ethanol to the supernatant fluid, evenly mixing, stirring, and carrying out digestion; mixing to be in a neutral state, collecting sediment of the lower layer in a centrifuging mode, drying the sediment, and obtaining the fish head chondroitin sulfate. Due to the fact that the chondroitin sulfate is extracted from the fish head cartilage, fishery salvaged materials are made full use of, and added value of products is improved. A superfine grinding technology is adopted to process the fish head cartilage, and extraction efficiency of the chondroitin sulfate is improved. Meanwhile, an ultrasonic assistance compound enzymic method is adopted to process raw materials, a deproteinization effect is good, and purity of chondroitin sulfate products is high. Due to the fact that an alkali treatment precipitation method is adopted to extract the chondroitin sulfate, extraction efficiency is high.

Description

Technical field [0001] The present invention relates to a method for preparing chondroitin sulfate, and more specifically to a method for preparing chondroitin sulfate using fish heads. Background technique [0002] Since the 1950s, the world’s total fishery output has been increasing at a rate of 6%-7%. Although the fishery output has already exceeded 100 million tons, nearly one-third of the catch has not been directly used by humans. The total amount of aquatic products in my country has exceeded 52 million tons, and it has become the world's largest fishery producer for 20 consecutive years. Fish processing will produce a lot of leftovers. Fish heads are the main leftovers in the fish processing process, accounting for about 15-30% of the total fish weight. Fish heads are rich in protein, fat, calcium, phosphorus, iron, and vitamins. The amino acid pattern of protein is close to human needs. The fatty acids are rich in unsaturated fatty acids such as DHA and EPA and phosphol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/08
Inventor 朱蓓薇孙忠义董秀萍周大勇杨静峰白洋肖桂华陈莹
Owner DALIAN POLYTECHNIC UNIVERSITY
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