Method for preparing chondroitin sulfate based on fish head cartilage

A technology of chondroitin sulfate and fish head, which is applied in the field of preparing chondroitin sulfate by using fish head, can solve the problems of cumbersome operation, low content and purity of the target product, restricted technology and method promotion, etc., achieves good protein effect and improves extraction rate , High extraction efficiency

Active Publication Date: 2015-09-02
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] Embodiment 1: Get fresh fish head, heat treatment at 70°C for 10 minutes, cut open fish head, take out cartilage, remove fat and muscle, cut into small pieces below 1 cm, and then ultrafinely pulverize to below 300 microns.

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

[0022] Add trichloroacetic acid to the enzymolysis solution with a final concentration of 5%, stir and mix well, and let stand for ...

Embodiment 2

[0023] Embodiment 2: Get fresh fish head, heat treatment at 100 DEG C for 30 minutes, cut open fish head, take out cartilage, remove fat and muscle, cut into 0.5 cm small pieces, then through ultrafine grinding to particle size below 300 microns.

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

[0025] Add trichloroacetic acid to the enzymolysis solution with a final concentration of 20%, stir and mix well, an...

Embodiment 3

[0026] Embodiment 3: take fresh fish head, heat treatment at 80°C for 20 minutes, cut open fish head, take out cartilage, remove fat and muscle, cut into small pieces of 1 cm, and then ultrafinely pulverize to a particle size below 300 microns;

[0027] Mix the fish head cartilage powder with 4 times the volume (v / w) of water, and use 500 watts of ultrasonic treatment for 20 minutes; adjust the pH to 5 with 2 mol / L citric acid; add papain (EC3.4.22.2), enzyme The amount added is 2.0% of the weight of fish head cartilage powder, enzymatic hydrolysis at 60°C for 3 hours; heating to 100°C for 10 minutes; adjusting the pH to 10 with 1 mol / L sodium hydroxide; adding 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 for 10 minutes to inactivate the enzyme. Add trichloroacetic acid to the enzymolysis solution with a final concentration of 10%, stir and mix well, and let s...

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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 invention relates to a preparation method of chondroitin sulfate, and more specifically relates to a method for preparing chondroitin sulfate from 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 1 / 3 of the catch has not been directly utilized 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 production country for 20 consecutive years. Fish processing will produce a large amount of leftovers, and fish head is the main leftovers in the fish processing process, accounting for about 15-30% of the total weight of fish. Fish head is rich in protein, fat, calcium, phosphorus, iron, and vitamins. The amino acid pattern of protein is close to the needs of the human body. The fatty acid is rich in unsaturated fatty...

Claims

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Application Information

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Patent Type & Authority Patents(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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