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Giant salamander extract and preparation method thereof

A technology of extract and giant salamander, applied in the field of giant salamander extract and its preparation, can solve the problems of high cost, few synthetic methods, large-scale preparation, low content, etc., and achieve the effect of mild conditions, no adverse by-products, and simple process

Active Publication Date: 2014-04-02
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Antioxidant peptides with various antioxidant activities exist in natural organisms, but the production cost is high, and it is difficult to achieve large-scale production because the content in organisms is generally very low; and synthetic methods can be synthesized according to people's wishes Antioxidant peptides, but high cost, many side reactions and residual toxic compounds, so the synthesis method is rarely used for large-scale preparation

Method used

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  • Giant salamander extract and preparation method thereof
  • Giant salamander extract and preparation method thereof
  • Giant salamander extract and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Make the isolated giant salamander meat tissue into minced meat, add water, the mass ratio of minced meat and water is 1:10, mix well, add enzyme I alkaline protease Alcalase to carry out enzymatic hydrolysis I, the dosage of alkaline protease Alcalase is the total amount of minced meat and water. 0.2% of the mass, the enzymolysis temperature is 45°C, the enzymolysis time is 60min, the enzymolysis pH value is 10, and the stirring speed is 100r / min;

[0046]Add enzyme II flavor protease to the obtained enzymolysis solution I to carry out enzymolysis II, the amount of flavor protease is 0.2% of the mass of enzymolysis solution I, the enzymolysis temperature is 45°C, the enzymolysis time is 30min, and the enzymolysis pH is 7. Take the supernatant by centrifugation (stirring speed 100r / min) to obtain enzymatic hydrolysis solution II, then add activated carbon for decolorization and deodorization, the dosage is 0.3% of the mass of enzymatic hydrolysis solution II, the treatme...

Embodiment 2

[0074] After the isolated giant salamander meat tissue is made into minced meat, add water, the mass ratio of minced meat and water is 1:1, mix well, add enzyme I Alcalase alkaline protease to carry out enzymatic hydrolysis I, the dosage of Alcalase alkaline protease is the total amount of minced meat and water. 0.6% of the mass, the enzymolysis temperature is 55°C, the enzymolysis time is 80min, the enzymolysis pH value is 10, and the stirring speed is 150r / min;

[0075] Add enzyme II flavor protease to the obtained enzymolysis solution I to carry out enzymolysis II, the amount of flavor protease is 0.6% of the mass of enzymolysis solution I, the enzymolysis temperature is 50°C, the enzymolysis time is 30min, and the enzymolysis pH value is 7. Take the supernatant by centrifugation (stirring speed 150r / min) to obtain the enzymatic solution II, then add activated carbon for decolorization and deodorization, the dosage is 0.5% of the mass of the enzymatic solution II, the treatm...

Embodiment 3

[0103] After the isolated giant salamander meat tissue is made into minced meat, add water, the mass ratio of minced meat to water is 1:5, mix well, add enzyme I alkaline protease Alcalase to carry out enzymatic hydrolysis I, the amount of alkaline protease Alcalase is the total amount of minced meat and water. 1.0% of the mass, the enzymolysis temperature is 30°C, the enzymolysis time is 120min, the enzymolysis pH value is 10, and the stirring speed is 250r / min;

[0104] Add enzyme II flavor protease to the obtained enzymolysis solution I to carry out enzymolysis II, the amount of flavor protease is 1.0% of the mass of the enzymolysis solution I, the enzymolysis temperature is 55°C, the enzymolysis time is 30min, and the enzymolysis pH is 9. Centrifuge (stirring speed is 150r / min) to take the supernatant to obtain the enzymatic hydrolysis solution II, then add activated carbon for decolorization and deodorization, the dosage is 0.5% of the mass of the enzymatic hydrolysis solu...

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Abstract

The invention discloses a giant salamander extract and a preparation method thereof. The method includes the following steps: preparing meat paste from isolated giant salamander bones and / or meat tissues, then adding water for mixing uniformly, adding an enzyme I for enzymatic hydrolysis I, centrifuging, and taking the supernatant to obtain an enzymatic hydrolysate I; adding an enzyme II into the obtained enzymatic hydrolysate I for enzymatic hydrolysis II, centrifuging, and taking the supernatant to obtain an enzymatic hydrolysate II; and decoloring, deodorizing and drying the obtained enzymatic hydrolysate II, and thus obtaining the giant salamander extract. The method has the advantages of simple and convenient process, mild conditions, high efficiency, controllability, no pollution, and no harmful by-products; and the obtained giant salamander extract contains 18 kinds of amino acids, has the ability of eliminating superoxide anion free radicals and / or hydroxyl free radicals, can be used for the fields of health care products, cosmetics, medicines and the like, and has important application value.

Description

technical field [0001] The invention relates to a giant salamander extract and a preparation method thereof. Background technique [0002] The formation and establishment of the Wildlife Protection Law, on the one hand, severely cracked down on a series of illegal crimes such as destroying giant salamander resources, hunting, and trafficking, and on the other hand, encouraged domestication, breeding, and legal and reasonable management. At present, there are hundreds of licensed companies across the country, and there are 22 giant salamander resource protection areas approved by the state, which are still expanding and developing. Utilization and sustainable development open up a wider space. Relevant departments have stepped up law enforcement, and the number of wild giant salamanders is gradually increasing, which has brought reliable technical support for the industrialization of giant salamanders and provided seedlings for artificial breeding and release. The Wildlife ...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/16A61K38/01A61P39/06A61K8/64A61Q19/08A23L1/29A23L33/00
Inventor 王昌涛张佳婵刘星辰孙啸涛
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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