Preparation method of pastevula mulfocida capsular antigen A group yolk antibody
A technology of Pasteurella fowl and capsular antigen, which is applied in the field of preparation of egg yolk antibody of Pasteurella fowl capsular antigen A group, can solve the problems of narrow immune spectrum, short protection period, low protection rate and the like, and achieves simple steps and low consumption. Short time, good vitality
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Embodiment 1
[0016] Preparation:
[0017] (1) Subcutaneously inject 2 mL of Pasteurella avian capsular antigen group A inactivated vaccine to Hai-Line brown chickens aged 12 to 15 weeks for a total of 3 times, and the time interval between two adjacent immunizations is 10 days. Collect eggs 3 days after one immunization to obtain highly immune eggs;
[0018] (2) Disinfect the surface of the high-free eggs with 75% alcohol, wash them with water, separate the egg yolks, pass through a 60-mesh nylon sieve to remove the vitelline membrane and frenulum egg yolks, and break them to obtain egg yolk liquid;
[0019] (3) Mix the egg yolk liquid obtained in step (2) with purified water at a volume ratio of 1:2, and after stirring evenly, add L-ascorbic acid, 4% (m / v) propylene glycol and 3% (m / v) dextran sulfate, after fully stirring, place at 8°C for 2h, centrifuge at 10000r / min at 8°C for 20min, and collect the supernatant;
[0020] (4) Filter and sterilize the supernatant collected in step (3) ...
Embodiment 2
[0022] Preparation:
[0023] (1) Subcutaneously inject 2 mL of Pasteurella avian capsular antigen group A inactivated vaccine to Hai-Line brown chickens aged 12 to 15 weeks for a total of 3 times, and the time interval between two adjacent immunizations is 10 days. Collect eggs 3 days after one immunization to obtain highly immune eggs;
[0024] (2) Disinfect the surface of the high-free eggs with 75% alcohol, wash them with water, separate the egg yolks, pass through a 60-mesh nylon sieve to remove the vitelline membrane and frenulum egg yolks, and break them to obtain egg yolk liquid;
[0025] (3) Mix the egg yolk liquid obtained in step (2) with purified water at a volume ratio of 1:4, and after stirring evenly, add L-ascorbic acid, 8% (m / v) propylene glycol and 6% (m / v) dextran sulfate, after fully stirring, place at 2°C for 4h, centrifuge at 10000r / min at 5°C for 30min, and collect the supernatant;
[0026] (4) Filter and sterilize the supernatant collected in step (3) ...
Embodiment 3
[0028] Preparation:
[0029] (1) Subcutaneously inject 2 mL of Pasteurella avian capsular antigen group A inactivated vaccine to Hai-Line brown chickens aged 12 to 15 weeks for a total of 3 times, and the time interval between two adjacent immunizations is 10 days. Collect eggs 3 days after one immunization to obtain highly immune eggs;
[0030] (2) Disinfect the surface of the high-free eggs with 75% alcohol, wash them with water, separate the egg yolks, pass through a 60-mesh nylon sieve to remove the vitelline membrane and frenulum egg yolks, and break them to obtain egg yolk liquid;
[0031] (3) Mix the egg yolk liquid obtained in step (2) with purified water at a volume ratio of 1:4, and after stirring evenly, add L-ascorbic acid, 6% (m / v) propylene glycol and 4% (m / v) dextran sulfate, after fully stirring, place at 4°C for 3 hours; centrifuge at 11000r / min at 5°C for 30 minutes, and collect the supernatant;
[0032] (4) Filter and sterilize the supernatant collected in...
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