Preparation method of plant cell enzymolysis extract for treating female HPV
A technology of HPV virus and plant cells, which is applied in the field of preparation of plant cell enzymatic extracts, can solve the problems of human side effects, elimination, difficult immune system, etc., and achieve the effects of high extraction rate, low production cost, and easy method and operation
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Embodiment 1
[0021] The preparation method of the plant cell enzymolysis extract for the treatment of female HPV virus of the present embodiment comprises the following steps:
[0022] S1: Peel the fresh garlic, wash the lemon, remove the seeds and slice, mix the garlic and the lemon, crush them, and pass through a 20-mesh sieve to obtain the mixture for later use;
[0023] S2: Add edible mature vinegar to the prepared mixture according to the mass ratio of 1:1, place it in an enzymatic hydrolysis container, add amylase, stir at high speed for 30 minutes, stir once a day, and continue stirring for 5 days;
[0024] Wherein, the solution concentration of edible mature vinegar used for enzymolysis of garlic and lemon is 30%, and the enzymolysis temperature is 20°C. The feeding ratio of amylase for enzymolysis of garlic and lemon is 10% of the total amount in the enzymolysis container.
[0025] S3: adding cell fusion enzyme to S2, resting for 30 days;
[0026] Wherein, the cell fusion enzyme...
Embodiment 2
[0029] The preparation method of the plant cell enzymolysis extract of the treatment female HPV virus of the present embodiment, its preparation method comprises the following steps:
[0030] S1: Peel the fresh garlic, wash the lemon, remove the seeds and slice, mix the garlic and the lemon, crush them, and pass through a 20-mesh sieve to obtain the mixture for later use;
[0031] S2: Add edible mature vinegar to the prepared mixture according to the mass ratio of 1:1, place it in an enzymatic hydrolysis container, add amylase, stir at high speed for 20 minutes, stir once a day, and continue stirring for 6 days;
[0032] Wherein, the solution concentration of edible mature vinegar used for enzymolysis of garlic and lemon is 30%, and the enzymolysis temperature is 25°C. The feeding ratio of amylase for enzymolysis of garlic and lemon is 10% of the total amount in the enzymolysis container.
[0033] S3: adding cell fusion enzyme to S2, resting for 35 days;
[0034] Wherein, th...
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