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A kind of preparation method of fat-soluble extract of purple mussel

Active Publication Date: 2017-04-26
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There have been previous studies on the extraction of anti-inflammatory active substances in mussels. Yuan Gaofeng et al. published "Research on Anti-inflammatory Biological Activity of Mussel Fat-soluble Extracts" (Journal of Zhejiang University (Agriculture and Life Science Edition) 33 (2 ): 169~173, 2007) pointed out that the fat-soluble extract of the mussel was extracted by freeze-drying and chloroform:methanol (2:1, V:V) with the mussel as the raw material, and its anti- Inflammation activity; Chinese patent application number is 200910101136.0, and the publication date is December 23, 2009. In the invention patent application of "Musch thick shell fat-soluble extract and its preparation method and use", it is also disclosed that through freeze-drying and supercritical The fat-soluble extracts of thick shell mussels prepared by carbon dioxide extraction and other methods, but because the fat-soluble anti-inflammatory substances are mainly unsaturated fatty acids, and these methods may have extraction methods that are too simple, resulting in fatty acid oxidation, or extraction methods that are too complicated, Drawbacks of high extraction costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The first step: pretreatment of blue mussels: after the blue mussels are caught, they are cleaned, shelled, meat-picked, and shredded; then the mussel meat is minced to obtain minced blue mussel meat.

[0019] The second step: compound enzyme enzymatic hydrolysis: first, stir the minced blue mussel meat with a mixer at a speed of 10000r / min for 30s, stop it, then turn it on for 30s, stop it, and repeat this process 3 times; then add 1 part of minced mussel meat to 9 parts Add compound enzyme after water, select flavor enzyme 10000IU / g, alkaline protease 5000IU / g and animal compound protease 100000IU / g as compound enzyme, compound ratio is 1:1:0.1, compound enzyme addition ratio is 0.5%, at the same time Add Vc with a mass fraction of 1%; adjust the pH value to 5.0 after stirring, keep the temperature at 40°C, and enzymolysis time for 0.5 hours; filter after the enzymolysis is completed, discard the liquid, and take the solid crude fat for later use.

[0020] Step 3: Dis...

Embodiment 2

[0022] The first step: pretreatment of blue mussels: after the blue mussels are caught, they are cleaned, shelled, meat-picked, and shredded; then the mussel meat is minced to obtain minced blue mussel meat.

[0023] The second step: compound enzyme enzymatic hydrolysis: first, stir the minced blue mussel meat with a mixer at a speed of 10000r / min for 30s, stop it, then turn it on for 30s, stop it, and repeat this process 3 times; then add 1 part of minced mussel meat to 9 parts Add compound enzyme after water, select flavor enzyme 10000IU / g, alkaline protease 5000IU / g and animal compound protease 100000IU / g as compound enzyme, compound ratio is 1:1:0.1, compound enzyme addition ratio is 0.75%, at the same time Add Vc with a mass fraction of 1%. After stirring, adjust the pH value to 5.5, the temperature is 45°C, and the enzymolysis time is 1 hour. After the enzymolysis is completed, filter, discard the liquid, and take the solid crude fat for later use.

[0024] The third ste...

Embodiment 3

[0026] The first step: pretreatment of blue mussels: after the blue mussels are caught, they are cleaned, shelled, meat-picked, and shredded; then the mussel meat is minced to obtain minced blue mussel meat.

[0027] The second step: compound enzyme enzymatic hydrolysis: first, stir the minced blue mussel meat with a mixer at a speed of 10000r / min for 30s, stop it, then turn it on for 30s, stop it, and repeat this process 3 times; then add 1 part of minced mussel meat to 9 parts Add compound enzyme after water, select flavor enzyme 10000IU / g, alkaline protease 5000IU / g and animal compound protease 100000IU / g as compound enzyme, compound ratio is 1:1:0.1, compound enzyme addition ratio is 1%, at the same time Add Vc with a mass fraction of 1%; after stirring, adjust the pH to 6.0, the temperature is 45°C, and the enzymolysis time is 1.5 hours; after the enzymolysis is completed, filter, discard the liquid, and take the solid crude fat for later use.

[0028] Step 3: Dissolve th...

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Abstract

The invention discloses a preparation method for a fat-soluble extract of common mussels. The preparation method comprises the following steps: (1) pre-treating the common mussels, specifically, after the common mussels are fished out, cleaning, unshelling, separating meat, and removing byssus; then mincing the mussel meat to obtain minced mussel meat; (2) performing enzymolysis by a complex enzyme, specifically, putting the minced mussel meat into water, adding the complex enzyme, stirring, adjusting the pH value, keeping the temperature and performing enzymolysis to obtain water-insoluble crude fat, wherein Vc is added before enzymolysis, and the liquid is abandoned after enzymolysis; (3) dissolving the crude fat in an organic solvent while adding VE, freezing, filtering at the temperature of 5 below zero to 10 below zero to obtain the fat-soluble extract crude product of the common mussels, and then evaporating the organic solvent through water bath reflux to obtain the fat-soluble extract of the common mussels. The fat-soluble extract of the common mussels, obtained through the method, has the characteristics of higher purity, low cost and low oxygenation rate, is relatively high in fluidity, contains 26 unsaturated fatty acids, found out through gas chromatography, and has purity reaching 95.21 percent.

Description

technical field [0001] The invention relates to a preparation method of a fat-soluble extract of Mytilus mussels with anti-inflammatory activity. Background technique [0002] Shengsi County is the largest production base of mussels in my country and has the reputation of "the hometown of mussels in China". Shengsi mussels are mainly cultured with blue mytilus and thick-shelled mussels. However, due to the long growth cycle of thick-shelled mussels, blue mytilus is still the main species. In 2013, the output was about 112,000 tons. Shengsi mussels are currently mainly consumed fresh or processed into frozen or dried mussels. However, due to the low economic value of mussels, the terminal sales price of fresh mussels is only about 2 yuan / catties. It is imminent to discover the selling point of mussels and increase the economic value of mussels. Inflammation is a general term for a large group of diseases that plague humans, including arthritis and asthma. Mussels contain a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K35/618A61P29/00
Inventor 邓尚贵霍健聪
Owner ZHEJIANG OCEAN UNIV
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