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Novel pig blood anti-coagulation and fresh-keeping compound preparation

A preparation and anticoagulant technology, which is applied in the field of new pig blood anticoagulant fresh-keeping compound preparations, can solve the problems of hemolysis and short anticoagulant time, improve the quality of finished products, delay the spoilage of pig blood, and reduce the probability of hemolysis Effect

Inactive Publication Date: 2015-06-24
天津宝迪农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the most widely used food-grade anticoagulant is mainly monosodium citrate, but monosodium citrate is easy to cause hemolysis, and the anticoagulant time is not long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: A new type of pig blood anticoagulant fresh-keeping compound preparation, taking 420 g of sodium tripolyphosphate, 72 g of sodium chloride, 336 g of sodium citrate and 372 g of glucose, adding water to make an 8 kg solution. The above solution was evenly sprayed on the surface of 1 ton of pig blood in 4 times, and stirring was started immediately, so that the anticoagulant and the blood were fully mixed.

Embodiment 2

[0011] Example 2: A new type of pig blood anticoagulation preservation compound preparation, 367.5g sodium tripolyphosphate, 52.5g sodium chloride, 294g sodium citrate and 336g glucose were taken, and water was added to make a 7kg solution. The above solution was evenly sprayed on the surface of 1 ton of pig blood in 4 times, and stirring was started immediately, so that the anticoagulant and the blood were fully mixed.

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PUM

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Abstract

The invention discloses a novel pig blood anti-coagulation and fresh-keeping compound preparation. The novel pig blood anti-coagulation and fresh-keeping compound preparation is prepared by compounding sodium tripolyphosphate, sodium chloride, sodium citrate and glucose, wherein the novel pig blood anti-coagulation and fresh-keeping compound preparation comprises the following components in percentage by weight: 35.0-40.0% of sodium tripolyphosphate, 5.0-7.0% of sodium chloride, 25.0-30.0% of sodium citrate and 30.0-35.0% of glucose. Compared with other anti-coagulation agents, by adopting the compound preparation disclosed by the invention, the hemolysis time can be prolonged by 20-25 hours and the blood coagulation time can be extended to more than 90-100 hours under normal temperature conditions; and moreover, the effects of preventing hemolysis and delaying the pig blood spoilage speed can be synchronously achieved.

Description

Technical field [0001] The invention discloses a novel anticoagulation preservation compound preparation for pig blood and a use method thereof, which are suitable for the anticoagulation and preservation requirements when pig blood is stored for a long time during deep processing of pig blood. Background technique [0002] Pig blood is a very ideal cheap and high-quality protein resource, with a protein content of nearly 18%, and various proteins and small molecular peptides in the blood have physiological functions. Deep processed pig blood products are widely used in medicine, food, cosmetics and other fields. It has broad market prospects and high value. However, the current long-distance transportation of blood is easy to coagulate and the short shelf life of pig blood restricts the development of deep processing of pig blood. Therefore, the development of an anticoagulant to extend the shelf life of pig blood is of great significance to the promotion of the development of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/023
Inventor 龙峥于福满符绍辉程榆茗夏毅强罗志良
Owner 天津宝迪农业科技股份有限公司
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