Loach antihypertensive peptide microcapsule and preparation method of loach antihypertensive peptide microcapsule
A technology for antihypertensive peptides and microcapsules, applied in the field of loach antihypertensive peptide microcapsules and their preparation, can solve problems such as decreased antihypertensive activity, achieve good biocompatibility, good intestinal sustained-release performance, and improve storage stability sexual effect
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Embodiment 1
[0034] (1) The loach meat is ground into minced meat, added with water for beating, and then added with 3wt‰ complex protease (activity 3.3×10 5 U / g), adjust the pH value to 6.5, temperature 55°C, stir for 5 hours for enzymolysis, inactivate the enzyme, centrifuge at 3000rpm for 20min, take the supernatant to obtain the enzymolysis solution;
[0035] (2) After the enzymolysis solution obtained in step (1) is ultrafiltered by a 2500Da ultrafiltration membrane, the ultrafiltrate with an ultrafiltration of less than 2500Da is freeze-dried at -50°C, ultrafinely pulverized, and passed through a 100-mesh sieve to obtain loach blood pressure lowering Peptide powder spare.
[0036] (3) Accurately weigh 0.6g of loach antihypertensive peptide, 4.0g of polylactic acid-glycolic acid copolymer (PLGA, L:G=75:25, Mw=15000), 2.0g of hydroxypropylmethylcellulose ophthalmic acid Diformic acid ester (HP55), be dissolved in the acetone of 200ml as oily phase;
[0037] (4) Accurately weigh 5 g o...
Embodiment 2
[0042] (1) The loach meat is ground into minced meat, beaten with water, and then added with 5wt‰ complex protease (activity 3.3×10 5 U / g), adjust the pH value to 6.5, temperature 55°C, stir for 6 hours for enzymolysis, inactivate the enzyme, centrifuge at 3000rpm for 20min, take the supernatant to obtain the enzymolysis solution;
[0043] (2) After the enzymolysis solution obtained in step (1) is ultrafiltered by a 2500Da ultrafiltration membrane, the ultrafiltrate with an ultrafiltration of less than 2500Da is freeze-dried at -50°C, ultrafinely pulverized, and passed through a 100-mesh sieve to obtain loach blood pressure lowering Peptide powder spare.
[0044] (3) Accurately weigh 0.5g of loach antihypertensive peptide, 4.0g of polylactic acid-glycolic acid copolymer (PLGA, L:G=75:25, Mw=15000), 2.0g of hydroxypropylmethylcellulose ophthalmic acid Diformic acid ester (HP55), be dissolved in the acetone of 200ml as oily phase;
[0045] (4) Accurately weigh 5 g of polyvinyl a...
Embodiment 3
[0050] (1) The loach meat is ground into minced meat, added with water for beating, and then added with 6wt‰ complex protease (activity 3.3×10 5 U / g), adjust the pH value to 6.0, temperature 55°C, stir for 4 hours for enzymolysis, inactivate the enzyme, centrifuge at 3000rpm for 20min, take the supernatant to obtain the enzymolysis solution;
[0051] (2) After the enzymolysis solution obtained in step (1) is ultrafiltered by a 2500Da ultrafiltration membrane, the ultrafiltrate with an ultrafiltration of less than 2500Da is freeze-dried at -50°C, ultrafinely pulverized, and passed through a 100-mesh sieve to obtain loach blood pressure lowering Peptide powder spare.
[0052] (3) Accurately weigh 0.3g of loach antihypertensive peptide, 2.0g of polylactic acid-glycolic acid copolymer (PLGA, L:G=75:25, Mw=15000), 2.0g of hydroxypropylmethylcellulose ophthalmic acid Diformic acid ester (HP55), be dissolved in the acetone of 200ml as oily phase;
[0053] (4) Accurately weigh 5 g o...
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